Thuy Design House

Inspired by its owner’s background in art and a mission to empower femininity through the fabric, Thuy Design House is the ultimate destination for anyone looking to buy the most exotic, most beautiful, and most modern Ao Dai that Saigon has to offer. Walking into the shop is nothing short of walking through a fantastical wonderland, as you will be enchanted by the colorful patterns and meticulous designs that make each piece of a garment like a work of art on its own. If you want to bring the best-modernized versions of the traditional Ao Dai back home to impress family and friends, stopping by Thuy Design House is a must!

Address: 132 – 134 Dong Khoi, Ben Nghe Ward, District 1, Ho Chi Minh City
Contact: (+84) 28 3824 8343
Opening hours: 9:00 AM – 9:00 PM

Metiseko

Upon arriving in Vietnam, Metiseko’s founders have been driven by a mission to create upscale and cosmopolitan quality clothing, accessories and homeware with a strong "Made in Vietnam" identity. From its base in Hoi An, Central Vietnam, the shop derives inspiration from Vietnamese traditions and landscapes to design some of the most exotic pieces of garments capturing the essence of Vietnam as well as giving it a certain Western twist. Every item found at Metiseko is produced with the environment in mind so the shop is definitely the place for people who are going green!

Address: 157 Dong Khoi, Ben Nghe Ward, District 1, Ho Chi Minh City
Contact: (+84) 8 3915 8825
Opening hours: 8:30 AM – 9:30 PM

Authentique Home

Since its foundation in 1995, Authentique has dedicated itself to celebrating and upholding the fine crafts traditions of Vietnam. Home to three renowned workshops – Cam Kim carpentry, Cam Ha potteries, and Cam Giang textiles – and three pillars of production philosophy – refined design, handpicked materials, and masterly craftsmanship – Authentique Home offers the top quality ceramics and homeware. If you are a fan of tea ceremonies or just wanting some beautiful cups to impress your friends, don’t forget to visit Authentique Home when visiting Saigon!

Address: 113 Le Thanh Ton, District 1, Ho Chi Minh City
Contact: (+84) 8 3822 8052
Opening hours: 9:00 AM – 9:00 PM

Minh Phuong Lacquerware Gallery

If you are looking to see how lacquerware is made and buy some for your own, don’t forget to crash by Minh Phuong Lacquerware Gallery when visiting Saigon. Made with the artisans’ years of experience and extreme care, the products offered at this shop is among the best found in town, with all kinds of different styled items – from paintings to pottery, to silk products and many other home decor and accessories!

Address: 40 Phung Khac Khoan, Dakao Ward, District 1, Ho Chi Minh City
Contact: (+84) 8 3824 7689
Opening hours: 9:00 AM – 9:00 PM

Duy Tan – Saigon Artisan

Duy Tan - Saigon Artisan is the place to find an interesting selection of handcrafted Vietnamese Lacquerwares, Ceramics from the nation-reknown craftsmen village of Bac Trang or simply some quirky souvenirs to bring home with you. In addition to a wide range of tableware, jewelry made from interesting materials like buffalo horns, the shop also sells ceramics and bags made of recycled fabric. Most items sold here are made on site, so if you feel like making a small contribution to the local business community, don’t forget to grab some souvenirs!

Address: 84 Le Loi, District 1, Ho Chi Minh City
Contact: (+84) 8 3824 4860
Opening hours: 9:00 AM – 9:30 PM

Henna Art by Kim

Among the items on our list, Henna Art by Kim is probably the most exotic place to get souvenirs, as you don’t leave with products inside your shopping bag, but on your own skin!  Widely used for thousands of years in Indian culture and many other countries like Arabia, North Africa and South East Asia along the old spice trade routes, Henna art conveys some of the most interesting stories and messages from the past. At Henna Art by Kim, the artist only does traditional henna designs using natural henna dye, so don’t worry about getting a tattoo as it can be later washed off!

Address: 66 Nguyen Ngoc Phuong, Ward 19, Binh Thanh District, Ho Chi Minh City
Contact: (+33) 6 21 16 47 70
Opening hours: 5:00 PM – 10:00 PM

Cổ và Cũ (English: Old and Older)

A hidden gem located on the third floor of SC Vivo City shopping center in District 7, Old and Older enchants its customer with its anachronistic feel among the hustle and bustle of modern lifestyles in Saigon. Walking into the shop, you are likely to be greeted with an essence of Saigon in the 80’s and 90’s, which is a mix between Saigonese and Western vibes with its photographs, wooden music boxes, tabletop decorations, and various models depicting the old yet nostalgic lifestyle of the past. A visit to Old and Older is definitely worth your salt, so crash by whenever you are around the area!

Address: 3rd floor, SC Vivo City shoping center, Tan Phong Ward, District 7, Ho Chi Minh City
Contact: (+84) 93 851 17 66
Opening hours: 9:00 AM – 9:00 PM

Saigon kitsch

A dark horse when it comes to the souvenirs business, Saigon kitsch builds its brand on the reproduction of propaganda items, with revolutionary motifs emblazoned on its coffee mugs, coasters, jigsaws, and T-shirts. The shop also offers uniquely designed laptop and tablet cover fashioned from recycled Vietnamese packing. However, since this cool shop is quite small, you might want to keep your eyes peeled in District 1 in order to find this hidden gem among an array of souvenir shops!

Address: 43 Ton That Thiep, District 1, Ho Chi Minh City
Contact: (+84) 8 3821 8019
Opening hours: 9:00 AM – 9:00 PM

Chè Đậu Xanh (Mung Bean Sweet Soup)

For hot summer days in Saigon, Chè Đậu Xanh is a must. Like many other types of Chè, the dish consists of simple ingredients like simmered mung beans, glutinous soup, and coconut milk. With the beans’ soft, creamy texture, the jelly-like soup’s refreshing sweetness, and the coconut milk’s rich flavors, Chè Đậu Xanh never fails to put a smile on tourists who are looking for shelter from the scorching sun. Finding a quality Chè Đậu Xanh vendor or store isn’t difficult for the dish’ popularity among Saigonese, but from our experience, the true gem lies on the corner of Lý Thường Kiệt and Hòa Hảo street in district 10. Just ask the locals for Chè Đậu Xanh – Lý Thường Kiệt, they’ll lead the way!

Tào Phớ (Douhua, Soybean Pudding)

A childhood treat for many, Tào Phớ - or Tàu Hủ as we Southerners call it – is the king of desserts. The dish originated in China and was delivered to many countries, including Vietnam, within their own variation. Ubiquitously, Douhua’s basic ingredients involve silky tofu doused in sugar syrup. But any hardcore Saigonese would recommend serving it hot with ginger-flavored sugar syrup and additional tapioca pearls. The ginger’s spices add heat to balance the crude sweetness of sugar syrup and the chewy pearls complement the tofu’s melting texture. If all of that description hasn’t wet your appetite already, try Douhua for yourself at Nguyên’s Douhua and Sweet Soup, it’s right around 68 Phúc Nguyên, District 3!

Chè ba màu (Cendol Sweet Soup)

If creamy mung beans and silky tofu aren’t exactly your cup of tea, how about some chewy cendol? Named after its main ingredient, Cendol Sweet Soup is commonly found in South East Asian countries. Coming to Vietnam, the dish took on a variant where adzuki beans (red), white black-eyed peas (white), and cendol (green) can be found. The ingredients not only give the dish its iconic name Chè Ba Màu, but are also combined perfectly to suit the preference of any picky eater. Not chewy enough? Cendol. Too sweet? Black-eyed peas. Not creamy enough? Ground mung bean paste and adzuki beans. All that diversity combined with coconut milk and shaved ice makes Chè Ba Màu a must-try. So the next time you’re coming to Saigon and a Vietnamese friend offer to buy you sweet soup, Chè Ba Màu is the safest option to go! For a fantastic Chè Ba Màu experience, try Cendol and Milkshake at 137 Văn Thân, District 6!  

Chè Trôi Nước (Floating Dessert)

Chè Trôi Nước bears much similarity to Douhua in that its main component – Bánh Trôi Nước (glutinous rice filled with mung bean paste) – is also doused in ginger-flavored sugar syrup. A well-known dish, Chè Trôi Nước stands out among other Chè’s not only in terms of poetry (as it has been used to represent Feudal women) but also in terms of taste. A bite into the delicious Bánh Trôi Nước entails a hint of sesame’s saltiness well-combined with the rich and sweet texture of ground mung beans. Served hot like Douhua, Chè Trôi Nước is a go-to whenever you need to melt away winter’s blues! A true Chè connoisseur like we are makes sure you derive the most from this classic dish, so Thanh Tâm’s at 528 Phan Văn Trị, District 5 is the place to go!

Chè Bắp (Corn Sweet Soup)

Chè Bắp strikes a resemblance to Chè Đậu Xanh in that it is crafted from glutinous rice, thick, syrupy coconut milk, and toasted sesame seeds, with the additional sweet corn. Though the dish can be served warm or cold, we guarantee the best version anyone can get from a Saigonese store is no lower than 50 degrees. The natural sweetness of corn combined with the creamy coconut milk sunken in chewy glutinous rice soup altogether served hot makes a desirable combination for any day in the year. Compared to Chè Đậu Xanh, Chè Bắp’s sweeter but crunchier and less creamy feel creates an alternative for those turned down by the sinfully rich texture of the former. If you ever find yourself hungry and in need of a serious bowl of Chè Bắp, just crash into Bàn Cờ Market in District 10 for some authentic Chè Bắp!

Chè Sâm Bổ Lượng (Ching Bo Leung)

Different from previously mentioned dishes which are simplistic and don’t call for many ingredients, Ching Bo Leung is an assortment of all kinds of exotic seeds, fruits, and plants there are. Complex like its creators – the Chinese – the dish involves various components like Job’s tears, dried longans, red jujubes, lotus seeds, and thinly sliced seaweed served with sugar syrup and crushed ice. Served cold with a generally crunchy and chewy texture, Ching Bo Leung is here in Saigon to chase away all the summer heat and freshen anyone’s day, any time of the year. If you ever visit Saigon in mid-July, definitely try out Ching Bo Leung at Three Sister’s, 119 Nguyễn Cư Trinh, District 1!

Chè Thốt Nốt (Doub Palm Sweet Soup)

Unlike Chè Ba Màu or Ching Bo Leung which can easily be found on the street, Chè Thốt Nốt is less easily reach for new tourists and is instead, more popular among the veterans. Though preparing the Doub Palm’s fruits can take up some hell of a time, the resulting fruit never fails to satisfy even the pickiest taste buds. Combine the Thốt Nốt fruit with sugar syrup and coconut milk, the taste will get more heavenly as the soft and chewy texture of the Thốt Nốt elevates the soup’s light and creamy flavours. Finding a Thốt Nốt vending cart can be a bit of a tall order, but we’re here to help. 3S Sweet Soup at 163 Điện Biên Phủ, Bình Thạnh District is among the most superb Thốt Nốt places in Saigon. (Hint: they also excel at Chè Khúc Bạch, check that out too!)

Chè chuối (Banana Sweet Soup)

Chè Chuối is among the dishes nostalgic to Saigonese kids and adults alike. When it comes to cooking Banana Sweet Soup, no one can top a Vietnamese grandma. The dish is amazingly simple in that it is essentially just banana and coconut milk. Unlike most fruity sweet soup, Chè Chuối is served hot as the bananas are steamed before hot coconut milk is poured on top. The resulting texture is incredibly soft, rich and creamy as the banana slices melt in your mouth and blend with the addictive taste of coconut milk. With grandmas who can cook such a dish, it’s no wonder why Vietnamese kids are so chubby! But in case you don’t have a Vietnamese grandma yet still crave for some authentic Chè Chuối, then hop into Tik Tok at 65 Hoàng Diệu 2, Thủ Đức district right now!

Bún Mắm Vân

Walking into Hải Châu district’s K23 alleyway, one can hardly not catch sight of the bustling home business seven blocks away; that’s Vân’s – our to-go place for Bún Mắm when traveling in Danang! Priding itself on fantastic Bún Mắm Nêm (a Danang twist on the tradition Bún Mắm), Trứng Cút Lộn xào me stir-fried balut with tamarind, and affordable prices, Vân’s has earned its own special spot in the hearts of thousands of Danang youths throughout generations. For any diehard fan of Vietnamese cuisine – especially Bún Mắm – Vân’s is never to be missed!

Address: K23/14 Trần Kế Xương, Hải Châu district
Opening hours: 7:00AM – 22:00PM
Price range: 20.000 – 30.000VND

Cây Khế

There is one dish that can hardly be found anywhere but in Danang; that is Gỏi Cá Nam Ô (Nam O fish salad). And there is hardly any eatery that offers a more scrumptious Nam O salad than our editor’s choice – Cây Khế (Starfruit). Unlike Vân’s which only serves two dishes, Cây Khế is much more diverse in its range of food, consisting of everything from crispy French fries to savory fried rice with seafood, and to the region-renowned fish salad. With the monopoly on Gỏi Cá Nam Ô, Cây Khế welcomes large numbers of tourists every day, so booking a table in advance is highly advised. But once you’re seated, be prepared to go on a rollercoaster of flavors as each item on the menu can pack a powerful punch!

Address: 44 Lê Thanh Nghị, Hải Châu district
Opening hours: 10:00AM – 21:00PM
Price range: 45.000 – 90.000VND

Bánh Canh ‘Chờ’

Living up to the title of street food, Bánh Canh ‘Chờ’ (Banh Canh ‘Wait’) is truly a hidden gem of Danang culinary scene in that the place doesn’t have a tangible building but rather, operates completely in the open air. In fact, Bánh Canh ‘Chờ’ is not the eatery’s real name either; nobody knows what the place was originally called, but most customers go with the name nonetheless as it comically represents a familiar scene – lines and lines of customer queueing up for those mouth-watering bowls of Bánh Canh. With one single iconic dish and a very budget-friendly price of 8.000VND (as a matter of fact, when asked why the place opted for such a low price, the owner lady cheerfully told us, “Actually, we have raised the price many times in the past; every time we did, the price went up by VND 1K!”), Bánh Canh Chờ’s 15-minute queues are not only worth it, but definitely a bargain for any tourist short on money after a whole day of shopping!

Address: under Thuận Phước Bridge, Sơn Trà district
Opening hours: 15:00PM – 22:00PM (most crowded at 17:00PM)
Price: 8.000VND

Bráp

Have you ever returned to your room after a long day of fun and excitement in Danang, feeling something is falling short and the night’s still too young for an 8-hour sleep? Well then rest assured because the fun is far from over in nighttime Danang with Bráp! With a diverse menu ranging from Bánh Tráng Nướng (crispy rice paper/Vietnamese pizza) to Nem Chua Quãng Ngãi (Quang Ngai fermented meat roll), to even fromage-coated honey-flavored roasted chicken, Bráp offers an alternative for night-life party animals who refuse to settle down at just 4:30 PM!

Address: 33 Cô Giang, Hải Châu district
Opening hours: 16:30 PM – 22:00PM
Price range: 10.000 – 30.000VND

Cồn Market Food Court

When talking about Danang, one cannot exempt Marketplace Food Courts – the melting pot of different varieties of food in the city. At Cồn Market, you are bound to find all sorts of food – all the ones above, and a lot more dishes such as Vietnamese pancakes, sea snails, rice paper salad, etc. Moreover, as a marketplace, Chợ Cồn also offers a wide range of souvenirs - from dried delicacies to clothing to jewelry – so that you can bring home a piece of this beloved Danang and share it with family, friends, and many other!

Address: Ông Ích Kiêm – Hùng Vương intersection, Hải Châu district
Opening hours: 16:00PM – 19:00PM
Price range: 20.000 – 50.000VND

Bắc Mỹ An Market Food Court

Marketplace Food Courts can be quite unforgiving to the low-budget tourist because, without proper planning, one can easily be drawn into all the stalls and wonders of the Market. However, even in extreme cases of shortage of money, there is a solution! Enter Bắc Mỹ An Market. With a similar range of foods as Cồn Market’s, Bắc Mỹ An Market’s Food Court draws in customers by offering a much lower price range – about half of Cồn Market’s prices. Being such a haven for low-budget travelers, Bắc Mỹ An Market has earned its place within many customers’ hearts, with some even considering it as the better counterpart of Cồn Market! Whether that is the case or not is up to you to find the answer!

Address: Bắc Mỹ An Market, Ngũ Hành Sơn district
Opening hours: 7:00AM – 19:00PM
Price range: 5.000 – 10.000VND

Tàu Hủ Xe Lam

Too much salt from food already? Try some of the best tofu of the region at Tàu Hủ Xe Lam! Here, everything is about that sweet bowl of tofu – the perfect dessert to cleanse your taste buds after a long culinary adventure. With over ten variations of tofu and some refreshing soya milk, the place is among Danang youths’ favorites when it comes to relaxing and eating something light after large meals. What’s more, Tàu Hủ Xe Lam’s interior decorations are so colorful and well-made that many customers linger on for hours even after they have finished, just to take photos and enjoy the views! So next time you’re coming, don’t forget to bring a camera!

Address: 176 Trần Phú, Hải Châu district
Opening hours: 9:00AM – 22:00PM
Price range: 10.000 – 30.000VND

Vevy Milktea

Last on our list is the very essence of the Vietnamese youth that no region can do without – milk tea! Considered by many Danang milk tea ‘experts’ to have a distinct flavor – some even regard it as better than that of many large milk tea chain stores – Vevy Milk tea is the place to crash in at the end of every culinary journey! With a menu no shorter than that of the big names like Gongcha or Koi, Vevy has the upper hand in terms of prices. But from our experience at Vevy Milktea, we assure you that the quality is under no par compared to that of big companies! Next time you go on a food adventure, don’t forget to end on a sweet note at Vevy!

Address: 71-73 Phan Châu Trinh, Hải Châu district
Opening hours: 9:00 AM – 22:30 PM
Prices: 13.000 – 23.000VND

1. PHỞ

Let’s start off with something familiar, something tourists near and far have all heard of – phở (or pho, if you are not good with the Vietnamese marks). Phở is the most eater-friendly dish you can find in this city. Its ingredients are simply: broth, rice noodles, a few herbs, and meat (primarily beef or chicken). But wander into any random phở eatery, and you are likely to be served with phở bò (beef pho).

Like most Vietnamese dishes, phở bò has handful variations. The most basic of phở’s is simply served with beef from cow shanks (tái). To add chewiness, feel free to pop a plate (nạm). Something fattier? Try the brisket (gầu). Not crunchy enough? Add some tendon (gân) and tripe (sách)! Trying them all is a must. Though, with the phở business growing so fast, it can be hard to navigate just the right eatery for your Vietnamese cuisine experience. Fret not. In the case of extreme craving for phở (which are most Saigonese in the morning), it is fair to crash into the nearest Phở Ông Hùng. They’re everywhere and the prices are affordable. However, for a true phở connoisseur, the day should always start with Phở Thìn – Phố Nhỏ at 170 Nguyễn Đình Chiểu, district 3.

2. BÚN BÒ HUẾ

As we take another step up the culture ladder, bún bò Huế (Hue beef noodle?) awaits. Its basic ingredients are the same as phở’s – broth, noodles, and meat – but the variations go further. The explosive flavors of bún bò Huế’s broth come from the addition of lemongrass and fermented shrimp sauce. The dish’s noodles are made of rice vermicelli and its beef is sliced into pieces thinner than phở’s. Speaking from over 15 years of bún bò Huế enjoyment, we ensure you that just a spoonful of the dish can entail flavors as exotic as chả Huế (Hue sausage), shrimp meat roll, blood pudding, vegetables, and herbs (onions, mung bean sprouts, thinly sliced banana blossom, purple cabbage, mint, or Vietnamese coriander to name but a few). It is ok to be intimidated by all the herbs, even a Vietnamese would be. But if you plan to immerse in the Vietnamese culture, do consider tasting bún bò Huế to its fullest.

Still confused? How about trying the dish yourself. Since the Saigonese take their bún bò Huế seriously, there are bún bò Huế emergency restaurants Món Huế everywhere that you can crash into. But for true cuisine enthusiasts, Bún Bò Huế at 725 Hoàng Sa, district 3 is the ultimate destination. With its Foody rating (Vietnam's largest food rating app) at 9.2, who wouldn’t want to give the place a try?

3. BÚN MẮM

For those who have undertaken and survived the “Bún bò Huế life-changing trial of flavors explosion,” congrats and welcome to your next stop: bún mắm. For those who have not made it but are interested anyway, read on at your peril.

Bún mắm is so eater-picky that it is considered by many to be the “Vietnamese gumbo” (gumbo is an extremely strong-flavored West African dish). The magical taste of bún mắm does not lie in exotic components (ingredients-wise it is essentially bún bò Huế) but in the process through which a bowl of bún mắm, especially its broth, comes into being. Bún mắm’s broth is made with the ever-so-rich, one-of-a-kind “prahok sauce”. Making the sauce requires great patience, as the time period between first marinating prahok fish and the point at which they are fermented can take months. But it is all worth it, for the final result is perfection – one slurp is enough that can send you to cloud nine and back with its mixture of saltiness, sweetness, a little bit of sour, and the much-famed unami. One word to describe the taste? Carnival.

There is a saying that goes, “Whenever traveling to a new region in Vietnam, order bún mắm. You’ll never end up with two same bowls.” And that is true. Each locale has something new to put on the table. Chinese-Vietnamese bún mắm? More meatless greens. Trà Vinh? Vice versa. As for the Saigonese, we care a lot about giving customers the best experience, so everything is included. Literally, everything. Eating bún mắm in Saigon, you will find ingredients similar to bún bò Huế (which is already packed with ingredients) and those uniquely suited for bún mắm, knotgrass for example. Other types of meat like squid or fish are also present.

Bún mắm is truly a dish that will take your cultural immersion to another level. Without many obvious restaurants that hang signs of “BÚN MẮM” at their doorstep, finding the right place to enjoy the dish may require much time at Saigon. To save that precious holiday time, we will help you with the starting point, try eating at O Xuân at 22A-22B Nguyễn Hữu Cầu, district 3. Bon appetit!

4. BÁNH CANH

Departing from the flavourful adventure in Bún-land, we now head for bánh canh (literally “soup cake” from the dough’s cake-like shape). Bánh-canh-craft is an art of its own, with dishes varying to as many as six large branches (bánh canh cua, bánh canh bột lọc, bánh canh chả cá, bánh canh giò heo tôm thịt, bánh canh Trảng Bàng, bánh canh tôm) and many more sub-variants. In Saigon, the dominant ones (or at least, the ones we have tried and loved) are bánh canh cua (crab soup cake) and bánh canh Trảng Bàng (Trang Bang soup cake).

Unlike the complex nature of the dishes discussed above, the makings of bánh canh are as straightforward as it can get: soup, noodles, meat, and some herbs. For bánh canh cua, the meat is seafood (crab, shrimp) with the addition of a quail egg or two. For bánh canh Trảng Bàng, it is even simpler: just add pork knuckles! But do not be fooled by its apparent simplicity as bánh canh is by no means less tasty than its bún counterparts. Taste-wise, the sort of feelings bánh canh provokes are similar to those of phở. Its broth is light, medium-seasoned, and the richness in flavours come exclusively from the pig bones, hardly relying on any other type of seasoning. Its noodles are a trademark. Few, if any, other dishes have noodles as thick and chewy as bánh canh. If bún mắm is a carnival on the tongue, then bánh canh must be a kiddy playground as its chewiness teems with youth and vigor.

A bowl of bánh canh, if served right, can be a refreshing experience. To testify that, you can try Bánh Canh Ghẹ Cầu Bông at 2 Đinh Tiên Hoàng, Bình Thạnh district for bánh canh cua or Hoàng Ty restaurant at 1 Nguyễn Hữu Cầu, district 1 for bánh canh Trảng Bàng.

5. CAO LẦU

Tired of soupy noodles already? Let’s go for some cao lầu. Oh and sorry to break the news but, the name does not mean tall tower as cao means tall and lau means tower in Vietnamese!

It does mean something else though. One-of-a-kind-ity. Cao lầu differs from every other dish presented in this guide. It is not a type of phở, much less bún, hủ tíu, or bánh canh. Aside from the fact that nobody really knows where it came from (Hội An - Vietnam, China, or Japan?), cao lầu differs from other Vietnamese noodle dishes in that the noodles take the spotlight. First off, black rice is soaked in ash-water to get rid of all the moisture. Then it is pulverized and clean, cool water is added to make the dough. After that, the dough is rolled out, cut into strands, steamed, and dried under the sun for a long time to produce the final result of tender, chewy, and oh-so-indulgent noodles. Add some salad, herbs, mung beans, char siu (xá xíu), and fried lards (tép mỡ) and voila: cao lầu’s at your service!

Since cao lầu is not as popular in Saigon (or anywhere) as it is back in Hội An, places that serve it can be a bit tricky to find. I would recommend travelling to Hội An to fully experience such a delicacy, but if you have no time to visit Hoi An but really want to try it here in Saigon, then Phố Hội Quán – Cơm Gà và Cao Lầu at 203/67 Lãnh Binh Thăng, district 11 is a good place to start.

6. HỦ TIẾU NAM VANG

Strolling around Saigon, it is not hard to catch glimpses of hủ tiếu Nam Vang (Nam Vang kuy teav) eateries. You can either enjoy the dish in its original form (wet noodles) or a less soupy version that is hủ tiếu khô (dry kuy teav). Both taste good, but since wet noodles have flooded four pages already, let’s see what hủ tiếu khô brings to the table.

Just as the broth is the spotlight of a bowl of bún mắm and the noodles are that of cao lầu, the magic of hủ tiếu khô lies in its sauce. Making the sauce is as simple as ABC, simply stir-fry some garlic and mix them with good ol’ soy sauce, vinegar and some spices like sugar or salt and as much as half a bowl of hủ tiếu khô is ready for consumption. The other half? Just turn to the basics – rice noodles, meat (pork, shrimps, pig organs, etc.), some vegetables – and add a quail egg or two.

Many say eating hủ tiếu khô is like chewing on rubber! Absolutely, very indulgent rubber it is. Since it is served dry, hủ tiếu khô usually do not get soggy (unless you get greedy with your sauce) and has a chewy texture that brings much delight to whoever bites into it. Coupled with pungent stir-fried garlic – everybody’s food crush – and a sour-sweet taste from the mix of soy sauce and vinegar, hủ tiếu Nam Vang has never failed to trigger a “wow” from any foreigner first time dining on it. Try it for yourself at Nhân Quán, 122 Trần Quang Khải, district 1!

7. BÚN THỊT NƯỚNG

Truth be told, by now you are probably feeling so hungry right now after reading the 6 noodles dishes! But don’t leave yet! Grilled pork comin’ up!

Revolving around grilled meat, the dish is called bún thịt nướng (literally vermicelli with grilled meat). Ingredients-wise, bún thịt nướng is probably the most foreigner-friendly dish. It does not call for many Eastern components other than fish sauce (now likely to be found in any supermarket anywhere) and nem (meat roll/spring roll) (easily omitted from the recipe). To assemble your own bún thịt nướng, simply put some salad and herbs at the bottom of the bowl, spread cool rice noodles on top of the salad, place grilled (better charcoaled) pork, spring rolls, and meat roll (if available) on top of the noodles, sprinkle crushed peanuts, pickled vegetables, mỡ hành (scallion sauteed in oil) for garnish, and douse with fish sauce to blend everything together.

There is nothing quite like a cool, refreshing bowl of bún thịt nướng on a summer day (or just any day). The chill of the noodles, the smokey flavor of grilled meat, the crunchiness of greens, and the sour-sweet-with-a-tinge-of-spiciness fish sauce, all of which are blended together so perfectly that the dish just seems to brighten up anyone’s day.

There are quite a handful of bún thịt nướng eateries all around Saigon, from sidewalks to restaurants. But with our beloved foreign friends in mind, Bà Tư’s at 74 Cô Giang, Phú Nhuận district is a good go-to bún thịt nướng place.

8. BÁNH HỎI

The Vietnamese have always had some loose screws in their heads. Speaking of vermicelli, many would figure it can hardly be served as anything beside noodles with meat and broth in a bowl. But they would be wrong. Here in Vietnam, bundles are also a solution to vermicelli. Such is the case of bánh hỏi.

Served on ceremonial occasions such as wedding and ancestor memorial days, bánh hỏi requires much skill to make. As you would guess, the spotlight is on its bundles. First, high-quality rice is soaked overnight and washed until the water is clear. Then it is ground either with or without water; more water is added to leaven the mixture, which is then cooked in a pan and stirred continuously till coagulation. When the dough’s ready, it will be pressed through small holes in copper or aluminum cylinders. One person presses while another catches and bundle the noodles coming out on the other side. At last, the bundles are cut into 10cm portions and steamed for about five minutes.

Complicated as the preparation process seems, the dish is actually very easy to assemble: simply place the vermicelli bundles on one side of the plate, spread some mỡ hành on top, then put the meat (pork, duck meat) and herbs on another side. When eating, you should put everything together on your fingers in the order of herbs – vermicelli – meat, fold them and dip the bunch into fish sauce. The taste is very similar to bún thịt nướng but the texture is a lot smoother as the noodles are more refined.

For an authentic taste of bánh hỏi, head for 453/98 Lê Văn Sỹ, district 3. They also serve bún thịt nướng as well! (two birds one stone!)

9. BÚN ĐẬU MẮM TÔM

Oh boy. Our tourist friends, you have no idea how tortured we were over whether to put this dish on the guide. Why? Imagine bún bò Huế or bún mắm, pretty eater-picky ‘cause they have got shrimp paste, right? OK, guess what. In bún đậu mắm tôm, the shrimp paste (made from fermented ground shrimp mixed with salt) is for dipping.

Don’t run away! The dish is here for a reason.

The taste of shrimp paste in bún đậu mắm tôm is actually very delightful as it is mixed with hefty amounts of sugar and Vietnamese kumquat (tắc). Bún đậu mắm tôm is similar to bánh hỏi. Its components are served separately and are left to the customers to put together. A typical serving of bún đậu mắm tôm can be found on a “mẹt” (a special type of traditional Vietnamese dish made of mây - calameae) with vermicelli bundles (a lot thicker than bánh hỏi), meat, herbs, and of course, fried tofu.

There is no absolutely correct way of eating bún đậu mắm tôm. Some people like to enjoy each part of the dish at a time, but here in Saigon, we eat it the bánh hỏi way: just bunch everything together, dip it in the sinful shrimp paste, and devour everything in one go. The explosion of textures and flavours are sure to leave you craving for more. How about giving it a try yourself at Tú Uyên’s at 433/9 Sư Vạn Hạnh, district 10? You won’t be disappointed.

10. GỎI CUỐN

Not to be confused with chả giò, which is also Vietnamese spring rolls, gỏi cuốn is a combination of thinly sliced pork, fresh prawns, herbs, and vermicelli wrapped in rice paper (called bánh tráng). One of the most popular Vietnamese appetizers (ranking 30th on “World's 50 most delicious foods” by CNN Go in 2011), gỏi cuốn does not require much spice. In fact, what makes it so good is the dipping sauce – tương xào. The sauce’s main component is hoisin, made with ground soybeans. Mix it with coconut broth, stir-fry with garlic and sugar, and sprinkle some chili or ground peanuts on top and voila! Few, if any, people finish their gỏi cuốn with a half-empty bowl of dipping sauce.

It can be hard to find the right gỏi cuốn place since the dish is so popular and enjoyed by Saigonese and foreigners alike. But we’re here to save your wallet: try eating at 38 Nguyễn Phi Khanh, District 1!