Sticky rice from Phu Thuong village in the middle of Saigon
From a car sold on the sidewalk, for customers to take away or buy online in 2020, Mr. Thanh Long and his wife (originally from Hanoi) have now opened two on-site service stores on Ngo Tat To street, Binh Thanh district and Binh Thanh district. Nguyen Thi Minh Khai Street, District 1. He said he is considering a number of space options for the third branch.
Golden sticky rice served with pate, spring rolls, and meat. Photo: Phong Kieu
Considered the "vedett" of the restaurant, sticky rice attracts diners with its eye-catching yellow color, sticky and fragrant sticky rice grains, and warmth that remains intact even when the sticky rice has passed down the throat. Smooth, fleshy green bean slices and crispy fried onion strands add deliciousness to the tip of the tongue.
Corn sticky rice, gac sticky rice and white sticky rice also retain the typical flavor of the traditional sticky rice village of Phu Thuong in the Tay Ho region of the capital. Each type is stored in baskets to keep hot throughout the sale.
Mr. Long thinks that a portion of sticky rice with green beans and onions priced at 18,000 VND is suitable for each person's first meal of the day. If you like a little salty taste in your meal, diners can eat it with floss. Among the side dishes, crispy shredded chicken, sweet meat and fragrant grilled fat rolls are the two most expensive dishes. Depending on the amount of topping, the meal ranges from 33,000 - 70,000 VND.
Corn sticky rice kept for a long time can easily ferment and lose its flavor. Therefore, every day, the shop owner only makes a small amount of this type, usually sold out before 9am. Some diners like to eat sticky rice with corn and sticky rice, which the restaurant also serves. Each serving of sticky rice comes with a cup of braised meat broth and a little pickled cucumber to prevent boredom. Iced tea is served free of charge.
The chicken has crispy skin and sweet meat, adding to the delicious taste of the sticky rice. Photo: Phong Kieu
Mr. Long said that when he first opened the store, he and his wife tried many ingredients in the South but were not satisfied. They decided to find a source of goods to ship from Hanoi. Every week, we have at least one trip containing a ton of sticky rice, sticky corn and other foods to make pate and shrimp paste. As for the sausage, he ordered it from a famous brand in the traditional village of Uoc Le. Just finished cooking, waiting for the heat to cool down, freezing and shipping 300 kg each to Ho Chi Minh City.
Every day, Mr. Long and his wife prepare from early morning, opening for sale at 6am until around noon. In the afternoon, they continue selling from 4:30 p.m. to about 8:30 p.m. or 9:00 p.m. From the first days of business, Mr. Long realized the great competitiveness of the Northern cuisine industry in Ho Chi Minh City. However, he persistently kept the sticky rice flavor of Phu Thuong village, his wife's hometown, creating his own brand for his restaurant.
Mr. Long expressed: "Some new employees easily get impatient and choose to reduce the flavor to suit the people of the South, making it difficult for them to locate customers. My restaurant is oriented to serve people." I'm originally from the North in Saigon or from another region but love Hanoi cuisine. I feel lucky because many people understand our mind."
From: https://ngoisao.vnexpress.net/
