Invited his wife to open a Western-style broken rice restaurant in Hanoi, the owner sells 700 portions/day and grills a ton of meat.

Broken rice is a famous dish in Ho Chi Minh City and many provinces in the Southwest. Nowadays, this dish is brought to provinces in the North and Central regions to serve diners.

In Thuy Khue ( Hanoi ), there is a broken rice restaurant that is over 10 years old and is loved by many people. The restaurant opens from 11am to 2pm and 5pm to 9pm every day, and is busiest at lunchtime. At this time, the restaurant is often full, with delivery people standing around waiting. On average, the restaurant sells 600-700 portions a day. On weekends or when the weather is cool, the number of customers will be higher.

Mr. Vu Ngoc Toan (38 years old) - the owner of the restaurant shared that his wife - Ms. Kieu is from Soc Trang . She is good at cooking, especially dishes from the Southwest region. Later, when moving to the North to start a business, Mr. Toan encouraged his wife to open a restaurant selling Western dishes. "At first, there were very few customers, but after many times of changing the flavors and spices to suit, the number of customers gradually increased. Many people said that when they passed by the restaurant and smelled the fragrant smell of the meat, they "dared" to come in and try it and were "addicted" from then on," Mr. Toan shared.

The restaurant's grilling area is always filled with smoke. The meat and ribs are grilled and sold as soon as they are ready. The owner does not grill them early, causing the meat to dry out. Toan is in charge of the kitchen because, according to him, "This step is very important. You have to keep the temperature just right so that the meat is cooked evenly, golden brown, but not burnt. My family still uses charcoal instead of using a grill."

Every day, the restaurant consumes more than 100kg including ribs, ribs and pork belly. After purchasing the meat, it is cleaned, processed and marinated for 3-4 hours, so that the spices are absorbed into every fiber of the meat.

The restaurant has a diverse menu: spare ribs with pork skin and sausage, grilled spare ribs, fried egg spare ribs, spare ribs, braised tuna, pork belly with pork skin and sausage, full broken rice... but the most popular and ordered by customers is the broken rice with spare ribs. Each dish costs from 45,000 to 70,000 VND, customers who add soy milk will be charged an additional 8,000 VND. In addition, the restaurant also sells Hue beef noodle soup in the Southern style for 45,000 VND per portion.

To serve the large number of customers who flocked in at lunch, Toan and his wife had to mobilize relatives and many employees, totaling 13-14 people. The restaurant often pre-packaged some side dishes such as fish sauce and soup to serve take-out customers.

Mr. Toan admitted that when he opened the restaurant, he and his wife made rib rice with the original flavor of Soc Trang people. However, that flavor did not suit most diners in Hanoi and the North. Gradually, they adjusted the seasoning, adding soup and vegetables to the rice dish. "Now this rib rice dish is half Northern, half Southern, but my wife and I still try to preserve the main characteristics of rib rice in the Southwest region," said Mr. Toan.

Side dishes such as pickles, fried scallion, fish sauce, pork skin... are all made with great care by Toan and Kieu. "The meat here is fragrant, hot, very rich and delicious. The side dishes are very flavorful, sweet and sour, easy to eat. I don't find the rice too special, a bit dry compared to Northern rice," said Mr. Ha Duy (Tay Ho, Hanoi).

This rib rice restaurant also attracts foreign diners to enjoy.

Photo: Quang Minh

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