Ms. Thanh runs a small alley stall in Saigon.

She spent 12 years working in hotel service.
The work became too physical. She left and started selling food.

She chose stir-fried noodles.

Back home she prepares noodles, sauce, and vegetables.
By 11 AM, the stall is set.

Orders are made to request.
Shrimp, squid, beef, or egg—each pan adjusted.

“If you want to sell well, you have to cook well.” 

The work supports her children.