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“Discover Hanoi’s Top 3 Oldest Oyster Congee Restaurants: One with Over 40 Years of Legacy, Cherished by Generations for Its Timeless Flavor”

In the heart of Hanoi, amidst a plethora of eateries serving clam porridge, only a handful of time-honored establishments have preserved the authentic flavors of this traditional dish. Here are three renowned clam porridge restaurants that have been cherished by Hanoians for decades.

Administrator

14 November, 2025

1. Tran Xuan Soan’s Clams Congee

Nestled on the quaint Tran Xuan Soan Street (Hai Ba Trung District), Mrs. Le Minh Hang’s clams congee stall has been a cherished part of Hanoi’s culinary heritage for over 40 years. Generations of Hanoians have fond memories of this place, with many returning with their children to savor the familiar flavors of their childhood.

The tiny 15m² shop is housed within a century-old family home, with one side dedicated to living space and the other to the kitchen and dining area. The congee recipe has been passed down through three generations, originating from Mrs. Hang’s grandmother in Van Ho village during the French colonial era. “Every step is handled by family members,” Mrs. Hang explains, “because preserving the authentic flavor requires expertise.”

Ingredients are meticulously selected. The clams come from a private farm in Thuong Tin, ensuring each one is plump and tender. Fragrant rice is chosen for its sticky texture, ground into a fine paste before cooking. Scallions are freshly fried in small batches to retain their aroma, and the crispy crackers are fried to perfection without reusing oil.

Preparing the clams is the most labor-intensive step. They are thoroughly washed to remove any slime, boiled, shelled, minced, and stir-fried before being added to the congee. Mrs. Hang notes, “The entire process takes hours, but it ensures the congee’s natural sweetness and fragrance.”

The stall opens at 11 AM but serves clams congee only from 3 PM to 8 PM. During colder months, customers often wait 10–15 minutes during peak hours. Each bowl is served piping hot, creamy, and fragrant with scallions, blending the natural sweetness of clams with crispy crackers, cilantro, and pepper—a simple yet heartwarming afternoon meal in Hanoi.

2. Tran Khat Chan’s Clams Congee

Anyone passing through Tran Khat Chan Street will notice a humble congee stall under a large tree, with just a few plastic chairs and no fancy signage. Yet, it’s always bustling with customers. This unassuming spot has long been a favorite among Hanoians.

The congee here is thick and fragrant, with tender clams and rice. Each bowl includes clams, dried shrimp, fried scallions, cilantro, and crispy crackers. Diners can customize with pepper, chili powder, or chili vinegar. Every spoonful is a harmonious blend of sticky rice, sweet clams, spicy pepper, and aromatic scallions.

The stall operates twice daily: 6–9 AM and 3–6 PM. On busy days, it closes early, and occasionally, the owner takes unexpected breaks, making it a challenge for fans to get their fix. This unpredictability only adds to its charm, making each bowl even more cherished.

With no frills in setting or service, this stall captivates customers with its simple yet unforgettable flavors—a true reflection of Hanoi’s culinary philosophy: the simpler, the more refined.

3. Co Lan’s Clams Congee

Tucked away on Nguyen Van To Street (Cua Dong Ward, Hoan Kiem District), Co Lan’s congee stall has retained its rustic charm for nearly 30 years. With no signage or advertising, it’s recognizable only by the wafting smoke and aroma that fill the street after 3 PM.

Co Lan serves congee from a corner near house number 34, with a large pot steaming throughout the afternoon, always surrounded by customers. The signature dish is clams congee, occasionally paired with pork knuckle congee for heartier appetites. For dessert, there’s black bean pudding or purple rice yogurt—simple treats beloved by Hanoians.

What sets Co Lan’s congee apart is its exceptionally smooth texture, free of graininess. Each bowl features stir-fried clams, tender pork ribs, cilantro, fried scallions, and crackers. For a richer meal, add pork knuckle—soft, sweet, and fatty.

Co Lan’s customers are diverse, from children and seniors to vendors from Hang Da Market. They come out of habit, drawn by the comforting warmth and familiarity of her congee. Co Lan smiles, “I’ve been selling congee here for thirty years. Many customers have been coming since their student days.”

The stall opens around 3 PM but often sells out by 5 PM. Prices remain affordable at 10,000–15,000 VND per bowl. This humble afternoon treat, though inexpensive, warms the hearts of many in Hanoi’s chilly weather.

Hanoians enjoy clams congee year-round, but it’s most delightful on cool days, when each spoonful warms both body and soul. Beyond a meal, clams congee embodies memories, traditions, and the refined culinary culture of Vietnam’s capital.