Don is full of love for his hometown.

Located at the end of the Tra Khuc River, Nghia Hoa and Nghia Phu communes of Quang Ngai City, Quang Ngai Province has long been known as the "capital" of don.

There are many shops here that have existed for over 50 years, serving many generations.

Visiting the Coconut Shell Don restaurant (Nghia Phu commune) in the middle of a winter afternoon, enjoying a hot, spicy bowl of don, feeling the characteristic sweetness of don, you will fully appreciate the richness of this traditional dish.

The way to present and enjoy don is not complicated. A bowl of don only has hot broth, don meat, some thinly sliced ​​onions and green onions. Quang Ngai people like to eat don with grilled rice paper. The rice paper is broken into the don bowl, along with some green chili and Ly Son garlic for a rich flavor.

Use coconut shell to scoop don for customers.

Ms. Pham Thi Kim Lien - 69 years old, owner of the Coconut Shell Don shop - said that her family has been involved in the profession for more than 70 years. "In the past, my mother-in-law used to carry a pole to sell don everywhere in the town (now Quang Ngai City). Later, my mother got old so she only sold don at the village market and used coconut shells to scoop don for customers. Now, when my mother passed away, I took over the shop and also use these traditional coconut shells to scoop don" - Ms. Lien shared.

Don is exploited by people of Nghia Hoa commune, Quang Ngai city.

Mr. Cao Hong Cam, Mrs. Lien's husband, said that in the past, when his mother was still carrying a basket to sell, his father often went out to buy don the evening before and did not return home until late at night. At 3 a.m., his parents woke up to cook don, then poured don into a clay pot, and in the morning they carried the basket to sell. Each don weighed at least ten kilos, yet his mother carried it on foot from morning to evening to sell everywhere in Quang Ngai town.

From his experience, Mr. Cam revealed that to have a delicious bowl of don, in addition to the don having to be fresh, the don broth when cooking must retain the sweetness of the don honey. That is the reason why Ms. Lien always cooks the don with the most filling. On a peak day, the Don Gao Dua restaurant can sell up to 100 bowls, occasionally transferring the water and filling to sell to Quang Ngai specialty restaurants in Ho Chi Minh City and Hanoi .

Source: https://nld.com.vn/don-dam-tinh-que-196250124135224559.htm