Guests sat around the charcoal stove, chatting intimately.

For over 60 years, the bun cha (grilled pork with vermicelli) restaurant owned by Cao Thi Thu Ha (40 years old) in Vuon Chuoi market has been a familiar spot for generations of diners. The owner is always enthusiastic and cheerful whenever customers come to enjoy the bun cha she makes herself.

Latecomers will miss out.

Around 6 a.m., we stopped at alley 116 on Vuon Chuoi Street (Ward 4, District 3), a bustling area with many food stalls. At the end of the alley, Ms. Ha's family-run bun cha (grilled pork with vermicelli) stall was emitting plumes of steam.

Ms. Ha is preparing to serve the customers.

Upon entering the restaurant, we were immediately struck by the delicious aroma of grilled meat emanating from the charcoal grill. The chairs were arranged in a circle around the kitchen, creating a cozy atmosphere. Despite the large number of customers, Ms. Ha meticulously and carefully prepared the most heartfelt meals for her diners.

The meat is skewered on bamboo sticks and grilled over charcoal. This method differs from other places I've eaten at, which use grills or electric ovens. "The meat is grilled over hot coals in the afternoon until about 60% cooked, then reheated in the morning for customers. The shop offers two types of meat: pork belly and minced meat, both skewered on bamboo sticks. The skewers contain a mixture of pork fat and a little beef," she explained.

The stall opens at 6 AM and usually sells out by around 8 AM. It's so busy that the owners can't keep up with the demand. Customers come here not only for the delicious food and familiar flavors but also for the owner's enthusiasm and cheerful personality. A platter of bun cha costs 40,000 VND and includes two skewers of meat, vegetables, vermicelli, and a side of taro stem soup.

A plate of bun cha costs 40,000 VND.

Mr. Tran Minh Thong (23 years old, District 3), who learned about the restaurant through social media, said: “The bun cha here has a different flavor; the meat is tender and much better than at many other places. It's especially unique because it's served on a tray like in the North, which looks very appealing. The accompanying taro stem soup is delicious and unique, unlike anything you'll find elsewhere. The owner is enthusiastic and friendly.”

The daughter-in-law inherits the family business for three generations.

Ms. Ha said that she prepares all the ingredients herself to ensure freshness and cleanliness. Perhaps because of her dedication, everything in the restaurant is meticulously prepared, and customers nod in satisfaction when they eat there.

Sharing with us, she said that most of the customers are regulars from three generations ago. The restaurant was opened before 1970 by her husband's maternal grandmother, who was originally from Northern Vietnam. She inherited the experience of preparing Hanoi- style bun cha from her mother-in-law, from marinating and grilling the meat to making the dipping sauce. She has made slight modifications to the family recipe to suit everyone's taste. Many long-time customers affectionately call the restaurant "Bun Cha Co Tuyet," and we learned that Co Tuyet is Ms. Ha's mother-in-law.

Not wanting the dishes that were so closely associated with her mother to be forgotten, Ms. Ha decided to open a restaurant to maintain and develop what her mother and grandmother had poured their hearts into. At the same time, this is also a way for her to help those living far from home enjoy the authentic flavors of their hometown in Ho Chi Minh City.

"Many elderly people, even those living far away, come to my restaurant every morning because they miss the old-fashioned taste. I enjoy chatting with people, so I've arranged chairs around the kitchen. Many people whose children are working and have no one to talk to come to the restaurant to eat and chat, which is very enjoyable," Ms. Ha shared.

The restaurant was crowded with customers.

A regular customer who has been eating at the restaurant for over 50 years shared: "I've been eating here since the time when Ms. Ha's husband's grandmother, Ms. Dung, was selling the food, back when they used bamboo trays. I have to wake up early from Hoang Van Thu Street to come and eat here. After eating, they even give you a cup of herbal tea to drink; I haven't found anywhere else that offers that."

Similarly, Mr. Nguyen Van Thanh (35 years old, District 3) believes that the flavor is one of the "secrets" that has kept him coming back to the restaurant for nearly a decade. "Once I've eaten bun cha here, I find the taste elsewhere doesn't quite match. The bun cha here has a unique, delicious flavor that I can't give up. I often recommend the restaurant to my friends," Mr. Thanh said.

Ms. Ha believes that when you cook with heart, with love for the food and for your customers, your customers will surely feel it. Perhaps it's also a matter of her grandmother's or mother's business acumen. She is proud that her family restaurant is a place frequented by many generations of diners; some have eaten there since they were very young, and now, even after growing up and starting their own families, they still come back to eat.

Source link: https://thanhnien.vn/quan-bun-cha-3-doi-nup-hem-tphcm-khach-ngoi-quanh-bep-than-than-tinh-tro-chuyen-185231103122816951.htm