Shrimp cake, a culinary icon in Hanoi, owes its popularity to the harmonious blend of shrimp and a crisp crust.
Located in Dong Xuan Alley on Hang Chieu Street, Hoan Kiem District, Am's shrimp cake shop is a popular dining spot especially during lunch hours. The 7 m2 shop is always packed with customers.
Diners can park their vehicles at the beginning of Dong Xuan Alley for VND10,000 (40 cents) per motorbike.
There are two stainless steel tables where Am sits to prepare foods for customers. This spot accommodates up to four diners. When customers order, Am cuts the cakes into bite-sized pieces.
Am, alongside her team of three other workers, kickstart their day through a series of steps, including dough mixing, vegetable washing, and frying the cakes.
Despite the limited space, the shop always attracts a huge number of customers. From 11:30 a.m. onwards, during the peak of winter, the alley entrance becomes crowded with patrons.
Many diners are willing to wait for at least 15 to 20 minutes for a seat. Some customers opt to stand at the counter, so they can collect their food and find somewhere else to sit. Many even choose to order 7 or 8 portions for takeaway.
The customers are mainly people living around and have been regular customers for many years.
Hoang Thi Tuyet from Soc Son District, Hanoi, said, "Every time I go to Dong Xuan Market to pick up goods, I stop by Am's restaurant for lunch. I've been eating at the restaurant for nearly 4 years. The shrimp cakes are crispy and delicious, and the price is also affordable".
In the restaurant, three cast iron pans are consistently ablaze with hot oil, operating from 10 a.m. to 5:30 p.m. daily. Alongside the flour and shrimp, Am put chopped sweet potatoes into the batter, adding a touch of natural sweetness.
Each batch of cakes are fried for about 5 minutes, resulting a dark yellow hue. Once finished, the cakes floats to the oil's surface, where they are removed and drained. The ideal cakes have a golden crispy crust, without any burnt notes.
Making this dish demands attention to detail, focusing on the key ingredient of fresh shrimp. The combination of flour, eggs, and turmeric powder creates a smooth batter, enriched with shredded sweet potatoes. From placing the shrimp to the careful frying process, the goal is not only to achieve great flavors but also an aesthetically pleasing presentation.
Half of a shrimp cake is dunked into sweet and sour fish sauce with pickled papaya and carrots.
Each shrimp cake is priced at VND13,000 (50 cents).
After frying, the finished batches of these shrimp cakes are arranged in aluminum trays with the sauce and green vegetables.
The shop offers two variations – lightly fried and well done. Patrons can enjoy the hot, well-done cakes on-site while the lightly fried cakes are available for purchase, allowing customers to reheat the cakes at home.
The shop also offers a selection of beverages include green tea, soymilk, and dracontomelon juice.
