In a small alley leading to the dining area of Vuon Chuoi Market in District 3, Ho Chi Minh City, a modest shellfish stall has captured the hearts of diners for nearly 30 years.

Every day around 1:00 pm, Thuong, the stall’s owner and chef, begins arranging tables and setting out trays of shellfish.  

Though the stall has no signboard and rarely appears on social media, it is often busy thanks to its loyal following, each of whom begins their meal by pulling up a small plastic stool and scanning Thuong’s shellfish selection to see what looks best that day.

Despite its small size, Thuong’s stall offers a remarkably diverse menu, with each dish selling for VND50,000-120,000 (US$2.01-4.82).

Thuong’s stall has been in operation since 1995 and is open daily from 1:00 pm to 7:30 pm, except on the first and 15th day of each lunar month.

"Most of my new customers have been referred by others," Thuong said.

Many of the stall’s customers arrive solo and spend their meal engaging in light conversation with Thuong.

Over time, Thuong has developed such a strong relationship with her customers that she has been able to learn their preferences and offer suggestions about what they might enjoy most on any given day.  

Thuong’s stall can accommodate about ten people at a time, but it is almost always full, with one group leaving just as another arrives.

One of her signature dishes is the spotted babylon snails sautéed with salted egg, offering fresh and perfectly-sized snails that are both crunchy and flavorful thanks to the fragrant and soft salted egg mixture.

Shellfish stalls are plentiful in Ho Chi Minh City, but the 'makeshift' feel of Thuong’s stall, tucked away in a market alley, combined with her delicious food, makes for a relaxed yet adventurous experience that truly sets it apart.

Thuong’s shellfish dishes also serve as a source of nostalgia for Vietnamese living abroad, with many choosing to visit her place once they have arrived back in the country.

Some even ask their relatives to buy a few kilograms of her foods, freeze them, and bring them all the way to the U.S. in order to satisfy their cravings.

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