(NADS) - Ngo Dong - a claypot rice restaurant located in Tay Thanh ward, Tan Phu district, Ho Chi Minh City, was born during the Covid-19 outbreak. Businessman Ngo Hoang Phuong Dong has gradually helped the restaurant overcome many obstacles and create a place in the hearts of diners.
The writer had the opportunity to meet and listen to the story of Ms. Ngo Hoang Phuong Dong - CEO of Com Nieu Ngo Dong, about the journey of choosing, creating and nurturing a lovely, close and vibrant brand.
“I carry with me the memory of the meal my mother cooked.”
Talking about her own beginnings, the businesswoman opened up: “As a girl from the midlands of Quang Nam, Ngo Dong carries within her beautiful memories of cozy family meals, where her mother cooked fragrant, hot pots of rice.
Then when I came to Ho Chi Minh City to study and work since 1999, I realized that urban life is too busy and rushed, many families do not have time to prepare cozy, nutritious meals at a reasonable cost. Once by chance, I enjoyed a pot of rice at a restaurant, and the taste was deeply imprinted in my mind, I cherished the thought of opening a pot of rice restaurant..."
By 2019, Ngo Dong Claypot Rice was officially born.
Reminiscent of familiar flavors
According to the businesswoman, claypot rice has been present on the dinner tables of many families, not only as a familiar dish but also as a symbol of warmth and togetherness in Vietnamese culture.
Claypot rice is cooked in a clay pot or cast iron pot, helping to preserve the natural sweetness of the rice grains. In particular, the crispy burnt layer underneath is a unique feature that no other type of rice has. When eating, diners often feel the sticky aroma of the rice grains, the fatty taste of the golden crispy burnt layer, a rustic yet unique culinary experience.
“Although society has developed, many people still turn to clay pot rice as a way to preserve traditional values. For many of us, clay pot rice always reminds us of the old days, when the wood stove was red hot, our mothers cooked rice in clay pots, the smell of cooked rice spread throughout the house…
So today, claypot rice establishments not only serve food but also create a nostalgic space, helping diners find the taste of family affection again," said Ms. Ngo Dong.
Rustic, refined and versatile
Claypot rice is a rustic yet sophisticated dish, often accompanied by savory dishes and soup to balance the flavor.
We can mention “Vu Dai Village Braised Grass Carp” - a fish dish with a long braising time, eaten with clay pot rice, very tasty; “Crab and jute soup” - a cool soup, served with eggplant, creating an unforgettable feeling;… And we cannot forget the dish “Boiled meat with shrimp paste” - soft, fatty boiled pork belly combined with the salty, rich taste of whipped shrimp paste.
In particular, in the era of “multiculturalism”, businesses have combined many Southern dishes with claypot rice, such as “Canh chua ca loc or ca hu” - a soup with a sour taste of tamarind, fragrant with pineapple, extremely suitable for eating with claypot rice; “Kho quet” - a typical dipping sauce of the West, eaten with boiled vegetables and burnt rice is the standard; “Ca kho tiet” - a mildly spicy dish of fish braised with pepper, very suitable for eating with hot claypot rice;...
Claypot rice can be flexibly combined with Northern or Southern dishes. Each combination brings a culinary experience full of salty - sweet - sour - spicy flavors, making the meal more complete and memorable.
Promoting the unique characteristics of Vietnamese cuisine
According to the founder of Com Nieu Ngo Dong, Vietnamese cuisine has its own unique characteristics when compared to other Asian cuisines such as China, Japan or Korea. Despite the cultural exchange, it still retains its own identity with sophisticated flavors and cooking methods.
As for rice dishes, while Chinese people prefer fried rice or steamed rice in large pots, Vietnamese rice is cooked in clay pots or cast iron pots, preserving the sticky aroma of the rice grains and the characteristic crispy layer. Korean rice can be mixed with sauce, while Vietnamese clay pot rice, when eaten with rustic dishes, retains its original flavor...
In addition to rice, Vietnamese people also have pho - an elegant and sophisticated dish, clearly different from Japanese, Korean and Chinese noodle dishes, which can be seen immediately in the clear, naturally sweet pho broth from beef bones, combined with herbs such as cinnamon, star anise, cardamom, and no oil is used to create richness...
“Vietnamese cuisine with rustic claypot rice, elegant pho, diverse dipping sauces, etc. has captivated many domestic and foreign diners. And I am very happy to contribute my efforts, together with many Vietnamese people, businessmen, and artists, to preserve and promote the unique characteristics of Vietnamese cuisine, because we all love the flavors of our homeland,” CEO Ngo Dong believes.
Ngo Dong Claypot Rice space is cool, with harmonious interior design and pleasant colors. In addition to the large halls on the floors with a capacity of 80-100 guests, Ngo Dong Claypot Rice also has rooms and private spaces equipped with air conditioning and elegant interiors, creating comfort for customers, an ideal destination for meetings of agencies, families, friends or partners.
Source: https://nhiepanhdoisong.vn/ceo-com-nieu-ngo-dong-lam-vi-yeu-huong-vi-que-minh-15835.html
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