The meat shop is 30 years old, but the “premises” only fit in two stainless steel tables, on which are trays displaying roasted meats, sauce boxes, palanquins, pickles… In addition, Surrounding the shop owner are several plastic meat containers, thick wooden cutting boards and meat knives.
The only identifying point of this roasted meat restaurant is that the neat line of people standing in line. The sign is nestled on the sidewalk next to The Giao village communal house.
The long line of people waiting for their turn, no one interrupted, no one was irritable or urged. The restaurant’s 5 employees work quickly and non-stop, one cutting meat, one packing extra bags of sauce, one collecting money, one driving carts for customers.
Ms. Thuy (yellow shirt) sells products non-stop. “For 30 days, it’s always 4:30 p.m. I open the shop. My husband and I are the main workers. In addition, my sister and sister-in-law help. The most important step is grilling the meat, with only one hand, my husband keeps watch over the fire because in the past this was a traditional profession left by his parents-in-law, so he is the one who knows best” Ms. Thuy shared.
The couple Ms. Thuy has been selling roasted meat since 1991. In the first years of selling, every time she was out of business, she had to bring it to her relatives and relatives to eat for her so she could make a new batch tomorrow. “No matter how old my eldest son is, the meat shop has been open for so many years,” Ms. Thuy said.
In the past, the street The Giao was a toad market until 2003, when it was dissolved, Ms. Thuy moved to Mo market but could not sell goods, so she returned to the “old place” and has been selling on the sidewalk since then.
Ms. Thuy’s pork belly Order from the pig farm in Hung Yen large pieces of meat, thick and lean, alternating evenly. To keep the skin crispy and blistered, Ms. Thuy revealed: “After washing, I scrape off the skin and have to be very skillful so that it is not too thin or too thick. For 30 years, I have done this step by myself.”
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“A piece of pork belly roasted for 1 hour and 20 minutes, I have to watch the fire constantly and keep an eye on it at all times. Once the skin is crispy, keep the heat low until the meat is cooked and apply honey oyster sauce to give the meat its fragrant aroma and characteristic cockroach-yellow color.” Mr. Kha shared.
I buy roasted meat here better It’s been 10 years since I’m back home tomorrow, so I’ll add 1kg to give to relatives so everyone can try the capital’s specialties,” said Ms. Mai Lan Anh (Ba Trieu street).
The meat dipping sauce here is a thick brown color with a sweet and salty taste that is meticulously mixed, it must be the juice that flows from the meat while roasting. Ms. Thuy added spices to taste and then simmered until thickened.
The shop’s “beauty” is still roasted pork belly to satisfy the needs of customers, Ms. Thuy added. The menu includes roasted geese, roasted geese, pork legs, tongue and stomach.
It’s all like a picture. Mr. Bui Truong Duc (Phan Boi Chau street) brings his wife to buy meat every week. At the restaurant “The pork belly here is fragrant, soft, crispy and delicious, plus a piece of salted palanquin, very suitable for cold days. My house is close by, so I eat here at least once a week.
While arranging the customers’ cars, he kept saying: “It’s very hard, it won’t happen overnight, with this many customers, it doesn’t take perseverance and dedication to the job to be able to stay this long.” today.
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