The secret that helps the owner of a Hanoi pho restaurant sell 500 bowls a day in a level 4 house

(Dan Tri) - For over 30 years, Mr. Dung has kept the habit of adding minced ginger to his pho to create a mild spicy flavor and aroma. He calls it the "ginseng" in his pho.

For many years, Mr. Dung's pho restaurant on Quan Nhan Street (Thanh Xuan, Hanoi) has been a favorite place for diners in the area. The 4-level house with 7-8 tables is always full, and the restaurant's door is also packed with cars.

The owner of the restaurant is Mr. Hoang Quang Dung, who quickly prepared the rare meat while constantly reminding the staff: "Hurry up!", "Two bowls of rare for that table"...

"I have to remind the staff loudly so they don't make mistakes. In the morning, there are many customers coming and going, and sometimes if I don't pay close attention, I "forget" the customer, causing them to have to wait a long time. I know the customer will understand, but I'm a perfectionist so I often remind the staff," Mr. Dung shared.

Mr. Dung's restaurant has been open for more than 30 years. Mr. Dung is a big fan of pho, but when he was young, he did not have the opportunity to enjoy it often. When he grew up, he worked as a kitchen assistant at a famous pho restaurant, then learned the trade, gained experience and opened his own restaurant. Every day, Mr. Dung's restaurant imports nearly 50kg of various types of beef to process into bowls of rare, well-done, brisket pho...

The broth is simmered from 40-50kg of bones for 18 hours to create a sweet, rich flavor.

Every day, Mr. Dung's pho shop sells nearly a quintal of pho noodles, equivalent to 400-500 bowls. On holidays, the number of sales can increase. Mr. Dung has 7 employees to support serving customers. Pho here costs from 40,000-50,000 VND/bowl.

Mr. Dung's bowl of pho always has a little bit of chopped ginger. "To me, chopped ginger is like "ginseng" in a bowl of pho. Without the spicy taste of ginger, the pho is no longer delicious. According to my research, eating a little bit of ginger in the morning is very good for your health. For many years now, I have kept this method. Almost all my customers like it," said Mr. Dung.

As a regular customer of the restaurant, Ms. Nguyen Thi Binh (Thanh Xuan Trung, Hanoi) shared: "I eat pho 4-5 days a week at Mr. Dung's restaurant. I rate the pho here as delicious, the important thing is that the beef is always fresh and clean. The pho broth here is clear but a bit bland, if you want it strong, you have to add fish sauce or seasoning powder."

Mr. Dung shared that he has been running the restaurant for more than 30 years but he eats pho almost every day. "Sometimes I eat 30 or 40 bowls of pho cooked by myself every month. I love pho and eat it every day to feel if there is anything wrong or not right," the restaurant owner said.

Dantri.com.vn