Nam Pho 10,000 VND noodle shop in Hue: Full of customers, come late and it's sold out

In the afternoons, the sound of spoons hitting bowls, the exclamation of diners enjoying hot Nam Pho noodle soup, along with the gentle aroma of shrimp and rice flour attract people passing by Nguyen Lo Trach street (Vy Da ward, Hue city).

Ms. Duong Nguyen Tuong Van (44 years old), a native of Nam Pho village, quickly scooped hot rice noodles from a large pot on the stove. Her hands never stopped, but her mouth still chatted warmly with customers. "The shop mainly sells to regular customers, children often stop by on their way home from school, and adults also stop by on their way home from work. Every day I only cook this much, sell it all and then stop," Ms. Van smiled gently.

Quán bánh canh Nam Phổ 10.000 đồng ở Huế, đến không kịp là hết - Ảnh 1. — The restaurant is nestled on Nguyen Lo Trach Street.

Nam Pho noodle soup is a unique dish in the ancient capital of Hue but is also picky about who eats it. Unlike other traditional noodle soups, Nam Pho noodle soup has a characteristic consistency, the noodles are made from rice flour and tapioca flour in the "golden ratio", creating a moderate softness, not too hard nor too crumbly.

The soul of the dish is the broth, meticulously prepared from fresh, finely ground shrimp and diced pork belly. Add a little bit of special spices, all creating an attractive orange-pink color and the natural sweetness of seafood.

"The shrimp must be fresh, crushed and simmered thoroughly so that the broth has a beautiful color and a natural sweetness. The pork belly must be selected with both lean and fat, so that when diced, it will be both fatty and fragrant. Most importantly, the broth must be thick but not too thick, and must have the right consistency to blend well with the noodles."

Ms. Duong Nguyen Tuong Van

Quán bánh canh Nam Phổ 10.000 đồng ở Huế, đến không kịp là hết - Ảnh 2. — Ms. Van's Nam Pho noodle soup pot

When scooped into a bowl, the thick broth covers each noodle, adding some delicious chewy shrimp patties and a little chopped green onion. Diners often add some crushed fresh chili to create a spicy flavor to stimulate the taste buds. "And the bowl of chili fish sauce, it must be both spicy and fragrant, making everyone who eats it exclaim," Ms. Van added.

Many diners come to Ms. Van's restaurant not only because of the rich flavor of the noodle soup but also because of the familiar, peaceful feeling that the restaurant brings. Mr. Nguyen Van Tuan (32 years old, a regular customer) said: "The restaurant is small but always crowded, many days we can't eat in time and it's all gone. Ms. Van's noodle soup is delicious because of the noodles, shrimp rolls and especially the very affordable price, 10,000 VND/bowl".

Quán bánh canh Nam Phổ 10.000 đồng ở Huế, đến không kịp là hết - Ảnh 3. — Nam Pho noodle soup is usually eaten with fish sauce and fresh chili.

Quán bánh canh Nam Phổ 10.000 đồng ở Huế, đến không kịp là hết - Ảnh 4. — A bowl of noodle soup costs 10,000 VND.

Ms. Van's Nam Pho noodle soup is not only a dish, but also contributes a part of the soul of the ancient Nam Pho village, where street vendors have preserved and passed down the secret through many generations. It is the taste of the homeland, of childhood memories and a simple beauty in Hue culture.

Not only at Ms. Van's shop, in small alleys or under the eaves of old houses in Hue, the image of Nam Pho noodle stalls with billowing smoke has become a familiar part...

Source: https://thanhnien.vn/quan-banh-canh-nam-pho-10000-dong-o-hue-dong-kin-khach-den-tre-la-het-18525072910494207.htm