The salty taste of Ngoc Nhan beef noodle soup and the love of the owner and her husband

'Since eating Ngoc Nhan beef noodle soup, I find every dish bland' - a humorous customer said, not knowing whether to praise or criticize, but this restaurant is always crowded with customers.

Ngoc Nhan beef noodle soup with 3 toppings: beef cartilage, rare beef, brisket for 40,000 VND

The simple reason is that the restaurant is clean and the prices are affordable. 40,000 VND/bowl with a lot of meat, enough to fill you up.

Therefore, for many people living or working in Pham Van Hai market, Tan Binh, Ho Chi Minh City, Ngoc Nhan beef noodle shop has become a familiar address.

Beef cartilage highlight

Beef noodle soup is one of the favorite dishes of Saigon people. Morning, noon, and evening there are always restaurants to choose from.

The writer has enjoyed many beef noodle shops, but perhaps as one diner commented, Ngoc Nhan beef noodle soup is saltier than some other shops, with a strong fish sauce smell. Every time we eat, everyone squeezes a piece of lemon, some even use 2 pieces.

The shop owner is always working - Photo: HOANG LE

The restaurant owner, Hieu, is young, probably not even 30 yet, and is busy putting meat and ladling broth into bowls for customers.

Taking advantage of the quiet moment when the restaurant was empty, I asked her this question, and she explained: "I also received similar feedback from some customers. Up to now, the restaurant has reduced the saltiness according to customers' wishes but still retains the restaurant's own flavor."

Ngoc Nhan restaurant is open from 6:30 a.m. to about 2 p.m. They sell about 300 bowls a day.

For 40,000 VND, customers can enjoy a hot bowl of noodles with 3 toppings of their choice such as rare beef, flank, tendon, beef balls, tripe, beef cartilage, pork leg, and sausage.

Ngoc Nhan Beef Noodle Soup - Video: HOANG LE

If customers choose 4 toppings, the price is 50,000 VND. But most customers who come here choose the 40,000 VND bowl, because it has enough meat and is enough to fill them up.

The restaurant looks quite clean. When you put the meat in your mouth, it melts in your mouth, the broth smells of beef, lemongrass and shrimp paste.

Especially beef cartilage is chosen by many customers. The cartilage is soft enough, sometimes white cartilage can also be chewed.

Pig's feet are also a good choice if you like to eat with a little skin. The skin still retains its chewy, crunchy texture.

The owner and her staff are always cheerful and quick, and are always ready to add any kind of vegetable that anyone wants, which is also an important factor in attracting customers.

Beef noodle soup connects love

Ngoc Nhan beef noodle shop has only been open for about 2 years now, but Ms. Hieu has smelled the smell of beef noodle since she was a little girl. Her mother is the owner of beef noodle shop 91, which has been selling for more than 20 years in Phu Nhuan district. Her mother's shop has also received many compliments.

Ngoc Nhan beef noodle soup - Photo: HOANG LE

"My mother gave me the recipe, but I seasoned it according to my own taste. For example, the beef noodle soup at my mother's restaurant is blander than at my restaurant," she happily said.

Interestingly, her husband is also a beef noodle seller and has worked at her mother's restaurant for 8 years.

"We were classmates before, and became closer after working together. The name of the restaurant Ngoc Nhan is the name of our twin daughters," said Ms. Hieu.

The restaurant is small, but there are many customers. Parking is a difficult problem. A few months ago, Ngoc Nhan decided to move the dine-in tables upstairs.

A bowl of noodles with cartilage, rare beef and beef balls costs 40,000 VND - Photo: HOANG LE

The ground floor is for parking and serving take-out customers. The problem of order on the sidewalk is solved, but it makes the couple have to work more because they have to open an additional kitchen upstairs. Each person is in charge of one kitchen.

"Selling at a restaurant is hard work, staying up late and waking up early, but I've been used to this job since I was little.

My husband is also a business person. We both work hard to take care of our family and our children," Ms. Hieu confided.

The conversation had to be interrupted midway because a group of 16 people from a nearby company had made a reservation and were about to arrive. The restaurant owner returned to her busy work.

Source: https://tuoitre.vn/vi-man-bun-bo-ngoc-nhan-va-tinh-yeu-vo-chong-co-chu-20250109184031124.htm