Hanoi’s housewives have rushed to order the product, willing to wait several days to get deliveries. However, many buyers have been disappointed about the curd, commenting that the quality was not as good as advertised, and that it was too sour to eat.

Nguyen Xuan, a petty merchant who has sold Na Sam bean curd for many years in the town market, said the product is only sold in the province. It cannot be transported to neighboring areas, especially Hanoi, because quality may be affected after a long transport time.

“Bean curd is eaten fresh and processed manually which doesn’t contain preservatives. It takes time to carry them to Hanoi and other areas,” she explained.

Xuan said that some online sellers in Hanoi, realizing the popularity of NaSam bean curd, have asked for cooperation to sell the bean curd in Hanoi. However, he refused because the product will spoil by the time it reaches Hanoi.

Bean curd is found everywhere, but thanks to Na Sam’s special recipe, which is different from other localities, it has characteristics that no other products have.

According to Xuan, the process of making Na Sam bean curd is not too complicated. However, as it needs many different stages, the work requires a lot of time. Na Sam people get up at 3am to make bean curd to sell in the morning and begin making bean curds at noon for sale in the afternoon.

The special characteristic of Na Sam bean curd is its mild scent and buttery taste. It can be eaten raw (after being blanched in boiling water) or processed into fried or braised dishes. The best dish is fried bean curd, dipped in shrimp paste, which has a crispy crust and soft curd inside.

Thao Trinh