Bo Gia ice cream parlor, located on Nam Ky Khoi Nghia Street in Xuan Hoa ward, occupies a two-story building with modern decor yet retains its traditional charm. According to the owner, Bo Gia opened in 1975, attracting middle-aged customers seeking nostalgic flavors and curious young people eager to try "old-fashioned" ice cream.

The front of Bo Gia ice cream parlor on Nam Ky Khoi Nghia Street. Photo: Tuan Anh

The front of Bo Gia ice cream parlor on Nam Ky Khoi Nghia Street. Photo: Tuan Anh

The parlor preserves its 50-year-old ice cream recipe, using key ingredients like powdered milk, condensed milk, coconut milk, various beans, heavy cream, and fresh fruit. Bo Gia's ice cream is known for its smooth, creamy texture, fruity aroma, and subtly sweet flavor. Some consider Bo Gia a "must-visit" spot, reminiscent of drives through the Bach Dang area from the 1980s to the early 2000s.

The current owner, 63-year-old Mr. Hieu, explained that "Bo Gia" (Godfather) was a nickname customers gave his father, a retired journalist with white hair and a long beard. Initially, the parlor served coffee and simple popsicles and ice cream for students. Later, his father experimented with ice cream recipes, leading to the parlor's current success.

"In the past, there was only white coconut milk ice cream, which customers could enjoy with coffee, syrup, or longan and jujube," Mr. Hieu said.

Mr. Hieu shared that the Bo Gia ice cream brand was trademarked in 1994 after his father passed away. From the original location on Ho Huan Nghiep Street in the former District 1, the children opened four more parlors across downtown Ho Chi Minh City. However, these branches have since closed as family members moved abroad or changed careers. Only Mr. Hieu and his wife continue the family business.

Over half a century, the parlor has developed over 30 flavors, but the two most popular "half-century heritage" items remain the Bo Gia ice cream and coconut ice cream. Both are made from coconut milk, offering a light, creamy texture and subtle sweetness, served with fruit and crispy wafers. The coconut ice cream is uniquely presented inside a fresh coconut, complete with coconut water.

Coconut ice cream at Bo Gia. Photo: Tuan Anh

Coconut ice cream at Bo Gia. Photo: Tuan Anh

To achieve the smooth, creamy texture that keeps customers coming back, Mr. Hieu's family emphasizes careful ingredient selection and production. Fruit ice creams, like coconut, durian, longan, and strawberry, are made with fresh fruit, without artificial flavorings. The fruit is used daily, ensuring a natural aroma and rich flavor.

Most local customers are regulars, and many from afar return for a taste of nostalgia. Thuy Hanh, a 43-year-old Vietnamese-American, shared that she has been enjoying Bo Gia's ice cream with her family since she was 15. On this trip back, she brought her two sons to relive those childhood memories.

"Everything has changed, but the coconut ice cream tastes just like it used to," Ms. Hanh said.

Yen Dang, 42, a resident of An Nhon ward, praised the parlor's spacious atmosphere and diverse menu, ideal for gatherings with friends and family.

The parlor is open from 7:30 a.m. to 11 p.m. daily. In addition to ice cream, they have recently added savory dishes like pizza, steak, and fried rice to cater to a wider range of tastes. With indoor and outdoor seating options, the parlor welcomes hundreds of customers daily, peaking on weekend evenings. A new branch has recently opened on Tran Hung Dao Street in Ben Thanh ward, featuring a simpler design and catering primarily to international tourists in the Bui Vien and Nguyen Hue walking streets.

Tuan Anh