Names such as Thanh Tam, Ut Ba Toa, Dat Phat, Quan Go, Nha Go Cu, Din, Bi Map, and Ti Hon can leave first-time visitors bewildered by what feels like a maze of beef hotpot eateries.

Although each restaurant has its own cooking style and recipes, together they have helped build the reputation of Ba Toa beef hotpot, one of the dishes most frequently mentioned by travelers visiting Da Lat, a tourism hub of Lam Dong.

From a slaughterhouse by Cam Ly Stream

The name “Ba Toa” is derived from the French word “abattoir,” meaning slaughterhouse.

During the French colonial period, a centralized slaughterhouse was built beside Cam Ly Stream for easier cleaning and waste disposal during livestock processing.

After 1975, when the slaughterhouse ceased operations, the area gradually evolved into a cluster of casual eateries specializing in beef dishes.

To preserve the memory of the old landmark, many restaurant owners adopted the name Ba Toa for their establishments.

Over time, the name expanded beyond a small neighborhood and became a culinary brand closely associated with Da Lat.

Today, Ba Toa beef hotpot can be found throughout the city and has even spread to other provinces and cities across Vietnam.

For many visitors, however, enjoying the dish in the area beside Cam Ly Stream still offers the most authentic experience.

A taste of Da Lat in every pot

Among the dozens of Ba Toa beef hotpot restaurants, locals often recommend longstanding Quan Go (Abatoa, no branches), considered among the busiest.

The restaurant occupies a house with aging walls, a simple metal roof, and low tables and stools.

Despite its modest appearance, it is almost always packed with customers.

One curious detail is that each table comes with a pair of scissors alongside the chopsticks and spoons.

The hotpot is served on a gas stove, sending up clouds of steam and an enticing aroma.

The broth is relatively clear, naturally sweet, and rich with beef flavor.

Inside the pot is a generous assortment of ingredients, including beef brisket, tendon, tail, flank, beef meatballs, tofu, and various large cuts of beef.

The thick cuts retain their characteristic chewy texture. If needed, diners can use the scissors to cut the meat into smaller, easier-to-eat pieces.

Additional ingredients such as boiled taro and tofu skin can also be ordered to add variety.

What makes Ba Toa beef hotpot particularly appealing is not only the quality of the beef but also the fresh highland vegetables served alongside it.

Mustard greens, pennywort, and Malabar spinach add a refreshing sweetness when dipped into the simmering broth, balancing the richness of the meat.

A dipping sauce made from fermented tofu and chili oil provides a distinctive savory finish.

Further inside the neighborhood is another restaurant with a similar name, Nha Go Old 09 Ba Toa Beef Hotpot.

Asked about its history, the owner said the restaurant had been around for many years.

It was once located closer to the main road, but after road expansion projects led to the property's clearance, the business relocated deeper into the neighborhood.

The beef here is sliced thinner and more tender. The restaurant also offers a wider selection of beef-based dishes beyond hotpot.

Amid the nostalgic atmosphere and Da Lat’s cool weather, gathering around a steaming pot of beef hotpot remains an experience many visitors remember long after their trip.

The popularity of Ba Toa beef hotpot has also transformed the neighborhood itself.

What was once a rough, rocky road has become a lively destination that draws crowds of tourists year-round.