At 77, she’s been selling fish porridge in Vietnam's Hue for nearly 40 years

Sa's porridge stall has no large sign. It is located at No. 78 Nguyen Lo Trach Street in Vy Da Ward.

A small corrugated metal roof in front of the house provides just enough space for her to set out a pot of porridge and a pot of caramelized fish each morning.

Now 77, Sa has spent nearly 40 years making and selling the dish. 

The stall opens at around 6:00 am, mainly serving regular customers from the neighborhood.

It has survived thanks to customers who return for the familiar taste and the care Sa puts into every bowl.

"Is the porridge good, dear?" is Sa's familiar question, a greeting that regular customers have heard for years.

Sa’s chao gao do is made with heo ran or chiem, a variety of rice that have been grown in Hue for generations.

The rice is not overly milled, leaving a thin layer of bran on the grains. This bran gives the porridge its distinctive reddish color, along with its characteristic aroma and rich flavor.

The rice is cooked until the grains begin to split, then simmered over low heat until tender.

Sa avoids stirring it too much so the grains retain their shape.

If the porridge provides the base of the dish, the caramelized fish is what gives it its distinctive flavor.

Sa usually chooses small fish, each about the size of a finger.

After being cleaned, the fish is marinated with fish sauce, salt, pepper, sugar and chili, then braised with a little water, pork fat and red chili.

The fish is first brought to a boil, then simmered over low heat until firm and the braising liquid thickens.

A bowl of hot porridge costs just VND10,000 ($0.38), served with a small portion of flavored braised fish.

The simple breakfast continues to draw customers who have grown accustomed to the dish.

For nearly 40 years, Sa's porridge pot has continued to simmer each morning.

Not widely promoted or well known, 'chao gao do' has survived in its own quiet way, passed from one grandmother's kitchen to regular customers and then to those seeking a different taste of Hue.