"Shrimp, meat... if left out for a bit, they will turn sour!"
As the owner of two popular sandwich shops on Ly Chinh Thang Street (District 3) and Nguyen Thi Nho Street (Tan Binh District), Mr. Vay Huu Toan (32 years old) said that he is very careful in preserving the ingredients to make the most delicious and highest quality sandwich for customers.
Mr. Toan's sandwich shop in District 3 often uses meat and seafood ingredients, and he said he pays great attention to preservation.
Especially, on hot and humid days like now in Ho Chi Minh City, he pays more attention to preserving ingredients, because food quality can easily decrease, especially when the dishes he sells use a lot of fresh ingredients such as beef and shrimp.
“We go to the market to buy the freshest ingredients, then we have our own tips for preserving them in the freezer. We will use them as soon as customers buy them, so that the ingredients retain their original quality and not leave them outside first. Shrimp, beef… in this weather, if left out in the sun for a bit, they will turn sour and become unusable,” he said.
The sandwich crust, Toan said, is always freshly baked every day and then stored in the refrigerator. Instead of using the hot bread right after it comes out of the oven and stored at room temperature, he said that taking the bread out of the refrigerator and processing it will create a crust with a perfect texture, maintaining the quality he desires.
This not only ensures the quality of the crust when not left in a high temperature environment, but is also the secret to making the cake according to the shop's own recipe.
The store has its own tips for preserving ingredients to maintain their quality.
“Not only on hot days, but also during normal times, we always try our best, especially reminding our staff to pay attention to food preservation. No matter how delicious the recipe is, how perfect the preparation is, if the ingredients cannot be kept in good quality, it will still be a disaster,” said the owner.
Every day, Mr. Toan's bakery sells from 6am to 10pm, but he said it is always highly appreciated by customers for its quality, which, according to the owner, is thanks to the secret of preserving ingredients.
"Bring it out as it goes!"
Meanwhile, a blood cockle porridge shop on Nguyen Tri Phuong Street (District 5) is always bustling with customers. Serving fresh seafood ingredients such as blood cockles, beef, abalone, oysters, scallops, etc., the shop said that hot weather will affect the quality of these ingredients if not properly preserved.
The restaurant representative said that normally, to ensure the freshest ingredients, the restaurant will go to the market very early every day to choose. Then the ingredients will be processed and preserved in a special way.
The restaurant only brings a portion of the ingredients to the counter for use depending on the actual number of customers. The ingredients will be brought out as they run out to ensure quality.
“We have been in business for nearly ten years, so we can estimate the number of customers at each time of the day to bring out the ingredients. When we sell out, we will add more ingredients instead of leaving them all at once on the counter because that will reduce the quality. Fresh ingredients are what makes our brand, so we are very careful,” the shop added.
Ms. Tu Vy (26 years old, living in District 8) is a regular customer of this porridge shop. She said that due to the hot weather, she is more careful in choosing restaurants to eat at. She is also hesitant to visit restaurants that leave ingredients outside in glass cabinets without any way to cover or preserve them.
According to the guest, the hot weather makes food spoil easily, and if you don’t know how to preserve it, you can easily get food poisoning. That’s why she is always careful in choosing restaurants as well as preserving the food when cooking at home.
Ms. Hoa, who sells bread in the morning under an apartment building on Ta Quang Buu Street, said that because the selling time is not too long, she has no special way to preserve the ingredients other than finding a shady place to sell. The ingredients in the bread such as raw vegetables, meat, sausage, etc. are all displayed on a glass counter to attract customers.
In hot weather, many restaurant owners say they are more careful in preserving food.
“I only sell for a few hours, so I’m not afraid of the quality being reduced. I only sell in the morning, not all day. When it’s sunny, I’m a little more careful, looking for a cool place. I know what I sell, I sell it right away when it’s done, hot, so I’m not afraid of the quality being reduced,” she added.
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