Fried dough over 4 decades in Sai Gon small alley

Crispy crispy sauce with the same round sauce has made car fried alley 109 Nguyen Thien Thuat 44 years always attract customers.

Crispy crispy sauce with the same round sauce has made car fried alley 109 Nguyen Thien Thuat 44 years always attract customers.

As simple as the other fried dough in Saigon, Ngoc stalls are the car has a kitchen counter, on the large cast iron frying pan, and some other essential materials. But as many people said, "In addition to delicious water, just look at the car and the owner is decent enough to have a good meal."

Being taught by her mother when she was twenty, Ms. Ngoc studied her mother from the temperature of the pan, how to choose flour, how to fry and recipe sauce. "I learned the job and sold with my mother since the plate is only a few, so each disc has 25,000."

Passion from the past decades, the way frying time, sometimes causing her to wait Ngoc is one of the reasons why her disk is always crispy outside, soft foam inside, powder well rounded, not pale nor sour.

Crispy fried powder is beaten with fried eggs, after the crispy egg, a little chopped scallion sprinkled with a little pepper.

Scallop is not indispensable by the main aroma of the dish is from the onion, but the black spoon is thought to be the secret. This pub is not disclosed.

Eat with fried flour also diluted with diluted soy sauce recipe, red vinegar and chili. These are also Ngoc's sauces that are appreciated by diners.

Rich crispy crispy crispy fillet is also the additive that makes the fried dough. Mrs. Ngoc's pastry is squeezed thoroughly and the amount is only enough for 16h to 22h per day.

In the world of Saigon street food, fried dough is quite familiar dish scored by the mixing of powdered rectangular crust outside the foam, egg, green onion, green paprika and especially stuff Soy sauce is prepared according to the formula of each seller.