According to reporters' records in some inner-city districts of Hanoi such as Cau Giay, Dong Da, Hai Ba Trung on the second day of Tet, some restaurants began to reopen.
In the Tran Kim Xuyen and Vu Pham Ham areas (Cau Giay District), some vermicelli soup and beef noodle soup shops have opened. These eateries publicly list their prices. Some shops charge a surcharge of VND20,000 per bowl of pho during Tet, while others publicly commit to keeping their prices unchanged.
In the Lang and Truong Chinh areas, there are also fish noodle and crab noodle shops open. On normal days, a bowl of fish noodle here costs about 40,000 VND/bowl. On Tet holidays, this shop sells for about 50,000 VND/bowl. The prices are posted right at the counter.
Mr. Nguyen Duc Nam, sitting eating fish noodle soup on Truong Chinh Street, said: "My house is in Nga Tu So. At home, we have enough food for Tet. However, eating chicken, ham, and banh chung every day is too boring, so today I went to a fish noodle restaurant to have something different."
Ms. Nguyen Thu Thao, who lives in Minh Khai, shared that in previous years, many restaurants did not post prices on Tet holiday, so there was often a situation of "ripping off" customers. When I went to eat on Tet holiday, I had to ask the price before deciding to sit down to eat. However, this year, the restaurant posted its prices right at the counter. For Tet holiday, the service fee increased by 10,000 - 20,000, which is acceptable.
Mr. Nguyen Minh Huu, a breakfast shop owner in Hanoi, shared that his hometown is Lang Son. A few years ago, he usually closed the shop and returned home on the 4th or 5th of Tet to open the shop. However, this year, due to economic difficulties, his family decided to stay in Hanoi. He only took one day off on the 1st of Tet, and on the 2nd of Tet, he opened the shop.
“Ingredients such as noodles, fish, etc. cannot be as fresh as usual and have to be kept in the refrigerator since the 30th of Tet. However, from the 3rd day onwards, the import sources will start operating again. We will have new ingredients to sell,” said Mr. Huu.
