This shop has been famous for more than 60 years because of 3 factors: Delicious - East - East. And another characteristic can be added, Dat.
The "river of the sea giang" of Nam Loi is the fish sauce. Readers are not unfamiliar with this dish, because Lao Dong Cuoi Son Newspaper introduced the Calmette bridge foot fish noodle shop that also experienced "80 years of life" in a few previous editions. However, although it is still a soft, tough noodle, still a piece of snakehead fish, in Nam Loi, the price is always about 40% higher.
A bowl of fish noodle soup from Nam Loi "thuong thuong" also costs 90,000 VND. If the mouth punch added a pate-so (chaud pain), it would cost up to 100,000 VND. Despite the high price, diners still need to maintain a charming attitude, not get angry, not angry, not offend Tham - San - Si, always be lenient like Zen master O Sao.
Talking to artist Do Duy Ngoc, a culinary plant that has beenides Saigon for decades, he soon found that Nam Loi's service style is truly "famous and unforgettable". He said that not only does the owner of the canal show off his anger, being selective, being uncomfortable, and hating to catch on, but even the service staff always show off their faces or "fight the English" or are having a hard time.
The staff here do not scold or scold like "congee My, ngan Nhan, bun Ngo Si Lien" outside of Hanoi, but only frustrate you with your " stiff as a muscle" face. They only have one expression for all questions, requests and requests of customers, which is not to respond.
There are many stars in the entertainment industry coming to the restaurant, thinking that they will get a discount, not having to go to the shop, still having to wait half an hour, sweating, and losing all the makeup as usual. When the district leaders come to Nam Loi for breakfast, they also invite them to find a place to sit, order dishes, and then sit and wait for 15-20 minutes like everyone else.
At Nam Loi noodle shop, customers are purely customers, not great ones. In other places, you can order a bowl of noodles with both noodles and noodles for a variety of dishes, or order a mix of mixed chicken cross. But here, you can only order noodles or fried dough sticks, there is never noodles, if you want to eat like that, you can order 2 bowls and mix it yourself.
This "knowledge" of the restaurant owner and staff may stem from the fact that the restaurant is always crowded with customers. Painter Do Duy Ngoc advised: "Just look like that, the restaurant owner remembers all the customer order and orders. But don't repeat it, or urge me to do it. Its useless to point your knees out and talk.
Nam Loi noodle soup is so crowded that the writer Binh Bong Loi - another guest - once described the type of Tieu Lam Uncle Ba Phi as follows: "A man who came out of the shaving house early in the morning, went to the shop to call Su Hu Tieu, when he carried it, the beard was long.
Thanh decided to go to the restaurant in the morning and practice meditation. Don't get angry, just push me. But Nam Loi noodles are really delicious, worthy of us to cultivate the spirit of waiting and enjoying. The right Hu Tieu is both long and soft, the chewing is as much fun as it is, while the snakehead fish is rich in meat, fresh and delicious.
Unlike the fish broth on Calmette Bridge, the broth of Nam Loi broth is cloudy and not clear. However, the rich yet delicious sweetness of the broth stewed from pork bones and delicious slices of fresh snakehead fish will quickly satisfy customers.
In addition to fish noodles, Nam Loi is also famous for dried chicken noodles. The golden, rich, fatty fresh bread combined with shredded chicken, shiitake vinegar, and fat brought a delicious taste, exploding the taste buds, making it impossible to stop eating, even if just a piece of broth was simmered.
The delicious saves everyone, saves the cold side like ice cream of the restaurant owner, saves the carefree attitude of the staff, saves the long waiting time like a "old storkey" because of too many people. Simply because Nam Loi Huyi is so delicious, to the point that people only find it a happy thing, no such thing as suffering.
But after eating fish noodle soup in Nam Loi without eating... the pastry rolls, it was said to be incomplete. I don't understand why this type of cake is only found at Nam Loi or Lien Hua noodle shops and the beautiful, sparkling, fragrant West Ham cake brands with the scent of butter and milk.
The name pate-so sounds very... French, because it consists of two French words pate and chaud (hot) but is actually Vietnamese sticky rice cake, invented by the Chinese in Saigon.
The structure of papate so is quite similar to the shii au to (small bags) of the Chinese living in Nam Dinh, a type of bag that is not steamed but baked, so it has a fatty yellow color and a rich aroma. However, the crust of the patties is made from thousands of layers of flour, so it is softer than the amount of rice.
However, the filling of these two types of cakes is quite similar to the chopped meat mixed with hao oil, chopped onions, fish sauce... except for the lack of quail eggs, chicken eggs, duck eggs such as banh chung and khieu mo. However, without a patch or thing, the second thing is easy to confuse when hearing the name of the cake for the first time.
But even though pastry was invented by the Chinese, despite its French name, this delicious hearty cake has its roots in Saigon and become familiar. The crust of Nam Loi's pate so is crispy but not too thick, while the filling is not too much but is enough to bring convenience when eating.
And the pastry sauce of Nam Loi noodle shop is also a measure of the customer's loyalty and understanding of the restaurant owner. The employees with disguised faces always have difficulty giving away banh tet so to customers, often staring at how customers eat.
If it is a regular, former, or traditional customer, they will gently hold the cake and release it into a clean bowl of water, leaving only a little broth. Then, use chopsticks to bite the cake or use a spoon to shape the cake as a cake.
Eating like that is the true Nam Loi style, because the fatty, fragrant flavor of the broth and patties will blend together, pushing each other's deliciousness to a new level. If you still have the option of holding the cake up to eat it, you will have to smile lightly like flies, there are still many "roof chickens coming to town", people!
