In a quiet alley in District 6, Ho Chi Minh City, a small eatery has spent nearly three decades perfecting one of the Mekong Delta’s most beloved street foods, bánh cống.

At Banh Cong Dai Tam at 820/25 Hau Giang Street, husband-and-wife duo Tam and Nhon craft the deep-fried delicacy with the same care they learned in Soc Trang, one of Vietnam’s bánh cống heartlands.

The golden, crispy cakes feature a rich filling of soybeans, minced pork, and a plump shrimp on top, all fried in a cylindrical mold, or cống, which gives the dish its signature fluffy and crunchy texture.

Authentic bánh cống in Saigon

The eatery, open daily from 10:00 am to 7:30 pm, is a local favorite, offering not just bánh cống but a variety of fried treats, including shrimp, squid, goby fish, and chicken. 

Each bánh cống costs VND16,000 (US$0.63), while other fried dishes fetch VND16,000-40,000 ($0.63-1.57) per kilogram.

Unlike many vendors, Banh Cong Dai Tam avoids pre-mixed flour. 

Instead, Tam and Nhon grind fresh rice daily to maintain the perfect balance of crispiness and lightness.

Nhon personally selects fresh shrimp from the market every morning at 5:00 am before taking them home to peel and clean.

The soybeans are also meticulously selected for their rich and creamy taste.

When diners bite into a freshly fried bánh cống, the crispy outer layer welcomes them with the creamy taste of soybeans, savory meat, and fresh shrimp.

Served with rice paper, lettuce, and herbs, the dish is known for its crisp texture without being greasy, thanks to the owners’ careful control of frying temperatures.

The dipping sauce – a key element of the dish – is a sweet and sour fish sauce with garlic and chili, perfectly balancing the cake’s richness.

Regulars swear by its authenticity.

“The bánh cống is crispy and rich, the shrimp is fresh, and it tastes great with the dipping sauce and herbs,” Phuoc Thuan, 39, shared while Hoai Nhien, a 26-year-old praised its authentic Mekong Delta flavor.

A labor of love

Behind the sizzling fryer, Tam, 58, skillfully pours batter into the molds, drops in shrimp, and monitors the heat.

“I learned to make bánh cống in my hometown of Soc Trang when I was 20,” Tam shared.

“Back then, people only told me the basic instructions. I had to figure out the rest myself.

“No matter what job you do, you have to practice and refine your own techniques to develop real skill.”

Making bánh cống was once even harder.

“We used to grind flour with stone mills by hand,” Tam said.

“Modern machines are faster, but the cakes don’t taste quite the same.

“The friction of the hand-grinding stone mill creates a finer texture, making the cakes taste better and more vibrant in color.”

Even the weather plays a role, as on rainy days, batter rises more slowly, requiring careful timing.

After decades of labor, Tam and Nhon feel the strain. 

“There were times we wanted to quit, but customers kept coming back,” Tam said. “We could not disappoint them.”

Despite their success, they have no plans to pass the trade to their children. 

“This job is tough. We just hope they get a proper education and find easier work,” Tam admitted.

For now, though, Banh Cong Dai Tam remains a hidden gem, preserving the flavors of the Mekong Delta in a Saigon alley.

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