Bò Kho Gánh restaurant, located in District 10, Ho Chi Minh City, is among 16 new food establishments honored in the Michelin Guide's Bib Gourmand category, which celebrates eateries offering high-quality food at reasonable prices.

Owner Pham Thi Minh Nguyen expressed her surprise and joy at the recognition, noting that the eatery has been in operation for six years. "I received countless congratulations from family and customers. The acknowledgment of our hard work and dedication is truly overwhelming," she said.

Nguyen emphasizes the importance of using high-quality, safe ingredients with clear origins. "From the beef and noodles to lemons and chilies, I meticulously select trustworthy suppliers to ensure the best for our customers," she explained.

The secret to their exceptional beef stew lies in the rich broth, made from a family recipe passed down from Nguyen's grandfather. The stew is prepared with eight medicinal herbs, resulting in a balanced, low-fat dish. Nguyen noted that the meticulous preparation process, from seasoning the beef to cooking it, is crucial. Any misstep can compromise the dish's quality.

The beef stew is served in clay pots to maintain its heat, with staff continually adding charcoal to keep it warm. Customers can enjoy the stew with various accompaniments, such as noodles, egg noodles, instant noodles, or hot white rice. Each portion is garnished with green onions, cilantro, and sliced onions before serving. Prices range from 50,000 to 100,000 VND per serving.

The eatery also prides itself on homemade condiments, from sauces to satay. Diners often add these to suit their tastes.

"This is my go-to spot. The stew is rich and tender, melting in your mouth without being greasy. It's truly deserving of its reputation," a customer remarked.

After learning about the Bib Gourmand award, Lan Anh from Binh Thanh District visited with friends to try the dish. "The broth is quite tasty but a bit strong for me. The beef pieces are tender with a slight crunch from the tendons, and very aromatic," she noted.

The stew is also accompanied by fresh vegetables and bean sprouts, adding to its unique flavor profile.

In front of the eatery is an old bamboo carrying pole belonging to Nguyen's grandmother, preserved carefully to honor her grandparents. When the eatery first opened, it was a small operation, selling just 2-3 kg of beef each day. Back then, each serving was priced at 25,000 VND, attracting many working-class customers. Nguyen feels deep gratitude for those early patrons who helped her business grow.

The eatery opens at 6 a.m., with peak hours in the evening.

Nguyen Hue - Ngoc Diem