Hue beef noodle restaurant is famous on all social networking platforms such as Tiktok and Facebook, located on Dich Vong Hau street (Cau Giay, Hanoi).
The restaurant was opened by Ms. Tran Thi Thu Giang sold for almost 2 years. When customers order, Mrs. Giang quickly takes meat and vermicelli and adds fragrant broth.
The restaurant’s menu includes Hue beef vermicelli with many different types of fillings, meat, and bones from 35,000 to 100,000 VND/bowl. depending on the customer’s call. Among them, the most expensive is Hue beef noodle soup with large stewed bones, lots of meat, and fatty marrow submerged in broth, which is very popular with diners.
Xi Quach is still quite strange to the people of the North. Xich Quach is a familiar name for a bone stew dish in Saigon originating from China. Chinese sausage is essentially large beef (or pig or goat) bones that are left whole and simmered for many hours to create sweetness and fat.
Then these bones will be taken out and set aside. When a customer orders Chinese sausage, the chef heats it up until it boils through the broth and puts it in a bowl filled with water to serve with onions and basil. The piece of sausage is usually just ribs with meat still attached, and is one of the attractive dishes thanks to the fat of the marrow and rough tendons, making it very delicious to chew.
The red sarcophagus at Mrs. Giang’s restaurant is carefully stewed. Diners often order a separate bowl of Xo Quach to eat with beef noodle soup, the price depending on the type of bone ranges from 50,000-80,000 VND/bowl. However, the minus point is that the sausage often has a lot of beef fat and makes it boring to eat quickly.
Every day, Ms. Giang still prepares the ingredients herself from preliminary processing to seasoning. The restaurant only sells one dish of Hue beef noodle soup. To keep the diners satisfied, Ms. Giang must season the broth with a harmonious flavor to suit most diners. The sausages often run out early, so many people have to call to order in advance.
My house sells about 1,000 bowls of beef noodle soup every day Hue of all kinds. All the beef and beef bones are imported by me from acquaintances during the day. To ensure food safety and hygiene as well as the freshness of the meat.
After importing the meat and beef bones, we have to process it many times, dividing each type, washing, rubbing with salt to remove the smell. “It’s like blanching it first and then simmering it,” Ms. Giang shared.
The vermicelli bowl at Ms. Giang’s restaurant is considered by many diners to be plump with meat encrusted with spring rolls or pork hocks upon request. The meat is tender but still retains its chewiness. The meal is also served with vegetables. Customers can optionally add lemon and chili satay spices to taste.
Ba Giang shared that because she had family members in Hue, her niece went there to learn and adjust the spices to suit diners in Hanoi.
Mr. Thuc (Cau Giay, Hanoi) A regular customer of the restaurant shared: “I often have lunch here, but every day I want to eat sausage, I have to call to order in advance or it’s out of stock. The broth is delicious but sometimes the sausage is a bit greasy. Eating during peak hours sometimes has to wait a long time for your turn.
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