The sticky rice stall, over 40 years old, passed from mother to daughter, is located on a corner of Bat Su street's sidewalk and is always bustling with customers. Before Hanoi intensified efforts to regulate urban order, customers often filled a section of the sidewalk. Currently, the owner keeps the stall tidy, with only a small corner accommodating three or four groups at a time.

Ta Dang Hang, the second-generation owner, has managed the sticky rice stall for about 15 years. Every day, Hang wakes up at 2h to prepare ingredients, opens the stall at 6h30, and sells out before 14h30.

The sticky rice is served with braised eggs or fried eggs, Vietnamese pork sausage, pork belly, shredded chicken, pate, Chinese sausage, and is priced according to the number of additional dishes ordered. A bowl with two or three items costs 50,000 VND, while seven items can go up to 100,000 VND. According to Hang, many customers order and finish a full seven-item sticky rice portion.

Each day, the stall sells about 50-60 kg of sticky rice. The owner often places the pate tray inside the sticky rice pot to ensure it stays hot and fragrant.

"To achieve smooth, rich pate, I have to steam it for at least 10-12 hours. This is also one of the most popular dishes at the stall," she said.

The pork belly used is high-quality, with a balanced ratio of fat and lean meat. Hang stated that each piece of meat is cut generously, around 150 grams, so she often advises first-time customers to order just enough to avoid waste.

The fried eggs are also a favorite among many customers because they are cooked just right, with a runny, rich yolk.

The meat is marinated for several hours, then braised and simmered for about two hours before being served to ensure tenderness and flavor absorption.

The braising liquid has a sweet and aromatic flavor because the owner combines it with chicken broth, preventing it from being too salty even when generously poured over the sticky rice.

Most ingredients are prepared by the owner, except for the Vietnamese pork sausage and steamed buns, which are sourced externally.

For five years, Duc Quang has spent four or five mornings each week eating sticky rice. Previously, he purchased it elsewhere but has now become a regular customer of this stall, citing superior quality.

"I only regret that this stall doesn't sell at night. I got used to eating late at night when I was young; a warm stomach helps me sleep," he said. Quang's favorite dish is sticky rice with pate.

Trac Viet, a second-year university student, has been eating sticky rice here since high school. To Viet, the owner is always friendly, enthusiastic, and particularly fond of students and children. On several occasions, knowing his group were students, the owner often added extra fried shallots, pate, and even free soy milk.

"This owner is exceptionally generous," he said. According to Viet, many people think the sticky rice stall is expensive, but after trying it, they realize it's "completely worth it." He noted that there's still plenty of topping even at the bottom of the bowl, sometimes keeping him full for half a day. Each week, Viet visits the stall three or four times.

Previously, the stall used plastic bowls, but since late last year, it switched to disposable ones. Some diners are dissatisfied, but the owner prioritizes them for convenience.

Hoai Anh

Photos: Hoang Giang