Vietnamese food: 25 must


Eating is one of thetop things lớn do in Saigon.With a glut of tasty dishes lớn sample, it’s hard to lớn decide what khổng lồ choose For a short danh mục of the must-try food in the đô thị, you can read below. For more ideas, you can read our review: Top Street Food in HCMC.

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No trip lớn Vietphái nam is complete without a steaming bowl of pho, the most popular traditional food in Vietnam giới. Simple yet complex at the same time, pho is served with flat rice noodles in a beef broth that usually takes several hours khổng lồ prepare. The broth is usually topped with green and trắng onions, coriander leaves và bean sprouts. Accompanied with the soup is an array of garnishes that consists of gia (bean sprouts), ckhô giòn (lime), rau xanh que (basil), hanh hao (scallions), tuong ot (chili sauce) và ot (sliced chilies). Most pho restaurants will have sầu a wide assortment of meats và trimmings lớn choose from. Basic selections are either tai (sliced of ground beef ), bo vien (beef meatballs) or nam (beef flank). More adventurous eaters have sầu the option of more exotic fare such as gan (beef tendon), sach (thin sliced stomach lining) or ve sầu don (flank with cartilage). If you want a bit of everything in your bowl, order a pho thap cam.

Pho is not the only soup to lớn eat in Vietphái nam. To truly experience all the soupy goodness that Saigon has to offer kiểm tra out this blog. Bun Rieu is a great place to lớn start your culinary voyage.

Local insight:Expect to pay around VND 30,000 – 40,000 for a steaming bowl of Vietnam giới goodness.

Banh Mi

Take a walk anywhere in Saigon & you will eventually run inkhổng lồ someone selling banh ngươi. Tasty, filling và most importantly quick to prepare, these sandwiches are perfect for fast paced Saigon life.


It isn’t banh mi unless it’s on a baguette. The type of baguette will range from each region và baguettes that originate in Saigon are generally lighter yet crustier in texture. Fillings consist of butter, soy sauce, pickled daikon sprouts và carrots, cucumber and coriander. Chilies are optional if you want lớn spice things up. The meat options are aplenty and a slew of them are listed here: phụ thân ca (fried fish with turmeric & dill), phụ vương lua (steamed pork roll), heo cù (roasted pork belly), pho mai (laughing cow cheese), pa te (pate), xiu mai (meatballs), thit ga (boiled chicken), thit nuong (grilled pork loin), trung op la (fried egg), & xa xiu (chinese barbecued pork)

Local insight: Banh mi is usually sold for about VND 10,000 – 15,000 depending on your choice of filling.

Com Tam

Literally translated as “broken rice”, this hearty dish is served for breakfast, lunch & dinner. This dish started with humble beginnings with Vietnamese farmers serving this rice at home page as the “broken” leftovers were not suitable lớn sell in the market. Nowadays, it is served in Saigon and isn’t just for farmers anymore.

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The dish is usually served with many different meat options such as suon nuong (barbecued pork chop), bi (shredded pork skin), cha trung (steamed pork và egg patty) or trung op la (fried egg). Diced green onion in oil is sprinkled on the meat & a side of pickled vegetables và sliced cucumber finish the plate. Served on the side is a bowl of the ubiquitous nuoc cham dipping sauce.

Local insight: Eating on the street will usually cost you VND đôi mươi,000 but expect lớn pay a bit more in a restaurant.

Bun Thit Nuong

Brightly coloured and fresh in flavour, this noodle dish is a great alternative to the heavier pho or com dishes served in Saigon. Unlike most Vietnamese dishes, bun thit nuong is served in one bowl & doesn’t come with additional garnishes. The Saigon version highlights the wealth of fresh vegetables produced in the neighboring Mekong Delta and Dalat regions. Fresh chopped leaf lettuce, sliced cucumber, bean sprouts, pickled daikon and carrot, basil, chopped peanuts, & mint are served with vermicelli rice noodle & topped with grilled pork shoulder.


You can also get the dish with phụ vương gio (eggrolls) or nem nuong (grilled ground pork meatballs). Nuoc csay mê is served on the side and should be poured into the bowl. Mix it all up and what you have sầu is a taste sensation in your mouth.

Local insight:A bowl of bun thit nuong will put you back around VND 30,000 but expect khổng lồ pay more if you want some extras.

Hu Tieu

Though pho is the starlet of Vietnamese cuisine, its humble Saigonese cousin hu tieu is a soup that shouldn’t be overlooked. Named after a noodle made from tapioca, there are countless variations served in restaurants in Ho Chi Minh City. One unifying ingredient is the broth. Lighter in flavour and a touch sweet, the broth is made from pork instead of beef. Though the definitive sầu hu tieu is called hu tieu xuong that consists of pork ribs as the main meat ingredient, each restaurant or stall features their own specialties. Toppings can consist of sliced pork shoulder, a whole pork chop, wonton dumplings, meatballs, shrimp, squid, and/or fish. You can even mix up the hu tieu noodles with some pho or ngươi (chinese egg noodles) noodles for a bit of textural contrast.


Local insight:Sitting on the street will usually cost you VND trăng tròn,000 for hu tieu but expect to lớn pay VND 30,000+ to lớn sit in a restaurant.

Chuyên mục: Du lịch