There is a bánh canh shop in the bustling center of Quy Nhon City in Binh Dinh Province, south-central Vietnam that has been serving delicious bowls of the rice flour-based noodle soup for over 20 years, priced at only VND10,000 (US$0.4) per portion and topped with irresistible ingredients.

Bánh canh is made from a Vietnamese rice flour-based noodle and usually topped with various meats in a hearty bowl of broth.

Owned by 48-year-old Hoang Thi Thao, the bánh canh shop, located on March 31 Street in Quy Nhon City, opens twice daily at 6:10 am and 2:30 pm. 

Thao’s bánh canh is renowned among locals despite the shop’s unassuming location without signage. 

Thao shares that she has sold the dish for 26 years, serving over 30kg of noodle in the afternoon and 10kg in the morning, or between 500 to 600 bowls daily. 

“After the major market in Quy Nhon burned down, I relocated here to continue selling,” Thao said. 

“Since then, we’ve seen a steady increase in customers, including both locals and tourists.”

Hoang Thi Thao prepares a bowl of ‘bánh canh’ at her eatery on March 31 Street in Quy Nhon City, Binh Dinh Province, south-central Vietnam. Photo: Lam Thien / Tuoi Tre

Thao and her husband rise early each day to prepare ingredients like fried and steamed fish cakes, pork skin, coriander, and spices.

“For the past 26 years, my family has handled everything manually,” the female owner said. 

“I worry about potential mistakes affecting customers, which isn’t ideal.

“We purchase fresh fish, grate, pound, fry, and steam it. 

“We clean pork skin, soak it in salt, and boil it. 

“It’s demanding work, but it ensures quality and safety.”

Customers wait for their turn at Hoang Thi Thao’s ‘bánh canh’ eatery on March 31 Street in Quy Nhon City, Binh Dinh Province, south-central Vietnam. Photo: Lam Thien / Tuoi Tre

Thao prices each bowl of bánh canh at only VND10,000.

“I’ve been enjoying Mrs. Thao’s bánh canh since I was a child,” said Nguyen Phu Xuan, a 38-year-old regular patron. 

“Her bánh canh are incredibly tasty, clean, and affordable. 

“Everyone here loves it.”

Fried fish cakes are a major ingredient in Hoang Thi Thao’s bowl of ‘bánh canh.’ Photo: Lam Thien / Tuoi Tre

According to Xuan, customers eager to enjoy bánh canh at Thao’s need to arrive early as the shop tends to sell out within about an hour of opening in the morning and around 4:30 pm in the afternoon.

“This is arguably the best bánh canh restaurant in town, offering delicious, nutritious, and affordable meals,” Tran Thi Thanh, a 30-year-old resident of Quy Nhon, enthusiastically commented. 

“My favorite part is the fragrant and chewy fish cakes. 

“Whenever I’m away from Quy Nhon for a few days, I crave Mrs. Thao’s bánh canh. 

“The flavor and quality are unmatched.”

Customers wait for their turn at Hoang Thi Thao’s ‘bánh canh’ eatery on March 31 Street in Quy Nhon City, Binh Dinh Province, south-central Vietnam. Photo: Lam Thien / Tuoi Tre

Thao explained that despite the eatery’s popularity, she maintains affordable prices due to the low cost of ingredients in Quy Nhon.

“Ensuring safety is key to ensuring customers return in the long run,” Thao said.

“Many of my customers earn their living on cyclos, and seeing their struggles, I sympathize with them and sometimes offer extra servings. 

“My priority isn’t just profit; I want people to eat well, be satisfied, and leave happy,” she emphasized.

Hoang Thi Thao prepares a bowl of ‘bánh canh’ at her eatery on March 31 Street in Quy Nhon City, Binh Dinh Province, south-central Vietnam. Photo: Lam Thien / Tuoi Tre

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