In chilly Hanoi, the Trung Tu Alley bustles with activity as people seek warmth in bowls of Mrs. Tuyet Minh's hot plain rice flan.
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Located at 103 B5, Trung Tu is a hotspot for this local delight, a tradition Mrs. Minh has upheld for two decades. Originally from the Pha Den port area, she learned the recipe from her mother-in-law. Despite relocations, her authentic taste remains unchanged.
The plain rice flan, once a humble dish for the poor, has evolved. Mrs. Minh's version uses rice flour, water, and a touch of tapioca, creating a smooth, elastic texture. The dish is served with a flavorful pork filling, wood ear mushrooms, and shiitake mushrooms.
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The soupy dish is completed with a vital broth, balancing sour and sweet flavors. Mrs. Minh's secret lies in a broth made from bones and sweet-sour fish sauce poured generously over the flan.
At Mrs. Minh's stall, hot plain rice flan is priced at two levels: 20,000 and 25,000 dong per bowl.
The stall is open from 10 a.m. to 8 p.m., attracting customers of all ages, from students to middle-aged individuals, scattered throughout the day. The busiest hours are between 12 p.m. - 1 p.m. and 4 p.m. - 6 p.m.
At first glance, the pot of hot plain rice flan looks similar to pork porridge or children's rice porridge because the dough is finely ground. Using a ladle to scoop beneath reveals a layer of smooth rice flan immersed in tangy broth. The stir-fried minced pork with wood ear mushrooms is crispy, and flavorful, with hints of the fragrance of cilantro and fried shallots.
Diners looking for a spicy kick can add pepper or chili powder. Hot plain rice flan can be a simple, rustic afternoon treat, warming the belly in the cold winter.
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