Mien luon is a Hanoi eel dish: vermicelli with crisp shredded eel in soup or served dry, with eel also in congee and spring rolls at Mien Luon Chan Cam, a Michelin Bib Gourmand.

Mien Luon Chan Cam, at nearly 40 years old, is a shop in the Old Quarter popular for its array of eel dishes, cold or stir-fried, served with vermicelli in soup, in congee and in spring rolls. Michelin made it a Bib Gourmand in 2025 and notes that a steaming bowl of vermicelli with crisp shredded eel suits winter, while a salad suits summer.

Where to eat Miến Lươn in Hanoi

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Make it at home

Serves Serves 21 hrIntermediate

Ingredients

  • 300g river eel (or freshwater eel), cleaned and sliced
  • 150g mung-bean glass noodles, soaked
  • 1L pork bone broth
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • Crispy fried shallots (3 tbsp)
  • Coriander, perilla, spring onions
  • Sliced lime and chilli

Method

  1. Pat eel dry and dust with cornflour. Deep-fry in 180°C oil until crispy and golden.
  2. Bring broth to a simmer; season with fish sauce, soy sauce and sugar.
  3. Soak glass noodles in boiling water for 30 seconds, drain.
  4. For dry version: plate noodles, top with crispy eel, fried shallots, herbs and a few spoons of broth.
  5. For wet version: ladle hot broth over noodles and eel; garnish with herbs.
  6. Serve with lime and chilli on the side.

Editor tip. The eel must be crispy enough to crunch; coat in cornflour and fry twice (once at 150°C, once at 180°C) for the right texture.

Common allergens: Fish (eel), Soy.