Tucked beneath an old apartment complex on Nguyen Duy Duong Street in District 5, the small but enduring sticky rice stall "Hai Co" has been in operation for nearly half a century. Though compact, the food counter is neatly arranged atop a stainless steel table, serving customers day after day.

Currently, the stall is run by Ly Vi Thien (born 1988), the son-in-law of Ly Quoc Huong (58), who inherited the business from her mother. Mrs. Huong and her daughter are temporarily abroad visiting relatives.

According to Thien, the sticky rice stall was originally opened by Mrs. Huong’s mother, fondly known as “Ba Hai.” Nearly 50 years ago, Ba Hai sold both spicy sticky rice and pork stew sticky rice. However, the spicy version became so popular that she focused solely on it, eventually giving rise to the iconic “Ba Hai Sticky Rice.”

Later, when both mother and daughter sold sticky rice together, customers began referring to the stall as “Hai Co” (meaning “two ladies”). Mrs. Huong found the name charming and adopted it officially.

While many sticky rice vendors offer a wide variety of side dishes, Hai Co has remained committed to its minimalist approach for nearly five decades. A portion of sticky rice includes only pork sausage (cha lua), pork floss (ruoc), crushed roasted peanuts, house-made pâté, and a generous drizzle of their signature spicy sate sauce. Despite the simplicity, the flavors leave a lasting impression on diners.

“Many customers wonder why we haven’t added more toppings after all these years,” said Thien. “But we believe that great sticky rice doesn’t need an abundance of sides. What matters most is how well the rice and a few special ingredients come together.”

The stall’s standout features are its homemade toppings and sauce. The crushed roasted peanuts and pork floss are made from carefully selected ingredients - premium-quality peanuts and fresh pork - roasted to perfection and finely ground with balanced seasoning.

“These toppings blend seamlessly with the sticky rice and melt in your mouth,” said Thien. “They're not tough or greasy.”

The sate sauce, a house recipe passed down for generations, adds a unique twist to the dish. When poured over the rice, it infuses every bite with a rich combination of heat, umami, and just the right amount of sweetness.

Every morning, sticky rice is steamed using a method perfected by Mrs. Huong over decades. The rice is kept warm in a steamer at the ideal temperature to ensure it stays soft but not mushy.

During service, staff quickly scoop the rice into green banana leaves, add cha lua, pâté, ruoc, peanuts, and a spoonful of the spicy sate sauce with a hint of scallion oil. Portions range from 15,000 to 40,000 VND (approximately $0.60 to $1.55), depending on customer preferences.

Hai Co operates just four hours a day, from 6 a.m. to 10 a.m., closing afterward to prepare ingredients for the next day. Despite this short window, the stall attracts a steady stream of loyal customers - from local school students to residents and even tourists.

Visitors to District 5 often stop by Hai Co for breakfast. Some Chinese tourists, visiting family in the city, even buy large quantities to take home as gifts.

During peak hours, customers often line up, as the narrow space limits seating. Many opt for takeout or order through delivery apps. The stall sells around 40 kilograms (88 pounds) of sticky rice daily.

An elderly woman in her sixties, a regular customer, shared, “I’ve eaten here for years. The spicy sate, the limited toppings, and the banana leaf wrapping make this sticky rice special. It’s light yet flavorful, traditional, and even environmentally friendly.”