{"id":2696,"date":"2026-05-12T13:00:00","date_gmt":"2026-05-12T04:00:00","guid":{"rendered":"https:\/\/vietnam-gift.com\/news\/chocu-hutieu-60years\/"},"modified":"2026-05-12T13:00:00","modified_gmt":"2026-05-12T04:00:00","slug":"chocu-hutieu-60years","status":"publish","type":"news","link":"https:\/\/vietnam-gift.com\/en\/news\/chocu-hutieu-60years\/","title":{"rendered":"The story of \"Co Chanh,\" a 60-year-old hu tieu stall at Cho Cu Market in District 1, Saigon"},"content":{"rendered":"

Cho Cu Market, located on Ton That Dam Street in District 1, Ho Chi Minh City. It's an old market that once spread along the canal connecting the Saigon River and downtown, and there's a stall that has kept serving hu tieu for over 60 years. It's a small corner at 69 Ton That Dam, run by shop owner Co Chanh (real name Huynh Thi Dung).<\/p>\n

This stall, introduced in Saigoneer's popular \"Hem Gems\" series, was originally founded by Co Chanh's uncle. When her uncle emigrated abroad, he entrusted the shop to her. At first it served only Cantonese-style hu tieu, but responding to regulars' requests, the menu was expanded to hu tieu mi (with egg noodles), wontons, and meatballs.<\/p>\n

The \"unchanging taste\" that supports 60 years of history<\/h2>\n

Co Chanh didn't attend cooking school. She honed her skills through daily practice and customers' reactions. \"The recipe is just as I inherited it from my uncle. I don't do anything special,\" she says.<\/p>\n

It's a taste unique to the Cho Cu district, which had many Cantonese residents. The broth, made from pork bones and dried shrimp, is clear with a deep richness, finished with Chaozhou vinegar and a house-made sauce. Toppings are shrimp, fried garlic, pork lard, liver, heart, and pork. You can choose between thick and thin noodles.<\/p>\n\n\n\n\n\n\n\n\n
Menu<\/th>\nDetails<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
Hu tieu mi<\/td>\nCantonese-style soup with egg noodles<\/td>\nThick or thin noodles selectable<\/td>\n<\/tr>\n
Hu tieu<\/td>\nRice-noodle soup<\/td>\nStaple menu<\/td>\n<\/tr>\n
Wonton<\/td>\nCantonese-style wonton<\/td>\nCan be ordered on its own<\/td>\n<\/tr>\n
Meatballs (bo vien)<\/td>\nWith Chinese spices<\/td>\nAlso sold wholesale to other shops<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

The rise and fall of Cho Cu Market<\/h2>\n

Cho Cu on Ton That Dam Street originated in the 19th century as a place where Chinese and Indian merchants traded along the Cho Vai canal connected to the Saigon River. In 1887, the French colonial Saigon administration filled in the canal to improve sanitation, and the merchants relocated to what is now Ton That Dam Street.<\/p>\n

Historian Vuong Hong Sen, in his 1960 book \"Sai Gon Nam Xua,\" recorded Cho Cu as \"a place to eat the best fish congee (chao ca).\" The food culture of the Cantonese community remained strong, and famous Chinese-cuisine spots that rivaled those of Cho Lon (Chinatown) were dotted about.<\/p>\n\n\n\n\n\n\n\n\n\n
Era<\/th>\nCho Cu event<\/th>\n<\/tr>\n<\/thead>\n
First half of the 19th century<\/td>\nChinese and Indian merchants gather along the Cho Vai canal<\/td>\n<\/tr>\n
1887<\/td>\nThe French colonial administration fills in the canal; relocation to the current site<\/td>\n<\/tr>\n
1960s<\/td>\nCo Chanh's uncle opens the hu tieu stall<\/td>\n<\/tr>\n
Peak period<\/td>\nSelling over 100 bowls a day<\/td>\n<\/tr>\n
Now<\/td>\nDown to about 30 bowls a day, as the market keeps shrinking<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Local voices<\/h2>\n