Early in the morning, the staff receive the chickens, boil and debone them, and make the broth.
The broth is simmered using pork and chicken bones, the water used to cook the chicken, ginger, and shallots.
“The broth must be simmered over low heat to maintain its clarity, while the bones help create a naturally sweet, refreshing flavor,” Ha said.
The shop has a staff of six, including the owner, a person in charge of the kitchen, and waiters.