Saigonese Savors ‘Hidden Alley’ Delight: 5-Hour Indulgence in Chef's Vietnamese-Indian Beef Stew

The proprietor of beef stew spot 194, Truong Ngoc Tram Oanh (57), grew up in Vietnam, with a Vietnamese father and an Indian mother. Fluent in Vietnamese, she is affectionately known as Aunt Ut, being the youngest in her family.

When asked about her journey into the business of selling beef stew, Mrs. Oanh cheerfully said, “Engaging in this trade also involves fate. Previously, I worked in embroidery, but after my elderly parents needed care, I decided to quit my job and live close to them. From that point, I contemplated finding a source of livelihood. Seeing my mother cook this delicious dish, I developed a liking for it and started selling it till now—16 years in total.”

Every day, Mrs. Oanh prepares around 7–8 kg of beef. “I cook the beef stew according to the taste of the Vietnamese people, with well-stewed beef and carrots. I add thinly sliced onions, along with Indian spices, to give the dish a richer flavor. Moreover, my seasoning has to match the Vietnamese taste to attract customers,” shared Mrs. Oanh.

I serve the beef stew to customers while it’s still piping hot and fragrant. To enjoy, just add a bit of satay, squeeze a piece of lime for freshness, and add basil and coriander. Especially, cinnamon is an indispensable herb for beef stew. Diners can prepare their own dipping sauce with fresh chili, salt, pepper, chili salt, etc., according to their preference. The dish is rich and blends various spices, with the most prominent being the distinctive spicy heat of India.

Hidden in the alley yet always bustling

Taking a breather, Mrs. Oanh recounted that she used to sell at the entrance of the alley, and customers were always bustling. Initially, she was the sole seller, but as the number of customers increased, the whole family of four joined in. In the past two years, she moved completely inside the alley. Initially, she lost customers because they thought she had closed, but after putting up a sign at the entrance of the alley, customers returned to support, even more than before.

The shop opens at 2 p.m., and by 7 p.m., everything is sold out. During rainy Saigon days, sales slow down a bit. As the shop is situated in an alley, the dining space is quite small, accommodating only around 10–15 people indoors. Therefore, many customers drop by to take away or place orders via phone or various online delivery apps.

Lương Đức Thuận (53 years old), a familiar face at the 194 beef stew spot, remarked, “Mrs. Oanh's beef stew has a distinct taste. The small beef pieces absorb the spices well, offering a choice between tenderness and chewiness. The broth carries its unique essence—crisp, fragrant, and naturally sweet. The spicy kick of chili and the beef broth blend seamlessly, creating a truly satisfying experience.

Here, patrons can enjoy the beef stew with bread or noodles such as Hu Tieu, fresh noodles, or pho. The prices are quite reasonable, averaging around 35,000 VND per bowl. However, Mrs. Oanh is flexible; she may sell a bowl for 15,000 or 20,000 VND if someone requests it. “Even if a motorbike taxi driver stops by and wants a 15,000 or 20,000 VND bowl, I'll sell it; it's not necessary to stick to the fixed price of 35,000 VND,” said Mrs. Oanh.

After savoring the beef stew bowl, we gained deeper insights into a part of Indian culinary culture. Alongside that, we also reflected that when a dish is prepared with dedication, people will support it wherever it is…

Source: Hoai Nhan/ Thanh Nien

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Reference: Travel guide Mytour