It is strange that the dish is stuffed with poor families during the subsidy period, becoming a specialty “in line” in Hanoi

Many Hanoi diners are too familiar with the cassava sticky rice shop that sells only in the afternoon of two bosses and grandparents over the age of 70, the shop opens for sale at 2 pm, 30kg of sticky rice stops after only 3-4 hours.

Regardless of whether it is sunny or rainy, at 2 pm every day, Mr. and Mrs. Tran Ngoc Luan – Le Thi Kim (Ngo Si Lien, Hanoi) push a cart of sticky rice and other dishes to the front of the alley to sell. This habit has been maintained for more than 20 years.

Xoi is a familiar breakfast dish, available in all streets of Hanoi. But mentioning tapioca is “rare” because there are very few people who sell the legendary food of this subsidy period.

Every day, Kim and her husband have to get up at 5 a.m. to prepare the ingredients: scraping the bark, soaking in salt water for 4-5 hours to make the cassava out of plastic, not bitter. Then, the cassava will be picked out and drained, mixed with a little salt and then cooked separately. At 11-12 noon, she mixes cassava and glutinous rice into the next dish to make sticky rice and tapioca.

Mrs. Kim said that every day she makes 15 kg of cassava and 15 kg of yellow flower sticky rice to cook sticky rice, all stages of making a simple dish, but this feat always has the shadow of Mr. Luan (Mrs. Kim’s husband). help.

Sticky sticky rice shop has no roof, no table for customers to eat, only 1 sticky rice, food containers with a “sign” for customers to easily find.

In addition to the simple and familiar taste of cassava and sticky rice, there are also the accompanying “toppings”: a little onion fat, minced meat, fat rolls, beef rolls, greasy fat and melon to balance the flavor. of the dish.

“Tapioca fried rice is a popular dish in the olden days, because she did not have money to buy meat and fish, her grandparents had come up with a way to mix cassava cooked with rice to change meals,” Kim said.

Mrs. Kim also made no secret when asked about her own features so that the dish always attracts customers: “The secret is nothing, how my family eats, then sells, gradually gets support from customers and suggestions. So I also change some side dishes such as fat tart, beef rolls, sweet and sour pickles … but the indispensable thing is the onion with lard ”.

Every afternoon, after work, stop to buy a box of sticky cassava “to eat” what is better. Cassava, mixed with sticky sticky rice, and fragrant onions, just that much is enough to dispel hunger.

Mr. Phuong (Dong Da, Hanoi) often buys cassava sticky rice as an afternoon gift for his son. sell this “old” dish in Hanoi “.

At the point when Hanoi gets cold, Mrs. Kim’s sticky rice is twice as expensive, diners may miss an appointment with this dish if it is too late: “In winter, more people eat, but you and I are old. I don’t have much power to do much, sell out early, leave early, ”said Mrs. Kim, quickly and quickly.

The mild fragrant scent of green onion plus the rustic “quality” of cassava and sticky rice has made many people fascinated. Each sticky rice dish here costs from 15,000 – 20,000 VND.

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Đăng bởi: Yến Thế Thành