Broken Rice Stall in Ho Chi Minh City Has a “Scary” Name, Cooks Three Bags of Rice a Day, and Serves Customers All Night
- Oct 30, 2025
- 3 min read
Street“Ghost” Broken Rice Stall
Tucked away in a small alley on Đinh Tiên Hoàng Street (Gia Định Ward, Ho Chi Minh City), Huyền Broken Rice Stall has served customers all night long for decades.
Though called a “restaurant,” it’s really just a glass display case filled with food and several plastic tables and chairs set up along the alley. Yet even when the entire neighborhood falls asleep, the stall remains busy with diners eating or buying food to take away.
Mr. Tâm, 63, the owner, said the stall was first opened by his sister, Huyền, in the mid-1990s. To distinguish it from nearby stalls, she named it after herself.
After her passing, Mr. Tâm and his wife took over, keeping the original name. The stall has now been in operation for about 30 years.
Although officially named Cơm Tấm Huyền, over the years locals began calling it by a nickname that sounds both funny and spooky — “Cơm Tấm Ma” (Ghost Broken Rice).
According to Mr. Tâm, the nickname has several origins. One reason is that the stall stays open all night, with peak hours often around midnight — when few other eateries are still open.
Another story behind the name dates back many years. Mr. Tâm recalled:
“We used to sell on the main street. At that time, there was another famous night broken rice stall called Mai. One day, the letter ‘I’ on their signboard fell off, leaving just Ma (meaning ‘ghost’ in Vietnamese). Everyone jokingly called it Ghost Broken Rice. When that stall closed, ours was the only one still open at night. So people started calling us Cơm Tấm Ma instead.”
Secret to Success: Perfectly Grilled Pork Chops
Beyond the quirky nickname, what truly keeps customers coming back is the delicious, signature flavor of the grilled pork chops.
Each pork chop is large and thick, giving off an irresistible aroma as soon as it hits the charcoal grill. The meat is marinated thoroughly with a family recipe and coated with honey for a shiny glaze and mild sweetness.
When cooked, the meat turns a golden brown with slightly charred, crispy edges, yet remains tender, juicy, and naturally flavorful inside.
Other side dishes — such as grilled chicken, shredded pork skin, steamed egg meatloaf, and fried eggs — are also popular for their quality and balance of flavors. The stall’s sweet, spicy fish sauce is especially unforgettable.
Diners can eat at the stall or order takeaway. Prices range from 40,000 to 80,000 VND per plate, depending on the combination of dishes.
Cooking Over Three Bags of Rice a Day
After night classes, a student named Minh (born 2002) often visits the stall with a friend for a late meal. She became a regular after being introduced by a classmate.
She shared her impression:
“It’s a modest place with plastic tables in the alley, but clean and tidy. The food is carefully prepared and well-seasoned. I love the tenderness and juiciness of the grilled pork, and the sweet-spicy dipping sauce. When eaten with the fragrant broken rice, everything blends perfectly.”
Mr. Tâm recalled that during his sister’s time, the stall wasn’t very well-known. When he and his wife took over, business was difficult at first. But through persistence and experimentation, they developed new recipes and gradually built a loyal following.
Today, the couple starts grilling pork and selling rice from 4 p.m. until 4 a.m. The busiest time is between 8–9 p.m., then slows down before getting crowded again around midnight until dawn.
Their customers are diverse — night owls, factory workers, early-shift laborers, market vendors, and even local artists stopping by for a late bite.
After being praised by several celebrities and influencers, the stall’s popularity grew even more. To meet demand, they now cook three to four bags of rice every night.
Before cooking, the rice is soaked and carefully measured to achieve the perfect soft, fragrant texture.
“We use large, thick-bottomed pots so the rice cooks evenly without burning,” Mr. Tâm explained. “For 30 years, my wife and I have stayed up late and woken up early to prepare food. Now that she’s older, she rests earlier while I stay to serve the late-night customers, then go to the market at dawn to prepare for the next day. Selling food is hard work — especially at night — but our customers’ trust and smiles make it all worthwhile.”
Recently, the stall has also begun opening at lunchtime, in addition to its nightly hours.
Nguyen Truong
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