A bean congee shop in Dong Nai Province, southern Vietnam has offered nostalgic black bean and pandan leaf congee, attracting loyal customers with its comforting flavors and heartfelt dedication for four years.

The delicious aroma of black bean and pandan congee greets diners as they enter the small, old house at 147A Cach Mang Thang Tam Street in Bien Hoa City, Dong Nai Province. 

Named Ms. Lan bean congee shop, the place is run by spouses Nguyen Hoang Tam and Loi Ngoc Hoa and has been in business for over four years.

Before venturing into the bean congee business, Tam's family operated a small eatery that supported the family of four.

However, he and his wife found it increasingly difficult to continue the business due to their age and health. 

Now that their children have graduated and work full-time, the couple are pursuing a less demanding source of income.

Their focus on the rustic bean congee stems from a memory when they tried red bean congee by chance.

The simple bowl evoked fond childhood memories of a dish that was both humble and delicious, prompting them to recreate it.

Tam spent a month experimenting and admitted, “It was a bit challenging to find the right preparation.

"Cooking for myself is easy, but when cooking for others, I have to cater to their tastes and make it special."

After several tastings, Tam observed that red bean congee had a mild aroma and a dark brown color, similar to black bean congee, but left a lingering astringent flavor.

He decided to focus on black beans only and the couple worked together, refining the dish until they found a flavor that satisfied both their preferences and those of their clientele.

“My wife chose the ingredients for me,” Tam recalled.

“After I finished, she would taste it, and we repeated that process until she nodded in approval.”

The couple's day starts at 7:00 am, with Hoa carefully selecting ingredients like beans, pandan leaves, rice, and cucumbers, which she brings home for Tam to cook.

He explains cooking congee is not complicated, and each of his flavors takes roughly an hour to prepare.

What sets his recipes apart is cooking the coconut milk with the congee, rather than adding it separately.

This technique blends the richness of the beans with the creamy aroma of the coconut milk, creating a unique and unforgettable flavor.

As diners drive down the small Cach Mang Thang Tam Street in Bien Hoa City, they catch a whiff of the fragrant black beans and pandan leaves from afar, an enticing aroma that draws many people to the shop.

Tam says his recipe and congee abilities are pure luck and patience with experimentation.

“When the shop sold the first bowls, customers came in, enjoyed it, and kept returning," Tam said.

"The shop has grown busier, and many of our regulars from day one still visit, making my wife and me truly happy.”

Tam also remembers receiving international guests as one of his regulars brought her visiting sister to his shop.

“During their stay in Vietnam, they came to eat all the time," he recalled.

"As their departure approached, they ordered several kilos of different dishes to take with them.

"Now, every time they return to Vietnam, they have to stop by my shop to satisfy their cravings.”

Despite his shop’s popularity, Tam keeps the price just over VND10,000 (US$0.4) apiece.

“These are tough times; I want to sell food that people can afford,” Tam said. “My wife and I are content living this way.”

"The food here is delicious, especially the black bean congee, which has a rich flavor and a lovely aroma,” Yen, a long-time customer, commented in full of praise for the couple's shop.

"The white congee has a subtle pandan scent that isn’t overpowering which I buy for my diabetic father often.

"He really enjoys the fragrance and taste."

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