Ba Ut Porridge Restaurant, located at 193 Co Giang Street, Co Giang Ward, District 1, Ho Chi Minh City, is one of the oldest and most famous culinary destinations in Saigon. With a history of more than 80 years, the restaurant has gone through four generations, each generation keeping the family recipe intact, creating a unique and unforgettable flavor.
The porridge stall is simple but always crowded thanks to its unforgettable flavor.
The Ba Ut Porridge Shop was opened in the early 20th century by Mrs. Ut - the founder, who also laid the first foundations for this unique flavor. Mrs. Le Thi Hong Ngoc (currently in charge of the porridge shop) said: "At first, my grandmother opened the shop, then handed it over to my father. After a while, the shop was transferred to my aunt Ut. The name 'Ba Ut Porridge' was born from that, before that the shop had no name. When my aunt Ut got married, I took over and was also the youngest in the family. After struggling for a long time, more than 80 years have passed."
The small stove and Mrs. Ut's porridge stall keep a peaceful street corner warm.
The special pot preserves traditional flavors
Ba Ut restaurant is famous for its rich and fragrant congee, made from the freshest ingredients. The hot, smooth congee mixed with pig offal, heart, liver, stomach, along with a bowl of special sweet fish sauce makes it hard for diners to forget.
The secret to maintaining the distinctive flavor over the years lies in the way the ingredients are selected. Ms. Ngoc shared: "The intestines must be fresh, taken on the same day, cleaned, cooked thoroughly but not losing their crispiness. The porridge must be cooked so that the rice grains expand evenly, the broth is rich but not too greasy."
Each side dish ensures food hygiene and safety.
One of the special features of the restaurant is the porridge pot made from two aluminum pots welded together, helping to retain heat and create a unique flavor. The porridge is cooked from roasted rice, helping the porridge grains to expand but not break, giving it a unique aroma. Ingredients such as blood, liver, intestines, sausage, and stomach are all thoroughly cleaned, ensuring no foul odor and freshness.
The fried sausage dish at the restaurant is popular with many diners. The sausage is stuffed with minced meat, herbs and minced cartilage, creating a crunchy texture and a special flavor. After being steamed, the sausage is deep-fried until it has a beautiful golden brown color.
The restaurant is open from 7:00 am to about 7:00 pm every day, but may close earlier if there are many customers. The price of a full bowl of porridge is 65,000 VND, served with bean sprouts and fried breadsticks. Diners can request to add or remove ingredients in the porridge bowl according to their preferences.
Each slice of crispy and chewy intestine, each piece of fatty and rich sausage makes diners want to come back.
A bowl of delicious, hot porridge is very appealing.
Although the restaurant space is small, with only a few simple tables and chairs, it is always filled with the laughter of diners. Whether it is sunny or rainy, the restaurant is always crowded with customers, from laborers, office workers, to foreign tourists curious about Vietnamese cuisine. The restaurant also has free parking for customers. Many diners appreciate the traditional flavors, food quality and cleanliness of the restaurant. One customer shared: "I have been eating here since I was a child, the flavors have not changed, the fried sausage and porridge are delicious, I will continue to support the restaurant."
Chao Long Ba Ut is not only a dish, but also a part of the memories and culinary culture of Saigon people. Traditional flavors, special cooking methods and family stories through four generations have created a unique culinary brand, attracting both locals and tourists.
