At 8 a.m. on 29/9, the hot banh duc restaurant on Nguyen Van Thuong street, Thanh My Tay ward, was bustling with customers. Many chose to sit on the sidewalk, enjoying the dish in the cool weather after recent rains in Ho Chi Minh City.
The restaurant, which opened in 6/2025, is located under a banyan tree, next to an old apartment building. Its space of about 50 square meters features tables and chairs arranged in the front courtyard, evoking the atmosphere of casual eateries in Hanoi.
Nhu Truc, the 40-year-old owner from Phan Rang, independently researched the recipe and adjusted it based on feedback from Northern customers living nearby. As a result, the dish is not entirely identical to Hanoi's version but suits the local palate in Ho Chi Minh City.
"After many adjustments, the current flavor is exactly what I want", Truc stated.
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The front space of the restaurant. Photo: Tuan Anh
Banh duc is a common folk dish popular in Northern Vietnam. In Hanoi, it's prepared in several ways, including hot banh duc, banh duc salad, banh duc with crab soup, or banh duc with scallion oil. Traditional hot banh duc typically features minced meat, wood ear mushrooms, and fried shallots, served with a savory sauce.
Truc's restaurant offers a similar base but adds shrimp and fish cake to create a more substantial portion, suitable for breakfast or lunch rather than just an afternoon snack. A full portion, including banh duc, minced meat, wood ear mushrooms, shrimp, and fish cake, costs 45,000 VND. In Hanoi, a portion of banh duc costs between 10,000 and 30,000 VND.
According to the owner, the most challenging step is processing the dough to achieve a smooth, pliable, and soft consistency. She spent one month experimenting with ingredient ratios before finding the perfect recipe. If the dough is just right, the cooked banh duc remains soft and flexible without being overly thick, offering a smooth, non-crumbly texture when eaten.
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The restaurant's banh duc portion with shrimp. Photo: Tuan Anh
The addition of shrimp and fish cake has attracted customer attention. Phan Thao, 50, from Gia Dinh ward, noted that she was initially curious about the unique topping combination. "The banh is soft and pliable, and the toppings offer many flavors, making it more filling", Thao said, adding that it's a suitable meal for breakfast or lunch.
Nhat Anh, a student at Foreign Trade University, found the restaurant's simple decor impressive, with the kitchen positioned at the storefront for customers to observe the cooking process. While the hot banh duc suits her taste, she felt the price was high compared to other options.
The restaurant operates from 7 a.m. to 7 p.m., with peak hours in the morning and at noon. The owner reports selling about 200 portions daily, including both dine-in and takeaway orders. In addition to hot banh duc, the restaurant also serves mixed noodles, crab soup tapioca noodles, and savory sticky rice, all priced at 45,000 VND per portion.
Located on an easily accessible street, the restaurant offers a spacious front yard for customer parking. However, with only two staff members, customers may wait over 20 minutes during busy periods.
The hot banh duc restaurant space on the morning of 29/9. Video: Tuan Anh
Tuan Anh
