The banh cuon shop that started in 1961 has become a beloved spot for locals and tourists alike, and it was recently honored by the Michelin Guide. Its story illustrates how a simple food stall can grow while keeping Vietnamese traditions alive.

In 1961 Tran Thi Ca opened a banh cuon stall beside the Phan Chau Trinh memorial temple on Gallimard Street (now Nguyen Huy Tu Street) in District 1. Customers called it “Tay Ho Banh Cuon” after Phan Chau Trinh’s pen name Tay Ho, and the name was later adopted officially.

When Ca grew older, her family took over the business and moved it to its present location, keeping the original name. Tran Thi Thuy Loan, born in 1974, now runs the eatery, preserves the traditional recipe, and has been the primary manager for the past three years.

In June 2026 the restaurant earned a place in the Michelin Guide’s Bib Gourmand category, which highlights quality cooking at affordable prices. The recognition has drawn even more attention to the shop’s delicate rice‑rolls and its long‑standing reputation.

Owner Loan greets every guest wearing a different traditional ao dai, explaining that the daily dress shows respect for customers and promotes Vietnam’s cultural beauty. Her practice links the food’s heritage with the country’s iconic fashion, reminding diners of the shared tradition behind each bowl.