This is one of many Dac San Hue (Hue speciality) sheds in the Ky Dong, Nguyen Thong street area in District 3 of Saigon. My hunch is that a whole bunch of Hueites settled here some years ago. Every other place serves dishes from the central region, Mi quang, Bun bo Hue, various kinds of banh typical of Hue and there’s Ngu Vien the uber-Hue resto two shakes of a blind man’s leg over the road from the joint above. This place is called Ba Dang and you’ll find it at 59bis Nguyen Thong street. If you know the history of this area, what’s the score with all the Hueness, pray tell.
Ba Dang is a hit with the hungry for its superb banh canh cua. I’ve blogged that dish previously. It’s special handmade noodles distinguish this dish. I’m here today for the Bun tom cua (Shrimp and crab noodle soup) you can see pictured above. I’m told it’s another Hue dish. It comes with your standard hedgerow sidedish of banana flower, basil, beansprouts and lettuce.
Inside there are lovely big hunks of soft, fresh crab, a couple of shrimps, some peppery gio heo, coriander, cilantro, garlic, a smidgen of minced pork and fresh bun (vermicelli noodles). It’s a fab, crab heavy crock, warm, sweet and superb. Not all that different from a Bun oc, but a tad more fancy and without les escargots. Here’s a recipe, but at 13,000VD a shot I wouldn’t bother if you’re in town.
Regulation plastic chairs, aluminium tables, chessboard floor and steel teapot with chopsticks. Ba Dang also serves a very decent bun thit nuong, six kinds of Hue banh including banh uot nong and banh beo. There’s also a Mien tom cua – same as the bun tom cua above but with translucent noodles. Some more pics. And a menu and the business card.