At the Heart of Saigon’s Culture and Energy

Pho

The national dish of Vietnam. The quintessence of Vietnamese cuisine. The most globally recognized dish listed in the English dictionary. This iconic soup consists of a flavorful broth, rice noodles, tender slices of beef or chicken, and an assortment of fresh herbs. A must try dish for every trip to Vietnam.

Banh mi

The famous world-wide street food. First came to Vietnam as a "baguette," originally introduced by the French during the 1860s. In 2011, Banh Mi proudly made it into the Oxford English dictionary with the definition as "a Vietnamese snack consisting of a baguette filled with a variety of ingredients, typically including meat, pickled vegetables, and chili.”

Goi cuon

Goi cuon goes by many names: salad roll, summer roll, fresh spring roll, spring roll, rice paper roll, but whatever name people call it, goi cuon is a delicacy that contains freshest seasonal ingredients wrapped in a thin rice sheets and served with peanut dipping sauce. These soft rice paper rolls are light, fresh, filled with nutrients which is why it is loved by students, office workers or any one who wish to have a quick yet appetizing meal.

Com tam

A go-to breakfast for locals and a staple of Saigon’s cuisine. Served with a bed of broken rice, topped with honey-glazed barbecued pork chops, sunny-side-up eggs and pickled vegetables. This essential dish is eaten with a sweet fish sauce for the best experience.  The food stall is most recognized from distance by the smell of barbecued pork.

Hu tieu

Hu tieu Nam Vang is the signature Saigon street dish with Chinese and Cambodian origins, featuring the broth’s flavors contributed by chargrilled onions, ginger and squid to make it smoky, then balanced out with sweetness from slow cooked meats and vegetables; while Hu tieu Sa Dec, originating from the Mekong Delta comes with a sweeter sauce, the 2nd most popular “hu tieu” version has expanded its presence nationwide for years for its bold sweet broth. It is prepared daily by most of the mothers for their home cooking breakfast. This dish has a sweet broth made from pork bones, shrimp and squid, then balance out with sweetness from vegetables.

Banh xeo

The Vietnamese Sizzling Pancake. Xeo, the sound of the batter hitting the hot wok describes exactly how the cake sizzles. Colored with turmeric powder and enrichened with coconut milk, its crispy texture offers a crunchy bite intertwined in a dance of flavors. Watching the crispy crepe being assembled is both an audio and visual experience.

Bun rieu

The interplay between crab and tomato makes bun rieu a truly standout dish. A hearty soup bursting with acidity, the components of this meal include slippery bun, fresh crab meat, blocks of tofu and stewed tomatoes. Cooking an authentic bowl of bun rieu is a labor-intensive process. After the crab meat is separated from the body, the shell is then pulverized using a mortar and pestle and then strained through to form the base of the broth. Floating around the bowl are pillowy clusters of minced crab combined with ground pork and egg that melt in your mouth.

Banh canh

The Vietnamese udon with a variety version of broth, from pork bone, to fish bone or crab flavor. This is one of the most nourishing stomach warmers you’ll ever try, whether you stuff it full of goodies or keep it simple.

Bun thit nuong

A heavenly gem! Fresh noodles coming with your choice of barbecued pork, stir-fried pork, fried spring rolls, pickled carrots and daikon, crushed peanuts, scallions in oil, lettuce, spearmint, perilla, bean sprouts and a helping of fish sauce on the side.

Che

Che is the generic term for the sweet soups, a traditional Vietnamese dessert. It boasts a hundred types of version - from hot to cold servings, from tropical fruit toppings with coconut cream to coconut shreds, crushed ice, lotus seed and jellies with syrup. Try “che ba ba, che buoi, che chuoi, che suong sa hat luu, che bap, che dau xanh.”

Banh bo

Honeycomb Cake - Themed with a vivid brown color boasting coconut milk and palm sugar, “banh bo” features the mesmerizing honeycomb structure when being sliced, fossilizing a network of vertical air tunnels. This slice of jade could lure you away from a busy day!

Banh Da Lon

Layer Cake “Banh da lon” or “Pig skin cake” is a famous Vietnamese steamed layer cake with its glossy and multiple soft layers that look similar to a pig’s skin. The cake is brilliantly made from tapioca starch, rice flour, mashed mung beans, coconut milk, sugar, and most notably pandan leaf juice.

Banh Tam

Sweet Steamed Cassava Noodle Cake. Known as the rainbow silkworm cassava cake thanks to its eye-catching colors, fragrant smell, this cute treat has a special place in most adults’ hearts and stomachs. Different from Banh Tam Bi mostly eaten with fish sauce, this sweet version is enjoyed instantly.

Ca phe Sua Da

Ca phe sua da has become a phenomenal coffee treat in the global scale. Originating from Saigon, it has become a staple Vietnamese drink. A version of iced coffee mixed with sweet condensed milk, based on Robusta beans dripping from an aluminum filter creating a unique creamy mix of bitter. In Vietnamese’s context, the phrase "going for coffee" encompasses not just the act of enjoying a cup, but also the camaraderie of meeting companions.