Buzz
Although Mrs. Thuy has relocated abroad with her husband, the stall continues with meticulous preparation, maintaining its delicious flavors for over 30 years.
Sister's Bun Moc Cart Supporting Her Younger Siblings in Hanoi's Old Quarter
At the beginning of Luong Ngoc Quyen street, nestled within the bustling Hang Buom - Hang Giay - Ta Hien square in Hanoi, lies Thuy's bun moc cart, established over 30 years ago, now renowned in the capital city.
During the subsidy years, many Hanoi women were the backbone of their families. Mrs. Nga, who founded Thuy's bun stall, was a skilled and resourceful mother, representing the women living in the Ke Cho area. Mrs. Nga had to toil selling various dishes such as sticky rice, sweet soup, crab vermicelli, lung porridge, fish porridge, until finally settling on selling bun moc before her passing due to illness in 1984. She left behind four children, the youngest being only 18 months old at the time. Mrs. Nga's husband was a long-haul transport driver. When his wife passed away, he was also at work, and someone had to be sent to pick him up.
The eldest daughter named Thuy was only 16 years old at the time, still attending school. Since her mother's passing, Thuy had to shoulder the responsibility of selling bun moc at Ta Hien street, like a second mother, ensuring her siblings' education and meals.
After a while, she was allowed by an elderly lady selling drinks to sit on the sidewalk, alongside the bun and drink vendors. Later, she entirely moved to Dao Duy Tu alley. In 2006, Thuy went to the U.S., but her younger siblings still continue the family profession.
In the Old Quarter of Hanoi, there are numerous vendors selling bun moc, but what sets Thuy's bun apart is the use of fresh ingredients, meticulously prepared each morning without relying on frozen products. Every morning, the owner wakes up early at 5 a.m. to prepare the broth. The broth is fragrant, clear, and slightly viscous. There's a separate pot for simmering pork heart and liver to avoid affecting the main broth.
The ribs are tender but not mushy, each piece the size of three fingers. The pork balls are made fresh and round continuously during the morning sales. There are two types of pork balls: pork and mushroom balls; finely chopped shoulder meat mixed with mushrooms, fish sauce, pepper, heart, liver, resulting in a fragrant and sweet taste without any fibrous texture.
Bamboo shoots are sliced longwise, ensuring they're not tough or sour. The broth has a balanced flavor, and the noodles are slightly thicker.
A regular customer of 25 years said: 'I've never seen this establishment compromise its authenticity for profit.'
Bun Thuy currently has 2 addresses:
- At Dao Duy Tu alley: Open from 7:00 AM to 1:30 PM
- Trần Nhật Duật street: Open from 7:00 AM to 5:00 PM
A bowl of bun moc with ribs costs 35,000 Vietnamese dong, while mixed bun costs 40,000 Vietnamese dong.
Source: Viet Nguyen/Vnexpress
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Reference: Travel guide from Mytour
MytourSeptember 9, 2018
