In a small corner on Hang Bun street, Mr. Do Trong Viet's (57 years old) tá lả salad stall is always crowded with customers every afternoon. People waiting to buy and bring home, people taking the opportunity to enjoy, creating a bustling scene around the tá lả salad stall - a familiar dish that has been associated with many generations of Hanoians.
In the past, there was only beef salad. After the subsidy period, my family added stomach, spleen, throat cartilage, ngau penis... Customers saw too many ingredients, so they called it "nam ta la", and that name has followed the restaurant until now," Mr. Viet recounted.
A salad includes green papaya, herbs, beef and many parts of internal organs that are pre-processed, marinated and dried thoroughly. The special thing is that as soon as customers order, Mr. Viet starts to grate papaya, cut vegetables and cut the ingredients there.
I make it right when customers buy, so papaya retains its crispness and does not release water. The meat and offal are also tastier than when pre-cut," he said.
According to Mr. Viet, the most time-consuming stage is drying raw materials.
If the fire is too low, the meat does not reach dryness, and if it is high, it is easy to burn. It is necessary to ensure that the outside is beautifully golden but the inside still retains its sweetness and natural chewiness," he shared.
As a long-time regular customer, Mr. Pham Van Linh (Ba Dinh ward, Hanoi) said: "The salad here has a very unique taste, the broth is just right, the internal organs are cleaned thoroughly, so it is very fragrant to eat.
Regularly visiting the restaurant after work, Mr. Nguyen Duc Thanh (Hoan Kiem ward, Hanoi) said that the salad here has been with him for many years.
I like the papaya part the most, it is always crispy, eaten with beef and offal, very delicious. Many times bringing friends to eat, everyone praised it as delicious and then came to buy it themselves," Mr. Thanh shared.
Behind that familiar salad is a family tradition craft that has been preserved through many generations. Mr. Viet said that he learned the craft from his father and is currently passing it on to his son.
Many people have offered to learn the profession, even paid to learn, but I have refused. This is a family tradition, so I only teach my son, hoping that in the future he will continue to maintain the flavor that customers have been familiar with for many years," Mr. Viet confided.
In recent years, Mr. Do Anh Quan (23 years old), son of Mr. Do Trong Viet, has regularly helped his father prepare ingredients, pack and serve customers. Mr. Quan said he is gradually learning the stages of making salad from his father.
From how to choose ingredients, preliminary processing to mixing sauce, there are all their own secrets. I want to learn carefully so that I can continue to preserve my family's profession and preserve the flavor that has been associated with many diners in the future," Mr. Quan shared.
Currently, each full serving of ta la salad at the restaurant costs about 50,000 VND. Although only open in the afternoon, Mr. Viet's restaurant is almost always crowded with diners coming to buy and enjoy it every day.
