From a mother's noodle stall to Michelin

Nguyen Han Thien · owner of Bếp

“What makes me happy is when a guest says a dish brings back their childhood, or when a faraway guest leaves the shop smiling.”

An IT engineer left ten years of city life and returned to his mother's mì Quảng stall. From childhood memories of carrying bowls to guests, Thien built Bếp Người Hội An — a small shop in District 3.

The name was called by Michelin three years running — 2024, 2025, 2026 — yet Bếp is still just a small shop, cooking with much love. Simmered chilli jam, yellow noodles, chicken-fat rice: everything keeps the Hoi An flavour Thien grew up with.

There is a Hoi An tucked into hurried Saigon — where taste memories are always full. From Bếp, with much love.

The owner serving a bowl before the Hoi An mural wall

The start

A mother's noodle stall

Thien grew up beside his mother's mì Quảng stall, carrying bowls to guests since childhood. That memory is Bếp's root.

Recognition

Michelin three years running

Michelin Selected 2024, 2025 and 2026 — for a small shop cooking only mì Quảng and chicken rice, true to Central flavour.

The space

A Hoi An street corner in District 3

Sun-yellow walls, old-town prints, silk lanterns, round wooden tables — a corner of Hoi An tucked into Saigon.