Ba Ba crab banh canh restaurant, owned by Do Thanh Long on Nguyen Bieu street (Cho Quan ward), has been bustling with customers since it was added to the Michelin Bib Gourmand list (delicious, affordable eateries) nearly one week ago.

The restaurant is situated at the intersection of an alley, about 4 meters wide, and operates daily from 8:00 to 20:00. Customers can access it from either Nguyen Bieu or Nguyen Van Cu streets by following the signs.

"I was overwhelmed when I heard the news that the restaurant was chosen by Michelin. The first person I thought of was my mother", said Do Thanh Long, 38, reflecting on the recent honor.

Long shared that the restaurant began operating in 2009, with his mother directly managing sales and offering a menu that changed daily. In 2019, the eatery transitioned to exclusively selling crab banh canh, prepared according to a traditional family recipe.

Seven years ago, Long left his job as a pharmacist at a foreign company after more than 10 years to take over the restaurant. The restaurant's name is a tribute to his grandmother, who inspired him to continue the family business.

According to the Michelin Guide, the banh canh here features an orange broth derived from crab roe, served with fish cakes, crab claws, and shredded egg. The restaurant offers individual portions starting from 55,000 dong, or larger portions served in a clay pot for groups, priced at 120,000 dong.

Michelin inspectors suggest accompanying the dish with green chili salt, fried dough sticks, fish maw, and pork hock.

Long explained that all condiments and side dishes are either homemade by the family or sourced from trusted suppliers. Customers can order additional pork hock, fish cakes, shrimp, or fried dough sticks for 5,000-15,000 dong per serving.

The broth, continuously simmered from pork bones throughout the day, boasts a thick, orange-yellow hue.

Side dishes, including shrimp, crab meat, pork skin, quail eggs, fish cakes, and boiled pork, are kept in a glass display cabinet.

The restaurant operates as a family business, with members preparing ingredients from early morning. Long's father directly oversees the broth preparation, Long manages operations, and his siblings take turns serving customers.

The restaurant offers both indoor and outdoor seating with about 15 tables, accommodating a maximum of 50 customers simultaneously. Long stated that the Michelin recognition acknowledges their traditional family recipe, handmade preparation, and family business model. "This is motivation for us to continue maintaining the quality of our food, just as my grandmother and mother established it from the very beginning," he said.

According to Long, before receiving Michelin recognition, the restaurant welcomed hundreds of customers daily. Currently, the customer volume has increased by about 20%, with nearly 10 employees working continuously.

Quynh Giao, 22 years old, and her friends ordered a clay pot banh canh. As a regular customer who visits weekly, Giao noted that the portions are generous and the prices are reasonable.

"I enjoy the broth's consistency and its sweet flavor from the crab and bones," she commented.

International visitors constitute about 30% of the restaurant's clientele. Delfi, a tourist from Singapore, discovered the address via social media and decided to visit immediately upon arriving in Ho Chi Minh City, intrigued by the Michelin honor. "Michelin made the right choice. The food is delicious, beautifully presented, and offers a memorable experience," she said.

All restaurant staff wear conical hats (non la) while serving, adding a distinctive cultural touch. The restaurant is busiest around 11:00 and in the evening.

On online platforms, the establishment has achieved a 4.6-star rating, receiving positive feedback on its food quality and service. The restaurant provides free parking. However, due to the predominantly outdoor seating, customers may find it warm, and queues are common during peak hours.

Quynh Tran - Anh Tuan