Nha Be Khanh Hao and the story of two generations
Nha Be Khanh Hao began from very simple days at Rach Vem. The first generation kept the floating restaurant going through experience; the next came back to help and learned from the work, from guests and from mistakes along the way.
Admin NBKHUpdated 16/09/2026
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The early days at Rach Vem
Nha Be Khanh Hao has welcomed guests since 2016. Back then, the daughter of the family was a first-year university student. A few years later, when her mother needed another pair of hands, she came back to Rach Vem with a simple thought: If Mum needs help, you help, and whatever you do not know yet, you learn by doing.
More than ten years have not always been smooth. We worked through zoning changes, the COVID-19 pandemic and market swings. What matters most to the next generation is that the place Mum fought to keep is still here.
The floating restaurant was not built to a complete plan from day one. We learned as we went, through good spells and hard ones, and we still try to serve guests a little better each time.
“Mum kept this place going for more than ten years. The next generation’s part is to make it a little better every day.”
Keeping the place going through honest work
In the early years, what mattered was having seafood to sell, guests to serve, work for people around Rach Vem and keeping the floating restaurant going from season to season. Back then we gave little thought to branding or technology.
Many people on the team are from around Rach Vem, and some have been here since the early days. We value that closeness, while making sure dishes, prices, hours and service conditions are explained clearly.
Whatever guests say, we read all of it
When the second generation began reading guest reviews closely, some praise delighted the whole family, and some criticism gave everyone long pause. Some issues stemmed from operating circumstances, but the first thing to do is never to make excuses; it is to face what was not good enough.
Guests who pay for a service deserve to be welcomed and served properly. That the team is local, or never formally trained, can never justify a poor experience.
So praise makes us happy, and criticism we read to learn where to fix things. People doing the work every day sometimes get too used to it to see the gaps; guests who speak plainly help us see them.
We do not promise perfection
Nha Be Khanh Hao does not claim that everything is always perfect. We try to improve each small thing: welcome guests clearly, explain dishes and prices carefully, serve more smoothly and keep the place clean.
We thank everyone who has visited, returned, told friends about us or shared frank feedback. If you come back and find Rach Vem as rustic as ever, with our service a little tidier and clearer, that makes us happy.
