Many people call these “chubby dumplings” because if you want to eat, you need time, but if you can, you still have to wait, but sometimes wait 2-3 days to buy.
On weekdays as well as weekends, winter days as well as summer days, from morning to afternoon, whenever Ba Mau dumpling shop (now renamed Phat Dat Banh Bao) opens, customers will wait in line.Only after about 5-10 minutes “out of the oven” is the batch of cake is gone. Some people bought two or three pieces, others bought dozens of them for “worthwhile waiting”. Come a little slow, you determine to wait another 15 – 20 minutes before there is a new batch of cake.Many people call this “chubby dumplings” because if you want to eat, you have to “time”, but if you can, you still have to wait, but sometimes wait 2-3 days to buy. Each cake is also not cheap compared to many other restaurants – 18,000 VND / piece.“Mrs. Mau’s dumplings” have existed for about 30 years ago. Back then, Mrs. Mau made dumplings and carried them to Hang Be market – “the rich market”. The street vendor is very popular enough for her to have money to live and support her children, but when she is old, she can no longer go to the sun and rain. Since then, she opened a home dumpling shop at No. 8 Nguyen Huu Huan alley.After many years, the batches of dumplings according to Mrs. Mau’s own recipe still hold the customers’ sincerity, “please” even the most difficult people. Mrs. Mau’s dumplings have a thick shell, thick intestines, a little chewy and a very clear aroma.The cake is about the size of a car bowl with a full filling, with wood ear, vermicelli, shiitake mushrooms, pork, eggs … mixed very well, just eaten.Currently, the bakery is maintained by her youngest son, Nguyen The Hoat, and his wife, Tong Thi Kim Thanh. Every day, they open for sale twice from 7:30 am to noon and from 15pm to 19pm.“Customers told us to be chubby, let customers wait until they could not buy. But in fact, the couple made from morning to night, the day is only about 200 pieces. I can’t do it, “said Hoat and Hoat couple, Ms. Thanh.
To make a dumpling takes a lot of time, from mixing flour and yeast to white, flexible, thick cakes; Choosing any ingredients must be fresh and delicious.
“Many people come to ask to buy in bulk to bring back for resale, but my wife and I both refuse. That is my mother’s mind. She wants this heirloom to always be the best, the best quality when it comes to real hands. Not because of the economy, but making large numbers but negligently “, Mr. Hoat shared.
“Many customers say that my restaurant is dignified, not pampered, but honestly I want customers to eat the best cakes, not because they are angry but bring bland, not quality cakes. And my wife and I are always happy with the guests. “, said Mr. Hoat.
Years have passed, “chảnh” dumplings are still crowded, still holding the feet of food lovers.
