Bun Cha restaurant for 23 years is nestled in a narrow alley, selling 500 servings a day in Hanoi
Located in a small alley, the gate is only about 1m wide, passersby have to close to each other, but the bun cha restaurant of Mrs. Lan’s family is still crowded.
For the past 23 years, the bun cha restaurant of Ms. Dao Thi Mai Lan’s family has remained “closed” in lane 74 Hang Quat (Hanoi). The alley is narrow, the gate is less than 1m wide, inside are nearly a dozen “snap” houses. In order to have enough seats for hundreds of diners each afternoon, her family had to put tables and chairs close together along the alley, going inside.
Lan’s bun cha shop is open for sale from 10:00 to 14:00 every day. Her sisters only made 400-500 servings. “There are a lot of customers, but we can’t do much, only keeping at 400-500 servings per day. On holidays and New Year’s, sometimes it’s only open for 2-3 hours to sell out,” said Ms. Lan.
Right at the beginning of the alley is an area for Mrs. Lan and her sister-in-law to divide vermicelli, cha, and fish sauce into portions, pick up and pay for diners. Each person quickly does a stage.
Inside, two staff members continuously grilled meatballs and rolls. According to Mrs. Lan’s share, these two types of rolls are marinated from the morning, lightly grilled, and then baked for the second time close to opening time. “Baking it twice so that it’s a little scorched, the sides are golden and even, the fat is sizzling and when it’s still hot, it’s delicious,” said Ms. Lan.
According to Ms. Lan, her parents have been in the pork business for a long time, so the whole family chooses meat very carefully according to their own criteria. At 6 a.m., after directly selecting and receiving fresh pork, Ms. Lan and her family and staff washed, sliced, marinated spices, and shaped balls. “Meat is sold out every day, but if it’s not fresh, it’s never good,” Lan said.
Grilled meat is made from half-lean half-fat meat to be both soft, not dry, not bored.
Each serving of bun cha costs 40,000 VND, including a plate of vermicelli, a bowl of dipping sauce with meat rolls, balls and a plate of raw vegetables. Diners can add spices such as vinegar, garlic, chili depending on their taste.
“A few months ago, I saw an online sharing about this restaurant, so I came to try it. The meat here is very fragrant, well marinated, the fish sauce is just mouth-watering, the owner is funny, so I come often. However, the shop is crowded and the alleys are narrow, so they often have to wait a long time or sit at a table,” shared Thuy Linh (Dong Da, Hanoi).
The noodles of this restaurant are quite thin, small but soft and chewy. According to Ms. Lan, the vermicelli is made entirely by hand.
Before the Covid-19 epidemic, this bun cha restaurant was also a favorite destination for many international tourists.
(According to Dan Tri)
at Blogtuan.info – Source: vietnamnet.vn – Read the original article here
