Buzz
Having once peddled on the streets, sister Dung's family managed to open a popular eatery thanks to their unique and exotic sautéed pho.
The Original Chinese Heritage Pho Joint serving Pickled Papaya in Saigon
Quoc Ky Restaurant is situated on the frontage of Ky Con Street, District 1. The owner, a long-standing Chinese family in Saigon, 30-year-old sister Dung, the current proprietor, revealed that the restaurant was established by her grandfather before 1975.
Before 1990, sister Dung's father pushed a cart around District 1, Saigon. Subsequently, the family opened a restaurant on Ngo Duc Ke Street for decades. In recent years, the restaurant relocated to its current position.
“Due to the landlord raising the rent at the old location, we couldn't afford it so we had to move. It's been 4 years since then, and the number of customers has also decreased somewhat,” confided the proprietor. Despite the change in location, loyal customers still make the effort to find the new spot.
Saigon boasts numerous Chinese-origin eateries, mostly serving noodles, wontons, or dumplings, with few places offering pho. This curiosity drove me to visit one on a rainy night in the city.
The kitchen is strategically located at the entrance, so from your first steps here, you can already smell the aroma from the broth pot. The owner mentioned that every day, family members and staff have to start preparing from 4 a.m. to be ready for the 7 a.m. opening.
Seeing my puzzled expression at why a Chinese eatery serves pho, sister Dung quickly explained: “I've only heard my mother tell the story. My grandfather loved pho, so he experimented with the recipe and sold it from a cart.”
Diners visiting this address can order either beef meatball pho or rare spicy pho, both of which are signature dishes of the establishment. The spicy pho features a broth cooked with peanuts, rich and flavorful. First-timers may be surprised to find pickled papaya served alongside their pho. Each bowl costs 70,000 Vietnamese dong.
According to Ms. Huong Xuan (District 7), the broth here tends to be slightly sweeter than her preference. “I've eaten here many times. The broth seems richer towards the end of the day, less greasy but slightly sweet. The portions are generous, suitable for hearty appetites,” remarked Ms. Xuan.
The restaurant space is spacious, with signage and menus in both English and Chinese. Customers dine on neatly arranged high tables and chairs. There is a parking lot in the front with attendants.
Besides pho, the restaurant also offers noodles. “After my father passed away, my mother took over the management of the restaurant. Currently, my mother still makes noodles every day to sell, using the recipe passed down by my father,” said sister Dung.
While noodles can be prepared from the previous night, the beef balls served as accompaniments are freshly made every day to ensure their deliciousness. When asked about the secret to making tender, crispy, and fragrant beef balls, sister Dung succinctly replied: “We don't use additives and we cook with all our heart.”
According to Di Vy/Vnexpress
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Reference: Travel Handbook Mytour
MytourAugust 20, 2018
