Ho Chi Minh City’s famous 1-hour ‘banh canh’ stall closes after 50 years

At 2:00 pm on Wednesday, two days ahead the closure, a large crowd formed outside the stall at 12 Nguyen Phi Khanh while inside, diners filled every available seat.

Normally, the shop opens at 3:00 pm, but during this period, staff began turning away customers as early as 2:30 pm, announcing they could not serve anyone else.

Many disappointed visitors left empty-handed, determined to come earlier the next day.

A quick-sell banh canh stall

The no-sign stall was run by sisters in the family of Phi.

It gained popularity thanks to its uniqueness: it opens daily at 3:00 pm and typically sells out within just over an hour.

Operating for nearly half a century, the stall originally opened on Nguyen Van Giai Street before relocating to 12 Nguyen Phi Khanh, a relative’s house.

A bowl with a small pork knuckle piece was priced at VND40,000 (US$1.54).

The thick noodles were made from tapioca starch and cooked directly in the rich and pleasantly sweet broth, making them soft and flavorful.

The pork knuckle was the star, as it was clean in appearance, tender, and tasty with every bite.

Since news of the stall’s May 30 closure broke, customer numbers surged.

Despite the cramped space where stools are repurposed as tables, the heat and long wait times, diners remained cheerful and satisfied.

One guest, after finishing their meal, said happily to the vendor, “I’ll be back tomorrow for another final bowl!”

The stall was operated by three silver-haired sisters, while two younger brothers handled parking.

Many YouTubers and TikTokers came to film, but the owners declined interviews, saying they were too busy serving customers.

They then turned to the customers and explained, “We’re grateful when people come, but with such a crowd, we worry some might wait too long and leave empty-handed.”

They also kindly asked for customers’ understanding, limiting each bowl to one piece of pork knuckle so everyone could be served.

As for the reason behind the closure, they said that age and declining health meant it’s time to rest.

When asked why they wouldn’t pass the recipe down to younger generations, the sisters answered honestly, “It’s easier said than done. Not everyone has the passion for this kind of business.”