06/06/2022 06:15 GMT+7
Ms. Dung’s seafood noodle shop sells 400-500 servings per day, 600-700 servings on weekends, 6-7 employees can’t run.
The noodle shop on Cam Chi Street (Hanoi) owned by Ms. Doan Thi Dung is always busy with customers coming in and out. The attraction of the restaurant is fresh seafood, long hot noodles and reasonable prices.
Ms. Dung said that her family has had a rice noodle making machine since the subsidy period. The raw material is eight-grain rice that, after rolling into fibers, will be steamed and dried for easy storage. When processing, the noodles both retain their toughness and deliciousness and do not become mushy when cooked at high temperatures.
Born in Quang Ninh, Ms. Dung has many advantages in finding fresh seafood sources. Fresh clams, surface, shrimp, crabs are frozen from the island, then packed in bags, vacuumed and transported overnight. Upon arrival, seafood is put in the freezer and sold within the day.
Noodles after preliminary processing will be put into the pot according to each serving, then add beans, vegetables and seafood depending on the customer’s request. Ms. Dung said that cooling seafood will have a fishy smell, so she uses a thick-walled pot to keep the heat for a long time, helping to keep the noodles delicious.
The broth is one of the special features, which makes the restaurant very popular because of its sophisticated processing: “The broth is usually simmered from pork bones combined with sago – this is a specialty in Quang Ninh that creates makes the water taste sweet, fragrant and extremely nutritious”, said Ms. Dung.
The price of a pot of noodles is 45,000 VND, if you add crabs or crabs, it is 80,000 VND. In addition, the shop also serves a lot of other dishes such as: salt-roasted surface, steamed squid, octopus with Thai sauce… prices range from 40,000-150,000/dish. The revenue of the shop on weekdays is about 30 million VND, on weekends it can be up to 50 million.
Besides, the dish is also served with a special sweet and sour dipping sauce. Hoai Anh (Hoan Kiem) said: “When I eat this dish, I often dip the seafood with the sauce. Because when combined together, they create a very attractive flavor.”
Every day, the noodle shop sells an average of about 2 quintals of fresh noodles, equivalent to 400-500 servings. On weekends, when there are many guests, you can get 600-700 seats, 6-7 employees can’t run.
Nguyen Van Hien (Hai Ba Trung) shared: “I really like the noodles here. It is chewy, very strange to eat. Especially the seafood here is extremely fresh, the price is affordable, I will definitely support the restaurant for a long time.”
According to Young Intellectuals
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