A loaf of bread that makes many diners wait because of its "unique" flavor - Photo: DANG KHUONG
Near Thu Dau Mot market (Binh Duong), almost everyone knows Mrs. Nguyen Thi Ba's bakery.
Mrs. Ba is 65 years old this year, her back is hunched. Although she can no longer move quickly, she is still nimble when it comes to handling bread.
Every time her shop was mentioned, regular customers would think of a long line of people waiting. Gradually, customers started calling the shop the waiting sandwich shop.
The secret to making customers wait for bread
This long-awaited bakery has long been associated with many generations of Binh Duong people and Mrs. Ba’s life. Before she was born, her mother, Mrs. Tran Thi Ut, sold this bread.
When her mother was sick, Mrs. Ba continued to preserve the flavor of her mother's bread - Photo: DANG KHUONG
At that time, bread was very close to everyday life, people learned from each other to make it. Mrs. Ut also learned how to make it from the loaves of bread she ate, then figured out the recipe herself.
At the age of 15, Mrs. Ba started helping her mother with wholesale. While helping, she also learned from her mother how to process and season. Later, Mrs. Ut suffered a stroke and could no longer sell, so Mrs. Ba took over from her mother to maintain this flavor.
When asked about preparing ingredients to sell in a day, Mrs. Ba confided that she had to start working from 4am. The ingredients in the sandwiches such as fried onions, pork rinds, pate, peanuts, meat, meatballs, etc. were all made by her.
For spring rolls and sausages, she got her regular supply from her mother.
"I got that place from my grandparents, then the parents of the current seller, I didn't buy anywhere else.
"I only take the sausages hot every day and sell them all on the same day without putting them in the fridge," said Mrs. Ba.
The most difficult and also the most dedicated step in the dish is making the pate and meatballs.
She said the pate is mainly made of liver, fat, onions, garlic and finely ground flour. It sounds simple, but her pate has a strange aroma and richness.
Mrs. Ba smiled and "complained": "Pate and meatballs are both hard to make. After making the meatballs, I sit and knead them until I die, squeezing them until my arms are tired."
Evenly spread pate, crispy fried pork rinds and irresistible fatty, fragrant sauce
What attracts customers to wait is not only the delicious taste of the bread, but also the "unique" things that few places have.
Ba Ba's bread is a combination of meat, pate, butter, ham, peanuts, fried onions, spring rolls, crispy fried pork rinds, sauce...
Baking to make the bread hotter and crispier is also something that the shop's customers love - Photo: DANG KHUONG
For the pate, Mrs. Ba does not spread a thick layer on the inside of the bread, she only adds a thin layer first, then continues to alternate each layer with food.
Therefore, customers do not feel the pate is too strong, but the aroma will be gentle and cover the whole loaf, as if it is the aroma in each ingredient that is immediately recognized as you eat it.
Crispy fried pork rinds with fried onions and peanuts are also an interesting experience for diners. The combination of these two ingredients in bread would make diners feel dry, but they are crispy and blend together in an indescribable way.
After adding all the ingredients, Mrs. Ba carefully and meticulously poured in the sauce. The sauce was made from coconut water bought and boiled with the meat, seasoned and cooked with the meatballs, so it was very fatty and fragrant.
She said this is the step where she has to please her customers. "If they like salty food, I pour it heavily, otherwise they won't be able to eat it," she shared.
Finally, place the bread with all the food in it on the oven. When turned evenly, the outer layer of dough will be crispy, and the food inside will be slightly hot. The experience is even more special when eaten in cold, rainy weather.
Source: https://tuoitre.vn/banh-mi-cho-doi-o-binh-duong-pate-quet-deu-top-mo-gion-va-nuoc-sot-beo-thom-kho-cuong-20240827162553656.htm
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