Crafting Hot, Golden, and Delicious Quay - 100% Pure Delight

When enjoying a bowl of porridge or pho, the absence of hot, golden, crispy quay feels like missing an entire sky of flavors. However, the worry about quay not being clean and safe can spoil the dining experience!

In the morning rush to work, during lunch breaks, or when feeling lazy to cook for dinner, my significant other or close friends often suggest heading to the Food Center for a Happy Couple meal (even if it's a bit amusing for two girls to order this combo).

Every time we indulge in the ribs and vermicelli combo, the Food Center always serves crispy quay on the side. The quay is golden, not greasy, evenly fried, fragrant, and irresistibly crispy. It becomes a habit over time, and whenever I eat porridge or vermicelli elsewhere without the accompanying quay, it just feels incomplete and less tasty.

Having vermicelli or porridge without the accompanying quay just feels like something is missing...

But when dining at a reputable and trustworthy restaurant like Food Center, you can have peace of mind about the quality. However, when hastily visiting a random street-side eatery, even if the quay looks delicious, I hesitate to eat it.

So, whenever the craving strikes, I'll buy vermicelli and make the quay at home, inviting friends over for an unforgettable meal. For those who want delicious, high-quality, and clean quay, give this recipe a try!

Prepare the ingredients:

(There are 2 ways to make quay: one simple with just active yeast, all-purpose flour, peanut oil, lard, filtered water, and salt; and a more complex one for a tastier outcome, involving milk and sugar. I'll narrate the second method.)

- 200g all-purpose flour, 100g flour (to prevent sticking), 4g active yeast, 10g baking soda

- 175ml milk, 15g sugar, 5g salt, vegetable oil

Execution Steps:

Kneading and Fermenting Dough Phase

- Knead the dough thoroughly into a soft and uniformly smooth mass, then tightly cover the bowl with plastic wrap. Place it in a warm spot for easy fermentation. Typically, when the dough doubles in size, you can take it out, knead it a few more times, and let it ferment for another 20 minutes.

Twist to Achieve the Right Quay Style!

- Spread oil on the cutting board to prevent sticking, roll out the dough into a thin sheet, and cut it into strips of 5 – 8cm in length, about 1cm thick. Pair up two strips, gently twist them together until finished.

- Heat the cooking oil to around 80 degrees Celsius (no need to boil), drop the quay into the pan and fry until it turns golden brown and puffs up. Remove and drain excess oil; enjoy while hot and crispy!

A delectable finished product that rivals any bought from a street stall!

Slightly off-topic from quay-making, for those who are avid seekers of affordable and delicious dining spots, I'll share a bit from my collection. When visiting Food Center, I often opt for combo meals, making it budget-friendly while still enjoying quality ingredients. For example, if you're a party of two, go for the 299k combo that includes the legendary Thai hotpot (Food Center's most famous dish), shrimp balls, french fries, and red tea. For a lighter option, there's the 119k combo for two (2 vermicelli with ribs, quay, and red tea/Pepsi); or an even more budget-friendly option, the 109k combo for two with chicken fried rice (or fish fried rice), and a choice of fresh Pepsi, strawberry/apple/orange iced tea, or tropical fruit juice.

The renowned Thai Hotpot at Food Center has been a long-standing favorite.

Explore the enticing variety of other dishes!

For a group of 3 – 4, opt for the 399k combo instead of ordering individual items. It includes Tomyum hotpot, Tomyum chicken, french fries, red tea, and chicken feet salad.

Don't forget, when booking through PasGo - the network of excellent restaurants, you can choose your preferred seating and receive many promotions from the Food Center chain!

>> Check out detailed information about the Food Center chain HERE!

Hoàng Hạnh

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