After being listed in the Michelin Selected category (restaurants recommended by Michelin) in Ho Chi Minh City, a modest sticky rice stall passed down through three generations has become even more popular among diners.

A sticky rice stall rooted in family tradition

On a morning walk along Nguyen Trung Truc Street in District 1, Ho Chi Minh City, two young Japanese tourists stop in front of a small food stall named Number One.

After confirming it’s the place they were looking for, they sit at a stainless steel table set up on the sidewalk and browse the bilingual Vietnamese-English menu. More international guests soon follow.

Besides dine-in customers, many stop by to grab takeaway. The owner, Nguyen Tien Trung (born 1982, District 1), and his staff are constantly scooping sticky rice and packing it into boxes.

Though small and unpretentious, this stall is one of the most beloved multi-generational sticky rice vendors in Ho Chi Minh City. Trung is the third generation to continue the business.

The story began with his grandmother, Do Thi Tinh, who once carried a pot of sticky rice on her shoulder, selling it along the streets to raise four children, including Trung’s mother, Le Thi Thinh, now 68.

Thinh started selling sticky rice with her mother at the age of 8 or 9. Later, she tried various jobs but none were sustainable. Remembering her mother’s words  -  “Selling sticky rice won’t make you rich, but it’ll feed you two meals a day”  -  she returned to the family trade.

Determined to offer quality dishes, Thinh carefully selected the finest glutinous rice from well-known rural regions to ensure the best texture and fragrance. She also chose only free-range chicken for the accompanying toppings.

She soaked the rice in warm water for 30 minutes to ensure even absorption, and cooked it using broth made from chicken bones to give the rice a naturally sweet, rich flavor. The sticky rice is always steamed over glowing charcoal for stable heat.

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“The person watching the steamer must have experience to adjust the heat correctly,” Trung shared. “If it’s too hot, the rice turns mushy and loses its texture. Too low, and the rice won’t cook properly. Perfect doneness brings the signature chewiness, sweetness, and aroma of premium rice.”

In the past, Thinh would help her son at the stall every afternoon. Now older, she rarely cooks or serves, passing the responsibility to Trung’s wife, who prepares the sticky rice every morning at home following her mother-in-law’s instructions.

After the rice is cooked, Trung brings it to the stall, where it’s kept warm in a steaming tray lined with banana leaves. Next to it is a glass cabinet filled with toppings like chicken drumsticks, chicken intestines, egg yolks, lap xuong (Chinese sausage), and shredded chicken.

The menu features a variety of sticky rice options: shredded chicken, chicken drumstick, chicken with egg yolks, chicken with offal and yolks, braised pork, corn, and mung beans. Prices range from 30,000 to 60,000 VND per portion (approximately 1.20 to 2.35 USD).

In 2024, the family’s chicken sticky rice stall was unexpectedly named in the Michelin Selected list. The recognition brought both surprise and joy to Trung and his mother.

Since then, the stall has become a must-visit for foodies both local and foreign. Despite the surge in popularity, Trung has not raised prices.

Each day, Trung and his wife cook 30 to 40 kilograms of glutinous rice, serving customers from 6:30 AM to 8:30 PM. The stall is especially crowded during the morning rush and between 4:00–6:00 PM.

At peak hours, customers often have to queue and wait. The stall employs four assistants, yet Trung still hangs a hand-written sign reading: “Please don’t rush” as a gentle reminder.

“I’ve been selling sticky rice with my mother since 2005. Now that she’s older, I’ve taken over the family business. But every dish is still prepared using my mother’s original recipe and techniques,” Trung said.

Ha Nguyen