{"id":5025,"date":"2015-01-30T11:41:04","date_gmt":"2015-01-30T04:41:04","guid":{"rendered":"http:\/\/nhakhoadrhung.com\/en\/?p=5025"},"modified":"2018-02-03T08:02:07","modified_gmt":"2018-02-03T01:02:07","slug":"vietnamese-traditional-food","status":"publish","type":"post","link":"https:\/\/nhakhoadrhung.com\/en\/vietnamese-traditional-food\/","title":{"rendered":"Vietnamese traditional food"},"content":{"rendered":"

If you\u2019re even the slightest bit into Vietnamese food, you\u2019ve probably eaten numerous banh mi sandwiches. Along with\u2026<\/p>\n

<\/p>\n

Vietnamese traditional food: 20 must \u2013 eat dishes in SaiGon ( and where to try them)<\/h2>\n

1. B\u00e1nh m\u00ec (banh mi)\u00a0<\/strong><\/p>\n

\"B\u00e1nh<\/p>\n

If you\u2019re even the slightest bit into Vietnamese food, you\u2019ve probably eaten numerous banh mi sandwiches.<\/div>\n

 <\/p>\n

Along with pho, easily the most exported Vietnamese speciality is banh mi. Although banh mi can mean a variety of different things, and in Vietnamese it actually just means bread, sometimes the term can be used to refer to any type of the beautiful Vietnamese personal baguette sandwich.<\/div>\n

 <\/p>\n

Walking around Saigon you\u2019ll see dozens of carts with signs selling banh mi \u2013 it\u2019s actually hard to go more than a block without seeing one \u2013 so it\u2019s never hard to find.<\/div>\n

 <\/p>\n

There are many different varieties of banh mi, and here\u2019s a good resource for seeing the different types, but the basic sandwich starts with a crusty baguette that\u2019s sliced in half (sometimes using a scissors) and stuffed with layers of pork, luncheon meats, shredded cured pork skin, p\u00e2t\u00e9, mayonnaise, Vietnamese radish and carrot pickles, a handful of sliced cucumbers, sprigs of coriander (cilantro), and last but not least, an optional, yet in my opinion necessary, scoop of fresh pounded chilies.<\/div>\n
The sum of these ingredients together is what really makes banh mi such a glorious sandwich. Coming from Bangkok, where I can\u2019t remember the last time I ate bread or a sandwich for that matter, I was pretty happy to devour as many banh mi as I could when I was in Vietnam.<\/div>\n
Where to try<\/strong><\/div>\n
B\u00e1nh m\u00ec Hu\u1ef3nh Hoa
\n<\/em><\/div>\n
Address: 26 L\u00ea Th\u1ecb Ri\u00eang, Ben Thanh, District 1, Ho Chi Minh City, Vietnam
\n<\/em><\/div>\n
Open hours: About 3:30 pm \u2013 midnight daily
\n<\/em><\/div>\n
Price: 30,000 VND ($1.40), more expensive than others, but worth it for the amount of meat<\/em><\/div>\n
B\u00e1nh M\u00ec H\u1ed3ng Hoa
\n<\/em><\/div>\n
Address: 62 Nguy\u1ec5n V\u0103n Tr\u00e1ng, District 1, Ho Chi Minh City, Vietnam
\n<\/em><\/div>\n
Open hours: I think open in the morning, I arrived at 8 am, and they seemed to be at their peak serving, so good place for breakfast
\n<\/em><\/div>\n
Price: 17,000 VND ($0.80)<\/em><\/div>\n
Banh Mi 37 Nguyen Trai
\n<\/em><\/div>\n
Address: 37 Nguy\u1ec5n Tr\u00e3i, Ho Chi Minh City (though the address is 37, it\u2019s right at Hem 39)
\n<\/em><\/div>\n
Open hours: From around 4:30 pm \u2013 7:30 pm each day
\n<\/em><\/div>\n
Price: 16,000 VND ($0.75)<\/em><\/div>\n
2. Ph\u1edf (pho)<\/strong><\/div>\n

\"2.<\/p>\n

No matter if you\u2019ve been to Vietnam before or not, you\u2019ve likely heard of pho, if not already eaten it many times before.<\/div>\n
The noodle soup didn\u2019t become so famous for nothing \u2013 it really is one of the most common dishes in throughout the country, and it makes the Vietnamese food menu at nearly every sit-down restaurant too.<\/div>\n
Pho is the combination of soft rice noodles in a soup broth, normally prepared with either bo (beef) or ga (chicken) \u2013 both of which can be extremely delicious, but I\u2019m normally more of a beef kind of guy.<\/div>\n
The noodles are flash boiled until soft, topped with your choice of meat, and often finished with a sprinkle of chopped green onions and sometimes sweet onions as well.<\/div>\n
But what I really love most about eating pho in Vietnam is the fresh plate of herbs, typically including sawtooth herb, mint, and Vietnamese coriander, along with house-made chili sauce, that\u2019s on your table for self-service when you eat it.<\/div>\n
While I did enjoy a bowl of pho from time to time when I was in Vietnam, I think pho is sort of the pad thai of Vietnamese cuisine, in that, yes it\u2019s very good, however there are also so many other delicious dishes to try \u2013 perhaps it has a little undeserved fame, when compared to so many other delicious Vietnamese dishes?<\/div>\n

Where to try<\/strong><\/p>\n

Ph\u1edf s\u1ed1 01 H\u00e0 N\u1ed9i<\/em>
\nAddress: 25 Nguy\u1ec5n Th\u1ecb Minh Khai, Saigon, Vietnam<\/em>
\nOpen hours: All day and night \u2013 they are open 24 hours<\/em>
\nPrices: 28,000 VND ($1.29) for a bow<\/p>\n

Ph\u1edf Ph\u01b0\u1ee3ng 25
\n<\/em><\/div>\n
Address: 25 Ho\u00e0ng Sa, District 1, Ho Chi Minh City, Vietnam (it\u2019s located very close to the famous Lunch Lady of Saigon)
\n<\/em><\/div>\n
Open hours: 6 am \u2013 9 pm daily \u2013 great for any meal
\n<\/em><\/div>\n
Prices: 40,000 VND ($1.85) for a bowl<\/em><\/div>\n
Ph\u1edf H\u00f2a Pasteur
\n<\/em><\/div>\n
Address: 260 Pastuer, District 3
\n<\/em><\/div>\n
Open hours: 6 am \u2013 9 pm daily \u2013 great for any meal
\n<\/em><\/div>\n
Prices: 40,000 VND ($1.85) for a bowl<\/em><\/div>\n
3. B\u00fan ri\u00eau (bun rieu)<\/strong><\/div>\n

\"3.<\/p>\n

Vietnam is a land of noodle soups, and many enjoy at least one bowl of noodles a day, some, maybe even a few.<\/div>\n
After trying many different types of Vietnamese noodle soups during my stay in Saigon, I \u201cthink \u2013 and I say that because I change my food mind quite often\u201d I can say my favorite is bun rieu.<\/div>\n
The broth is made from a crab base stock, and another key ingredient are tomatoes, which create a broth that\u2019s slightly seafood tasting, yet has a beautiful natural sweet and tartness from the tomatoes. I think there\u2019s also often some rice vinegar included in the recipe to give it a lovely sour and well-rounded flavor.<\/div>\n
Along with the wonderfully flavorful broth in a bowl of bun rieu, the noodles are often similar in shape and size to spaghetti noodles, except soft rice noodles.<\/div>\n
Topping the noodles are pieces of golden fried tofu, sometimes meatballs, hearty chunks of pork, squares of congealed pig\u2019s blood, and finally a slab of rich crab paste.<\/div>\n
The dish reminded me of a few similar Thai dishes like northern Thai nam ngiao, a tomato stew.<\/div>\n
To eat bun rieu, you normally garnish it with shrimp paste or crab paste, then load it up with chili sauce, a squeeze (or I like multiple squeezes) of lime juice, and then devour it with a small mountain of herbs and shredded vegetables.<\/div>\n
For noodle soup in Vietnam, I really think it can\u2019t get much better than a steaming hot bowl of bun rieu cua<\/div>\n
Where to try<\/strong><\/div>\n
B\u00fan ri\u00eau Nguy\u1ec5n C\u1ea3nh Ch\u00e2n
\n<\/em><\/div>\n
Address: 18\/5 Nguy\u1ec5n C\u1ea3nh Ch\u00e2n, District 1, Ho Chi Minh City
\n<\/em><\/div>\n
Open hours: 11 am \u2013 7 pm daily
\n<\/em><\/div>\n
Prices: 45,000 VND ($2.08)<\/em><\/div>\n
B\u00fan \u1ed0c Ri\u00eau Cua Thanh H\u1ea3i
\n<\/em><\/div>\n
Address: 14\/12 K\u1ef3 \u0110\u1ed3ng, District 3, Ho Chi Minh City
\n<\/em><\/div>\n
Prices: 66,000 VND ($3.0)<\/em><\/div>\n

4. B\u00fan m\u1eafm (bun mam)<\/strong><\/p>\n

\"4.<\/p>\n

Graham Holliday, an author and expert on Vietnamese food labels bun mam, despite its pungent smell, as his wholly favorite Vietnamese noodle dish.<\/div>\n
Bun mam is specifically a southern Vietnamese dish, and just like most other noodle soups, you\u2019ll find it at both sit down restaurants and portable street food stalls around town \u2013 though it\u2019s not nearly as common to spot as some other noodle dishes on this blog.<\/div>\n
The base of any bowl of bun mam (b\u00fan m\u1eafm) is a dark colored broth prepared with fermented fish sauce (which I believe is similar to Thai pla ra).<\/div>\n
The fermented fish sauce gives the soup broth a well rounded, balanced flavor, and it\u2019s honestly not nearly as fishy as it might sound or smell.<\/div>\n
Along with the broth, bun, or rice vermicelli noodles, are loaded into the bottom of the bowl, before the entire assortment of meats like squid, prawns, and pork are all scattered on top of the noodles.<\/div>\n
Finally, a slice or two of eggplant, which soaks up all the broth, is another essential component of a bowl of southern Vietnamese bun mam.<\/div>\n
In addition to the glorious fish flavor, the broth of a bowl of bun mam is usually sweetened with tamarind juice and sugar.<\/div>\n
Although bun mam was honestly a little too sweet of a flavor for me (I\u2019d go with a bowl of bun rieu most of the time), it is widely popular, and it\u2019s a Vietnamese food you definitely need to try when you\u2019re in the city.<\/div>\n
Where to try<\/strong>
\n<\/em><\/div>\n
B\u00fan M\u1eafm Phan B\u1ed9i Ch\u00e2u
\n<\/em><\/div>\n
Address: 22 Phan B\u1ed9i Ch\u00e2u, across from Ben Thanh market, Saigon
\n<\/em><\/div>\n
Open hours: Not sure exactly, but they are open for breakfast, lunch and throughout the afternoon
\n<\/em><\/div>\n
Price: 65,000 VND ($3) per bowl<\/em><\/div>\n

5. B\u00fan b\u00f2 Hu\u1ebf (bun bo Hue)<\/strong><\/p>\n

\"6.B\u00fan<\/div>\n

 <\/p>\n

Probably one of the dishes most mentioned that many of you suggested I should eat in Vietnam was bun bo Hue (I think there\u2019s an entire Vietnamese culture surrounding this dish, and it may be gaining some traction against pho)!<\/div>\n
Alright, bun bo Hue is not actually from Saigon, it originates in Hue \u2013 a city on the coast of central Vietnam, which unfortunately I haven\u2019t been able to visit yet \u2013 but I included it on this Vietnamese street food guide because it\u2019s one of the most beloved noodle soups in Saigon as well.<\/div>\n
Bun bo Hue is beef based, and in Vietnam it\u2019s known for being spicy and flavorful.<\/div>\n
The broth, which if made to specification, should be full of beef bone flavor, and fragrant with lemongrass, has a wonderful taste, like a citrusy beef soup.<\/div>\n
The noodles are normally rice vermicelli noodles, of the sphagetti size, and a bowl of bun bo Hue is often served with slices of beef, a hunk of either ox tail or pork knuckle, cha lua (Vietnamese sausage and ham), and a handful of green and sweet onions.<\/div>\n
Again just like every other noodle dish, the extra herbs, flash boiled vegetables, and chilies, give bun bo Hue an added dimension of deliciousness.<\/div>\n
i am a food blog calls bun bo Hue, a dish \u201cyou never knew you loved,\u201d and that was true for myself, having never had it before going to Vietnam, but I loved it (by the way, check out her amazing recipe for the dish).<\/div>\n
For myself, after bun rieu, bun bo Hue is probably my next favorite Vietnamese soup, and I haven\u2019t even been to Hue yet.<\/div>\n
Where to try<\/strong><\/div>\n
B\u00fan b\u00f2 Ch\u00fa H\u00e1
\n<\/em><\/div>\n
Address: 300 V\u00f5 V\u0103n T\u1ea7n, District 3, Ho Chi Minh City
\n<\/em><\/div>\n
Open hours: 6 am \u2013 10 pm daily
\n<\/em><\/div>\n
Price: 60,000 VND ($2.77) per bowl, a bit expensive, but extremely generous on the meat
\n<\/em><\/div>\n

\nB\u00fan b\u00f2 \u0110\u00f4ng Ba
\n<\/em><\/div>\n
Address: 110A Nguyen Du, District 1, Ho Chi Minh City
\n<\/em><\/div>\n
Open hours: 6 am \u2013 10 pm daily
\n<\/em><\/div>\n
Price: 50,000 VND ($2.5) per bowl<\/em><\/div>\n
6. H\u1ee7 ti\u1ebfu Nam Vang (Hu tieu Nam Vang)<\/strong><\/div>\n

\"7.<\/p>\n

Yet another dish, that has a huge following of Vietnamese cuisine lovers, is Hu tieu Nam Vang.<\/div>\n
Nam Vang, as I understand, is the Vietnamese word for Phnom Penh in Cambodia, and H\u1ee7 Tieu has connections to Teochew in China.<\/div>\n
So what does that have to do with this Vietnamese favorite food?<\/div>\n
As I\u2019ve read, H\u1ee7 Tieu Nam Vang is a Cambodian and Chinese pork based noodle soup, that contains slices of all sorts of organs, and a shrimp or few, plus an assortment of other additions.<\/div>\n
H\u1ee7 Tieu Nam Vang was a little on the plain side for my personal taste buds, but I did like it when spiced up with some chili paste, loaded with chilies, and combined with that huge fresh plate of herbs and vegetables that it\u2019s always served with.<\/div>\n
I often saw local Vietnamese season their H\u1ee7 Tieu Nam Vang with the transparent looking chili sauce and dark soy sauce as well.<\/div>\n
Where to try<\/strong><\/div>\n
Hu Tieu Nam Vang on the street
\n<\/em><\/div>\n
Address: It\u2019s on Cao Thang road just past Nguyen Dinh Chieu
\n<\/em><\/div>\n
Open hours: Open for lunch for sure from about 10 am \u2013 2 pm or so
\n<\/em><\/div>\n
Price: 22,000 VND ($1) \u2013 it\u2019s pretty cheap but didn\u2019t include much meat<\/em><\/div>\n
H\u1ee7 ti\u1ebfu Nam Vang Nh\u00e2n Qu\u00e1n
\n<\/em><\/div>\n
Address: I think there are a number of different location, but I ate at the branch on 72 Nguy\u1ec5n Th\u01b0\u1ee3ng Hi\u1ec1n
\n<\/em><\/div>\n
Open hours: About 5 pm \u2013 10 pm
\n<\/em><\/div>\n
Price: 65,000 VND ($3)<\/em><\/div>\n

8. B\u00fan ch\u1ea3 (bun cha)<\/strong><\/p>\n

\"Bun<\/div>\n

 <\/p>\n

Just like bun bo Hue, another dish on this list that\u2019s not from Saigon, but this time rather from Hanoi, is bun cha.<\/div>\n
The reason I included it on this Saigon food article is because I simply love it \u2013 if there\u2019s ever a restaurant with a country wide Vietnamese food menu, I would probably jump at bun cha.<\/div>\n
When I visited Hanoi, years ago back in 2010 or so, I had bun cha at one of the most well known spots, and it blew my mind with how good it was.<\/div>\n
For years I dreamed about another bowl of bun cha, until finally I returned to Vietnam this time-round, and I needed to satisfy my craving.<\/div>\n
Bun cha is a dish that uses bun, fresh rice vermicelli noodles, the same noodles used in bun thit nuong, which are soft and easy to chew.<\/div>\n
The next component of bun cha, are little seasoned pork patties (kind of like pork sliders), that are grilled over charcoal.<\/div>\n
A plate of bun is served alongside a bowl of grilled pork patties, which after being grilled, are served in a smokey sour soup, and finally a plate of herbs and green vegetables are served to accompany everything.<\/div>\n
The main way I saw most Vietnamese eating bun cha, was to add a bit of rice vermicelli to the pork patty soup, garnish with garlic, chilies, and herbs, and then repeat.<\/div>\n
Bun cha is an absolute sensational dish, and if you don\u2019t visit Hanoi, even though that\u2019s definitely where the best is, you can still try it in Saigon.<\/div>\n
Where to try<\/strong><\/div>\n
B\u00fan Ch\u1ea3 \u00c1nh H\u1ed3ng H\u00e0 N\u1ed9i
\n<\/em><\/div>\n
Address: 140b L\u00fd Ch\u00ednh Th\u1eafng, District 3, Ho Chi Minh City, Vietnam
\n<\/em><\/div>\n
Open hours: 6:30 am \u2013 8 pm daily
\n<\/em><\/div>\n
Prices: bowls of normal sized bun cha combinations are 38,000 VND ($1.75)<\/em><\/div>\n
B\u00fan ch\u1ea3 Hoa \u0110\u00f4ng
\n<\/em><\/div>\n
Address: 121 Ly Tu Trong, District 1, Ho Chi Minh city, Vietnam
\n<\/em><\/div>\n
Open hours: 6:30 am \u2013 8 pm daily<\/em><\/div>\n

9. B\u00e1nh canh cua (banh canh cua)<\/strong><\/p>\n

\"Banh<\/p>\n

Banh canh, according to Wikipedia, actually means soup cake in Vietnamese, that\u2019s the literal translation.<\/div>\n
That\u2019s likely because the noodles are so hearty and so thick.<\/div>\n
Banh canh is quite similar to Japanese udon noodles, except I thought the noodles, which are typically made with a combination of rice and tapioca starch, were more sticky and a little chewier than udon, which are typically made with wheat flour.<\/div>\n
Although there are a few different versions of banh canh, the one I ate, and fully enjoyed was banh canh cua, the thick starchy noodles with crab.<\/div>\n
Instead of being a typical noodle soup with a thin stock, banh canh cua is more like a hearty stew, the broth is thickened like gravy, almost like Thai cuisine style radna.<\/div>\n
The gravy normally has quite a mellow crab flavor, but what\u2019s really impressive are the nuggets of crab meat that come in a bowl, and the toppings, including chilies and limes.<\/div>\n
If you\u2019re a crab lover like I am, this is a Vietnamese dish for you.<\/div>\n
Where to try<\/strong><\/div>\n
B\u00e1nh Canh Cua Tr\u1ea7n Kh\u1eafc Ch\u00e2n
\n<\/em><\/div>\n
Address: 87 Tr\u1ea7n Kh\u1eafc Ch\u00e2n, Ho Chi Minh City
\n<\/em><\/div>\n
Open hours: 2 pm \u2013 9:30 pm daily
\n<\/em><\/div>\n
Prices: 35,000 VND ($1.62) per bowl, and then I had a plate of Chinese donuts for just \u2013 3,000 VND, good price for great food<\/em><\/div>\n
B\u00e1nh canh cua V\u00f5 V\u0103n T\u1ea7n
\n<\/em><\/div>\n
Address: 320 V\u00f5 V\u0103n T\u1ea7n, District 3.
\n<\/em><\/div>\n
Open hours: 2 pm \u2013 9:30 pm daily
\n<\/em><\/div>\n

Prices: 35,000 VND ($1.62) per bowl.
\n<\/em><\/p>\n

10.B\u00fan th\u1ecbt n\u01b0\u1edbng (bun thit nuong)<\/strong><\/p>\n

 <\/p>\n

Vietnamese cuisine is brilliant for combining a contrast of flavors and textures into a single dish, and I think bun thit nuong, or better yet bun thit nuong cha gio, is a great example of this.<\/div>\n
The dish normally begins with a handful of chopped up herbs and lettuce at the bottom of a bowl, then in goes fresh rice vermicelli noodles (similar to Thai khanom jeen noodles), then a few skewers of grilled pork are layered on that, and finally a sweet and salty fish sauce, and a scoop of oily chives and green onions, and pickles are all added on top.<\/div>\n
If you get the bun thit nuong cha gio, in addition to everything already mentioned, you\u2019ll also get a fried spring or two chopped up on top, which bumps the delicious-meter up another notch.<\/div>\n
The noodles are soft and silky, the pork is tender, salty, and sweet, and the egg rolls (cha gio) add a beautiful crunch to everything.<\/div>\n
When I was in Vietnam, I enjoyed dousing my bowl of bun thit nuong with a few scoops of freshly ground chili (which should usually be on your table) to balance out the sweetness and make it fiery.<\/div>\n
Bun thit nuong is a dish you should for sure not miss when you\u2019re eating in Saigon.
\n
\n<\/strong><\/div>\n
Where to try<\/strong><\/div>\n
Ch\u1ecb Th\u00f4ng B\u00fan Th\u1ecbt N\u01b0\u1edbng
\n<\/em><\/div>\n
Address: 195 C\u00f4 Giang, District 1, Ho Chi Minh City
\n<\/em><\/div>\n
Open hours: 7 am \u2013 10 pm daily
\n<\/em><\/div>\n
Prices: 40,000 VND ($1.85)<\/em>
\n
\n<\/strong><\/div>\n

11. B\u00e1nh t\u1eb1m b\u00ec (banh tam bi)<\/strong><\/p>\n

\"Banh<\/p>\n

B\u00e1nh t\u1eb1m b\u00ec is a food that\u2019s only available in the south of Vietnam, and if you love the flavor of coconut milk, you\u2019re going to fully enjoy banh tam bi.<\/div>\n
Just like banh canh cua (food featured above), banh tam bi is a dish that uses a similar thick noodle \u2013 yet the flavor and the toppings are much different.<\/div>\n
A plate of banh tam bi often begins with a handful of roughly cut herbs, including lots of sweet basil and Vietnamese coriander on the bottom, topped by a pile of thick sticky rice noodles, a scoop of both finely shaved pig skin and pork meat, a garnish of green onions, and finally a ladle of thick coconut cream sauce.<\/div>\n
The noodles are sticky and soft, the herbs add a nice fresh touch, and the gravy is typically sweet and buttery from the coconut milk.<\/div>\n
While I did think banh tam bi was pretty good, it\u2019s not a dish I really loved because it was on the sweet side for me, and lacking a strong or spicy flavor.<\/div>\n
Nevertheless, it was very enjoyable and I did like it, but it would be more of an occasional dish on my Vietnamese menu repertoire. But again, if you love coconut milk, you should by all means try banh tam bi.<\/div>\n

12. B\u00e1nh cu\u1ed1n (banh cuon)<\/strong><\/p>\n

\u00a0\u00a0\"Banh<\/div>\n
I\u2019m a huge fan of Vietnamese b\u00e1nh cu\u1ed1n, and though originally comes from the northern part of the country, it\u2019s extremely popular throughout Saigon.<\/div>\n
Banh cuon, which directly translates to rice cakes, are sort of like noodle wrapped, non-deep fried spring rolls, packed full of savory ingredients.<\/div>\n
To prepare the recipe for banh cuon, a thin layer of rice and tapioca flour batter is steamed into a noodle like crepe. It\u2019s then filled, often with a combination of lightly seasoned minced pork, small dried shrimp, and wood-ear mushrooms, and served with finely shaved lettuce and blanched bean sprouts on the side.<\/div>\n
Finally, you can\u2019t eat banh cuon without dipping it into sweet fish sauce, known as nuoc cham, the stuff many people say is the lifestream of Vietnamese cuisine, and I personally can\u2019t live without chilies.<\/div>\n
What I love about banh cuon are the soft fresh noodle wrappers, and since I\u2019m not a huge desserts or sweets lover, I like the salty mix of pork and shrimp on the inside.<\/div>\n
When I was walking though local fresh wet markets in Saigon, I noticed banh cuon being made all over the place, especially in small tightly packed alleys. So keep an eye out for banh cuon all over the place.<\/div>\n
Where to try<\/strong><\/div>\n
B\u00e1nh Cu\u1ed1n H\u1ea3i Nam
\n<\/em><\/div>\n
Address: 11A Cao Th\u1eafng, District 3, Ho Chi Minh City, Vietnam
\n<\/em><\/div>\n
Open hours: 7:30 am \u2013 10:45 pm daily
\n<\/em><\/div>\n
Price: A normal plate of banh cuon is 30,000 VND ($1.38) here<\/em><\/div>\n

13. B\u00e1nh x\u00e8o (banh xeo<\/strong>)<\/p>\n

\"Banh<\/p>\n

Sort of like a crepe, and sort of like a Thai oyster omelet, a Vietnamese banh xeo is a crispy savory snack that\u2019s a favorite for many.<\/div>\n
Just like banh mi sandwiches, banh xeo is a bit of a French inspired Vietnamese culture creation.<\/div>\n
A thin layer of batter is fried in a lot of oil, then combined with your choice of ingredients, often including slices of pork belly, shrimp, and onions, then folded over with a handful of lightly cooked bean sprouts in the middle.<\/div>\n
By far the best part of eating banh xeo for myself is getting to dress and garnish each bite with a bounty of herbs and toppings (are you seeing the pattern with herbs and vegetables in Vietnamese cuisine!?).<\/div>\n
You can really eat banh xeo however you want, but the common method is to take a few leaves of lettuce or mustard leaves, load in a piece of the golden crispy crepe, top it with some more herbs like sweet basil and perilla leaves, add some chili (or a lot of it), roll it up like a green spring roll, and then dip the entire treat into the sweet Vietnamese fish sauce dressing.<\/div>\n
From what I understand, banh xeo in the south of Vietnam are usually larger in size, almost approaching south Indian dosa status, while in other parts of Vietnam they are usually smaller.<\/div>\n
Where to try<\/strong><\/div>\n
B\u00e1nh x\u00e8o \u0110inh C\u00f4ng Tr\u00e1ng
\n<\/em><\/div>\n
Address: 46 \u0110inh C\u00f4ng Tr\u00e1ng, Tan Dinh, District 1, Ho Chi Minh City
\n<\/em><\/div>\n
Open hours: 9 am \u2013 9 pm daily
\n<\/em><\/div>\n
Prices: We ordered the giant special banh xeo which was pretty big and pretty expensive at 110,000 VND ($5.09) \u2013 prices are very high here due to fame I think
\n<\/em><\/div>\n

\nB\u00e1nh x\u00e8o M\u01b0\u1eddi Xi\u1ec1m
\n<\/em><\/div>\n
Address : 190 Nam K\u00ec Kh\u1edfi Ngh\u0129a Street, District 3
\n<\/em><\/div>\n
Open hours: 9 am \u2013 9 pm daily<\/em><\/div>\n

 <\/p>\n

14. B\u00e1nh kh\u1ecdt (banh khot)<\/strong><\/p>\n

\"14.<\/p>\n

While banh xeo is the crepe of Vietnamese cuisine, banh khot are the little pancake sliders.<\/div>\n
I have to say that for myself personally, I enjoy eating banh khot probably better overall than banh xeo \u2013 banh khot makes a delicious little light meal or snack.<\/div>\n
The batter of banh khot is made from rice flour, sometimes even leftover rice like in Helen\u2019s recipe, coconut milk, and a hint of turmeric powder to give it that slightly yellow color.<\/div>\n
The batter is then fried in a hot griddle, the same pan used to make Thai khanom krok (little coconut griddle cakes).<\/div>\n
As the batter is sizzling away in plenty of oil, a shrimp is placed in the center of the griddle pancake along with a sprinkle of green onions, which cooks into the top of the batter. The banh khot is finished when the batter is cooked, and the outside is golden and crispy.<\/div>\n
Banh khot, just like banh xeo, is served with a healthy assortment of lettuce and mustard leaves, and herbs and green leafy vegetables.<\/div>\n
Finally, banh khot wouldn\u2019t be complete without the sweet fish sauce dressing.<\/div>\n
Where to try<\/strong>
\nAddress: 102 Cao Th\u1eafng, District 3, Ho Chi Minh City (but there are a couple of locations)
\nOpen hours: 7 am \u2013 10 pm, if you go during peak mealtimes it can get pretty busy
\nPrice: We have a full meal of about 3 \u2013 4 dishes for around the 200 \u2013 300,000 VND ($9.23 \u2013 $13.85) range<\/em><\/div>\n

15. B\u1ed9t chi\u00ean (bot chien)<\/strong><\/p>\n

\"\"<\/div>\n

 <\/p>\n

In Singapore and Malaysia it\u2019s known as a carrot cake, in Thailand it\u2019s kkanom pak gat, and in Vietnam it\u2019s known as bot chien. But all versions have Chinese Teochew chai tao kway to thank.<\/div>\n
Bot chien is basically fried rice cakes. The rice cakes are made from rice flour and tapioca starch, and although Chinese and some other southeast Asian versions include daikon radish in the cakes, I think they are normally just rice in Vietnam.<\/div>\n
The cakes are sliced into bite sized pieces, then fried, normally on a hot skillet in lots of lard, along with some light seasonings, until crispy and golden brown on the edges. Once cooked, the rice cakes are topped with an egg and a handful of green onions before being served.<\/div>\n
The result of bot chien are little bite sized nuggets of crispy sticky rice flour, enriched with egg, and with a nice smoky flavor.<\/div>\n
It\u2019s not the healthiest Vietnamese delicacy, that\u2019s for sure, but it sure is tasty once in a while.<\/div>\n
Where to try<\/em><\/strong><\/div>\n
Street food stall at B\u00e0n C\u1edd market
\n<\/em><\/div>\n
Address: Somewhere around Hem 174 Nguy\u1ec5n Thi\u1ec7n Thu\u1eadt, just off Ban Co street
\n<\/em><\/div>\n
Open hours: I\u2019m actually not sure, but I ate this plate of bot chien at about 10 am and she was open. I think she\u2019s open from morning to evening.
\n<\/em><\/div>\n
Prices: 25,000 VND ($1.15) for a plate
\n<\/em><\/div>\n
16. G\u1ecfi cu\u1ed1n & ch\u1ea3 gi\u00f2<\/strong><\/div>\n

\"16.<\/p>\n

While pho might be the first dish that many people think of when they think about Vietnamese cuisine, for myself, it was and always has been goi cuon, the fresh, non-deep-fried summer rolls (though I often call them fresh spring rolls) that are ubiquitous is Vietnam.<\/div>\n
Goi cuon are made with rice paper, known as banh trang, that\u2019s slightly moistened, then filled with, typically a mixture of rice vermicelli noodles, pieces of pork, shrimp, and then stuffed with leaves and herbs like basil and lettuce before being wrapped.<\/div>\n
Finally, Vietnamese summer rolls are often served with a nutty hoisin dipping sauce and accompanied by freshly ground chili.<\/div>\n
I could probably eat goi cuon all day long and with every meal, so I was pretty happy to see them available nearly everywhere I looked in Saigon. From street food stalls to fancy restaurants, you\u2019ll never be far from goi cuon.<\/div>\n
Cha gio, are completely different taste-wise than their goi cuon counterparts, and they share few characteristics other than their egg roll shape and the fact that they\u2019re often sold side by side at many restaurants and street food stalls.<\/div>\n
Cha gio are Vietnamese deep fried spring rolls, and though I\u2019ve tried spring rolls (or egg rolls) in many places around the world, Vietnam makes some of the best I\u2019ve ever had.<\/div>\n
The egg rolls are often a combination of mung bean noodles, minced pork, and sometimes crab if you can find them, mixed with a subtle blend of salty spices, wrapped in rice paper, and then deep fried to a crisp.<\/div>\n
What I love most about cha gio is the wrapper, which is typically prepared with rice paper, that when deep fried, almost has the crunch and thinness of baklava.<\/div>\n
Where to try<\/strong><\/em><\/div>\n
Wrap and Roll Restaurant
\n<\/em><\/div>\n
Address: 62 Hai Ba Trung Street, District 1\u00a0\u00a0or\u00a0<\/strong>\u00a0226 De Tham street, District 1
\n<\/em><\/div>\n
Open hours: 10am \u2013 10pm daily<\/em><\/div>\n

17. C\u01a1m t\u1ea5m s\u01b0\u1eddn n\u01b0\u1edbng (com tam suon)<\/strong><\/p>\n

\"17.<\/p>\n

You\u2019ve seen all the previous noodle dishes mentioned in this guide, but as much as I love noodles, I love rice more.<\/div>\n
So let\u2019s move onto a few of the famous and most beloved Vietnamese rice based dishes.<\/div>\n
One of the most common meals I noticed throughout my stay in Saigon, especially known as a southern favorite, is the combination of rice (which is often broken rice, which are partially broken grains of rice that occur in the milling process), topped with a grilled pork chop.<\/div>\n
The most basic version is known as c\u01a1m t\u1ea5m s\u01b0\u1eddn n\u01b0\u1edbng, the broken rice and a thin grilled pork chop, served on a plate and accompanied by fish sauce dressing, cucumber pickles, green onion oil, and chilies to garnish.<\/div>\n
Starting from the most basic version of com tam suon nuong, you can then upgrade with all sorts of marvelous extra things like a fried egg, Vietnamese meatloaf, pig skin, extra pork, more sausage\u2026 the list goes on.<\/div>\n
Com tam suon nuong is available all over in Saigon, especially at small street food stalls and markets throughout the city.<\/div>\n
I loved eating it for lunch and dinner, and a few times for breakfast as well.<\/div>\n
Where to try<\/strong><\/div>\n
Com tam Ba Ghi\u1ec1n
\n<\/em><\/div>\n
Address: 84 \u0110\u1eb7ng V\u0103n Ng\u1eef, P. 10, Qu\u1eadn Ph\u00fa Nhu\u1eadn, Ho Chi Minh City
\n<\/em><\/div>\n
Open hours: 6 am \u2013 10 pm daily, but I\u2019d say it\u2019s best as a lunch spot, but dinner or breakfast would also be wonderful
\n<\/em><\/div>\n
Prices: We ordered 1 combination plate, 1 regular plate of rice with just a pork chop, and a couple of drinks and our total bill came to 104,000 VND (I think my combination plate was about 60,000 VND \u2013 $2.77, but I think just rice and pork was more about 30,000 VND)
\n<\/em><\/div>\n

\nC\u01a1m t\u1ea5m M\u1ed9c
\n<\/em><\/div>\n
Address: 82 Nguy\u1ec5n Du street, District 1
\n<\/em><\/div>\n
Open hours: 6 am \u2013 10 pm daily
\n<\/em><\/div>\n
Prices: 60.000 \u2013 75.000 VND (3-3,5 $)<\/em><\/div>\n

18. Ch\u00e1o (chao)<\/strong><\/p>\n

\"18.<\/p>\n

Nearly every Asian country has their own version of rice congee \u2013 a soothing rice porridge, often supplemented with some meat for flavor, and typically consumed for breakfast, but really at any time.<\/p>\n

Ch\u00e1o is the name for Vietnamese rice congee, and though there are many different types, with pork and pig organs (ch\u00e1o l\u00f2ng) being extremely popular, there\u2019s another version I really loved called ch\u00e1o v\u1ecbt, congee made with duck.<\/div>\n
Alternatively, when you travel to Vietnam, just walk around the streets and you\u2019ll spot dozens of both restaurants and roaming street food stalls that sell chao, especially the pork organ version.<\/div>\n
It\u2019s especially common in the morning for breakfast.<\/div>\n

\u00a0<\/em><\/p>\n

Where to try<\/strong>
\n<\/em><\/div>\n
Ch\u00e1o V\u1ecbt Thanh \u0110a (G\u1ed1c Nh\u00e0 L\u00e1)
\n<\/em><\/div>\n
Address: 118 B\u00ecnh Qu\u1edbi, P. 27, Ho Chi Minh City \u2013 it\u2019s located north of Saigon, on the small horseshoe shaped island
\n<\/em><\/div>\n
Open hours: 7 am \u2013 11 pm daily
\n<\/em><\/div>\n
Price: We paid a total of 283,000 VND (about $13) for three of us, but rather than a light breakfast, we had an entire family sized meal, which probably should have fed more than three of us (but I wasn\u2019t complaining, that\u2019s for sure). So I thought for the value of the food we got, it was a great deal.
\n<\/em><\/div>\n

19. Ch\u00e8 (Sweet soup)<\/strong><\/p>\n

Desserts in Vietnam are generally different than most western desserts. Granted, there is the occasional baked item taken from the French and made into a Vietnamese version. However, there is one set of desserts that is inherently Vietnamese and that is Ch\u00e8.<\/div>\n
No, it\u2019s not the rather famous beret clad revolutionary whose face is plastered on shirts all over Pham Ngu Lao. In fact, it\u2019s a family of desserts. It may be served hot or cold in bowls, glasses, or over ice, and contain a range of ingredients ranging from a wide range of beans to tapioca, jellies, glutinous rice, and fruit. Let\u2019s try
\n
\n<\/strong><\/div>\n

Ch\u00e8 ba m\u00e0u<\/strong><\/p>\n

\"Ch\u00e8<\/p>\n

Literally translated as Dessert three colours, the main variant of this dessert is served with three types of coloured green jelly in slightly sweet coconut juice. The ingredients are usually served in layers and then mixed up when eaten and makes for a light yet refreshing snack.<\/div>\n
Ch\u00e8 \u0111\u1eadu \u0111\u1ecf b\u00e1nh l\u1ecdt<\/div>\n

 <\/p>\n

Kind of like the smorgasbord of the Ch\u00e8 family, this one has it all. It\u2019s usually served with beans, jelly, and\/or tapioca.<\/div>\n

S\u00e2m\u00a0 b\u1ed5 l\u01b0\u1ee3ng<\/strong><\/p>\n

\"S\u00e2m<\/p>\n

More of a restorative than a dessert , this Ch\u00e8 can have dried red jujube, peanuts, taro, cassava, ginseng root, seaweed and\/or water chesnuts. What also makes this dessert different is that there is no coconut milk in the syrup.<\/div>\n

Ch\u00e8 Th\u00e1i<\/strong><\/p>\n

\"Ch\u00e8<\/div>\n
A version of Thailand\u2019s tub tim grawb, the Vietnamese version is less sweet and uses a variety of fruits that can include jackfruit, longan, lychee, palm seed, and most importantly durian.<\/div>\n

Ch\u00e8 tr\u00f4i n\u01b0\u1edbc<\/strong><\/p>\n

\"Che<\/div>\n
This dessert is made with mung bean paste in a dumpling made of glutinous rice flour that has a texture similar to mochi. It is served in a thick clear or brown liquid made of water, sugar, and grated ginger root.<\/div>\n
Where to try<\/strong><\/div>\n
Ch\u00e8 Th\u00e1i
\n<\/em><\/div>\n
Add: 380 Nguyen Tri Phuong Str, District. 10. Tel: 09 3333 8128<\/em><\/div>\n
X\u00f4i Ch\u00e8
\n<\/em><\/div>\n
Add: 111 Bui Thi Xuan Str, Pham Ngu Lao D. 1. Tel: 08 38332748
\n<\/em><\/div>\n
Add: 33 Dinh Tien Hoang Str, Binh Thanh Disctrict Tel: 08 3517 8333
\n<\/em><\/div>\n
Add: 160 Nguyen Oanh Quan Go Vap HCMC. Tel: 08 6675 3882
\n<\/em><\/div>\n
Or inside Ben Thanh market
\n<\/em><\/div>\n
20.Coffee<\/strong><\/div>\n

\"20.Coffee\"<\/p>\n

Made from Vietnamese-grown dark roast coffee beans, the coffee is first brewed in a French-style drip filter (not our preferred style of coffee-making usually), which is poured into a glass of ice to which sweetened condensed milk is then added and stirred. (I\u2019ll then add lots of sugar.) Sometimes the coffee is pre-made although traditionally it\u2019s individually brewed for each customer in a small metal drip filter, called c\u00e0 ph\u00ea phin, which sits atop the coffee glass.<\/div>\n
In Saigon, you\u2019ll see Vietnamese coffee sold on virtually every second street block, at small stands usually manned by women, who temporarily turn a portion of the footpath into a pavement caf\u00e9. Tiny colourful plastic stools are scattered about the sidewalk or stacked up against a wall, and customers help themselves to a seat while they wait for their coffee. So you never have to walk far in the sticky heat for a caffeine hit and coolant.<\/div>\n
If you\u2019ve had enough of the heat and need some air-conditioning for a while, traditional Vietnamese iced coffee is also sold alongside Italian espressos, cappuccinos. So if your preference might normally be for a Starbucks experience, do the right thing and head to Highlands Coffee or Trung Nguyen instead.<\/div>\n

Where to try<\/strong>
\nTrung Nguyen Coffee:
\n<\/em><\/p>\n

6A Dong Khoi Str, District 1
\n<\/em><\/div>\n
128 Hai Ba Trung Str, District 1<\/em><\/div>\n

Highland Coffee:
\n<\/em><\/p>\n

75 Nguyen Du Str, Distric1
\n<\/em><\/div>\n
181 Ham Nghi Str, District 1<\/em><\/div>\n

L\u2019Usine:
\n<\/em><\/p>\n

151 Dong Khoi Str, District 1<\/em><\/div>\n","protected":false},"excerpt":{"rendered":"

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