Noodles three generations on Saigon sidewalk

Ms. Pham Thi Luong (52 years old), a house in District 7, Ho Chi Minh City is the third generation of noodle soup at 183/41, Van Dong wharf, District 4, HCMC. Every day she stays up from 2 am to cook soup and prepare ingredients to sell vermicelli. At 4 o'clock, she and her husband pushed the vermicelli to District 4 to clean the restaurant. At 6 o'clock, the guests had a bowl of hot vermicelli while blowing and eating in hand.

Ms. Pham Thi Luong (52 years old), living in District 7, Ho Chi Minh City is the third generation of noodle soup at 183/41, Van Don wharf, District 4, HCMC. Every day she stays up from 2am to cook soup and prepare ingredients to sell Bun Suong. At 4:00, she and her husband pushed the cart to District 4 to clean the restaurant, at 6 a.m., guests had a bowl of hot Bun Suong while blowing and eating in hand.

Ms. Luong said the job of selling vermicelli is a job with her husband, while her hometown lives in Dong Nai and works as a construction worker. At the age of 19, she followed her husband to live in Ho Chi Minh City, followed by her mother-in-law to help set the table and wash dishes, and was passed on by her mother-in-law to carry the noodles from her husband's grandmother's time.

Ms. Luong said the job of selling Bun Suong is a job with her husband, while her hometown lives in Dong Nai and works as a construction worker. At the age of 19, she followed her husband back to Ho Chi Minh City to live, followed her mother-in-law to help set the table, wash dishes, and then passed on the noodles from the time of her husband’s grandmother.

At that time, she found it not difficult to cook vermicelli, but to sell expensive vermicelli was not easy: When I first sold it, I slowed it down, scooped up soup, chili sauce for a long time, thinking that I had no fate to buy and sell. As for customers, they thought I sold vermicelli, when they found out that I was selling vermicelli, they found it strange, and then gradually crowded. Now, I like to sell noodles. On Saturdays, Sundays, I do not have time to sell.

At first, she found it not difficult to cook Bun Suong, but to sell well to customers was not easy. “When I first sold it, I slowed it down, scooped up soup, chili sauce for a long time, though I was not destined to buy and sell. Customers thought I sold Bun Suong, asking so much that I had to leave the signboard ‘Bun Suong’. Seeing strange, they tried it, and it gradually crowded. On Saturday, Sunday I could not sell in time, “she said.

Ms. Luong's vermicelli bowl includes shrimp, pork rolls or lean meat, boiled blood plus luong, the highlight of this noodle dish. Suong is the lean meat of shrimp, mixed with flour, seasoned to taste, so that when cooked, it maintains the flexibility, medium toughness and the sweetness and aroma of the shrimp. When eating, dipping the smooth with dipping sauce mixed with sweet soy sauce and tamarind fish sauce.

Ms. Luong’s Bun Suong bowl includes shrimp, pork rolls or lean meat, boiled blood plus luong (luong), the highlight ingredient of this noodle dish. Suong is the lean meat of shrimp, mixed with flour, seasoned to taste, so that when cooked, it maintains the flexibility, medium toughness and the sweetness and aroma of the shrimp. When eating, diners dipping with dipping sauce mixed with sweet soy sauce and tamarind fish sauce.

The name of vermicelli is also derived from shaping this meat like a coconut weevil, but someone also sends it to the dish with smooth things in life.

The name of Bun Suong is also derived from shaping this meat like a coconut weevil, but some people think that the name is a desire to convey to the dish the smooth things in life.

Ms. Luong's bowl of vermicelli costs 40,000 VND, in 3 hours she can sell out 20kg of fresh noodles. Bun bun has also become familiar through 3 generations with the people of District 4 every morning.

A bowl of noodles from Ms. Luong costs 40,000 VND. In 3 hours, she can sell off 20 kg of fresh noodles. The three-life noodle soup also becomes familiar with the residents of District 4 every morning.

Ms. Luong's grandmother and mother-in-law are not Tra Vinh, nor have she ever been to Tra Vinh, the hometown of this famous noodle dish, but during her career years, she said that her noodle dish No customers criticize, unless they do not know how to enjoy. The first time visitors came to the restaurant, they asked me to briefly introduce vermicelli, they found it strange that they tried it. She urgently asked her to leave the board as vermicelli because people kept mistaking vermicelli, Ms. Luong said.

Ms. Luong’s grandmother, the mother-in-law is not Tra Vinh, and even she has never been to Tra Vinh, the hometown of this famous noodle dish. But during her career years, she said that her noodle dish “has no customers to criticize, unless they don’t know how to enjoy it”.