The 3-generation heirloom curry shop does not add salt, sells more than 100 kg of chicken every day
Located on Tan Da Street (District 5, Ho Chi Minh City), Ba Be curry shop is a familiar place for many diners who love Western-style curry. Mrs. Nguyen Thi Hoa – 3rd generation shop owner shared: “In the past, my grandmother sold goods by burden. When she passed away, my mother took over the business and sold it on the spot and then passed it on to me.”
The restaurant attracts diners by its chicken and duck curry recipes that have existed for 3 generations. Ms. Ngoc Mai (35 years old) said: “I have been eating at the restaurant for more than 2 years and still can’t get bored. Every time I enjoy it, I feel like I can taste the full flavor of my hometown.”
The dish is a typical recipe brought by the owner’s grandmother from Cao Lanh city (Dong Thap province) to Ho Chi Minh City. Therefore, the broth is somewhat influenced by the taste of the West. Every day, the shop uses 20 kg of desiccated coconut, grated rice to extract the water used to cook the sweet taste. In particular, although the restaurant does not use salt, the broth creates a rich, fatty flavor.
In addition, the meat – part of the “soul” of the dish is also carefully selected by the owner himself. For chickens, the standard weight chosen by Ms. Hoa needs to weigh 2.8 kg or more, and for ducks, more than 3 kg. The restaurant must set standards to ensure the toughness of the meat and the clarity of the broth after it is cooked.
Depending on their preferences, diners can choose chicken curry or duck curry to enjoy. After chopping, the meat is blanched with boiling water then adding other ingredients such as gizzard, liver, sweet potato… Finally, broth and blood will be added to be ready to serve diners.
A normal curry costs 60,000 VND including meat, gizzards, liver, blood, potatoes served with bread or vermicelli. For the special part with the price of 80,000 VND, the meat will be selected more carefully, in accordance with the preferences of the diners. It is known that Ms. Hoa wakes up at 3 am every day to prepare each ingredient by herself.
Besides, the Ba Be curry shop also serves additional dishes such as young eggs, intestines… In particular, the egg yolk dish is very popular with diners. The shop owner said: “Before the epidemic, every day my shop sold more than 60 fish. After the epidemic, this number was halved, but still sold more than 300 pieces per day.
at Blogtuan.info – Source: cafebiz.vn – Read the original article here
