Over 20 years in business, snail Van is the destination of many young people, including many models and actors.
Located right next to Ben Thanh market, Thuy Van snail shop of owner Thuy Van on Nguyen An Ninh Street (District 1, Ho Chi Minh City) is famous for many customers not only for delicious food, but also a frequent place to visit many shows. members, models, artists in the entertainment industry.
The most crowded restaurant is around 19:00 – 21:00, most of the customers are young people. “I ate Van snails since the shop also sold outside the Ben Thanh night market until they moved to Nguyen An Ninh. I met famous people at this restaurant, the next time I was married to Tang Thanh Ha, the day I met Le Quyen, Tran Thanh, Mi Du, many actors, models come here very often ”, Ms. Trang (district Tan Binh) – a regular customer of Van Van for 12 years – told Zing . 
Trang’s family has been a regular guest of Van Van for more than 10 years. Before the epidemic, Trang said, the area was very cramped because the restaurants were crowded with many tourists. During this time, many shops stopped doing business, so customers like her were allowed to go out and sit more comfortably and comfortably. “I have eaten many snail shops. Anywhere I heard that it was delicious, I went, but eating at snail is still the most stable. It’s not cheap in the center, but because it’s delicious, I don’t care about the price. I find the best avocado-related dishes here, such as butter-fried fat snails, garlic snails sautéed with cheese. Family of 3 generations selling snails Quan Vi Hao (24 years old), son of the owner of Van snail shop, said that the family has a 3-life tradition of selling snails, respectively great-grandmother, grandmother, now his mother. “My grandmother sold snails from the 1940s. At that time, the shop had no signboards but was very famous and expensive, just mention the Chuong Duong wharf restaurant or the snail at the foot of the Mong bridge that people knew immediately. Her most famous dish is grilled carp, priced at 7,000 VND / plate ”. 
Ms. Thuy Van is the famous snail brand builder in Saigon. When his mother came to work on her own, the shop adopted the name of Van snail, now it has been 20 years. “My house has moved 3 times. Initially sold at the current place, Nguyen An Ninh street, then to the Ben Thanh night market, selling for 9-10 years. By 2009, the market no longer supplied water to business households, so they moved back to their old place and sold until now ”. Since the opening of the sale, Ms. Van has devoted a lot of energy to discovering and learning new dishes, creating a recipe for the taste of most diners. She is the only one who holds the recipe of the dishes and chooses the ingredients and spices herself. The menu is varied with about 30 types of snails, each can be processed into 3-5 different dishes. 
Van snail restaurant attracts a large number of diners because of its special delicious taste. “Fortunately, the restaurant is supported by many people, there are quite a few famous people who are patrons. I think that business in the food industry, the most important thing is the word ‘delicious’. Because of its deliciousness, people come and spread each other’s ears, so my family attaches great importance to the quality of food as well as the way of serving it, ”Hao said. Van Van’s employees are family members, both paternal and maternal side. During the day, each person has a different job, in the evening together as a sales assistant. “The time of the shop is quite flexible, open from 17:00, some day until 2-3 am, depending on the needs of customers. Every day without guests, I will rest early, but if people come in late to eat, my house will still comfortably serve. There are nights when customers come in crowded at the same time, unable to get close to each table, it is difficult to avoid mistakes, so I hope everyone understands, ”said the owner of the shop owner. 
The restaurant is sometimes open until midnight to serve guests. Delicious snails do not look at the price Being the first time to eat at Van snail, Tran Bao (28 years old, district 4) and his friends felt impressed with the delicious and strange taste of the dishes here. He told his friends that this is a famous snail shop, often with artists coming to eat so he was very curious. “The first time I came here, I was surprised because there were many dishes with strange cooking methods. For example, the red snail dish I ordered has added chili sauce, the spicy taste is quite attractive, I find a few restaurants that do that way. The price here is much higher than the places I used to eat, but compared to the quality, that level is appropriate. I will come back here many more times and recommend to my friends ”. 
Having a high price because it is located in the city center, Van Van still retains its customers thanks to delicious food. Only getting to know the Van snail 1 year ago through the recommendation of a friend, Tran Phu Thien (30 years old, an office worker) has become a customer of the restaurant. Working on Mac Dinh Chi Street (District 1), Thien and a group of colleagues often come here to eat and chat after work. “I am a culinary fanatic, especially love snail dishes. Here in Saigon, where there are famous snails, I have come to eat but I feel this place is the best, I have to eat 4-5 times a month. My favorite dish here is garlic snail sautéed with onion fat ”. Thien said that his friends told him that many famous people often visit Van snail, but he did not care too much, what he was most impressed with was the typical delicious taste of the restaurant. “Today we ordered 8 dishes, priced at 70,000-150,000 VND. Snails here are seasoned to suit many people, not too sweet like most other goods. I feel that the ingredients of the restaurant are also fresh, carefully selected. Compared to the places where used to eat, Van snail is more expensive, but because it is so delicious, I don’t care about the price “. “Moreover, I like the comfortable, quiet atmosphere here, eating and watching Saigon at night, it is very interesting,” Thien added.
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