STORY
The fire that makes the rib
Com Suon Ba Cuong doesn't chase a long menu — just embers, char-seared ribs, and soft broken rice at 263 Tran Quang Khai.
THE FIRE
Grilled over embers
Ribs go straight over the embers — seared outside, smoky, still juicy inside.
THE RIB
Fatty ribs, pork chop
The two name-makers: tender fatty ribs for fat-lovers, boldly marinated chop for meat-lovers.
THE ROOM
Big room near Tan Dinh market
A big, clean, always-busy room — proper Saigon broken-rice lunch rush.
Seared outside, juicy inside — add the crackling and the plate is complete.— Saigon food guides