Korean content creator Choi Jongrak found a delightful culinary surprise while wandering a tiny alley in HCM City -an iconic stingray hotpot priced at only $4 per pot.
Choi Jongrak, a South Korean content creator and co-owner of the YouTube channel HanQuocbros with over one million subscribers, recently ventured into a small alley in Ho Chi Minh City’s Vung Tau Ward in search of local delicacies. Among them, a stingray hotpot priced at just $4 a pot left him nodding in satisfaction at its sweet-sour broth.
Having spent over six years in Vietnam, Jongrak has sampled countless regional dishes across the country. During this latest trip, he enjoyed a culinary day in the Vung Tau area of Ho Chi Minh City-formerly Vung Tau City, Ba Ria–Vung Tau Province-tasting signature dishes like banh khot, squid porridge, stingray hotpot, and yogurt with soft-boiled egg.
Stingray hotpot is a signature specialty of Vung Tau. Photo: Huy Hoang
Among all, it was the stingray hotpot that excited him most. According to his research, the dish has sparked debate among food lovers: some rave about it, others aren’t convinced.
Determined to try it for himself, Jongrak rode his motorbike to a well-known hotpot spot tucked inside a narrow alley along Nguyen Truong To Street, just wide enough for two motorbikes to pass. At this eatery, each pot of stingray hotpot sells for an exceptionally low price - only $4.
“That kind of price for hotpot is rare,” he commented, intrigued.
Stingray, a boneless fish with soft cartilage, can be stir-fried, grilled, or cooked in soup - but its finest form, locals say, is in hotpot. The fish is carefully cleaned, gills removed, and gutted through a cut made below the mouth. To eliminate any fishy odor and enhance its flavor, the meat is rinsed in vinegar or rice wine. Its tail, rich in soft cartilage, is often simmered to sweeten the broth.
The hotpot’s broth blends stingray essence with pickled bamboo shoots and aromatic herbs such as rice paddy herb and sawtooth coriander. It's served with water spinach, thinly sliced banana blossom, rice noodles, and a spicy chili fish sauce.
Jongrak praises the broth’s rich flavor. Photo: YouTube HanQuocbros
As the pot came to a boil, Jongrak eagerly sampled the broth. His first reaction was a surprised “wow” at the sour flavor he loves.
“This is nothing like the usual sour soup. It’s about 70% sour and just 30% sweet. The bamboo shoots are tangy-sweet, and the stingray meat is chewy,” he described.
For him, the dish was not only delicious but an incredible bargain.
The restaurant he visited is well-regarded in the Vung Tau area. Each hotpot serving is portioned for one to two diners, typically featuring 5–8 pieces of fresh stingray. The meat is clean-tasting, neither mushy nor fishy. Many consider the quality excellent for its price. For two people, adding a couple of small side dishes is enough for a full meal.
Another dish that fascinated Jongrak was a dessert from Co Tien’s shop, located near the Vung Tau lighthouse -yogurt paired with a soft-boiled egg. The combination sounded odd at first, but the shop is famed and often crowded.
This yogurt-egg dessert is a local favorite near the Vung Tau lighthouse. Photo: Constance.reportfoodThe soft-boiled egg impressed Jongrak with its rich, delicate flavor. Photo: YouTube HanQuocbros
“It sounded strange. One is hot, one is cold, and the ingredients don’t seem to go together,” Jongrak admitted. But once he tasted it, he couldn’t stop praising it.
The yogurt is served in small glass jars and comes in two textures -firm or soft -based on personal preference. It has a creamy, slightly sweet flavor with a rich fragrance, quite different from store-bought varieties.
The egg is expertly boiled. When scooped, the yolk occupies nearly two-thirds of the egg and has a rich, buttery taste without any unpleasant odor.
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