Quán bún chả Việt tại Úc - Bí quyết thành công nơi đất khách quê người | Nguyện Ước

It's a street food in Vietnam. It's cheap and delicious. I really want to be successful in my country. If I stress too much, I will be disappointed. Whatever comes, it will come. My name is Thang. I'm 41 years old this year. I'm the owner of Vietnam Street Food, Marriottville and Woolite Creek. This is also my first Vietnamese restaurant. My soup's strategic dish is Bún Chả. Actually, Bún Chả is a street food in Vietnam. It's cheap and delicious. That's my secret. Bún Chả is an easy-to-eat dish. It usually has noodles. In summer, I put cold noodles in it. In winter, I warm up the noodles to make it a little warmer. In many places, they use different types of meat. I use pork belly. The only difference is that if you choose the right type of pork belly, it won't smell as bad as beef. Then I cut it into small pieces. I marinate it with sugar, garlic, lemongrass and fish sauce. I marinate it evenly and then grill it. I don't use MSG in my fish sauce. I use palm sugar. So the sweetness won't be lost when I eat it. Fish sauce and meat are always hot. So when I put noodles in it with vegetables, it will create a moderate temperature and make it easier to eat. When I was a kid, people used to put banana leaves in the noodles. Then the dishes with noodles would be put in the noodles. That's the traditional culture of Hanoi people in the old days. So I do it so that Westerners can see the ancient culture of Vietnam and Vietnamese people remember their childhood. I have a special feeling about my hometown. This restaurant is famous because people keep arguing about everything when they come to this restaurant. But when I come here, I always come here. When I want to eat something, I come here to eat. I haven't eaten in Vietnam for a long time. So I miss the taste. But the taste here is very similar to Vietnam. I make the customers feel at home. They get their own drinks. It's like creating a street food environment in Vietnam. Everything is comfortable, just like at home. It's super crazy and very communal-oriented. From the day I opened the shop, I didn't advertise how I opened the shop. I did it very slowly. I started to get feedback from people and then I improved the food according to their taste. When people feel happy, I will stop at that point. The first restaurant is very crowded. I have to try. For example, when it rains heavily, I have to open the shop and close the shop. But I have to try. I'm not doing this for myself. I'm just a staff. I never back down. That's one of the reasons why I'm successful in running a restaurant. The restaurant has to be sincere. I have to know when I serve a dish to my customers, I have to ask if I can eat it. If I can't eat it, I will never serve it to my customers. If the food is burnt, overheated, or falls to the ground, I have to throw it away. I let the customers wait for a long time, but I have to make sure when the food is served, the customers pay for it. I have to try to do my job That's my principle. That's what I teach my staff. When I opened the shop, I set a big goal. I wanted to open a franchise. That's my dream. I set a big goal about fame. I really want to be famous. I have a big ambition. I really want to be successful in my country. When I set a big goal I will be worried. For example, if the food is not as good as I want, I will be worried. Sometimes, I don't know what to do tomorrow. I don't know how to increase the income. If I worry, I will have a stomachache. In general, stress is the leading cause of all diseases. When I am stressed, I will be disappointed. When I am stressed, I can't go to the shop. I can't go around. I can't look at anyone. I am a leader. If I am stressed, I can't lead. I will be disappointed. After I started reading the Bible and practicing, I slowly let go and look back. If I follow the profit, I will have nothing. I have money, but I can't afford it. Many restaurants were crowded when they opened. After 3-6 months, they closed again. I cut this and that to get the profit. I don't put the blame on others. I try to maintain a state of not being affected. I don't put the blame on others except for those who directly affect the customer. If others only affect me, I will use the word to deceive them. When I practice, I solve these problems very simply. I make my mind in a state of lightness. I don't worry or have any strong feelings that overpower me. I let it be. I just follow what I have now and improve from there. I let everything come. I don't have a strategy in my head. In the future, if I want to open more shops, everything will come.