In Saigon, grilled pork perfection for four decades

By Di Vy   June 12, 2018 | 01:27 pm GMT+7

Never-ending patronage from foodies has nurtured this family-owned restaurant.

It is only four months since this eatery relocated to Co Giang Street in District 1.

But it has been selling the most delicious grilled pork noodles dish for 40 years.

Tuyen, the current owner of this family-owned business, shared that her mother served the first bowl of bun thit nuong through street side basket along District 1 about 40 years ago. Her mom passed down the family recipe and the shop to her around 20 years ago.

Tuyen, the current owner of the family-owned business, says her mother served the first bowl of bun thit nuong from a basket on a street in District 1 about 40 years ago. Her mom passed down the family recipe and the shop to her around 20 years ago.

The venue now locates on Co Giang street after many relocations, opens from 6 a.m. to 10 p.m. and attracts food lovers throughout the day. Due to high demands, the shop now even has delivery service.

After several relocations, the restaurant now stands on Co Giang street, open from 6 a.m. to 10 p.m. Due to high demand, the restaurant has launched a delivery service.

The 40 years old recipe is a mixture of rice noodles, grilled pork, fried spring rolls and fresh vegetables like bean sprouts, diced cucumber, pickled radish, and chopped lettuce.

The 40-year-old recipe is a mixture of rice noodles, grilled pork, fried spring rolls and fresh vegetables including bean sprouts, diced cucumber, pickled radish, and chopped lettuce.

In order for the meat not be to dried after grilled, Tuyen shares that she carefully choose the meat with the right ratio of lean meat and fat to create the perfect grilled meat. To make sure the meat is soaked with seasonings, she has to let the meet rest for at least three hours before they are grilled fresh daily.

In order for the meat not to get too dry after it is grilled, Tuyen says she carefully chooses the meat with the right ratio of lean meat and fat. To make sure meat soaks the seasonings, she lets it marinate for at least three hours before grilling it.

Spring rolls are folded by hands before fried into perfection to the golden brown color. When customers bite in, they can feel the crunchy on the outside and moist from the inside.

The spring rolls are fried to perfection, giving them a golden brown hue. They are crunchy on the outside and moist inside.

The place also serves fried beef, which you do not often see at another bun thit nuong shop, but this is also the shop specialty that you can request Tuyen to add it to your bowl.

The place also serves stir-fried beef, which is difficult to find at other bun thit nuong shop. This is a specialty that Tuyen will add it to your bowl on request.

The bowl is garnished with seasoned green onions and chopped peanuts to add more texture. But dont forget about the essentials nuoc mam sauce, which ties all the components together perfectly.

The bowl is garnished with seasoned green onions and chopped peanuts to add more texture. But don’t forget the essential nuoc mam sauce, which ties all the components together perfectly.

A bowl of assorted bun thit nuong will surely to satisfy four hunger for just merely VND47,000 ($2.07).

A bowl of assorted bun thit nuong that satiates your taste buds and your stomach costs just VND47,000 ($2.07).

 The 40 year hit: A great bun thit nuong venue in Saigon. Video by Verdi Danutirto

 
 
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