{"id":5724,"date":"2022-07-03T19:11:53","date_gmt":"2022-07-03T12:11:53","guid":{"rendered":"https:\/\/walking-vietnam.net\/?page_id=5724"},"modified":"2023-04-26T15:30:33","modified_gmt":"2023-04-26T08:30:33","slug":"menkuidokoro-kotetsu","status":"publish","type":"page","link":"https:\/\/walking-vietnam.net\/en\/eating-and-drinking\/menkuidokoro-kotetsu\/","title":{"rendered":"Koketsu Noodle Eatery"},"content":{"rendered":"

Hanoi Linh Lang Area<\/span><\/strong><\/p>\n\n\n\n

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appearance<\/h2>\n\n\n\n

The restaurant is tucked away at the end of an alley on Linh Lang Street, a famous Japanese street.<\/p>\n\n\n\n

The chic sign with Japanese taste and the illuminated word \"Men\" are landmarks of the restaurant.<\/p>\n\n\n\n

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The first floor has counter seating and the second floor has tables.<\/p>\n\n\n\n

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feature<\/h2>\n\n\n\n

One of the most distinctive features of Mengokujo Kotetsu is its Chinese soba noodles made with boiled dried dashi broth.<\/p>\n\n\n\n

The dashi, which is made from several kinds of dried sardines to bring out the best flavor, is a rare treat in Vietnam.<\/p>\n\n\n\n

In addition, there is also \"Toriton Chinese Soba\" with a broth made from chicken and pork bones, and \"Back Fat 100% Mazesoba\" with lots of back fat.<\/p>\n\n\n\n

In addition to ramen, the menu also includes fried rice, gyoza, and snacks such as unrolled fried pork and cabbage with sauce.<\/p>\n\n\n\n

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Toriton Chinese Soba Noodle<\/figcaption><\/figure>\n\n\n\n
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Back Fat 100% Mazesoba<\/figcaption><\/figure>\n\n\n\n
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Chinese-style fried rice<\/figcaption><\/figure>\n\n\n\n
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gyoza (crescent-shaped pan-fried dumplings stuffed with minced pork and vegetables)<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

Recommended Menu<\/h2>\n\n\n\n

We recommend the ramen noodles made with boiled dried dashi broth.<\/p>\n\n\n\n

There are three types of thicknesses: the light \"light\" type, which is recommended to finish off after drinking, and the \"light\" type, which is recommended to finish off after drinking.<\/p>\n\n\n\n

Niboniboshi (dried sardines) are simmered for a long time to condense their flavor, resulting in a niboniboshi type \"rich\" flavor.<\/p>\n\n\n\n

There is also \"Tokonon,\" a thicker, more concentrated version with more ingredients.<\/p>\n\n\n\n

Why not compare each one and find your favorite kind?<\/p>\n\n\n\n

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Lightly-dried niboshi chuka-soba<\/figcaption><\/figure>\n\n\n\n
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Concentrated Nimi-Dried Chuka-Soba<\/figcaption><\/figure>\n\n\n\n
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Extra thick niboshi nihonboshi chuka-soba<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

Google Maps<\/h2>\n\n\n\n

S\u1ed1 28 ng\u00f5 49 Linh Lang C\u1ed1ng V\u1ecb Ba \u0110\u00ecnh<\/p>\n\n\n\n