Bun (rice vermicelli), mien (glass noodle) chao (rice porridge) and goi (salad) are traditional HCM dishes often topped with chicken or duck. While the former is generally common and affordable, the latter is the exact opposite, that is, difficult to find and more expensive. Moreover, duck is quite hard to cook and remove of its strong smell.

In District 10 at Big C Supermarket, a small restaurant is big in name for selling the traditional dishes not just with either topping, but both. Operating for more than 20 years now, its longevity and quality clearly speak for themselves.

Although chicken is a very popular meat, if not the most among all the other meats, most customersat the diner actually prefer duck meat because of its moderately tough meat and not-too-thick skin, which means it is less fatty compared to its counterpart.

A salad dish is said to be the best accompaniment for Ho Chi Minh's traditional dishes, especially bun, mien or chao. One order is usually big enough for two people and with choices of either duck or chicken meat. The salad can be a choice between shredded cabbages or banana flowers, but always guaranteed fresh and chewy. It is topped with sliced dill, fried shredded scallions and either chicken or duck meat, depending on the guest's taste. It is then mixed with vinegar, giving the dish an overall slightly sour but refreshing taste.

A bun or mien soup with bamboo sporouts and choice of either chicken or duck is another customer favorite at the restaurant. The soup has a slightly sweet flavor while the sprouts have its own distinctive taste favorable to many clients. Hu tieu (rice noodle) and mi (yellow noodle) are other popular dishes at the diner.

The dipping sauce made of fish with a mixture of sugar, lime juice, ginger and chili is a must-have for any dish ordered at the unassumingly famous restaurant. While the hotness of the soup and spiciness of the sauce makes the dish perfect for winter and other cold seasons, it may well be equally appropriate for any time of the year.