For the past three years, Loan has directly managed the eatery. While preserving the traditional family recipe, the eatery has added egg banh cuon and several new fillings to its menu. When customers order, the banh cuon is freshly steamed to ensure it is served hot. Once removed from the steamer cloth, the banh cuon is filled, rolled, and arranged on a plate.

Tay Ho banh cuon eatery on Dinh Tien Hoang street, Tan Dinh ward, was bustling with lunch customers one week after Michelin Guide listed it in the Bib Gourmand category. This recognition highlights establishments offering good food at affordable prices.

Owner Tran Thuy Loan personally serves customers while wearing an ao dai. Loan stated that she has maintained the habit of wearing an ao dai since taking over the establishment three years ago.

“Every day we open, I wear it to show meticulousness and respect for our customers”, Loan said.

In 1961, Tran Thi Ca (1919-2006), Loan's mother-in-law, from Ha Nam, opened the eatery near Phan Chau Trinh temple on Gallimard street (now Nguyen Huy Tu street). As Phan Chau Trinh was known by the alias Tay Ho, customers began calling it Tay Ho banh cuon to easily identify its location. The family later adopted this name for the signboard. In 1978, the eatery moved to its current address on Dinh Tien Hoang street. Today, the preparation counter displays a photo of Ca wearing a conical hat while making banh cuon for customers, taken around 1965.

Having been involved with the eatery for over 30 years since she became a daughter-in-law, Loan was personally taught every step by her mother-in-law: from mixing the batter, steaming the banh cuon, to preparing the fillings and dipping sauce. The family processes most ingredients themselves, including grinding flour, frying shallots, and making accompaniments. The dough preparation is the most critical step. Rice is soaked overnight, finely ground, and then steamed. The finished banh cuon has a thin, soft wrapper with a subtle aroma of rice and fried shallot oil.

The eatery spans approximately 200 square meters, featuring a ground floor and an air-conditioned room upstairs, with 15 tables. Information boards detailing the eatery's history hang on the walls.

A loyal customer for over 40 years, Thu An maintains the habit of visiting the eatery whenever she returns to TP HCM from Canada. According to her, the traditional flavor has been largely preserved, while the menu now includes more varieties of banh cuon and fillings, catering to diverse customer tastes.

In addition to traditional pork fillings, the eatery has added banh cuon with shrimp, pork, and mushroom; chicken and mushroom; shredded pork; and shrimp. The vegetarian menu includes banh cuon with mushroom, lotus seed, bean, mixed vegetables, tofu, and reishi mushroom fillings.

The banh cuon is cut into approximately 3 cm segments, sprinkled with fried shallots, and served with pork sausage, fermented pork roll, steamed bean sprouts, and sweet and sour fish sauce. A Michelin Guide inspector described it: "The banh cuon is made to order right in the open kitchen, preserving its traditional flavor balanced with fillings like pork, cassava, and many vegetarian options".

Each serving costs from 40,000 to 72,000 Vietnamese dong, depending on the filling. The eatery suggests customers use a spoon to cut the banh cuon and dip it into the fish sauce while eating.

Christoph, a German tourist, ordered two servings of banh cuon and pork sausage on his second visit to the eatery after 4 years.

“The banh cuon is soft, hot, and pairs well with the dipping sauce. This is a deserving spot for Michelin's recommendation”, he said.

“I am happy to be honored by Michelin Guide. This is recognition for decades of effort in serving our customers”, the owner said.

The eatery serves an average of 200 customers daily, with peak times during lunch and dinner. Located on a main street, it offers free parking. Additionally, customers receive complimentary iced tea or hot tea and are given raincoats during bad weather.

On Google reviews, the eatery has a 4,6-star rating from nearly 500 reviews. Many customers praise the quality of the banh cuon and the diverse fillings, though some note the prices are higher than average.

Quynh Tran - Anh Tuan