Cô Ba's 'premium offal porridge' has been a staple in Saigon for nearly half a century.

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Cô Ba's 'premium offal porridge' has been a staple in Saigon for nearly half a century.

A bowl filled to the brim with offal, stuffed pork intestines accompanied by fried bread or pork hock, is deemed pricey compared to street-side stalls.

Cô Ba's 'premium offal porridge' has been a staple in Saigon for nearly half a century.

Since the 1960s, folks around the Da Kao ward area in Saigon have been acquainted with the flavors of cô Ba's porridge. Following her passing, her niece, cô Hai, took over, and the porridge cart remains stationed on Nguyen Huy Tu Street (District 1), exclusively serving from that location till today.

The eatery is snugly nestled at the entrance of a residential area. The porridge cart sits upfront, while seating for patrons is neatly arranged on both sides of the path. Customers dine on plastic chairs and stainless steel tables.

According to cô Hai, every day, the family heads to the market early in the morning. The preliminary steps of preparation commence as soon as the ingredients are brought home. The pork offal is meticulously handled, not just boiled plainly but also fried to enhance its flavor. The rice grains are roasted beforehand before being simmered with bones, resulting in a sweet, fluffy texture without being mushy.

The 'soul' of our offal porridge lies in the addition of stuffed intestines. Following a traditional recipe, the intestines are filled with pork, not blood, along with peanuts and fresh herbs, deviating from the norm.

Each bowl of porridge is served with pork hock and fried bread, accompanied by a side of pickled shallots, offering a delightful sweet and sour flavor that complements the meat perfectly. Diners can also opt to add a splash of pure fish sauce for dipping.

Whether enjoyed in-house or taken away, each bowl is priced at 40,000 Vietnamese dong, slightly higher than the average. Every serving of porridge is steaming hot and generously filled, ensuring diners are satisfied with just one bowl.

According to Nga, cô Hai's daughter, the eatery opens its doors at 1:30 PM daily, except Sundays. 'Some come for lunch, while others buy takeout for dinner. But on busy days, customers might have to wait if they arrive too early,' recalls cô Hai.

Source: Di Vỹ/Vnexpress

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Reference: Travel guide from Mytour

MytourDecember 5, 2017

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Frequently Asked Questions

What makes cô Ba's premium offal porridge special in Saigon?

Cô Ba's premium offal porridge stands out due to its meticulous preparation, featuring fried pork intestines and roasted rice simmered with bones, creating a unique, flavorful dish that's been a staple since the 1960s.

How does the dining experience at cô Ba's porridge cart look like?

At cô Ba's porridge cart, customers enjoy their meals on plastic chairs and stainless steel tables, nestled in a cozy residential area, creating a casual and inviting atmosphere for both dining in and takeout.

What are the operating hours of cô Ba's porridge eatery in Saigon?

Cô Ba's porridge eatery opens daily at 1:30 PM, except on Sundays. It's popular for both lunch and takeout for dinner, often resulting in wait times during peak hours.

What is included in a typical serving of cô Ba's offal porridge?

A typical serving of cô Ba's offal porridge includes a generous portion of porridge topped with fried bread and pork hock, complemented by pickled shallots and optional pure fish sauce for enhanced flavor.