What's inside Hanoi's priciest crab noodle soup?

With the most expensive option at $8 per bowl, exclusively on weekends, Miss Ba's crab noodle soup in Hanoi remains a favorite, praised for its fresh crab sourced from southern Vietnam.

On weekends, the spotlight is on their banh canh cua - crab tapioca noodle soup, priced at either VND90,000 or VND200,000 ($3.60 to $8) per bowl.

Compared to other shops in Hanoi where crab noodle soup typically costs around VND80,000 per bowl, Ba's prices seem slightly high.

However, according to Tran Bich Ngoc, the owner, the quality justifies the price. The restaurant uses crab sourced from Nam Can Town from Ca Mau Province, southern Vietnam, known for the best sea crabs in Vietnam. Plus, with an open kitchen counter, guests can witness the freshness and care put into each dish as soon as they step in.

In addition to crab meat, the restaurant also selects its shrimp with great care. Ngoc emphasizes quality over quantity, often accepting higher input costs to ensure premium ingredients.

"It is important to maintain a quality that matches the price," she said.

Most customers at the restaurant are middle-aged, often recommended by family members. Lately, social media has also been bringing in new customers.

Miss Ba’s signature crab noodle soup features a rich broth. The broth is simmered overnight before adding the crab rolls the next morning. Unlike the sweeter southern variety, Miss Ba’s broth has a lighter taste tailored to suit the palate of Hanoi. The consistency is adjusted to provide satisfaction without overwhelming the senses.

Despite its limited space, the restaurant accommodates approximately 50 patrons across two floors. Although the entrance is narrow and might require some careful navigation at times, hygiene remains a top priority at the restaurant.

A bowl of crab noodle soup with two extra crab legs costs VND200,000.

Ngoc said that the portion size might seem modest, but it's enough to satisfy hunger due to the variety of other ingredients. She believes that serving too many noodles can overwhelm her guests.

The restaurant only serves crab noodle soup on weekends. To accommodate the midweek menu changes and preparation requirements, crabs are imported and processed from Tuesday onwards. They are steamed, peeled, and frozen. Additionally, the crab rolls are specially imported from Hue in central Vietnam based on the owner's preferences.

According to Ngoc, there's no secret recipe for a delicious bowl of crab noodle soup. She simply relies on fresh ingredients. She believes that steaming seafood maintains its freshness and sweetness, enhancing the dish's flavor.

Regular patron Vu Thi Phuong (C), living in Kham Thien Street, has been a loyal fan of the restaurant for six years and is familiar with the daily menu.

She particularly enjoys the crab noodle soup and frequently opts for the VND90,000 set, while her husband prefers the beef pho.

"I can definitely taste the freshness of the seafood. It's true what they say, you get what you pay for," she says.