The daughter-in-law followed her father-in-law's example of making clear broth.

Located right on the prime street frontage of To Ngoc Van (Thu Duc), the beef noodle shop of Ms. Ly Huong Lan's family (60 years old) is still burning red every day, continuing the story of previous owners.

The restaurant has been "quiet" through 3 generations of owners

One summer afternoon, Ho Chi Minh City was filled with warmth and warmth, with each ray of sunlight. I rode my old motorbike 20 kilometers back to Thu Duc, where I had spent 4 years as a student, going along the alleys to eat, study, and hang out.

Ms. Lan's restaurant is located at 3 To Ngoc Van Street (Thu Duc City).

Whether it was by accident or on purpose, I stopped my car in front of Ms. Lan's noodle shop, which was a "luxury" for us students at that time. Every time my parents sent money at the beginning of the month, or when I first received a scholarship, I would invite a few close friends to have a bowl to "please" my stomach.

Seeing me stop by to eat, she greeted me warmly, even though she didn't remember who I was because it had been a long time, 3-4 years, since I had returned to this restaurant. The restaurant wasn't too big, with a few tables neatly arranged in the family space, which was also the home of Ms. Lan and her husband's relatives.

The shop has been around since her father-in-law's time. After her husband passed away, Lan, her brothers-in-law, and her children and grandchildren started selling.

[CLIP]: Nearly half a century old beef noodle shop in Thu Duc.

Customers like beef noodle soup the most at the restaurant.

In front, stands out a wooden noodle cart that was owned by her father-in-law, a Chinese man, before 1975. After many renovations, the cart is somewhat newer, but still the same one that commemorates the year. Just like the premises of this restaurant, after nearly half a century with 3 generations of owners, it still "lies" in the same place waiting for customers to come.

Currently, each meal here costs 50,000 - 60,000 VND/bowl. I ordered the special portion. At that time, Ms. Lan's brothers-in-law were busy helping her prepare the dishes. She said that in 1981, she came here as a daughter-in-law. Since then, her life has been attached to this noodle cart as an indispensable part.

My father-in-law sold it before 1975. I became his daughter-in-law and helped him, along with my husband and his 8 younger brothers, sell this shop. More than ten years later, my father-in-law passed away, leaving the shop for my husband to manage. In 2017, my husband also passed away. I continued to sell after my father, my husband and my younger brothers!

Ms. Lan, Owner

The day her husband was no longer in this world, Ms. Lan was devastated. She said that he was a gentle, kind person, very friendly to customers. Since he passed away, customers kept asking about him, and each time, she missed him, and the memories of the two of them together all their lives at her father's noodle shop.

The broth is so clear, customers say they can see all the way to the bottom of the bowl.

Normally, she just stands there selling. Since her uncle passed away, she and her husband’s brothers have had to take care of everything. Instead of selling from morning to night like before, now she only sells from 2pm to night. She said inheriting this restaurant is both a pressure and a joy.

The broth is clear.

“I feel like I am following my father-in-law and husband's footsteps in preserving and developing the restaurant. But I also feel like my responsibility is huge, to keep the traditional flavor unchanged over the years so that the customers who support the restaurant will not be disappointed,” she confided.

A moment later, a bowl of hot beef ball noodle soup was placed before me, fragrant. The familiar noodle soup consists of beef balls, beef brisket, beef tendon with a little green onion, coriander, pork rind, and ground pepper sprinkled on top to enhance the aroma. The noodle soup here is also famous for its clear broth, many customers jokingly say that sometimes you can see all the way to the bottom of the bowl.

Hu Tieu here costs from 50,000 - 60,000 VND.

The broth is clear and sweet, with soft Chinese noodles combined with soft beef brisket, beef balls, and beef tendons dipped in a little dipping sauce at the restaurant, it's really "top notch". Personally, I find it delicious, 8/10, worth a try.

Mr. Ngoc Nhan (36 years old, living in Thu Duc City) said he ate here since he was still in school, when his father took him there. Since his house is nearby, every time he craves noodles, he stops by.

Now I have a wife and children, and I often bring them over to eat. I have been eating there since my uncle was still alive. For me, the beef noodle soup at the restaurant is not exceptionally delicious, but it has a familiar and nostalgic taste that is hard to forget. I will definitely eat it until the restaurant runs out of stock!

Mr. Ngoc Nhan, Diner

Ms. Lan’s happiness every day is to stand at this noodle shop, bringing each portion of noodle filled with passion to customers near and far. That helps her feel that her father-in-law and husband are still by her side, giving her health and motivation to maintain the family’s traditional restaurant…

Source link: https://thanhnien.vn/quan-hu-tieu-50-nam-nuc-tieng-thu-duc-con-dau-ke-nghiep-cha-chong-lam-to-nuoc-leo-trong-vat-185230712173906502.htm