Brian Jeffrey
Nguyen Thanh Binh’s Grilled Delights in Nam Dinh
In Nam Dinh, grilled food enthusiasts flock to the restaurant owned by Nguyen Thanh Binh.
On a typical day, Binh can be found at the entrance of Alley 92, tending to the fire and welcoming diners to find a seat. For those preferring an open-air experience, there are options to sit outside on the sidewalk.
Though only two staff members were visible at the door, including his son, there are actually 12 employees working behind the scenes in the kitchen.
Generally, patrons may have to wait around 30 minutes for their orders; during weekends and cooler days, this can extend to nearly an hour. Nevertheless, diners eagerly wait for the chance to savor Binh’s famous grilled chicken feet.
A Unique Grilling Method
What sets Binh’s restaurant apart is the manual grilling technique. He prepares five mouthwatering dishes: grilled chicken feet, chicken wings, grilled pork ribs, grilled stomach, and honey butter toast.
Unlike many restaurants, Binh avoids using electric fans and performs all grilling by hand. He handles the chicken feet with one hand while simultaneously fanning the flames with a bamboo fan with the other from 4 PM to 10 PM each day.
“To get an even cook, you need to fan the fire manually. If you rely on electric fans, the outside may burn while the inside remains raw,” he shared.
When asked about his earnings from the grilled chicken feet venture, Binh mentioned that his income allows him to visit Japan every three months for a shoulder treatment, a nod to the strenuous hours of fanning.
Binh’s introduction to grilling chicken feet dates back to his time as an army officer. Upon returning from military service, he chose to pursue a culinary career.
His restaurant has gained popularity in Ho Chi Minh City. Although he employs the recipe learned during his army days, Binh has revamped it to enhance his dishes’ appeal.
With nearly three decades in business, Binh adheres to a philosophy that many overlook: “Every morning, three staff members head to the local markets to source ingredients personally, rather than relying on online orders,” he emphasized.
