Cuc Gach Quan (Vietnam, Ho Chi Minh)

Cuc Gach Quan (Cục Gạch Quán) is a "country side" restaurant which specialises in serving traditional Vietnamese cuisine. The owner aims to bring back to the modern city a slice of the old countryside with his motto “eat green, live healthy” where the emphasis is on fresh ingredients and Vietnamese flavours with no preservatives or MSG added.

The restaurant is tucked away at the quiet street of Dang Tat; a private residential area at Ward Tan Dinh in District 1. The three storey air-conditioned restaurant is easy to miss as it looks like a typical house from the exterior with a security guard seated in front of the restaurant. Despite its (remote) location, this restaurant is very popular. It ranks number 14 in tripadvisor and was visited by Brad and Angelina in 2010. After reading all the reviews on it, I had high expectations of this restaurant and decided to visit during my trip to Ho Chi Minh.

Menu cover (English)

They had a English only menu with wide product offering. It was easier researching the items to eat and to ask the so friendly staff for recommendations. A quick observation, most of the customers in the restaurant seems to be tourists.

Sugar free Mixed Fruit Juice which cost 80,000 VND (S$4.80). What was unique was that instead of a conventional straw, the straw was actually the stem of a morning glory! In additional, the stopper of the bottle was also made of pandan leaf. 

Gỏi Cuốn Tôm Thịt (Fresh Spring Roll with Shrimp) 20,000 VND (S$1.20) was average. Can skip.

The Cải Bẹ Xanh Cuốn Bò (Lettuce Roll with Beef) 20,000 VND (S$1.20) was also average. Can skip.

This is the first time I am trying Bông Bí (Pumpkin Flowers). It was stirred fried with garlic. This seemly simple dish was wonderfully cooked and tasty. It was not too oily and not too salty, very well executed. 

Đậu Hũ Trứng Chiên Xả Ớt (Deep Fried Home Made Tofu with Lemongrass and Chilli) 90,000 VND (S$5.40) as its name suggested was home made with no preservatives added. Each cube of tofu was coated in a thin, crunchy crisp batter while the interior was silk soft. The bits of fried lemongrass and chilli paired off very well with the tofu, providing an appetising aroma and tantalising flavour. These bits also went well with rice.

Unique dish, but not fantastic or a die die must try. 

Cá Chẻm Chiên Giòn Sốt Chanh Dây (Crispy Sea Bass with Passion fruit Sauce) 90,000 VND (S$5.40) was unique. The addition of the passion fruit added a distinctive flavour to the crispy sea bass. 

We shared a pot of Steamed Rice and Brown Rice 60,000 VND (S$3.60). The brown rice tasted different from the ones I had in Singapore. It tasted exactly the same as the steamed rice.

We had high expectations for Cuc Gach Quan and were disappointed with the food. The food was not bad, but not fantastic. I should have heeded the advice of my Vietnamese friend who told me that locals seldom visit this restaurant as the food was average yet expensive. The positive aspect was that the restaurant ambience was warm cozy and homely, and the staff were friendly, attentive and extremely helpful.