HO CHI MINH CITY – Hue Ngu Binh beef noodle shop has attracted customers for more than 25 years, thanks to the sweet broth from the bones and alum sugar.
In 1993, Ms. Ho Thi Xuan Huong (47 years old) left Hue city, bringing her hereditary profession of making cha and vermicelli to Saigon. She opened her shop at 872, Xo Viet Nghe Tinh street, Binh Thanh district.
The old house was near Ngu Binh mountain, so Ms. Huong took this name and gave it to the shop to remind the dreamy Hue. According to her, the same is Hue beef vermicelli, but depending on each region, Hue people have different cooking methods.
“Ngu Binh is located in the south of Huong River, a bowl of vermicelli with duck blood, thinly sliced bacon, and Dong Ba in the north of the river, vermicelli only has pork rolls with beef, pork rolls”, Ms. Huong said. Although the restaurant’s name is Ngu Binh, the owner’s cooking style follows the origin in Dong Ba.
Beef noodle soup at the restaurant has a large thread of vermicelli, and pork rolls still keep the toughness. Homemade silk rolls, especially beef, guests can choose to eat corn, flakes, dandruff, tendons depending on their preferences. The broth is clear, sweet from pork bones and stewed beef bones, with sugar alum. The shop does not use white sugar, because the sweetness is strong, not harmonious and natural. Every day, Ms. Huong bought 15 kg of bone and returned to the cellar for 7 hours. Before that, the bones were blanched in boiling water and then washed and drained. The pot of water must be boiled before dropping the bones, so it won’t be cloudy.
In addition, the grilled silk rolls sold to customers are also made by the owner. “My parents buy in Saigon often have a lot of flour and fat, less lean meat, so I have to make my own. Because the family has a job, this stage is not too difficult and time-consuming. Onions, garlic, fish sauce … made in an inherited way, only used for 2 days and without preservatives “, the owner shared.
She said, the restaurant mainly serves Saigonese customers, but the way of tasting still keeps the taste of Hue cuisine , somewhat richer and more salty than the taste of the Southern people who like the sweet taste. In return, Ms. Huong learned to cook many different dishes to satisfy the preferences of the guests. The menu also has vermicelli sauce, vermicelli, Quang noodles … with prices from VND 25,000 to VND 50,000 a part. But the most expensive customer is still Hue beef vermicelli, selling from 200 to 300 bowls per day.
Ky Duyen, a customer in Binh Thanh, said this noodle shop is located at the foot of Kinh bridge, from Xo Viet Nghe Tinh street to Thanh Da peninsula, so diners are difficult to see and not convenient to eat, even though the restaurant has a signboard. big. “The noodle here is delicious, the pork rolls are a bit chewy for me, so the taste is still hard. The broth, beef and pork roll are pretty good, in general good,” she said.
The shop is open for sale from 9:30 to 0:30 every day, the most crowded time is from 11 am to 14h. The shop is located next to the sidewalk so there is little parking space for guests, this place also serves soft drinks and home-cooked water priced from 10,000 VND per glass. Follow vnexpress