Mussel rice Mussel rice has become a very familiar dish for every Hue citizen, a popular dish associated with the daily life of the people here. It is not known since when that mussel rice has become a typical culinary mark of Hue, just know that when coming to Hue, all visitors are impressed by the wonderful taste that this dish brings. With the main ingredient is mussels and accompanying ingredients such as deep-fried fat, fish sauce, raw vegetables, banana flowers, bean sprouts, finely chopped white taro stems, roasted peanuts… have created a dish with unforgettable taste. Bun Bo Hue As a dish that is too famous for people all over the country, Hue beef noodle soup is the culinary feature that promotes the culture and people here. A full bowl of Hue beef noodle soup includes pork legs, beef, blood, crab cakes… served with raw vegetables. All are combined with a sweet, aromatic broth that makes any gourmet nod in praise. Bun bo Hue has become a childhood dish, an unforgettable memory for every citizen here. Hue tea Besides the extremely famous savory dishes, Hue also contains extremely attractive cooling dishes, typically Hue tea. Referring to Hue tea is referring to a feature of royal cuisine that has become a cultural mark. Hue tea has many kinds of delicious tea such as: corn tea, millet tea, potato tea, bean curd, yellow wax mon tea, cotton areca tea, roasted meat filter powder… mixed with anywhere. Nem lui It is often said that to eat spring rolls properly, come to Hue. That’s right, Hue is famous for its delicious food because of its unique processing unlike anywhere else. The skewered spring rolls are the ingenuity of the chef. Each spring roll is the crystallization of the culinary culture of a capital land with unique cultural imprints. Hue cake Illustration. Hue, in addition to dishes such as vermicelli, tea, spring rolls… is also famous for cakes. Hue cake includes many delicious and attractive varieties such as ram cake, filter cake, beo cake, nam cake, wet cake…. Each type of cake contains unique flavors that make you enjoy it only once. It will also make an unforgettable impression. If you have the opportunity to visit Hue, do not forget to enjoy these wonderful cakes.

Beef vermicelli combined with pork skin rolls, floating fat, crab cakes or beef balls… brings delicious flavors, awakening the taste buds of foodies. No need to spend time cooking, you can go to the following restaurants to buy takeout or order online and you will be served quality meals at home. Co Cuc beef noodle soup Every afternoon, Nguyen Van Troi market becomes a culinary paradise for many people. Here, Co Cuc noodle shop is popular with young people because of its eye-catching presentation. Vermicelli has a combination of lean spring rolls, tendons, and beef fat. The restaurant’s beef fat is the floating fat with a bit of meat on it. Lean ham is soft, not as big as pork belly. Diners commented: Nhan Do: “The broth is fragrant, sweet, and rich. Cha is delicious, the tendons are both soft and crispy, the fat is attached to each slice of meat, served with fresh vegetables, so it is not sick”. Hukha.foodaholic: “The broth is rich, sweet from the bones, fragrant with cilantro, lemongrass. The meat is stewed soft. The satay is crispy and spicy, but sometimes it goes stale if the restaurant is left out for a long time.” Ms Nhu’s beef noodle soup The shop attracts customers with beef noodle soup modified with floating fat. The pot of broth is smoky, fragrant, with a fancy layer of fat floating on top. The shop has beef and pork fat. Beef fat is soft, fatty, melts in the mouth, crispy pork fat is more chewy. When eating, diners dip a piece of fat with satay with lemon juice mixed with fish sauce. Diners commented: Lanwiththi: “This dish is a bit high in fat. Mixed bowl with encrusted, spring rolls, tendon, pork belly, floating fat. The floating fat has a light fat, but it’s tough to eat. The broth is rich. The price is good compared to the taste. downtown location of the restaurant”. Hukha.foodaholic: “She cooks Southern-style Hue beef noodle soup, rich but not strong in flavor. Soft and fatty beef fat enjoy with strangely delicious vermicelli, but will quickly get bored with those who don’t get used to it. I consulted online. The owner advises not to eat this dish often.” Hue Gia Hoi beef noodle soup The restaurant’s bowl of beef noodle soup stands out with pork skin rolls that are rarely found anywhere else. In addition, you can choose marrow or oxtail, sausage, beef balls, tendons, spring rolls, spring rolls or crab cakes… to make the meal more quality. Diners commented: Thu Huyen: “The pork skin rolls are fragrant, crispy outside, chewy inside. The broth is not too rich. Satay, fish sauce are combined harmoniously to increase the flavor”. Ansapsaigon: “Thick piece of beef, delicious yellow beef tendon, delicious pork skin rolls. The broth is just flavorful, not too strong of the fish sauce. The quality is okay in the price range”. Anh Duong Nguyen: “A bowl of vermicelli is priced at VND 44,000 including cartilage, tendon, ox tail, rare beef and pork skin rolls. If you order an extra piece of pork roll, the price is VND 20,000 / 4 pieces. The broth is rich in flavor. Those who have a light taste should enjoy it with raw vegetables, squeeze lemon and add satay.” Hue beef noodle soup 149 The beef noodle shop has a diverse menu with crab cakes, beef rolls, pork rolls, pork rolls, rare beef… The broth is rich, fragrant with lemongrass, with a slight smell. If eating at the restaurant, vegetables and prices will be available. For diners to buy, the shop prepares raw vegetables to eat. Diners commented: Thu Huyen: “The highlight of the special bowl of vermicelli is the 3 types of pork, beef, and crab rolls. It’s delicious and quite large. The taste of the broth is not too impressive. The shop actively serves large bowls, so you need to tell the staff. if you eat a small bowl”. Foodee_f97c27d8: “The vermicelli with spring rolls and rolls is as big as the reviews I read online but it doesn’t have any special taste, the broth is quite light. Staff attitude is not friendly. Price is high compared to quality”. How to make Southern standard beef noodle soup Southern beef noodle soup is a familiar dish of Vietnamese people. This recipe helps you have an attractive bowl of vermicelli with marinated beef.

Illustration. In addition to the vermicelli that is smaller than the traditional Hue beef vermicelli, in the broth mixture of Phan Thiet beef noodle soup, there is no fish sauce and no rolls of any kind. In return, when cooking the broth, people often add something called beef curry to create flavor and after the noodles and broth are scooped into the bowl, people sprinkle some roasted peanuts on top, adding more. Crispy, fragrant part for a bowl of vermicelli. The special thing to create the flavor of beef noodle soup is the secret to marinating beef. The type of seasoning, dosage and marinating time will create a delicious dish with fatty, warm and tender beef just right when eaten. Along with the accompanying ingredients such as bean sprouts, bananas, spinach, herbs and squeeze a little lemon to create a scent that stimulates the taste buds, enhancing the uniqueness and deliciousness for all customers. For the people of Phan Thiet, beef noodle soup is a familiar dish. The beef noodle shops here, whether big or small, new or old, are almost always crowded. Some addresses can be mentioned such as breakfast restaurants on Tuyen Quang street, Thu Khoa Huan street, Le Hong Phong alley beef noodle shop (near old Phan Thiet station) and most recently Phan Thiet beef noodle soup at Phu Long market. … Visitors to the coastal town remember to enjoy Phan Thiet beef noodle soup, a rustic and gentle dish like the coastal people.

Hue also stores more than 1000 typical dishes of the ancient capital, including the good dishes of the Nguyen kings, from everyday dishes, folk dishes to delicious dishes. Among them can mention 10 most typical basic dishes that when coming to Hue, no one can ignore. Bun Bo Hue Bun Bo Hue is a famous and popular dish of many people. The first dish when coming to Hue must be the beef noodle soup. The dish carries the flavor characteristics of Hue, so this place name is attached to the dish as a proper noun of the dish itself. The main ingredients of the dish are beef, pork leg, and pig blood. Some other ingredients are rare beef, crab cakes. The dish is usually served with herbs, banana flowers, bean sprouts. The broth of beef noodle soup in Hue is often seasoned with a little fish sauce to create its own unique flavor. The broth has a characteristic red color, sweet and rich taste to the last drop. Bread flour The cake is made of tapioca starch filtered, with a filling made of shrimp that have been marinated with spices. The filling can be made with pork or both shrimp and meat. The crust is wrapped with banana leaves. The cake is cooked by steaming or boiling. The cake is served with dipping sauce to add more flavor. The filter cake is both tough and chewy due to the outer layer of cassava flour, and the fatty flavor of shrimp meat with the inner layer. Banh beo Banh beo is usually served in small bowls. Just the size of a bowl of dipping sauce. The main ingredient of banh beo is rice flour. The top is covered with a layer of onion oil and greased. The highlight of this dish is the fish sauce. If you just eat it, you will only have the fat taste of the fat and the aroma of onions. Even the food was pretty bland. But when combined with the dipping sauce made from shrimp broth combined with fish sauce and a few slices of chili, it brightens up the taste of the dish. Nam cake Also a typical Hue traditional cuisine similar to flour cake, banh beo. Banh Nam is made from rice flour, the filling is made of green beans or shrimp, minced meat. Cake served with diluted chili sauce. The cake has a fragrant, fatty taste that seems to melt immediately when placed in the mouth. Because the cake is very fragile, when eating, diners should use a spoon instead of chopsticks. Put the cake on a plate and peel the cake, then pour the dipping sauce on the surface of the cake, then take a spoon to remove the cake from the leaves and eat. Wet cake The crust is made from the main ingredient of rice flour coated in a thin layer. There are wet cakes such as wet cake with grilled meat, wet cake with sour shrimp, etc. The cake is soft, hot, and wrapped with wood ear, minced meat. Top sprinkled with dried onions, served with dipping sauce, herbs. Mussel rice and dishes from mussels For only 10 thousand VND, diners can enjoy a bowl of Hue-style mussel rice. You will be surprised when with only tens of thousands of dollars, you can get a rice bowl full of mussels. This is the type of rice mixed with ingredients including: white rice, fried mussels, tofu, fried onions, herbs… Season with a little fish sauce, fish sauce to make the rice more fragrant and then mix well. The sticky rice is mixed with the salty taste, the spicy taste of spices, the crunchy fat, the sweet taste of mussel juice, the chewy sweetness of mussels creating the unique character of the dish. Hue tea Coming to Hue without enjoying tea is extremely flawed. One of the famous tea shops in Hue is the alley tea on Hung Vuong Street. The shop is located deep in the alley, quiet space, inside there are a few small wooden tables close together. At the counter, there are rows of tall glasses filled with tea of ​​all colors and flavors, neatly arranged. Diners just need to add ice to enjoy. The tea has flavors to choose from such as corn tea, purple potato tea, water drifting tea, green bean tea, é seed tea, bean curd tea, red bean tea, roasted pork filter powder tea,…. In which, roasted pork powder tea is the most unique dish that everyone wants to try. Transparent filter powder wrapped inside is a square piece of roast meat with skin. Tea has both sweet and salty taste, both crispy and greasy. And purple potato tea is the dish that pleases the most diners because of the gentle purple color mixed with greasy, fragrant coconut milk. Vegetarian vermicelli Called a vegetarian dish, vegetarian vermicelli is not inferior to any other savory noodle dish. That must be the sophistication in the culinary culture of Hue people. Still the eye-catching red-yellow color, still the rich sweetness of the broth, but the ingredients are completely free of the presence of animal fat. Ingredients are used entirely from nature, usually vegetables, tubers, fruits and mushrooms, skillfully combined with spices to form a nutritious, safe and unique dish. Mixed duck eggs The restaurant only serves the evening, located on the sidewalk with about 3 plastic tables but crowded with customers to eat and customers to buy and take away. Diners can order a dish of duck eggs or they will be given a whole egg, accompanied by a plate of pickles. Or order mixed eggs, the hostess will perform the “mixing” stage before bringing the finished product to diners. The ingredients of the mixed egg dish include: shelled duck eggs, melons including figs, green mango, Thai chi, laksa leaves …. Combined with clever spices to create a dish that is both strange and familiar. The spicy, crunchy, and strangely sweet flavors create the attractiveness of the dish. The price of the dish is only about 7k / fruit. Salt Coffee If Hanoi has the famous egg coffee, Hue has salt coffee – a specialty of the ancient capital. Talking about salted coffee, people will mistakenly think that coffee has the salty taste of the sea, but that cannot fully describe the flavor that this coffee brings. Salted coffee still has the charming aroma of coffee, the greasy taste of fresh milk, the salty taste of salt, the bitter taste that remains at the end of the coffee. Diners can choose to drink hot or add ice. This is probably also the unique point of salted coffee when it can be enjoyed hot or cold but still retains the same taste without fading.

Without any advance plan, two friends and I quickly booked a plane ticket to Hue on the first weekend of April. The ticket price at this time is quite cheap, the round-trip ticket plus our fees is about 1 , 2 million dong. Arriving in Hue, we stayed at the hotel to rest in the center and rented a motorbike for 120,000 VND / unit to explore the city. Besides visiting famous destinations, we also experience the delicious Hue flavor here. Breakfast with Hue beef noodle soup A friend introduced Bun Bo Loan restaurant on Phan Chu Trinh street, about 300 meters from my hotel. Around 8am, the shop was crowded with diners, I had to wait for the seating arrangement for about 5 minutes. Noodle cooking place is placed on one side of the door, the other side is the path leading to the dining table area. I am impressed with the rather fancy aluminum pot for making vermicelli. At first glance, it looks quite like a cot. The owner explained that aluminum is a good heat-retaining material, the pot has a large capacity, the mouth is small, so the broth will boil faster. An eye-catching bowl of Hue beef noodle soup costs 50,000 VND. We ordered 3 full bowl of Hue beef noodle soup. The meal is beautifully presented with a large crab pie, attractive meat. When enjoying, I can feel the bar broth, not too salty like some addresses in Ho Chi Minh City. Therefore, for diners with strong taste, the food here seems a bit pale, does not smell like fish sauce. My biggest questioning point is that the noodle here is small, unlike my experience and default of Hue beef vermicelli. As a follower of Hue beef vermicelli, in Ho Chi Minh City, whenever I hear delicious sounds, I come to try and sell big noodle almost everywhere. I have always thought, that is the characteristic of Hue delicacy until I enjoy it here. Asked some friends born and raised in Hue, I received a solid answer: “Must be a microfiber”. On forums or social networks, the question of small or large Hue beef noodle soup is still a matter of controversy. Overall, a bowl of vermicelli priced at VND 50,000 here is too perfect to start a new day in Hue. Lunch at Dong Ba market was not impressive After about 3 hours visiting Dai Noi, our group decided to stop by Dong Ba market for lunch. The market is introduced as one of the symbols not to be missed when traveling to the ancient capital. This place was formed in 1899 under the reign of King Thanh Thai. Walking along the side aisle, I went to the dining area and decided to stop at the stalls selling the most food, the most crowded, above which hung a check-in photo of chef Anthony Bourdain. Because there is not enough space, most customers will sit in the rows of chairs placed around the counter, choose dishes and chat with the owner. I ordered banh beo, cha, banh beo, spring rolls, but quite disappointed. The dish is not heated so it is chewy and loses its inherent flavor. The only bright spot is spring rolls made from pureed pork, seasoned, wrapped in a skewer and dotted with fish sauce. The meal is about 30,000 VND / person. Meal in Dong Ba market is cold and not delicious. Also during lunch, I moved to Mrs. Mung mussel rice shop located on Truong Dinh street. The restaurant is not too popular in the tourist community but is loved by the locals. Mung is 69 years old this year, selling mussel rice for 35 years. In addition to mussel rice, the shop also has bread of all kinds and Hue beef vermicelli. At noon, the restaurant is quite empty compared to the opposite brand. In return, we enjoyed delicious food, cheap price and enthusiastic service attitude. The dish is a combination of cold white rice, herbs, thai banana corn, chili, fat tart, crispy pork skin, pork belly, peanuts … served with a cup of hot mussel water is quite complete. Meals and drinks totaling 86,000 VND. Three servings of mussel rice, drinking water cost 86,000 VND. In the afternoon, on the way from Thien Mu Pagoda to the city center, I stop by to try Huyen Anh grilled meat rolls. This is famous as a long-standing restaurant, attracting a lot of tourists and local people. The space is spacious, the tables and chairs are arranged scientifically, so even though it is crowded, I still feel comfortable. We order a portion of wet cake and grilled pork vermicelli for 80,000 VND. Thinly coated wet cake, wrapped with vegetables and grilled meat inside, dipping with spicy fish sauce reminds me forever. Many people comment that the meal is a bit small and the price here is quite high compared to the general premises. Wet cake rolled with grilled meat dipped in a strange spicy fish sauce. Hue at night is not sad If you have time, you can enjoy the juices. 17-18h, the restaurant of Ms. Hue, located on Le Ngo Cat Street, is very crowded, we have to wait about 15 minutes before the food is served. As the name suggests, the cake is made from fresh filter powder, grease, onion, and egg pressed on a cast iron pan. I rolled cake with raw vegetables, sour food and dipped in sweet and sour fish sauce. The toughness of the pressed cake mixed with fragrant eggs, fatty grease and salty fish sauce made me fall in love. Snails, snails smoking with salty marinade and lots of chili, spicy ginger fish sauce is a night dish you should not miss. A snail like a photo costs 30,000 VND, suitable for sipping and watching the romantic Perfume River at night. Try snacks at night in Hue. We end our day exploring Hue cuisine with a cool, unique cocktail at Aura Mixology. Behind the soundproof glass doors, the cocktail bar on Tay Chu Van An street has a soft color that is completely different from the bustle outside. Around 22:00 we were the last guests at the restaurant. “Since it opened at the end of 2020 and during the outbreak, there is still a small number of people visiting the shop,” said a bartender, pouring drinks into a glass and said. In the dim light, soft music playing, I became relieved after a day of traveling quite a lot. The impressive Nguyen Dynasty Cocktail costs 140,000 VND. I chose a cocktail glass Nguyen Dynasty (Nguyen Dynasty) according to the recommendation of the staff. Drinks have a rather fancy form, a mix of modern and traditional when placed on a wooden tray, with a cup of Chuon village rice and incense. The drink leans towards the sweet, sweet taste that I like, not too heavy and with a hint of the familiar apricot flavor. The bartender likes to chat with guests, enthusiastically asking how the drink is. In a short day, I have not had the opportunity to try many dishes as well as to visit these famous attractions. However, with about 350,000 VND, I brought myself experience and kept my appointment to return to Hue at the earliest opportunity.

Pho Vietz restaurant at Utama Shopping Center. (Photo: Manh Tuan / Vietnam +) “I not only want to introduce to Malaysians Vietnamese cuisine but also want many international friends to know Vietnamese food . If the COVID-19 epidemic did not happen, in 2020 I would send Pho Vietz to the UK and the US, “said Mr. Ton Ngoc Hiep. Malaysia is a multi-ethnic country with more than 50% of the population being indigenous Malaysians, also Muslims, the rest are mainly Chinese and Indian, which means humid. Malaysian food is also very diverse and rich. Therefore, finding a foothold in the culinary market of this country, especially in the central supermarkets, is very difficult, yet Mr. Hiep has 10 Pho Vietz restaurants in the capital Kuala Lumpur alone. Not stopping at this impressive number, he also cherished to open 5 more restaurants this year, besides running a Pho Vietz restaurant in Hong Kong and the “daring” projects to bring this brand to Manchester. and New York. As a chef of the five-star Equatorial hotel in Ho Chi Minh City in the 1990s, Hiep brought the responsibility of introducing Vietnamese cuisine to Switzerland with a 3-month program. That long business trip aroused in him joy and pride when witnessing with his own eyes foreigners welcome and appreciate the cuisine of the country. The predestined relationship to Malaysia was surprising when Equatorial continued to bring him to Malaysia to promote cuisine. Here, he had the opportunity to interact with Chinese chefs who wanted to conquer Vietnamese cuisine and put Vietnamese cuisine on their menu, so they persuaded him to come work for them. At first it was just a pilot plan, the more he worked, the more he realized that this is a place that could be developed because there are so many “fans” of Vietnamese cuisine here. In the process of working for a Chinese restaurant, he realized that his food was no longer “pure Vietnamese”, the “origin of people” spices made the bowl of pho no longer in standard, the Hue beef noodle bowl became more sour. .. Not satisfied with the “hybrid” that, in 2014, he together with some shareholders found Pho Vietz restaurant. Here, he is able to prepare food according to his own wishes, using Vietnamese ingredients, seasoning with a standard noodle soup or a standard beef noodle soup. Mr. Ton Ngoc Hiep (third from the left) – The owner of the Pho Viet chain store in Malaysia. (Photo: Manh Tuan / Vietnam +) Being a meticulous person, Hiep not only wants his dishes to be “original,” but also impresses diners from the first time they order by decorating the dish. To do this, he had to fly back and forth between Vietnam and Malaysia many times to find a stable supply of quality raw materials and meet Malaysian import requirements. Sharing with reporters, he emphasized: “I try my best to have all the ingredients as in Vietnam. Although I cannot make fresh pho, in Malaysia I have been able to set up a factory to produce 90% similar noodle. Keeping the essence or “soul” of Vietnamese food is what I always aim for. This makes the difference and uniqueness of our food. ” Thinking a bit as a reminiscence of the 20 years before coming to Malaysia, Hiep confided: “To open a restaurant in a Malaysian hypermarket, or more specifically, in a hypermarket in the capital city. In Kuala Lumpur, the Supermarket Management Board will send a person to assess the quality, and then if all the members of the Management Board agree, the Board’s representative will write an invitation to do business at the supermarket. ” “They do this very secretly, and I don’t know where the appraisers are, what the customers are.” After many rounds of appraisal, when he received the invitation letter, he knew that they (the supermarket management board) had noticed and assessed the quality of their food. “Just like that, after 6 years of launching the Pho Vietz brand, I have now developed 10 restaurants and have about 120 employees” – he said. The interior decoration at Pho Vietz restaurant at Pavilion Shopping Center evokes Vietnamese image. (Photo: Manh Tuan / Vietnam +) His eyes lit up when asked about the name Pho Vietz, he shared: “Pho is a typical Vietnamese dish that all foreign tourists know, Vietnam is Vietnam. These two words together remind tourists of Vietnamese cuisine. ” In order to run 10 restaurants at the same time and ensure the same food quality at restaurants, he has established a “kitchen center” – a place where food is processed and manufactured. Before the restaurant opens, dedicated cars equipped to transport food will deliver food from the “kitchen center” to each restaurant. “Managing and operating like this, I feel more secure about both input and output. Product quality, fresh fruit quality, coffee, ”he said. He is busy with his working schedule, but he still does not forget to tinker and creatively change the menu with the dishes that customers prefer most with bold Vietnamese flavor. Pho Vietz’s “cabinet dish” includes Beef Pho, Chicken Noodles, Hue Beef Noodles, Bun Nem, Roll, Bread, and of course, many types of coffee. Young Malaysian couple Richard Chong and Summer Lee said that their two favorite dishes at the restaurant are beef noodle soup and coffee. “The coffee here is great, rich and fragrant. The taste of the pho is delicious, I love the recipe of this restaurant. I can eat pho every day and every week. ” Sipping with me a cup of iced milk coffee made by himself in a Pho Vietz restaurant at Utama Shopping Center, he introduced me to his Chinese soul mate – Eric. “Thanks to Eric, I overcame the initial difficulties. He is also an effective assistant to Pho Vietz in legal terms. Eric is the messenger of Chinese cuisine, and I am the messenger of Vietnamese cuisine. We are a pair of identical, mutual cards to bring Vietnamese cuisine to international friends./.

That is how residents at 20 Thuoc Street (now Hoang Dieu Street, District 4, Ho Chi Minh City) show the way for diners to Mrs. Ngoc’s restaurant. Nested next to the alley wall, the shop has only one stall, 3 folding tables and 2 neat rows of plastic chairs. Every day, the shop only sells from 6am to 10am, then makes room for other people to do business. With no address, no signboard, the restaurant of Ms. Ngoc (73 years old) is still crowded with customers to eat. Beef noodle soup owned by Mrs. Ngoc is nestled next to the alley on 20 Thuoc Street (District 4, Ho Chi Minh City). “For 20 years in the business, I just put up a board to let people know what I sell. This is a small item, sitting on the street, so I don’t need a sign. Whoever wants to eat will come by himself”, the owner just said. with Zing , just quickly scoop up soup for new visitors. “No cutlery” noodle shop In 1984, Ngoc took her small family with her, leaving Hue to go to Saigon to do business. 10 years later, instead of trading dishes as in her hometown, the owner chose to sell Hue beef noodle soup as a livelihood. “Many years of trading are many years of ups and downs, nothing has been done,” she said. In the early days of the business, Mrs. Ngoc’s restaurant was even smaller than the present, with only 2 tables and chairs arranged around. “Back then, I just dared to make it small. I sat close to the alley, the shop did not have many customers to know it, so just that was enough”, the owner said. Ms. Ngoc’s business is still troubled many times due to opening a shop on 20 Thuoc Street – a place notorious for robbery and gangsterism in the past. About 15 years ago, every time she opened the goods, she was anxious to fear that someone would steal things and fight at the shop. Furniture, pots and pans used for trading can be stolen at any time. Years of trading in a place that is notorious for robbery and arguing in Saigon made the owner in the habit of storing knives and scissors under a drawer of raw materials. “Back then this place was called the Gypsy district, the people living here were also very badly known. Actually, there were this person, that person, not everyone in Kho 5, area 20 Thuoc, alley 148 Ton Dan. , Oxi Brick village, Dua village … are all bad people “. In addition, afraid of people on the street causing fights, riot and then taking cooking utensils to fight, Mrs. Ngoc was forced to hide all knives and scissors. Now, when order and security has been ensured, the owner still keeps the habit of storing knives, pulling down the cabinets containing the ingredients. “In recent years, this area has completely stopped robbing and fighting. Even so, I used to hide the cutlery, so it was not used to leave it on the table”. Standard noodle bowl with Hue flavor Originally from Hue, each bowl of vermicelli is carefully cared for by Mrs. Ngoc from broth, cake fibers to rolls, vegetables. To have a delicious, flavorful broth, she has to get up at 3 o’clock every morning to cook broth, stew and season to taste a typical fish sauce. Other ingredients such as beef, crab cakes, beef rolls … and herbs are all well known to be Mrs. Lanh (age 60), sister-in-law and also the owner of the woman who sells and goes shopping early. With carefulness in the cooking process, the bowl of vermicelli when served to customers is always hot, delicious and hygienic. A bowl of Hue beef vermicelli made by Mrs. Ngoc has a strong taste, aroma of fish sauce and full of ingredients. “Each cook can give different flavors, but delicious or not by the customer. Therefore, I always try to make a reasonable change according to the taste of the user.” Share with Zing Many diners at the restaurant, Ms. Ngoc, said that the standard taste of Hue and the warm attitude of the owner are the reason why they often come to eat. Many people even become customers, being the owner of the owner, remembering their face and their taste. Ms. Loan, residing at Ton Dan Street (District 4, Ho Chi Minh City), considers herself “a match” at Mrs. Ngoc’s restaurant. A few years ago, she came to this store with an ad from her grandmother – who lived in the opposite alley. “The owner tastes it well, but in the afternoon, the guests are very demanding. I have eaten here for a long time, used to the taste, so sometimes I will come to eat,” she said. Not only welcoming patrons, the noodle shop also attracts many curious visitors to enjoy. Hoang Le (22 years old), a student from Hanoi, shared with Zing that the food Mrs. Ngoc made has a different taste than the vermicelli bowls she has eaten in the capital. The difference is not only in the ingredients but also in the rich, sweet soup. “Hue beef vermicelli in Hanoi is very different, there is no crab roll and a lighter broth. Each place has a way of processing, but I really like the taste of this bowl”, she complimented her friend. Thanks to delicious food and a welcoming owner, this noodle shop has become the “gourmet restaurant” of many diners in Ho Chi Minh City. “As for strength, I still cook beef noodles” For the past two decades, Ngoc has led the noodle shop business with her sister-in-law. Food vendors, drink shops, and the two sisters rely on a small alley to do business. For several years now, due to their high age, two women have had to ask their sons to push the trolley to the point of sale. At that time, the hostess sisters arranged neat furniture and tables to welcome guests to eat. A full bowl of spring rolls is sold for 40,000 VND, but the price may vary depending on the level of diners. Even the owner often sells cheaply to poor customers who lack money. “Someone who doesn’t have enough money but wants to buy a bowl of vermicelli 10,000 dong, I also sell it. I have a fixed price, if there are customers who want to eat but don’t have money, it is very bad!”, Aunt Ngoc shared. “Selling very good food, the children do not want to follow the profession. As for me, I will still cook beef noodle soup. Working by myself, I have money for myself to spend, and have the opportunity to mobilize hands and feet, no one is happy. Blessed with me, “said Ms. Ngoc. Over the past 20 years, Ms. Lanh (left) has always helped her sister-in-law to do business in Ho Chi Minh City.

With only one stall, two plastic tables and a few children chairs, this place has become the livelihood of the host’s family for nearly 30 years. For nearly 30 years, the restaurant, run by Mrs. Thuan and her husband, has been constantly changing dishes, with no overlapping days. After many years of doing business, Mrs. Thuan’s restaurant is still a familiar destination for many local diners thanks to its unique selling style: the menu never sells the same item. “The owner cooks clean and delicious! Everyday she changes a different dish, I have to ask to know what to eat now!”, A guest dined at the Tam Tam restaurant. Change dishes to help bored Share with Zing Ms. Thuan said that this restaurant was opened by the couple when they were young and moved here to live. Up to now, when their children have grown up and have a stable job, grandmother and husband continue to maintain the shop in order to earn more money in and out. Regularly every day, the couple get up at 4 o’clock to go to the market, prepare ingredients and serve the goods. When Mrs. Thuan cooks, the husband will take care of the calf handling, cleaning, and other chores. “For nearly 30 years, my wife and I have been taking care of this restaurant together. He is very much without him,” said the owner. The dish every day is decided by the owner based on the ingredients purchased to ensure the quality of the dish. Besides the skill of cooking, the special feature that makes this restaurant can stand firm after about three decades lies in the unique selling style. There is absolutely no fixed menu here, each day a different dish, no day is duplicated. Therefore, diners cannot know in advance what they will enjoy today. “Since opening the store until now, I have always tried to change the food every day. I think customers who eat one dish all the time are tired, having more options like that would be better”, the owner confided. In order to continuously renew the menu, Ms. Thuan has to go to the market twice a day, late in the afternoon and early in the morning. From 17:00 the day before, she will go to the market to buy bones, fresh meat, vegetables and other ingredients must wait until 4 o’clock the next day. “Choosing food then I decide what to do. Changing dishes continuously is not too difficult because I often cook water, but so customers are always curious and eager”, Ms. Thuan revealed. “Believe in the skills of the owner” When asked if any customer has ever complained about this unique way of selling, the shop owner said that because most of them are “real customers” living around here, everyone is accustomed to asking questions before ordering. “Yesterday I sold bun Mam, today I changed to cook beef noodle soup. Meals with seasoned vermicelli, one day vermicelli soup. Every day a customer likes, they will eat, otherwise, the next day. I don’t mind. Specialist, each has a taste that! “, Mrs. Thuan shared. Trading on Thap Muoi street for a long time, the owner almost knows the taste of the majority of “gut termites”. Accordingly, Hue beef noodle soup is the most popular dish. During the days of noodle cooking, the number of customers flocked to a lot more, the orders to order to bring back were also more. “In the past few years, the number of visitors has also decreased, mainly residents around here come to eat. They are a working population, after cleaning the store, then come to breakfast or ask me to bring bowl over,” her husband Thuan said. Because customers are mainly people around Thap Muoi street, the shop will bring bowl to the place as required. Whether it’s beef noodle soup, Hue beef vermicelli, noodle soup or banh canh, the dishes here are always priced at 30,000 VND / bowl. Most customers at the restaurant believe that this is a reasonable price, commensurate with the quality of the meal. Mr. Vinh (born in 1971) is one of the loyal diners at this popular breakfast restaurant. Every morning around 7am, this man will come over here to have a meal before going to work. “I have been eating here since I was young, almost every day. Every day I change a different dish, but I do not feel troublesome because I believe in the skills of the hostess,” this guest said. Mr. Dung (residing in District 1, Ho Chi Minh City) also regularly visits the shop to support the couple of Mrs. Thuan because the food is palatable, the price is reasonable and the way to work is convenient. “Eating here for a long time, but I have never wondered about the quality of the food. Every day I like it, I buy it, otherwise I will make an appointment later. . The dish changes every day, but no customers complain, wondering because they believe in the skills of the owner.

Noodle soup, “soul mate” of Hue beef noodle soup Noodle soup like vermicelli. This noodle soup has two strange things. First, in the world of vermicelli, every vermicelli girl stands first with her name, only this woman is humble and humble for her to stand in front. Secondly, her origin is currently unknown. The speaker originated in the North, because he had a verse with a northern accent: “Noodle soup that cooks anchovies / Grandmother, eat all the bowls, dear”. And, the northerners like to eat water spinach, the vermicelli soup is eaten with boiled spinach, so the origin is from the North. But, in the North, in the past, in the old days, looking for red the left eye, the red one on the right, until both eyes were red, both eyes could not find the restaurant selling noodle soup; Today it is still there, still very few, so the above two arguments are not convincing. Some say noodle soup is originally from Saigon, prepared by the Northern migrants from vermicelli. Migrants still prefer water spinach and keep a northern accent. Noodle soup is widely sold in Saigon. Some of this sounds more reasonable, but it is not exactly determined, there is no evidence. Saunhi leaned towards “conspiracy theory” later, went to ask Uncle Nam Diem, he exclaimed: “Ah, I … I … don’t know”, Six is ​​also … deaf. Someone also said: In the past Saigon has not seen vermicelli soup. Well then let it go, but do not dare to say in the style “Deaf not afraid of guns”, just wait for researchers. Vermicelli with wedge sauce. Photo: Ansapbmt. Noodle soup has another strange thing, because there is a “soul mate” that is Hue beef noodle soup. The two noodles of the two are equally large. The vermicelli stalk of the vermicelli soup is not white but also has a red color. Vermicelli soup is only different from vermicelli that is eaten with boiled water spinach and a big vermicelli stalk, the rest is mostly like Southern vermicelli soup, including cooking method and ingredients along with variations. Noodle soup has more variation is eaten with light vegetables. Although there are only a few differences, the taste between the two is different, not the same. This is also quite a strange thing, perhaps the vegetables make the flavor different and the noodles too. Famous origin of Quang Hai Hotot exclaimed: – Ah, the meal, remember the guy Tam Tuong Tu at Bay Hien Crossroad laments: “He complains about eating in the fields, eating handcuffs / Rooster in the market eating fish sauce.” Eight very well-known fish sauce, probably also familiar with seasoning vermicelli, to “master learning degree”. Pulling to Tam Tu Tu’s house, Tam snapped his fingers: – His job. Talk about cocoon background. The origin of the noodles is probably in the Central region, because the Central people eat a lot of seasoning and have eaten since ancient times. Every place in the Central region has rice noodle seasoning, but the most delicious is Quang Nam, Da Nang, a time called Quang Da. Vermicelli fish sauce has been introduced to Saigon for a long time, because the people of Quang Da are also residents to explore the first new land, one of the Ngu Quang people departing to the South. Prudently speaking. Now we both start working together and have fun. First boil pork ears, then boil with pork too. When done, slice the bacon, cut the crispy pork ears into beautiful stalks, then leave it here, a little calculation. Next, those who plan to rip green papaya into fibers will choke, those who strip boiled young jackfruit out of the pulp and chopped it up. Mix papaya fiber with vinegar and a little sugar. These two things also leave there, a little calculation. Another thing that counts is roasting peanuts, rubbing the skin and crushing it. Chopped grilled pork pieces, roasted pork pieces, peeled sour spring rolls. Next to make raw vegetables. Cut basil (the central region calls for herbs) and lettuce for small, the price is also chopped, but do not leave the long stem, how to chopped cucumber, thinly sliced ​​or small like eating grilled meat vermicelli, star fruit thinly sliced ​​bananas and sour bananas. Then, now I am going to fill out and put things in, at the bottom of it is “lining the nest”, which is vegetables, put vermicelli on top of vegetables, then turn to roast pork, boiled pork, pork ears, spring rolls, rolls, Jackfruit and papaya grated on top, sprinkle with roasted peanuts and add a few stalks of cilantro for a green, beautiful look is done. If you take out the seasoning sauce and pour it into it, it’s “dumb”, said in the Quang A way. Genuine seasoning sauce: “Pho Hoi high floor, Cam Ha wedge sauce”. Cam Ha is also a commune belonging to Hoi An. The seasoning sauce is delicious. Ui, but kidding? Leave the fish sauce intact and eat the salt water. Processing this already. Take chopped fragrant pieces, divide into two, half squeeze water and mix with sugar, chopped garlic chili and lemon juice, half in a pan of non-fragrant purple onion and fry. Stir fry it to fragrant, then add fish sauce to season, cook it to a boil, then filter the dead body. Next, mixing these two types of water is to have the seasoning sauce to eat vermicelli. Ui chu cha, seasoning to eat vermicelli it permeates and is very happy with the instructions of the name Tam Tu Tu. Ms. Hai broke up and said again: – I want to compare the noodle dish seasoning and then lose it. Private name Ca Khau Khau: – Similar to Eight, say great. Ms. Hai smiled “hi hi”: Similar to both.

As a large continent, Asia possesses diverse culinary cultures from many countries. The breakfast partly reflects that richness. In the list of the best breakfast dishes in Asia above SCMP This page recommends Hue sandwiches, pho, and vermicelli. Bread Bread was introduced as a popular fast meal in Vietnam. This dish is no stranger to Vietnamese and international diners. Wherever you go along the S-shaped strip, you will also find bread. Cakes are sold in large stores and on small street trolleys. SCMP describes Vietnamese bread as a “flavor bomb”. The regular bread is made from familiar ingredients such as silk rolls, cilantro, cucumber, pickled carrots, pickled pickles, pate and mayonnaise. Additional dishes may include minced meat, cheese, eggs and spicy sauces. Bread is a famous dish recorded in the Oxford dictionary. Photo: Thhsandwiches, hawaiisbestkitchens. Noodle Soup In addition to bread, pho is also a popular breakfast dish in Vietnam. Pho is often paired with beef or chicken. In it, beef noodle soup is a popular choice, loved by many people and once on the list of the best soup in the world. A complete bowl of pho consists of broth, undercooked beef slices or dandruff, ribs. The broth must be simmered for many hours with cinnamon, anise and typical spices. Not only in Vietnam, this dish also appears on the world cuisine map when shops serving pho appear in many countries such as Singapore, the US, UK … Pho is one of the Vietnamese dishes that are loved by many foreigners. Photo: Schlutergay. Bun Bo Hue Along with pho, Hue beef vermicelli is not only a breakfast dish but also can be enjoyed at any meal of the day. Bun beef Hue is a famous specialty of the Central people. You can enjoy this dish in all 3 regions. How to make Hue beef noodle soup is quite a feat. The main ingredients include vermicelli, pork rolls, beef, broth, herbs. Depending on the region and the cook’s preference, the dish can be added with ground beef, crab rolls and many other ingredients. Broth is one of the deciding factors for the delicious taste of Hue beef vermicelli. Photo: Confessionsofalittlepiggy, cookingwithmamamui.