Choi Jong-rak, a Korean YouTuber who has lived in Ho Chi Minh City for over five years, is passionate about Vietnamese cuisine. He frequently explores both street food and high-end restaurants to experience local flavors fully.

Recently, Jong-rak visited a street food stall on Vo Van Tan Street, District 3, Ho Chi Minh City, known for its high prices. Despite being a street food venue, the cost of dishes here is notably steep.

Jong-rak was surprised to learn that dishes were priced quite high—such as a fish head costing 200,000 VND, stuffed squid priced at 160,000–170,000 VND each (depending on size), and shrimp at 70,000 VND per piece.

When he inquired about the high prices, he was told it was due to the large size of the fish head and the selection of high-quality shrimp. Jong-rak decided to try the roasted pork with two servings of rice, a plate of stuffed squid, a shrimp in sauce, and a bowl of soup, totaling 317,000 VND.

Jong-rak noted that this price is relatively high compared to what he is used to in Korea. He was eager to see if the quality matched the cost.

Upon tasting, Jong-rak found the roasted pork crispy on the outside and tender inside, complemented by a flavorful garlic chili dipping sauce. The shrimp, with a taste reminiscent of coconut milk, was a bit unusual but appealing to those who enjoy seafood.

Regarding the stuffed squid, he found it a bit tough but the filling was flavorful. Jong-rak remarked, “The squid's head was the best part, but the dish was quite salty. It’s better enjoyed with rice.”

He concluded that, in his opinion, the roasted pork with rice was the standout dish, and the stuffed squid is best shared with others. “300,000 VND for street food in Korea would be considered quite expensive,” he noted, questioning how much locals typically spend on similar meals.

Despite the high prices, the stall, which has been operating for over 40 years, remains popular among locals and office workers. The diverse menu, featuring a range of meats, fish, and seafood, offers various enticing flavors from braised to fried and stewed dishes.

The establishment, humorously nicknamed the “rich man’s rice” spot, often sells out within a few hours of opening.

Thao Trinh

Photo credits: HanQuocBros