Saigon Street Stall Thrives for Over Two Decades, Selling 10 Crab Soup Pots Daily

Mrs. Bong, along with 6 others, consistently ladles each steaming, fragrant bowl to serve customers from morning till night.

Saigon Street Stall Thrives for Over Two Decades, Selling 10 Crab Soup Pots Daily

At 5 PM, the rain pours over Saigon. Under the canopy of a house opposite Thiếc Market on Phó Cơ Điều Street (District 11), a line forms as people patiently wait to buy soup with no signs of taking a break. The owner, Mrs. Phan Thi Bong (55 years old), known as 'Aunt Bong's crab soup' to regulars.

Mrs. Bong and her husband, Mr. Nguyen Truong Quy (53 years old), left their hometown of Quang Ngai to establish themselves in Ho Chi Minh City in 1988. 'She took a risk to try selling, but never expected to sustain the soup stand for over 20 years,' the owner recalls.

Mrs. Bong shares that when they first arrived in Saigon, the couple didn't know how to make a living and stay in the city. After a tough start, a friend shared the crab soup recipe. 'We started selling this dish, living frugally, and gradually saved enough money to buy a small house and put our son through engineering school,' Mrs. Bong explains. Since then, their family life has been more comfortable and joyful.

For two decades, every day, Mrs. Bong and her husband wake up at 4 AM to prepare the ingredients. The materials are ready and additional purchases are made early in the morning. Around 7:30 AM, Mrs. Bong goes to Thiếc Market and sells until noon. The family takes a break until 2 PM, then moves to their small house across from Thiếc Market to continue selling until they run out.

On average, Mrs. Bong's family sells nearly 10 pots of crab soup each day. According to the owner, the key to delicious soup and retaining customers is simplicity in cooking. 'I use chicken and pork bones for a naturally sweet broth. The crab must be fresh and handled carefully to avoid any fishy taste,' Mrs. Bong reveals her secret.

If, a decade ago, a meal at Mrs. Bong's place was a simple bowl of soup with crab, shredded chicken, snow mushrooms, and quail eggs, nowadays, she also offers steamed duck eggs and pig brain. 'Preparing the brain and pig's trotters requires finesse to prevent any undesirable taste. Seasoning is crucial to balance the flavors with the crab soup,' the owner explains.

For food enthusiasts in Saigon, 'Aunt Bong's crab soup' is the go-to spot, especially on windy or rainy days. Currently living and working in Tan Binh District, Ms. Duong and her friend discovered the place through recommendations. 'Even though it's my first time, I'm very pleased with the cooking here. The soup is not too watery nor too thick, and there's plenty of crab meat inside,' Ms. Duong comments.

Despite the gentle rain, both indoor and outdoor seating is packed, with many customers opting for takeout, making the place lively and bustling. After sharing a story, Mrs. Bong energetically scoops crab soup as customers start pouring in.

Welcoming a large number of customers daily, the staff at the eatery, including Mrs. Bong and her husband, totals six. Each person has a specific role: ladling, sealing containers, packing soup into bags, handing them to customers, and handling payments. 'For the past 5 years, I've maintained the same prices despite the increasing costs of ingredients and rent,' the owner shares.

Each bowl of soup is priced at 15,000 VND, and a bowlful costs 18,000 VND. A serving of pig brain and trotters is priced at 30,000 VND per plate. Balut eggs can be added for an additional 8,000 VND. The pig brain carries a hint of ginger fragrance, and the trotters exude a subtle garlic aroma. Many customers even order a plate with a mix of both to fully experience the flavors. The crab soup is at its best when served hot, and patrons enjoy it by blowing on it gently while savoring the unique atmosphere of Saigon's sidewalks.

According to Di Vy/Vnexpress

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Reference: Travel Guide Mytour