Not only “attracts” customers with an heirloom recipe for 40 years, but the shop also makes customers curious when weighing the rolls with a nearly 100-year-old scale.
This is considered a “treasure” kept by members of Mr. Tuan’s family, reminding customers of honest and quality business philosophy.
The spring roll shop still keeps that “ancient” item located on Duong Thanh Street (Hoan Kiem, Hanoi) since 1981. But according to Mr. Nguyen Ly Tuan, the current owner, his family sells the sausages. 70 years.
Mr. Tuan and his two younger brothers have maintained this profession for nearly 40 years, on the day 6 of the family (3 brothers and 3 daughters-in-law) still wake up together, grind meat, cut fat, boil. spring rolls, fried fire soup and sales.The “antique” disc balance used for the shop’s sales. This is considered a “treasure” kept by members of Mr. Tuan’s family, reminding customers of honest and quality business philosophy. Many people are curious about the balance when buying here, Mr. Tuan keeps a whole set of weights ranging from 5 grams, 10 grams … to 500 grams. He said: “This scale has been born since I was not born. It is very precious. Now I can not buy it. Someone asks to buy it, but I cannot sell how much money I pay”.The weights are preserved by Mr. Tuan.The scale and weights are considered “witnesses of history” through the family business years. There are so many pieces of pork rolls and pork rolls have been placed on this scale. The balance plate support was rusty and had to be tied, the balance plate was distorted, chipped, the porcelain weights had worn out all words, the exterior was shiny because the spring roll fat was attached to the hand. At the end of the day, his family must clean and maintain to prevent rust.The best-selling dish of the restaurant is the flowered fat cake, in the past it was considered a “luxury” dish in Vietnamese rice tray. Today, although there are many more delicious and exotic dishes, spring rolls and rolls are still considered indispensable dishes, especially on the occasion of the death anniversary and Tet holiday.The secret to making the restaurant’s famous roll is to choose fresh and delicious ingredients, to choose butt meat, sticky hands, fat from the shoulder. Choosing the right ingredients, the rest of the process applies exactly to the formula left by the mother and grandmother.
The thinly sliced meat is put into the mill, when puree is puree, add spices and grind and then mix with fat.
Mr. Tuan revealed: “Fat is not mixed with meat, but must be sliced into pomegranate seeds, sliced evenly, so that when cut out, the cake will have an attractive floral pattern”. Then steam it, spread the color of porch flowers and fry. So that the inside of the meat is tender, the outside of the crust is golden yellow.Besides fat rolls, some other dishes of this spring roll shop are also expensive, such as spring rolls, cinnamon rolls, sausages, sausages, banh chung …The spring roll dish is the most important ingredient in the cereal, while the cinnamon roll requires meticulous steps. Lean meat, pureed, mixed with diced bitter melon fat, cinnamon and other spices and then cover in a tube to roast over charcoal. After that, be sure to keep the fire from taking your eyes off and spread the honey over, turning until the meat and cinnamon flavor blends into one.The slice of cinnamon has a dark yellow skin and is eaten with a spicy flavor of cinnamon and honey.In addition to buying banh mi to eat with rice, sticky rice, or as a gift, guests can also enjoy a thick rice cake on the spot.The thick cake is stretched, then put the cha on, then wrapped, wrapped banana leaves outside. Wherever you eat, tear the banana leaves in a circle so that you don’t get your hands on it.
Mr. Tuan said that the number of spring rolls sold every day could not be counted, the full moon days, Tet holidays were selling better, even customers had to wait in line to buy.
Determined to preserve the heirloom recipe, take care of each dish meticulously, many patrons come here to try it even if they are far away.“Banh thick” is “old food”, and the bread since the Covid-19 translation is due to the demand of the foodie so my family has to sell more “, the owner said.
For Vietnamese people, sausages and saucers have become indispensable dishes in the Tet trays from past to present. The meticulousness and meticulousness along with the way of preserving the profession of Mr. Tuan’s family have made many people eat once and then remember forever.
