In a broken area to choose Vietnamese cuisine, a Vietnamese restaurant stands out among the rest in Springfield.
Vinh Chau Restaurant -Sturate to 409 Dickinson St. In an area with a cross of streets called X-ES, find a few blocks of several others. But its taste and community make it a prominent.
Ly Tran, owner of Vinh Chau, said that the building has always been a Vietnamese restaurant for various owners. After his father -in -law had the restaurant for seven years, he sold it to his salaries chef, who took over for another ten years. When it was time to retire, Tran received a call asking -if I wanted to buy -the rest is history.
“We gave him a full -sided wash, from the front to his back. And the food remained the same, everything more modernized and more delicious,” he told Masslive recently.
With Vinh Chau’s food, the authenticity and passion to create.
“The food of Vietnamese culture is very important because we will have dinner more than I think they do many more nationalities,” said Tran. “Traditional food always comes home. It is something we can relate to. No matter where we are in the world, as long as it is like a small piece of home.”
The foundation of its taste is a good broth for the Pho. Pho is a traditional dish of Vietnamese soup that includes broth, noodles, herbs and meat.
Tran shared that the broth bones are over low heat for 12 hours on a low heat for a deep, rich taste.
“Do well or do not do it at all,” he said.
Recently, PHO has increased popularity on social media. The dish has caught the attention and choirs of food, but why suddenly?
Tran said that a great reason could be that people are trying to eat healthier.
At Vinh Chau, the restaurant uses a ton of greens on its plate, while using “zero” ingredients, maintaining artificial preservatives or ingredients so that everything has a natural taste.
“Once people are introduced, it’s like,” Oh my God. It is as if it had been lost all this time, “he said.
Apart from Pho, The restaurant also serves dishes such as red noodle dishesDishes of fried rice, snacks such as spring rolls and boys: a tea -based drink that often contains tapioca, milk and flavoring pearls. However, there are dozens of variations to customize Vin Chau.
The consistency of food and hospitality is the one that maintains the faithful fiabase, which again uses more information. As Tran says, “coherence is key.”
His domain is that, if not good, he does not sell him.
“It means everything to me,” he added. “These are the people who can drive any company or business from the field, you know? I know people in order.”
Its customer base even brings customers dying to enjoy a hot pho bowl, even in warm conditions. Last year, the restaurant’s CA unit went down and reached more than 90 degrees inside. However, Tran had a customer dripping with sweat, still happy to eat his meal.
“You’re just going to prove, you’re doing something right,” he said.
And even with several Vietnamese places nearby, Pho Saigon is on the other side of the street and the Bamboo House restaurant and the Soc Trang restaurant is a few blocks away.
“As an Asian community, we always look at each other. We all know each other here,” he said. “Anything you need, they can ask us. We all help each other in every way, we are here to help one another grow. I think in doing it, it will be good.”
View Vinh Chau Instagram page to see more menu items here.