Restaurant 127 Đinh Tiên Hoàng, Đa Kao, Hồ Chí Minh, phường Đa Kao District 1 Hồ Chí Minh, Vietnam Published on: 13-11-2015
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Why Banh Cuon Tay Ho 1 is special ?
Banh Cuon Tay Ho was founded in 1961 by Mrs. Tran Thi Ca. The secrets of this dish have been inspired from the special formula of her family.
The main ingredient in the bánh cuốn (a classic northern Vietnam food item) in Hanoi is seasoned ground pork. Here at Bánh Cuốn Tây Hồ, however, the pork filling is noticeably chunkier. Chunks of pork meat, chunks of taro, and chunks of onion, and bits of dark wood ear mushroom comprise the filling. A truly delicious stuffing mix (particularly when doused with the sweet, sour, salty and spicy nước mắm dipping sauce in the large bottle at every table). Topped with crispy fried shallots, surrounded by streamed bean sprouts, and laying beside several thick slices of chả lụa (Vietnamese pork sausage), the bánh cuốn here is a nearly perfect breakfast treat.
How to get to Banh Cuon Tay Ho 1?
Banh Cuon Tay Ho is easy to find. It resides at the corner of an intersection near Ben Thanh. You can take a taxi to reach the place.
- Locals' place for great Bánh Cuôn
- Good for trying local food
- Highlight freshness, wonderful flavors
- The best bánh cu?n in Saigon
- Good food, very cheap
- Noise level Normal
- Budget Medium
- Alcohol NO
- Air condition NO
- Had kid menu NO
- Accept credit card NO
- Serve breakfast NO
- Serve halal NO
- Serve vegeterian NO
127 Đinh Tiên Hoàng, Đa Kao, Hồ Chí Minh, phường Đa Kao District 1 Hồ Chí Minh, Vietnam
Tips for you
As we plowed through our breakfast, we were fascinated as the owner paced behind his employees, all clad in red and green, at the front of the dining room while absent-mindedly slapping a HUGE wad of cash against his palm. It was reminiscent of something from The Godfather. Anyway, I love Banh Cuon and my aunt had walked the hubby and me to this conveniently-located establishment. It was everything I had hoped for and expected: casual atmosphere with the front open to the street outside, cheap prices, and those delicious, steamed, fluffy, crepe-like rice rolls stuffed with ground pork, wood ear mushrooms, onions and shallots, all the accoutrements, and other simple ingredients that highlight freshness and bring together wonderful flavors. The restaurant is only one story but was full of locals that morning. It's clean enough with simple décor and wall fans. The walls are painted lime green. It's a casual sit-down joint, and the chairs and tables are all some sort of light metal - can't recall if it was stainless steel or aluminum. The friendly and chatty owner came over to talk to my aunt, though hubby and I were mesmerized by the stack of paper money he still held in his fist. We soon learned that his father had opened this place and now he took over. He was quite smiley, though I wondered if he would have been as nice had we not been with a local. Sure, you can probably find tastier banh cuon by a street vendor, but I'm only writing about this particular experience. I'd go back!