Ca Mau’s bazaar store in Saigon revealed that its monthly revenue is over 300 million VND, “the profit is more than enough to take care of the family” but still choose to sell on the roadside because of a concern.
Ba Khia is a fairly common food in the Southwest region, they are smaller than crabs and are most often concentrated in the brackish mudflats of Ca Mau. People in the West often use Ba Khia to make many dishes such as: Ba Khiem, fried with tamarind, Ba Khia steamed with beer, roasted with salt and pepper… This dish is no longer a strange thing in Saigon thanks to the three trays. The famous aspect of Mr. Duy Lam’s family.
“Many people prefer to eat three aspects of crabs because the meat is sweeter, more fragrant, the familiar taste will be addicted, so come to my place because here is the only steamed three-sided stall in Saigon, so that I am very satisfied. known by many customers.
Ca Mau’s specialty has returned after a long pandemic
THREE KITCHEN BACK TO SIMPLE
BUT THE MAJOR FROM THE MENU
During the pre-pandemic period, this steamed rice shop was sold at Duong Ba Trac street, District 8 and a small counter on Vinh Khanh street, District 4. However, when the epidemic took place under stress, all activities were sold. All of them have to be closed, the Western specialty trays are also not allowed to emit fragrant smoke to serve afternoon snacks for people craving seafood.
After a break from selling for nearly a year, his family began to miss the crowded atmosphere, but the guests also remembered the aroma of the sea mixed in the sweetness of the steamed bacon. Many customers keep coming back to Vinh Khanh streets, District 4 and Duong Ba Trac, District 8 to eat crispy steamed bakhid with spicy chili salt and a little bit of laksa leaves but can’t find it.
Steamed bamboo trays with a water-based way of releasing fragrant smoke
Because of the problem of space, this three-karat counter has only been back for about half a month now, but had to move to 57 Rach Bung Binh, District 3. Despite arriving at a new location, the attractive taste of the three-kiss tray still attracts many diners. less than before. Every day, he sells about 80 kilograms of baki to more than a hundred familiar and unfamiliar customers.
The three-wheeler is back, although it is “smaller” than before because of the location inadequacy, but the amount of three khakis is always reduced continuously.
The steamed hot pot dish with spicy chili salt is now expanded to include side dishes such as fried bakhi with tamarind sauce, roasted bakhi with salt and chili pepper. At this point, when you buy 1 kg of three ki, you will be divided into 3 boxes with 3 different ways of processing to change the taste. If bakhi fried with sweet and sour tamarind sauce, the rich taste of tamarind sauce blends with the sweetness of bakhi meat, then roasted salt and chili peppers are salty, spicy and spicy when chewing the peel. Steamed Ba Khia is a primitive dish so far – very easy to eat, this dish will keep the flavor of the three-kid, clearly feel the meat without being encroached by any sauce.
On a rainy afternoon in Saigon, buying a box of Ba Khiem to sip with a glass of beer or use it with rice is fine, it must be said.
Roasted salt and pepper bacon, just looking at it stimulates the taste buds
The car that sells Ba Khiem is brought back in a clean box, if it is a steamed lemongrass, laksa leaves, salt, chili, and kumquat.
INVESTMENT Preliminary Stage
TO GIVE OUT OF THREE KINGS ORIGINAL – FRESH
Although the processing process is simple, it takes a lot of time in the preliminary process to clean the three-knife. With an amount of about 70-80 kg being sold every day, he has to spend 4-5 hours cleaning the mud. He shared: “I put the water in the bowl of water, shake it evenly and for a long time to clean the sandy soil. Just shake and stir the water many times until the water stops. When it boils, it looks attractive, the color of the new shell is beautiful.”
The most standard vegetable with this dish is laksa leaves. The perfect partner to contribute to a more flavorful dish, in addition to eliminating the fishy taste with lemongrass in steamed water, eating raw laksa leaves is also a lifesaver for those who are picky about seafood but still want to enjoy.
The meaty three-knots are steamed in a hot steam so they don’t dry out and atrophy
Selling more new dishes, the owner of the bar counter does not make raw materials. He carefully salted chili peppers, cooked tamarind sauce with a sifted ratio of sugar, water, … seasoning to taste, the chili salt used for roasting the three-kissed dish is also made separately from the chili salt used for dipping when eating. three notches.
EXPLAINING “HUGE” REVENUE BUT STILL CHOOSE TO SELL ON THE ROAD
At the price of 20 thousand/100 grams and 190 thousand/kg, the daily revenue he sells ranges from 10 million to 15 million dong. Thus, every month the revenue from this three-knife car brings extremely high numbers. Although when asked specifically after deducting all the goods, all operating expenses, how much profit he will get, he hesitated to say the exact number but said: “Although I’m only selling this place now, my income is much higher than before the epidemic, I sell about 80 kg a day for 3 dishes. To put it bluntly, this income is “more than enough” to support my family.” (he laughs happily). From that, it can be guessed that his monthly profit is not a small number for this simple business model.
Ba Khia is transported separately and kept warm in a foam box so that the tray of Ba Khia does not go away when diners visit
There are also many opinions that the price he sells here is quite different from the price of three aspects living in the West, he explained: “Because the low-priced three-kid is the “discharged” product, which is mixed with the broiled three-piece, there’s the damaged one, which is different from the one I imported. I just chose to buy the high-quality product. , being able to choose which one is big and firm, has to pay the cost of transportation, storage, and space… so my price is appropriate.”
Recently re-opened and moved to a new place, but the old customers still come, in addition, the number of new visitors is more and more crowded. Partly thanks to many Food Reviewers, Tiktokers… eating and posting on social networks. He added: “You don’t need to spend money on advertising, people still come to support a lot. I’m very happy and hope people will know this rustic dish a lot.”
When asked why his business is doing so well but he has no intention of opening more branches or having a more spacious store, he hesitated: “I’ve been selling for 4-5 years now, but the fact that people buy my three aspects a lot lately is like a charm, I’m also a bit afraid that it’s only temporary, so I’m not in a hurry to expand.”
People are impressed not only by the sweet and firm three aspects of the dish, the crunchy sound of chewing on the shell, and the rich accompanying dipping sauce that stimulates the taste buds, but also because of the open-minded and enthusiastic nature of the owner of the West. Whether the guests were crowded or had to turn on the hot fire and stir the pan continuously, he was still smiling brightly with everyone. Mr. Duy Lam’s steamed rice bar usually sells at 12 noon and ends at 4-5 pm, except for the full moon day, the first day of rest and holidays, he still sells normally.
at Blogtuan.info – Source: cafebiz.vn – Read the original article here