Buzz
For the past 45 years, this small rice eatery in District 4 has been welcoming guests from 11 am until 1 am the next morning, always bustling with activity.
Iconic 'Sà Bì Chưởng' Broken Rice Destination in Saigon for Over Four Decades
Broken rice Mai is situated on Doan Van Bo Street, a narrow thoroughfare always busy with passing vehicles. Mr. Nguyen Hoang Phuong, the owner, reveals that the eatery opened its doors 45 years ago when his wife was still young, assisting his mother in the business. 'We named the rice eatery after my wife when we had a more spacious place. Since then, we've never moved,' Phuong shares.
Every day, Phuong's wife and daughter head to the market early to select the freshest ingredients. By around 7 am, the family prepares and cooks to serve lunch. At 11 am in Saigon, under the blazing sun, the eatery is filled with customers, with the front crowded as people wait to buy takeout due to limited seating.
This establishment doesn't hire external staff; all employees are family members. Phuong has candidly turned down various online food delivery services, stating, 'While our family aims to expand, accepting additional orders through food apps would leave us with insufficient time to provide attentive service to those who come to the eatery.'
For 45 years, the eatery has preserved the dish of broken rice served with ribs, shredded pork skin, and pork sausage, capturing the taste buds of loyal patrons. The majority of the dishes are personally crafted by Mai, Mr. Phuong's wife. With deftness and extensive experience since her youth, the clever owner skillfully enhances each dish with various spices to bring out the delicious flavors.
The grilled meat releases a complex aroma, paired with soft pork sausage and chewy shredded pork skin, all harmonizing with the right amount of salty fish sauce. The sizable rib, seasoned to perfection, maintains its tenderness after grilling, providing a fragrant yet slightly chewy texture. The delectable pork sausage, meticulously prepared by the family late into the evening, is tender, flavorful, and perfectly balanced. Biting into a piece reveals a mixture of eggs, ground pork, finely cut vermicelli, cloud ear fungus, and various spices blended seamlessly. The proprietor shares the secret to crafting delicious pork sausage with eggs, saying, 'You have to steam the pot on a crackling fire.'
Additionally, the standard plate of broken rice is accompanied by a hint of scallion oil and pickled vegetables. These seemingly insignificant components are attentively taken care of by the eatery. Small cubes of blanched pork fat are briefly boiled, then poured into a sizzling pan until the fat crisps up. The hot fat is then poured into a bowl with finely chopped scallions, a pinch of salt, and sugar.
In addition to the main menu 'Sà Bì Chưởng' dish, you can opt for sunny-side-up eggs, fish cake, Chinese sausage, or fried chicken, pork and shrimp paste, and bitter melon soup, all priced at an average of 40,000 VND. The eatery offers limited parking space in front, but it's a bit small. The seating area for customers in the adjacent building is compact but kept clean.
Source: Di Vỹ/ Vnexpress
***
Explore: Travel Guide from Mytour
MytourNovember 15, 2019
