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A 10-hour miracle “waiting noodle” shop, selling 500 bowls every night in Hai Phong

10/06/2022 08:07 GMT+7

Despite having to wait in line or wait for half an hour at peak times, many diners are still happy and eager to enjoy the nearly 30-year-old “waiting noodles” on Ky Dong Street (Hai Phong).

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Located at a corner of the street at 56 Ky Dong (Hong Bang District, Hai Phong City), Lam Si Hai’s family’s “waiting noodles” shop is only open in the evening but always full of customers. At peak times, diners wait in long lines, ready to wait for half an hour to enjoy the famous noodle dish here.

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In fact, the shop sells frank noodles. This is a dish originating from the Guangdong region (China), later brought to Vietnam by Chinese people like Mr. Hai’s family. To suit the taste of Hai Phong people, Mr. Hai and his family members cleverly changed the ingredients and flavors for this noodle dish. Up to now, the restaurant has been operating for nearly 30 years.

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The reason it is called “waiting noodles” is because the restaurant is always crowded with customers waiting in long lines to enjoy delicious wonton noodles. Over time, locals and diners come here humorously giving the dish the name “waiting noodles”, as a way of distinguishing this noodle dish from other noodle shops.

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Sharing with PV Dan Tri, Mr. Hai said that the family’s heirloom noodles are made entirely by hand, with each ingredient carefully selected. “Every day, nearly 10 employees who are family members participate in the entire process, from the preparation of ingredients to the processing of freshly made dishes. Stages such as making fresh noodles, processing fillings, etc. … are made manually, helping the dish have a delicious taste, difficult to mix”, the owner of “waiting noodles” revealed.

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Each bowl of “waiting noodles” consists of two parts: noodles and filling. The fresh noodles are handmade about 4-5 hours before the shop opens. In particular, the process of kneading, mixing flour and rolling, cutting into noodles takes 1-2 hours, depending on the amount of flour. This is also the most difficult stage, requiring the operator to have experience and meticulousness. Mr. Hai is in charge of making noodles.

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On average, Mr. Hai uses 25kg of flour and about 130 eggs per day. Depending on the weather conditions, the amount of water and eggs used to knead the dough and make noodles is also different. If it’s hot, the dough dries quickly, you have to use more water and eggs. The dough is kneaded by hand, repeatedly until smooth, ensuring that the cooked noodles will be tough, soft, and not crushed. After kneading and mixing, the dough will be rolled many times and cut into tiny strands.

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The highlight of the “waiting noodle” dish is the clear broth, the sweet taste from the simmered bones, combined with some spices and heirloom ingredients, making up the nose.

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Finally, there is a variety of fillings, including many ingredients such as dumplings, sausages, char siu, liver, meat, eggs, a little more vegetables and green onions, helping the dish to harmonize the ingredients and flavors for guests to eat easily. , do not feel bored.

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Dumplings are processed manually, made from shoulder or butt meat to have a soft, fragrant aroma of meat and spices. On average, every day, the restaurant makes several thousand tiny dumplings, serving the enjoyment needs of diners.

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Located at a corner of the street at 56 Ky Dong (Hong Bang District, Hai Phong City), Lam Si Hai’s family’s “waiting noodles” shop is only open in the evening but always full of customers. At peak times, diners wait in long lines, ready to wait half an hour to enjoy the famous noodle dish here.

On average, Hai’s family sells 400-500 bowls per day. At the peak, the family of 6 both sold and served, working non-stop. The shop owner said that the restaurant does not want to expand because of limited human resources, all processes must be done manually to ensure quality first.

The shop is open from 6-10 pm. One day, the shop sold out in just a few hours. Guests arriving at the place had to “turn the car around” because there were no noodles to enjoy. Many diners said that even though they had to wait “long neck”, sometimes up to half an hour, they still felt it was worth the time spent because they were able to eat famous delicious noodles.

The noodle shop waits for a miracle for 10 hours, selling 500 bowls every night in Hai Phong - 11

Located at a corner of the street at 56 Ky Dong (Hong Bang District, Hai Phong City), Lam Si Hai’s family’s “waiting noodles” shop is only open in the evening but always full of customers. At peak times, diners wait in long lines, ready to wait half an hour to enjoy the famous noodle dish here.

Ms. Nguyen Van (living in Ky Dong street) has eaten “wait noodles” here since she was a child, about ten years now. This guest was impressed with the soft noodles, the sweet broth without the taste of main noodles. Particularly, dumpling made from shoulder meat is pureed, mixed with many ingredients, so it has an aroma and softness.

“I have tried many wonton noodle shops but it is not as good as waiting noodles here. Although I have to wait a few times, sometimes half an hour to eat, I still accept and satisfied because the food has a delicious taste. The time when the shop is most crowded is from 7:30 to 8 pm, so customers who want to eat must come early, when the shop has just opened for sale, “said Ms. Van.

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Each bowl of “waiting noodles” costs 35,000 VND, served with sweet and sour chili sauce. If you want to enjoy more dumplings or sausages separately, diners have to pay a few tens of thousands more VND/serving. Diners who have eaten “waiting noodles” commented, this dish has a rich broth, sweet taste, in harmony with soft chewy noodles and cool green vegetables, with a bit of dumplings, fragrant grilled liver.

According to dantri.com.vn

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