After two winters of stuffing my face around town, I thought I would put together a guide to Saigon street food, gathering some of the places I love in one place. These are not the absolute best of everything, but rather a cross-section of delicious, cheap and authentic foods that are also conveniently located. I tended to head to outer districts more often, on the hunt for that bun mam a friend told me about, or what was billed as “the best Peking duck in town” by my enthused landlady. While fun side trips to outer districts are great, I wanted to put together a post that would be more helpful for short-term trips. The restaurants and street stalls below are fairly central to where most travellers stay, meaning people can frequent them even if in town only briefly. South Vietnam tours packages
Fasten your seatbelts, people: this post is close to 10,000 words long.
The focus is, of course, food. One specific soup, a sweet-and-sour canh chua (photo in the “street food” section below), was what initially led me to the city. I was lured in by the complicated tastes and unfamiliar sting of the rice paddy herb on my tongue. It might have been one soup that brought me to Saigon, but it was the rest of the food that kept me there, and keeps me coming back. It is not just taste of food that makes Saigon so enthralling, but the act of eating as well, and all of the craziness that eating comprises. The swirling noise, the families all sitting and enjoying a meal on the street, smiling at you fumbling with your condiments. The beauty of food being not just a necessity but also a sight in and of itself: a window into culture, and a source of endless wonder.
Countless moments of me smiling as an old lady came over shaking her head at my terrible rice paper folding skills, correcting my technique as we sat at the edge of traffic. Or the bo la lot vendor who discovered my love of starfruit and made sure to have extra on hand when I returned. The beloved grandpa at the pho ga restaurant below, who ran over to my bowl repeatedly to ensure I added pickled garlic, lest I forget. The landladies that adopted me into their homes, feeding me, giving me hugs, teaching me how to cook. JAHAN CRUISE MEKONG
There are hundreds of moments like these baked into the aggregate of my memories in Vietnam. Most of them derive from food. As Luke Nguyen says in The Songs of Sapa: Stories & Recipes from Vietnam,
For Vietnamese people, food is our life; we are forever eating, cooking and talking about food. Food is communication – food is culture.
Street food saigon taken literally: streetside eating
Streetside eating.
This is not an exhaustive list, but hopefully it provides a good start. Yes, I know I could have offered this post as an e-book for sale (thank you to those suggesting this already), but I’d prefer to have it freely available. If you want to support the site, pick up my book about travel and food.
Or, for those of you who loved your time in Vietnam and want to commemorate it at home with something a bit more tangible, please see my hand-drawn, one-of-a-kind Vietnamese maps of food. They’re available in t-shirt and poster form.
hand drawn typographic maps of food
I also realize some of you would have preferred diacritical marks in lieu of plain Roman letters, but when typing into Google Maps to find these places, most travellers have indicated they prefer the non-Tieng Viet script. I’m happy to update the post if this is no longer the case.
I should also note that I’ve never gotten sick from eating street food in Saigon, and I’ve eaten at all sorts of places, dodgy or otherwise. The culture of food is so prevalent that fast turnover and fresh ingredients rule the roost. At 4pm when I want soup, there is usually a gaggle of other people also chowing down. I joke that I graze like a cow, eating mini meals every few hours, and Saigon is an ideal place to do so. One can eat through the country as a whole — foods from the North and South, the Central region and the Mekong Delta — all in one city.
Saigon is most definitely a magical place for your tastebuds. The balancing act between warming and cooling ingredients, between heavier meats and lighter rice-based carbs, fresh herbs to round out the taste, never get old. I’m no culinary anthropologist, but in learning through eating, and being corrected by others also passionate about food, I’ve hopefully created a crash course here that will help travellers discover more about the city. For celiacs like me, I have included tips for gluten-free eating. I’ve also added a long basics for navigating Saigon section at the end, in the vein of my other “crash courses“. Here you’ll find information about taxis, visas, foot massages and more.
The Saigon Street Food Guide
I’ve tried to include as many photos of these foods as possible, since my descriptions might not do the trick but a photo usually does. These are all my pictures, except for the bun moc (thanks Tom!).
Finally, I plan to put these all onto a Google Map, but haven’t done so yet as I’m tethering to 3G in Greece. I’ll update the post when it is in map form.
Bon appetit!
-Jodi
Street Food and Local Stalls
Banh Beo
Banh beo from Nam Giao in Saigon
Part of the cuisine from central Vietnam, banh beo (literally “water fern cake”) are small round discs of rice flour, formed to look like lily flower pads found in the estates surrounding the old imperial city of Hue. Topped with crunchy pork rinds and toasted shrimp powder and served with fish sauce, they are a very rewarding dish to share as they usually come in multiples of 8 or 10.
Where: Nam Giao
136 Le Thanh Ton Street, in an alleyway behind Ben Thanh market. District 1
+84 (8) 3825 0261
Banh Da Xuc Hen
Banh Da Xuc Hen in all its delicious glory.
I have a list of foods that sound like other foods in the local language. For example, the word for water in Bahasa Indonesia or Bahasa Malaysia is “air” — and obviously air in English is not food. In Vietnamese, the word for baby clams is “hen” — quite confusing at first, since I ordered it expecting a rice and chicken bowl, not even thinking that obviously hen would not be an actual hen. My brain did not compute.
Banh da xuc hen is a lovely and satisfying snack. A large rice paper crisp with hints of sesame and coconut arrives on a plate. It looks bare, but then you lift up the rice cracker and peek underneath, finding a pile of teeny tiny clams fried in lemongrass, rau ram (Vietnamese coriander), chilli, onion and garlic. It is a simple dish in terms of ingredients but the taste is profoundly different than anything else I have tried. If you want a heavier version of this plate, opt for the com hen, rice topped with the same type of clams and served with a small bowl of clam broth on the side.
Where: Hong Hanh
17A Nguyen Thi Minh Khao Street, District 1
+84 (8) 3827 4252
Banh Canh Cua
Crabtastic.
Banh canh noodles are Vietnam’s version of udon, a thicker noodle that can be made with either tapioca flour, rice flour, or a combination of the two. The cua in this soup is crab, and the result is a viscous crab soup with thick noodles — not for those who shrink from goopy foods. Thickened with tapioca flour (and thus gluten free) it’s a satisfying meal for those who like their food consistencies to be adventurous, and with chillies, green onions, and fresh lime on top, a very tasty bowl.
Where: Kim Long
80/68 Tran Quang Dieu Street, District 3
+84 (8) 3843 6498
Banh Cuon
Fried mung bean cakes, available at Banh Cuon Tay Ho
Steamed rice crepes filled with wood ear mushrooms and ground pork often seasoned with white pepper, banh cuon are a wonderful breakfast meal that covers all bases. I’d take this for breakfast over eggs and bacon any day, to the consternation of Western friends. But why not? You’ve got your carbs, your meat, your vegetables, and it comes topped with lightly steamed bean sprouts, chopped basil, and fried curls of shallots. It’s filling but not heavy, peppery but not too spicy. The dish literally translates to “rolled cake”, and originated up North, but is prevalent throughout Saigon. Each bite can be dipped into a sweet fish sauce with as much chilli as you’d like to add. When heading to the restaurant below, also try the fried bean cakes (photo below). Bonus points for the cutest chilli holder in all of Saigon.
Saigon street food
Cutest chilli bottle in all of Saigon
Where: Banh Cuon Tay Ho 1
27 Dinh Tien Hoang Street, District 1
Banh Khot & Banh Xeo
I wrote about banh khot (mini knots of fried rice cakes) with a recipe here, but am grouping them with banh xeo (larger sizzling rice crepes) since the restaurant serves both. There are many recommendations in town for banh xeo, most famously Banh Xeo 46A, which is on the ‘Bourdain trail’ (he visited the place during his Saigon episode). I personally like them both, especially when wrapped in a blanket of mustard leaves and herbs.
Given that it’s a personal preference, I am sending you to a restaurant that does both well. The banh xeo is not oily, the banh khot come with a variety of toppings on offer, and it’s got a filtered water system for the fresh herbs and vegetables so those with extremely delicate stomachs need not fear.
Where: Banh Khot Co Ba Vung Tau
102 Cao Thang, District 3
www.cobavungtau.com
Banh Tam Bi
banh tam bi
I was too busy eating banh tam bi to take any more photos, so this phone picture is all I have.
I only discovered banh tam bi recently, toward the end of my latest visit to the city. On my way to the Co-op supermarket for some groceries, I passed a lovely new-looking restaurant with wood tables and chairs and a fun logo. Looking at the menu I saw the familiar hu tieu (see below), but did not know what banh tam bi was. So of course I delayed my grocery trip for a meal, a bit concerned because banh tam translated to “silkworm noodles” and I wondered what I would get for lunch. It turns out that they are tapioca noodles that merely look like silkworms, and are coated with a thick coconut sauce, pickled vegetables, a pork meatball, some pork sausage, and more.
I proceeded to text a bunch of food-inclined friends “I FOUND A NEW FOOD COME MEET ME NOW IT’S DELICIOUS”. Unsurprisingly, I returned quite a few times before I left town. I’ve found few places in Saigon that serve this Mekong dish from Bac Lieu, but Quan Sadec remains the best I’ve tried in town. Those who take issue with goopy foods might want to skip it; it’s gelatinous and fabulous, but not for those who are sensitive to consistencies in food.
Where: Quan Sadec
154 Nguyen Dinh Chieu Street, District 1
www.sadecquan.com
Bot Chien
A greasy fave, bot chien involves rice flour cakes that are chopped into chunky squares and then fried in a large flat pan with whipped eggs and green onions. For those familiar with Singapore food, it’s reminiscent of chai tow kueh, but with rice instead of radish. It’s served when crispy, with a sweet rice vinegar and soy sauce concoction, and some shredded pickled young papaya to cool down the dish. While available throughout Saigon, usually on the street, the restaurant below has indoor long table seating and waitresses in quintessentially bright Vietnamese daytime pyjamas. No one spoke English on my visits, but pointing at the bot chien ought to do you fine.
Where: Bot Chien Dat Thanh
277 Vo Van Tan Street, District 3
Bun Bo Hue
I wish this wonderful soup from central Vietnam’s city of Hue was as popular as pho outside the country. The two are very different soups. Bun bo Hue is made with lemongrass and chilli, its broth both citrusy and strong, laden with thick cuts of meat. Paprika or anatto oil render the broth its fiery orange colour, and fermented shrimp paste lends a complicated layer of taste, one my Western palate was not acquainted with before trying the soup. These ingredients have been in other dishes I’ve tasted, but for some reason, this soup from the former imperial capital of Vietnam manages to bring them together in magical ways.
For a recipe, Wandering Chopsticks goes into the soup in more detail.
Where: Bun Bo Hue Dong Ba
110A Nguyen Du, District 1
+84 (8) 3912 5742
