For 28 years, the Hue beef noodle stall has thrived in the bustling Chinatown market of Saigon.

With hair dyed in two colors, the two sisters, Mrs. Huong, and Mrs. Hien, still maintain a small corner at the end of Thiec market, Pho Co Dieu Street, District 11.

The iconic Hue beef noodle stall, a mainstay in the Hoa community market in Saigon for 28 years.

Modest and unassuming, the stall owned by Mrs. Nguyen Thi Dieu Huong (58 years old) and Mrs. Nguyen Thi Dieu Hien (55 years old) has stood the test of time in the historic market of the Hoa people in Saigon.

Mrs. Hien shares that their decision to make a living from Hue beef noodles during challenging times was driven by their love for the dish. 'Back then, each bowl of noodles cost only a few thousand dong. Prices have changed since then, and now it's 30,000 dong per bowl,' reminisces Mrs. Hien.

Every day, Mrs. Huong arrives at the market at 4 a.m. to prepare the ingredients. Living close to the market, she is the first to arrive and organize the steps. As Mrs. Hien's family resides in Binh Thanh District, she comes later to assist her sister. All the ingredients for cooking are carefully selected and purchased by the stall owner at Thiec market.

If Hue beef noodles have been the main dish sold by the two proprietors for nearly 30 years, bun moc is a recent addition to provide more choices for diners.

'Pork cooks quickly, but beef needs a long simmer to produce the desired broth,' says Mrs. Huong. Accordingly, the broth at the stall is simmered from pure beef bones. The broth is clear, fragrant with lemongrass, slightly spicy but not overpowering.

Despite being located in the Chinatown market, the food here remains unaltered, with minimal oil and fat, yet still retaining the authentic flavor of Hue beef noodles commonly known. The broth is well-balanced, not overly sweet like the taste of the people in the South. Most customers here are long-time familiar diners.

Meals are served with a portion of fresh vegetables or blanched, depending on customer preferences. On the table, condiments such as lime, chili sauce, and fish sauce are always available for customers to add as they wish.

Although not receiving much attention, bun moc is also an ideal choice for a change of taste. The dish leaves an impression with its sweet and clear broth. The meatballs are small, chewy, and fragrant. A complete meal also costs 30,000 dong.

Whenever she visits Thiec market, Mrs. Hoa (from Tan Binh district) always stops by Mrs. Huong's stall. 'The Hue beef noodles here are quite palatable, and the stall is clean. Every time I go to the market, I always come here to eat,' says Mrs. Hoa.

Although they have been dedicated to this job for many years, the two sisters, Mrs. Huong, and Mrs. Hien, have never once thought of stopping. When Mrs. Huong is at the stove, Mrs. Hien takes on the task of serving the customers. This way, the two sisters take turns in their roles over the decades.

'We've endured all the hardships. Now, we engage in business to earn a little extra money to provide for our lives. It's all for the sake of our beloved children,' confides Mrs. Hien.

Source: Di Vy/ Vnexpress

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Reference: Travel guide Mytour