Brian Jeffrey
The popularity of Na Sam bean curd has attracted attention from Hanoi residents who eagerly place orders despite the wait. However, some customers have expressed dissatisfaction due to the quality not meeting expectations, finding the taste too sour.
Nguyen Xuan, a local vendor selling Na Sam bean curd, mentioned that the product is exclusive to the province due to the freshness and manual processing involved. Transportation to distant areas, like Hanoi, can compromise its quality over time.
Bean curd is perishable and free of preservatives, requiring careful handling during transportation to maintain its integrity.
Xuan declined offers from Hanoi online sellers to distribute Na Sam bean curd, foreseeing spoilage issues during the journey.
While bean curd is commonly available, Na Sam’s unique recipe sets it apart, offering distinct features that other varieties lack.
The production process of Na Sam bean curd, while not overly intricate, demands considerable time and effort due to multiple stages involved. Locals start early in the day to ensure fresh bean curd is available for sale.
Na Sam bean curd is renowned for its subtle aroma and creamy flavor, suitable for consumption either blanched or cooked in various ways such as frying or braising. A popular dish consists of fried bean curd served with shrimp paste, boasting a crispy exterior and tender interior.
