Buzz
Bánh canh fish cake, bánh căn dipped in tuna stew, and fish cake spring rolls are the crowd pleasers for 14 years in District 5.
Exquisite Ninh Thuận delicacies cherished in Saigon for 14 years
Located on Lê Hồng Phong Street (District 5), Tháp Chàm eatery is a familiar haunt for Central Vietnamese patrons, especially those from Ninh Thuận. The sought-after Ninh Thuận delicacies often requested by customers include fish cake bánh canh with fresh or tuna, bánh căn served with tuna fish sauce, and fish cake spring rolls.
As loyal patrons of the eatery, Ms. Từ Ánh Chăm (Bình Thạnh District) shared that she and her husband adore the dishes here, as her husband hails from Ninh Thuận and is accustomed to the flavors. “Observing customers pouring fish sauce over the bánh căn, you can easily spot a true Ninh Thuận native,” Ms. Chăm revealed.
Tuna fish cake bánh canh is the top-selling Ninh Thuận delicacy at the eatery, priced at 25,000 VND per bowl. It features tuna fish without skin and bones, steamed to perfection. Additionally, the tuna is stewed to perfection according to Central Vietnamese taste preferences. Many patrons opt for the stewed tuna as the main dish, accompanied by bánh căn on the side.
The delightful banh can dish at this eatery comes with a variety of fillings such as egg, squid, shrimp, pork, or mixed. The batter can be either plain or filled, boasting a perfectly cooked exterior. Duy, 30 years old and the owner's son, revealed that the batter is homemade, with the rice soaking process alone taking nearly a day. Subsequently, a mortar and pestle are used to grind the rice into a batter.
A plate of 5 banh can averagely costs 50,000 VND. These can be plain or accompanied by squid, shrimp, and meat. The eatery also serves fresh vegetables on the side, enhancing the Saigon culinary experience, as Duy further explained.
As for the refreshing spring rolls containing quail eggs, fish cakes, and greens, one diner shared the secret to a delicious dipping sauce: a mixture of fish sauce, canned tuna broth, sweet fish sauce, and crushed peanuts. To elevate the flavors of the spring rolls and tuna banh can, diners are advised to enjoy them with fresh vegetables and shredded sour mango.
The proprietor, Mrs. Nguyen Thi Bong (1961), boasts 28 years of experience selling banh can. Originally from Ninh Thuan province, she opened her eatery in Saigon 14 years ago, attracting many local patrons, particularly those from the central region residing in the city, as well as travelers awaiting coaches back to the central region from a nearby bus station.
Mrs. Bong recounted that in 2006, there were three Ninh Thuan cuisine eateries around District 5, mostly named after Phan Rang, a location in Ninh Thuan. In order to leave a memorable impression on customers, she decided to give her modest eatery a unique name, Thap Cham.
The eatery opens its doors from 7 a.m. to 9 p.m. daily, with the busiest hours being from 5 p.m. to 7 p.m. With prices ranging from 25,000 to 50,000 VND, many patrons find it affordable and pocket-friendly.
Authored by Thanh Thu on Vnexpress
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Reference: Travel guide by Mytour
MytourJuly 17, 2020
