A sour-sweet climbing-perch hotpot, bitter-herb sharp
Rau Dang cooks one Mekong specialty: ca keo hotpot with bitter herb — a gently sour broth, fish bought fresh each morning, bitter herb that finishes clean.
Mekong cooking, cooked honestly
No branches, no long menu — one hotpot done right.
Photos: Google Maps
One hotpot, three things done right
No prices listed here — the menu lives in-house; just ask.
Ca keo hotpot with bitter herb
The namesake: fresh climbing perch, young bitter herb, gently sour broth.
Clay-pot braised ca keo
Thick clay-pot braise, balanced salty-sweet — a much-ordered side.
Bitter herb on the side
A basket of young bitter herb, raw or blanched in the pot — that signature clean bitterness.
A small kitchen, one Mekong craft
The owner picks the fish every morning — this craft can't be rushed.
The market and the fish tank
The perch is chosen while still swimming — weak ones are passed over. The owner does this every day, never delegated.
The broth pot
A tamarind-and-lemongrass broth simmered from bones — gently sour, never harsh, leaving room for the bitter herb.
A table gathered round
Guests gather around the steaming pot — a small, warm room that always smells of lemongrass and tamarind.
On Dien Bien Phu, District 3
Open daily, hours as published by the restaurant.
Address
415 Dien Bien Phu, District 3, Ho Chi Minh City
10:30–22:00 daily
hours as published by the restaurant