Located in a small alley at 199 Tran Phu, Hac Thanh ward, Tan Hop Garden Eel is a familiar breakfast spot for locals.

Owner Nguyen Thi Hop shared that her journey into selling eel porridge was quite accidental. Initially, she opened a small stall to earn extra income for her family. Later, she realized this rustic dish could evolve into a culinary brand. She developed her own unique recipe, maintained traditional preparation methods, and focused on the quality of ingredients and the rich flavor of the eel meat.

The main ingredient is wild eel, sourced from low-lying rice fields in regions like Nong Cong, Yen Dinh, and Trieu Son within the province. Ms. Hop typically selects medium-sized eels with firm bodies, yellow bellies, and fatty meat. According to her, the quality of the eel directly impacts the sweetness of the broth and the overall flavor of the dish.

After being thoroughly cleaned to remove sliminess, the eels are boiled, and the meat is carefully separated from the bones. This step requires skill to keep the meat pieces intact. The eel meat is then stir-fried with onion, turmeric, fish sauce, pepper, and various spices. When cooked, the meat has a golden-brown color, is tender but not mushy, emits a fragrant aroma, and offers a rich taste when combined with the light, clear porridge broth.

The eel bones are used to simmer and create the broth for the porridge, providing a natural sweetness. The cook must adjust the water quantity, temperature, and cooking time appropriately so that the rice grains become soft yet retain their original shape.

In addition to eel, Tan Hop’s porridge also features crispy fried tofu, finely chopped, along with rice paddy herb and Vietnamese coriander. When a customer orders, the seller scoops hot porridge into a bowl, adds eel meat and fresh herbs. The ingredients are combined immediately before serving to maintain warmth, aroma, and distinctive flavor.

Unlike Nghe An eel porridge, which is often thick and creamy, Thanh Hoa eel porridge is characterized by its thinner consistency and whole rice grains, highlighted by the dark yellow eel meat. When savored, diners experience the sweet taste of the broth, tender eel, nutty rice, and a hint of spicy warmth from pepper and chili.

The shop uses brown rice, a type of rice that retains its bran and germ layers, giving the porridge a nutty flavor with soft yet distinct grains. The dish is often served with fried shallots, lime, chili, and garlic vinegar. Tan Hop Garden Eel opens from early morning until past noon, selling over 300 bowls daily, priced from 30,000 to 50,000 VND depending on the variety. In addition to eel porridge, the restaurant also serves eel soup, glass noodles with eel, and egg noodles with eel, catering to diverse diner preferences.

Tan Hop Garden Eel welcomed singers Ngo Lan Huong, Han Sara, and MC Tran Ngoc to film scenes for the "Sao Chon" program. This is a reality TV show about tourism and cuisine, jointly organized by the Department of Broadcasting, Television and Digital Information, VnExpress newspaper, FPT Online, and the Vietnam Chef Vocational Training and Employment Association (VICA).

The ambiance at Tan Hop Garden Eel is simple and rustic. The owner collects jars, pots, and stone mortars, repurposing them as tables, chairs, and decorative items, offering diners a glimpse into traditional labor and production practices.

For over 30 years, the restaurant has served eel porridge with the distinctive flavor of Thanh Hoa province.

Ms. Thanh Van, a visitor from Da Nang, shared that despite dozens of eel restaurants in Thanh Hoa, she still loves the taste at Tan Hop. Whenever she has a business trip or travels through, she makes sure to visit the restaurant.

Le Hoang