Among countless snail shops in Hanoi, Tu’s Auntie stands out on her special journey, from a small snail born in 2016 to a sudden honour to the Michelin Guide in 2023, 2024 and 2025 consecutive times.
“Initially, the family was about to open a broken rice shop, but when we went south we found the South snails to be too tasty and unique.
The real name of the shop owner is Tu Anh, but the intimate name is Tu, so the shop is named Aunt Tu.
The road to being an entrepreneur in the store is not easy, he said: “In the beginning, it was very hard, and was continually compensated for losses.
In the early days of the family, the family took the chefs south to learn about the profession and listened to the opinions of customers and created their own formulas suitable for clients in the north. However, there are plenty of southern diners who praise the delicious flavor.
The special features of the store are not found in “Family Secrets.” “The raw materials are imported directly from Quang Ninh, Phu Quoc. Small processing steps are only those who cook the new kitchen directly, and there is no secret that they call special ones with names.
The “nails” in the store are salted egg snails, fried chicken legs, and garlic-burning chicken legs. “Many people come to snail shops, but instead of eating snails, they just eat the chicken legs from the store,” the owner revealed.
Glory came to the store unexpectedly. In the first year, Michelin sent out an invitation to attend the event, but the staff couldn’t understand it because the entire content was in English. The letter after it was opened was compressed in a drawer and gradually forgotten.
Only when an event is held, industry friends f
“I didn’t know anything about Michelin at the time, but when I heard the kids, Aunt Tu cheered me very enthusiastically,” the representative recalled.
Michelin has been celebrating the store for three consecutive years from 2023 to 2025. Since then, the number of international visitors has increased, with the largest being Chinese, Korean and Thai tourists.
According to store sharing, maintaining quality to please the diners is a huge challenge despite the rapid increase in the number of guests. Seafood prices often fluctuate. Supply fell sharply, especially after goat supertimp, with many items 1.5-2 times higher than before.
Moderate price menu (50,000-200,000 VND/dish variation), in a well-ventilated space, the plates will always stabilize the quality. This shop is one of the few addresses that are highly regarded by Gourmet and maintain a familiar and friendly attitude.
Nguyen Thu Huyen (Hanoi) said:
“We are pleased to announce that we are a great opportunity to see the world of exploring our efforts,” said Thanh Hoa. “This is the second time I’ve been there. It’s the first time I’ve happened to be too crowded. I wanted to know why it was so crowded. Choose to eat fresh items, very well.
Among Hanoi’s countless food choices, this Saigon snail holds guests not only by delicious dishes, reasonable prices but also by enduring stories that emerge from simple passions.
