A lifetime - a journey back
Before returning to sales, Mr. Hoa spent a long time selling pho. However, since 2002, due to health reasons, he stopped this job. Nearly 20 years later, in his old age, he decided to come back - this time not with pho, but with sticky rice.
At first, the shop only sold snacks all day from morning until 10pm. But then the good news spread far and wide, and more and more customers came. Now, by 2pm, the shop is sold out. For many people, Mr. Hoa's sticky rice is not just a dish but a reminder of the old Hanoi flavor, of the diligence of a man who is not afraid to start over to do what he loves.
His wife assisted him in serving the food to the customers.
"He is the only one who processes, cooks, and sautés the onions... he does everything himself and doesn't let anyone else do it. There are customers of all ages here, and there are also groups of foreign tourists who come to enjoy the restaurant. There are people who come to buy the recipe for up to 2 billion VND to sell abroad, but he wants to keep it unique for himself" - Mr. Hoa shared with Travellive.
Hidden in its simplicity and humility, the sticky rice shop is quietly writing a beautiful story about Hanoi cuisine, where a seemingly simple dish becomes a delicate symbol of care, sincerity and humanity.
Soft-boiled eggs
The valuable thing is that despite the small restaurant and the large number of customers, Mr. Hoa still maintains a friendly and sincere service style. He directly works in the kitchen, talks to each customer, remembers their name and taste. It is this friendliness that keeps customers coming back, turning a small sticky rice shop in Bach Dang alley into an indispensable stop every morning for many people.
Rare dish - Peach cheek meat makes the brand
Sticky rice in Hanoi has many versions: sticky rice with pork floss, sticky rice with chicken, sticky rice with pate… Each place has its own style, reflecting the personality of the cook and the taste of the diners. But when talking about sticky rice with peach-shaped meat, everyone remembers Mr. Hoa - the person who skillfully turned this rare part of the meat into the soul of the dish.
Cheek meat, also known as pork butt, is the meat located on both sides of the pig's cheeks. This type of meat is both soft and crispy, with a natural mixture of fat and lean meat, giving it a rich, fatty feeling without being greasy. Mr. Hoa's great point is knowing how to process it to keep that softness, while at the same time bringing out the characteristic aroma without losing the original sweetness of the meat. Each piece of cheek meat is marinated just right, fried so that the outer layer is slightly browned, lightly crispy, while the inside still retains its juiciness and rich richness.
The restaurant is located in a small alley but is always crowded.
The special thing is that each pig only produces about 200 - 300 grams of peach cheek meat, which is very little. Therefore, Mr. Hoa can only prepare about 20 portions of peach cheek meat sticky rice each day. Those who want to enjoy it must "reserve" early, or accept to come to the shop and wait in a fragile hope. Some people are used to it, every time they crave it, they text in advance, reserve a portion, and then rush to get it right at noon.
Because of that scarcity, the peach cheek meat at the restaurant is not only a dish but it has become a symbol of meticulousness, selection, and a little bit of "luck" that diners need to have if they want to fully enjoy the flavor of Mr. Hoa's sticky rice.
Mr. Hoa did everything himself.
A batch of eggs with a "special" flavor
Not only does it have pork cheek, each serving of sticky rice here is also a harmonious combination of many accompanying ingredients, from soft-boiled eggs, pate, Chinese sausage to pickled vegetables, scallion oil and fatty sausage. In particular, soft-boiled eggs are a highlight that cannot be missed.
Mr. Hoa has a very unique way of making eggs. The eggs are broken into the pan in the order of white first, then yolk. This method not only keeps the yolk from overcooking but also ensures a beautiful appearance. The egg white is fried until golden brown and crispy on the edges, while the yolk is soft and smooth, creating a feeling of melting in the mouth. Just one bite and you can see the care in every little movement, from the way the egg is broken to the time of tending the fire.
Mr. Hoa with his unique batch of eggs
The pate here is not too fatty, smooth and fragrant with liver flavor. The Chinese sausage is thinly sliced and fried to perfection, creating a light sweetness that balances the richness of the peach meat. All blends with the layer of sticky rice cooked to be soft, fluffy but not mushy, chewy but not sticky.
Sticky rice is not only delicious but also beautiful. Beautiful in the way it is arranged, each dish is in the right place, balanced in both color and taste. A full portion of sticky rice costs from 25,000 to 50,000 VND, not too expensive but enough to see the heart and effort of the cook.
Eating Mr. Hoa's sticky rice is not just eating a delicious dish, but eating a story. A story about returning, about persistently pursuing a seemingly simple profession, but requiring a lot of love and patience. It is a story about a rare piece of meat, prepared by the hands of an elderly person but not lacking in skill. It is a story about old and new diners, each with their own reason to come, but all leaving with satisfaction and sometimes a little regret for not being able to order a second serving.
A bowl of sticky rice with full toppings at Mr. Hoa's sticky rice
Sticky rice can be found anywhere in this city, but Mr. Hoa's sticky rice still holds its own place. No big sign, no loud advertising, just the aroma from the small kitchen, the crackling sound of frying eggs and the gentle smile of the silver-haired shop owner. Perhaps, that is what makes this sticky rice shop special. No need to be fussy, no need to be flashy, just need to be sincere and truly delicious.
In an increasingly modern Hanoi, dishes like Ong Hoa sticky rice are the clearest proof that traditional values and meticulousness in cuisine are always respected. And whether you are a Hanoian or a tourist passing by, try going to Bach Dang alley once, eating a portion of sticky rice with peach-shaped pork, to understand why there are dishes that not only fill the stomach but also fill the memory.
