Best Korean Restaurants in Saigon

By: Jeong-Ah Na and Damien Bazin

With almost 100,000 Korean people living in South Vietnam, it’s not surprising that there are numerous Korean restaurants to choose from. At the time this article was written, Foody.vn referenced 655 of them in Ho Chi Minh City alone. Some of them offer high quality meals that come really close to what you would find in South Korea. In this article, we introduce five restaurants that we consider to offer some of the best Korean restaurants in Saigon.

Navigating the Korean Table in Saigon

The specificity of Korean food lies in the use of various seasonings and flavours, which result in original pairings as well as nutritional intakes.

Health is praised above all by Korean cooks. In fact, the nutritional value of the food is often even more important than flavour and the presentation of the dish is sometimes not even considered. The quantity though, is very important. The custom is to serve a generous amount of side-dishes on a Korean table. It won’t be held against you if you don’t finish it all, don’t worry! However, if you want more, keep in mind that all those side dishes can be refilled for free.

korean foodImage source: ptitbites.files.wordpress.com

For a true culinary voyage try each of the featured dishes in the following restaurants to truly experience the best Korean restaurants in Saigon.

BEST KOREAN RESTAURANTS IN SAIGON

Kyung Bok Gung

Address: 52 Hai Bà Trưng, Bến Nghé, District 1
Tel: 028 6682 7249

Opening Hours: 10 a.m. to 10 p.m.

Kyung Bok Gung is the name of a 600-year-old royal palace in Seoul. But, it is also a high-class Korean restaurant that you definitely should try. To find it, go up Hai Bà Trưng street from the river and before reaching the Opera House, on your right you’ll spot a traditional Korean entrance. This basically consists of a Korean text carved into the side wall and a pile of crockpots that are usually used to store fermented ingredients like kimchi. With 60 rooms over seven floors, this is one of the biggest Korean restaurants in Ho Chi Minh City. The chef, Ms Kim Jungim, is a specialist of traditional cuisine and offers various authentic Korean dishes.

korean foodImage source: media-cdn.tripadvisor.com

Kyung Bok Gung restaurant is a great showcase of Korean traditional culture in general. Decorated with traditional objects and paintings, it also hosts a mini-exhibition about Yi Bangja (1901–1989), the last crown princess of Korea and spouse of Yi Un, the last crown prince of Korea. Last but not least, all dishes are served in traditional brasswares called bangjja, which have antibacterial and sterilising virtues. Kyung Bok Gung is recommended for those who want to enjoy haute Korean cuisine with family or friends.

Recommended dishes:

Bulgogi Beef set lunch

Kyung Bok Gung’s set lunches are great because they come with 12 different side dishes. Bulgogi beef is usually very popular among Westerners and also is an emblematic Korean dish that dates back 2000 years. It consists of thin slices of beef and vegetables cooked in a mixture of soy sauce and fruit juice. Its sweet taste makes it very popular among kids as well.

korean foodImage source: media- beautiful_vn_life

Bulgogi is served along with rice in a hot stone bowl. The first thing to do is to transfer the rice to an empty bowl. Once the stone bowl is emptied, put some water in and cover it. You will then get sungnyung, a savoury drink to be enjoyed at the end of the meal.

Bibimbap

Bibimbap is perhaps the most popular Korean dish (Gwyneth Paltrow, Nicolas Cage and Paris Hilton are big fans of it) and is certainly one of the most well-known types of Korean food in available in Saigon.

korean foodImage source: amazonaws.com

Healthy and tasty, it combines meat, various vegetables and rice. The meal is served hot in two layers: rice at the bottom, stir-fried meat and vegetables at the top. Once you have it served, put a spoon of spicy sauce and mix it all (the more you mix the tastier it will be). If you are not into spicy, you can also switch to soy sauce (or no sauce at all).

Choi Go Jip

Address: 161 Hàm Nghi, Nguyễn Thái Bình, District 1
Tel: 028 3914 2005

Opening Hours: 9:30 a.m. to 9:30 p.m.

Do you like Korean BBQ? If so, you might have heard about Choi Go Jip.

korean foodImage source: kuriironeko

You don’t know anything about Korean BBQ? Then Choi Go Jip is the best place to discover Korean BBQ in Ho Chi Minh City. First of all, because it is easily accessible. You’ll find it at the top of Hàm Nghi street (near Bến Thành market), and secondly because it’s one of the best BBQ places in town (all cuisines included). Choi Go Jip is one of the oldest Korean restaurants in Ho Chi Minh City. It has a lot of space and private rooms over three floors. Each table is equipped with a grill and a ventilation system to evacuate the smoke, standard in Korean BBQ restaurants.

Recommended dishes:

Korean BBQ

The strength of Korean BBQ is the healthy and delicious way Korean people enjoy it. One great thing at Choi Go Jip is the quality of its meat, which could be either beef or pork, served raw or seasoned with soy sauce and fruit juice. You are provided with meat to grill, a soybean-based paste that contains chili and garlic (it’s called ssamjang), lettuce leaves and of course free, refillable side dishes as mentioned above.

korean foodImage source: choigojip restaurant

Take a lettuce leaf, put in some rice, grilled garlic, ssamjang paste and grilled meat, wrap it up and enjoy it in one bite. The ssamjang is the ‘magic ingredient’ that makes Korean BBQ so great; don’t skip it!

If you feel like eating pork, Korean people love to serve it with huge chunk of fat, which is refined by the ssamjang sauce.

Doenjang Jjigae

After the BBQ, Korean people typically order rice served with a soup called doenjang jjigae, a Korean soybean paste soup (less sweet but richer than Japanese miso). Jjigae means soup, doenjang is a soybean paste that needs to be fermented for at least six months, or even two or three years for a richer taste (and smell). Most restaurants prefer to use ‘young’ paste when they prepare their soup. The paste is boiled with vegetables and tofu. Doenjang is reputed to have cancer fighting and vascular properties.

korean foodImage source: koreanbapsang.com

Naengmyeon

If you prefer noodles rather than rice, you can also go for a naengmyeon. Naeng stands for “cold”, myeon for “noodle”. Originally from North Korea, it is indeed a cold noodle dish that can be enjoyed in an ice broth or with spicy sauce. Buckwheat noodles are said to help fight against ageing diseases, indigestion and inflammation. Naengmyeon can also be ordered as a main dish along with dumplings. Portions would then be bigger.

korean foodImage source: ibb.co

Choi Go Jip is an ideal place to sample some of the best Korean restaurant in Saigon because you can sample so many different flavours as well as cooking styles.

Jeon Sool Bab

Address: 39 Lê Duẩn, Bến Nghé, District 1
Tel: 028 3822 9405

Opening Hours: 11 a.m. to 10 p.m.

Jeon Sool Bab could translate as “pancakes, alcohol and rice”. The restaurant serves various Korean dishes but is praised for its light meal called bunsik. Bunsik can translate as “Korean snacks” and designates various flour-based foods. This kind of food became popular in the 1960s when Korea was facing a rice shortage and the government encouraged the use of wheat flour. Nowadays, these snacks are considered a cheap and light meal that’s easy to take away, which makes them very popular among students.

korean foodImage source: tripadvisor.com

There are several Jeon Sool Babs in town and all are ideal for sampling a variety of Korean food in Saigon:

District 1 (inside MPlaza building on Le Duan street), District 7 (inside Petroland Tower), District Tân Bình (inside Superbowl shopping mall, on the way to the airport) and District 2 (in Lexington building, An Phu ward).

Recommended dishes:

Jeon and Maggeolli

Jeon are Korean pancakes in several forms: kimchi pancake, seafood pancake or vegetable pancake. If you want to try a few of them, order “modeum jeon”, a mixed set in small portions.

Pancakes are the first things that come to Korean minds when it’s raining because the sound of the rain resembles a pancake being fried. Pancake is a great translation given the shape of it and the way it’s cooked. However, if you consider the way it is eaten, it would also be appropriate to call it a “Korean pizza”. Jeon are usually served during special celebrations (e.g. birthday parties and weddings).

korean foodImage source: maangchi.com

If you order jeon, don’t forget to order makgeolli as well, the pairing is great! Makgeolli is a rice alcohol. You might have heard about soju, a transparent rice alcohol that is very popular in South Korea nowadays. But makgeolli is different in many ways. First, it’s the oldest alcoholic beverage in Korea (soju originally comes from Mongolia); second, makgeolli is ‘chalky’ with a white colour; and last but not least, contrary to soju, makgeolli is sparkling.

This beverage has 6% alcohol by volume and a sweet flavour. There is also fruit-flavored makgeolli (with banana or peach for example).

Makgeolli is served by the bottle. You can’t order just a glass of it. When it’s served, don’t open it right away. Pay attention to the bottom of the bottle, there is rice residue, which is very important for the taste and for its reputed cancer fighting effects. To make sure you enjoy it at its best, the bottle has to be slightly shaken (not brutally since it’s a sparkling beverage). It will then be beautifully white when you serve it. Makgeolli ages very fast, which explains why if traditionally made and unpasturised, it has to be consumed within one or two weeks. Nowadays, the makgeolli is pasturised before being commercialised, which extends its shelf life to a year and allows it to be exported.

Tteok-bokki, Kimbab and Tuikim

These three dishes are most representative of the bunsik culture (the Korean snacks already mentioned above).

Tteok-bokki are rice cakes cooked with fish cake (oden) and spicy sweet sauce (kochujang). There is always a tteok-bokki shop in front of Korean elementary schools, which is why so many Korean people are crazy about this iconic dish from their childhood. It’s very spicy though, and Jeon Sool Bab serves the best ones in town. If you are brave enough, you know the address!

korean foodImage source: instagram.com

Kimbab is the best dish for a picnic, consisting of a rice and vegetable roll wrapped inside a seaweed leaf. It’s delicious and highly nutritional while not requiring much space and fits easily inside a lunch box. It might remind you of Japanese maki-sushi although those dishes are very different from each other.

korean foodImage source: yummyroad.com

The rice in kimbab is prepared with sesame oil and salt while vinegar is used for Japanese maki-sushi. Besides, Korean kimbab can be considered as a small version of bibimbab as it contains mostly vegetables and ham. It is not difficult to make, although it takes time as it requires seven to eight ingredients to be previously cut and/or fried. Having kimbab in their lunch box on school trips remains a fond memory for Koreans.

Tuikim are deep-fried vegetables that are a great match with tteok-bokki as they help to neutralise the spicy taste. They can be eaten directly or dipped in the tteok-bokki sauce.

Jeon Sool Bap offers fun, nostalgic Korean food in Saigon and is a great place for a quick and tasty snack.

Lau Bude Chige

Address: 148, Hà Huy Tập, Phường Tân Phong, District 7
Tel: 028 3824 2352
Opening Hours: 9:30 a.m. to 11 p.m.

Lau Bude Chige is a restaurant that serves “bude chige”. This is a spicy soup cooked with kimchi, canned ham and sausages. It was invented after the Korean war (1950–1953) in Uijeongbu city. It was difficult to find meat at that time, so the presence of the US army influenced the use of canned ham and sausages as a substitute, turning a field ration into a delicious meal. It is still very popular nowadays and Uijeongbu keeps holding a bude chige festival. Canned ham itself is a popular and appreciated full-moon or new-year gift.

korean foodImage source: hotdeal.vn

The way it is cooked in Lau Bude Chige is not the original way, however. The restaurant manages to create a great and unique taste using beef brisket and green onion. Picture a soup served as a hot pot in a wok-shaped plate. The waiter will prepare it for you, just be patient: the longer it cooks, the better it tastes. Don’t hesitate to order extra ham, sausages and noodles (instant ramen) to make it even better (they only put in a small amount initially). Of course, you might need more soup after a long time of cooking; ask the waiters, they will refill it for free. Once you’re done, ask for “bokkeumbap”. The waiter will come back with steamed rice that he will fry in the residue of the wok-shaped plate, resulting in a sort of risotto/fried rice.

korean foodImage source: cungmua.com

Even if the idea of canned ham turns you off, you should give Bude Chige a try as it bears no resemblance to the Spam™ of many an American and European childhood. Once all the ingredients are combined it has a special flavour profile that makes for some delicious Korean food in Saigon.

Seol Hwa Bing Su

Address: 28/1 Phạm Văn Nghị, Sky Garden 1, Tân Phong, District 7
Tel: 028 5410 6994

Opening Hours: 11:00 a.m. to 10:00 p.m.

Fancy a nice dessert after all these heavy meals? Seol Hwa is a Korean dessert coffee place in the Sky Garden Residence buildings in District 7.

korean foodImage source: chichubby

Seol Hwa literally means “snow flower” which refers to its signature dish: the bingsu, a shaved-milk, ice-based dessert that Korean people traditionally enjoy during summer. Bingsu has been around since the 14th; century during the Joseon Dynasty. It was originally water ice served with fresh fruits. Red bean cream began to be added under the influence of Japan during the occupation period (1910–1945). The use of ice cream, cereal, syrup and whipped cream comes from Western countries after the Korean War.

Eating bingsu has becoming a real trend in Vietnam due to Korean café franchises such as Caffe Bene, Paris Baguette and Tous les Jours (Caffe Bene’s mango bingsu is one of the most popular flavours). Seol Hwa is recommended for those who are looking for a traditional flavour. For example, this is one of the only places where you can find the injeolmi bingsu described below (the mango bingsu is also very popular). The use of 100% Dalat milk makes it very tasty. You will love it, especially if you just had a spicy meal like tteok-bokki or bude chige.

Recommended dishes:

Milkphat Bingsu and Injeolmi Bingsu

These are the most traditional bingsu. Milkphat bingsu is served along with boiled red beans, and injeolmi designates a glutinous rice cake covered with bean powder. Injeolmi bingsu consists of the injeolmi cake covered with bean powder and sliced almonds. Injeolmi has to be fresh (made on the same day it is served), which explains why only a few places can serve it in Vietnam. They may have run out if you come after 8 p.m.

korean foodImage source: facebook.com/bingsutuyethoa

Mango Bingsu

Korea doesn’t produce mango, but its mass importation has introduced it to various dishes including bingsu. Mango bingsu became very popular in South Korea and nowadays in Vietnam as well, since it’s easier to make it here. Seol Hwa’s mangoes are cultivated in the Mekong delta region.

korean foodImage source: facebook.com/bingsutuyethoa

Now that you have an insider’s view into the best Korean food in Saigon, it’s time to delve into all the interesting aromas, flavours and healthy benefits of Korean cuisine.

Banner Image source: timeout.com


Secrets Behind the Culinary Art of Food Plating at Social Club Restaurant

By: John Mark Harrell

The way a plate looks can dramatically enhance your dining experience.

Chefs must follow these steps when plating every dish.

The Social Club Restaurant boasts stunning visuals with quality ingredients.

The Power of Plating

When you think of a great restaurant, what comes to mind? Professional kitchen staff? Impeccable and detail-oriented service? The highest quality ingredients? Of course, whether it’s a street food stall with a few plastic stools, or a classic fine dining experience—it really comes down to the food. But how is it that high-end restaurants set themselves apart?

Social Club Restaurant and Hôtel Des Arts Saigon

For a reputable, top-quality establishment like Social Club Restaurant at Hôtel Des Arts Saigon, it all comes down to an experience that goes beyond the flavours. Before you even taste what you’re about to enjoy, you’ve already begun to appreciate it with your eyes. Priming your palate with a dish that is thoughtfully and tastefully arranged can dramatically heighten and enhance your experience. 

In other words, everything tastes better when it looks good too! This is the power of plating, and far from being an afterthought, it’s a surprisingly critical part of the rigorous, careful process that goes into each dish at Social Club Restaurant—not only to perfectly prepare and combine every ingredient, but to present them in a way that is appealing, fresh, and exciting.

Plating is truly an art form, and in keeping with the reputation at Hôtel Des Arts Saigon as a celebration of warm, inviting interior design and authentic experiences of rich historical traditions, you can expect every dish that emerges from the Social Club Restaurant’s kitchen to be not only delicious down to the last bite, but remarkably detailed and artful in its presentation. 

What Exactly Goes Into Plating?

The chefs at Social Club Restaurant must consider several factors to plate a dish in a way that conveys not only the quality of the ingredients, but the passion that goes into the dish itself:

1. The Perfect Plate: Though many restaurants and home cooks may take this first step for granted, choosing the right plate can make a world of difference. If the food is a work of art, the plate serves as a canvas and a frame. Typically chefs choose a neutral color like black or white, to provide a contrast and really make the colours and textures of every item on the dish “pop.”

Social Club Restaurant and Hôtel Des Arts Saigon

Saigon Social Club Restaurant uses unique custom plates for this purpose, each one carefully and intentionally chosen. Notice how the radial pattern on the dish used to serve the pan seared foie gras draws your eyes to the center of the plate, where the main ingredients really shine—almost as though they were presenting themselves to you.

2. The Placement: Height, color, and the rule of thirds all factor into how chefs decide to arrange the food on each plate. Typically the protein (usually a cut of meat) takes up half of the plate, while the other quarters are divided between a starch and a vegetable. Alternatively, chefs may take a more “freestyle” approach and disperse all the elements evenly throughout the plate.

Social Club Restaurant and Hôtel Des Arts Saigon

The Lobster Salad at the Social Club Restaurant is a great example of this. Embracing the circle of life in its best harmony, arranging bright, colourful, fresh ingredients in a circular pattern invites you to approach the dish from any angle. Sauces are applied carefully with a drizzle, or with tiny dots—the idea here is not to drown the food, but to ensure you get to taste a little bit of everything with each bite. Chefs can even add height by “stacking” ingredients, which can help avoid the appearance of overcrowding and really make the dish stand out (no pun intended). Staged with a playful use of colour—warm orange, bright yellow and refreshing green, this piece of art instantly puts a smile on your face and uplifts your mood while dining.

3. The Details: Attention to detail is critical for maximizing visual appeal. Gone are the days when chefs at high-end restaurants casually throw a piece of kale or an orange slice on a dish for a quick garnish. At the Social Club Restaurant, each and every detail is carefully considered and applied to not only elevate the aesthetic of the dish, but to enhance the flavours as well.

Video source: Hôtel des Arts Saigon MGallery

Fragrant, fresh herbs can serve not only to complement the taste, but to add a sense of lightness and brightness to a dish. Different textures, like the apple confit and buckwheat touille served with the pan seared foie gras, not only serve as critical flavour components within the dish, but add an appealing array of crumbly, crunchy textures as well as additional structure to the dish.

Quality Beyond Presentation at the Social Club Restaurant

The Social Club Restaurant at Hôtel des Arts is committed to sourcing the highest-quality ingredients, importing items such as lobster from world-renowned fisheries in Canada, and sourcing only locally-produced, organic vegetables from farms in Da Lat. Yet while many upscale establishments create a sense of austerity and strict fine dining, you’ll get just the opposite experience at the Social Club Restaurant. It is, after all, Social! And the convivial warmth and “homey” atmosphere of the restaurant is more akin to dining in the company of dear friends.

Social Club Restaurant and Hôtel Des Arts Saigon

From sourcing, to preparation, to the meticulous final plating process, every detail at the Social Club Restaurant is inviting and welcoming, beckoning its guests to explore and discover exciting, premium cuisine in a sensuous, authentic, cozy atmosphere night after night.

Image source: Hôtel Des Arts Saigon


Top 5 Chè - Sweet Soups Must Try in Saigon

By: City Pass Guide

Desserts in Vietnam are generally different than most western desserts. Granted, you will find the occasional French baked item taken straight from the patisserie and made Vietnamese here.

However, one set of desserts is inherently Vietnamese: chè. There’s nothing more enjoyable on a hot summer day than eating this chilly, sweet treat.

No, it’s not the famous beret-clad revolutionary whose face is plastered on shirts all over Pham Ngu Lao.

It’s a dessert. In fact, it’s a family of desserts. Chè may be served hot or cold, in bowls, glasses, or over ice. There’s a wide range of flavours, and might contain any amount of different ingredients: beans, tapioca, jellies, glutinous rice and fruit just to start. The options are nearly endless and it is almost impossible to produce a complete list. But we took a poll around the City Pass Guide offices. The result: this list of best chè dishes in Saigon.

Chè thập cẩm - Mixed sweet soup

Chè thập cẩm is the smorgasbord of the chè family, the absolute perfect choice for someone who wants a little bit of everything. This glass of chè has it all: beans, jelly, tapioca, steamed green rice flakes, mashed mung bean, coconut milk and sweet syrup on top. Everything is served in layers and then mixed up when eaten, making a sweet and savoury treat for a light and refreshing snack.

sweet soupChè thập cẩm is the best choice for someone who wants a little bit of everything.
Image source: toilambep.com

Price: VND 10,000 to 22,000

Where to eat it:

Chè Kỳ Đồng

Address: 16C Ky Dong, D3, HCMC

Opening hours: 9 a.m. to 10 p.m.

Phone: 090 895 41 66

Chè Kỳ Đồng is a one of the most popular mixed sweet soup shops in Saigon. It’s located in Ky Dong street, a spot it’s held for more than 34 years. The menu is updated every year with more new options for chè lovers, but the soul of this shop will always be mixed sweet soup. Everything is super affordable and the quality of their chè thập cẩm is high. Not too sweet, not to bland, creamy or chewy. All you need to do is to mix everything and enjoy.

Sâm bổ lượng (Ching bo leung Sweet Soup)

If you don’t want coconut milk in your sweet soup, you better check out sâm bổ lượng. This chè is a revered herbal remedy as well as a dessert.

A glass of sâm bổ lượng generally contains dried red jujube, dried longan, peanuts, lotus seeds, one to two slices of lotus roots and thinly shredded seaweed with sugar syrup, and crushed ice. Some of the ingredients are believed to aid the cardiovascular system and help the body function better. There’s nothing more enjoyable on a hot summer day than eating this chilly, savoury treat.

sweet soupDifferent from other Vietnamese sweet soups, sâm bổ lượng syrup does not have coconut milk in it.
Image source: media.cooky.vn

Price: VND10,000 to 33,000

Where to eat it:

Chè Sâm Bổ Lượng

Address: 339/14 Nguyen Dinh Chieu, D3, HCMC

Opening hours: 7 a.m. to 10 p.m.

Chè Thái (Thai Sweet soup)

If you don’t mind durian, have yourself a flavourful glass of chè Thái. A version of Thailand’s tub tim grob, the Vietnamese version is less sweet and uses a variety of fruits. You can actually find a rainbow in Thai sweet soup: the yellow of jackfruit, the red of faux pomegranate seeds, the green of Vietnamese jellos and the white of lychees and longans. All are served in a tall glass with condensed milk and a scoop of durian.

sweet soupChè Thái is served in a tall glass with condensed milk and a scoop of durian.
Image source: sendo.vn

Price: VND 18,000 to 33,000

Where to eat it:

Chè Thái Ý Phương

Address: 380 Nguyen Tri Phuong, D10, HCMC

Opening hours: 10 a.m. to 12 a.m.

There are not only one or two chè shops in District 10’s Nguyen Tri Phuong Street – it’s an entire Thai sweet soup street! Around 7 p.m., the whole area featuring Thai sweet soup is lit up with neon lights, making you feel as if you are on a busy central street in Hong Kong. Customers, from teenagers to college students, from young couples to families with kids, sit on plastic chairs and tables overlooking the busy street and wait for their desserts to be served. You can jump into any shop you like, but we highly recommend Chè Thái Ý Phương, a nearly 20-year-old dessert shop. You won’t be disappointed.

Chè Khúc bạch (Khuc Bach sweet gruel)

Chè khúc bạch” is very familiar to the Southern variety but it first originated in Hanoi. Its perfect balance of lychee, creamy jelly and almonds gives street food lovers a taste of summer.

It was introduced to Saigon long ago, but chè khúc bạch became a hit with Saigon youngsters in 2013. The original Khuc Bach sweet soup contains cheese jelly, lychee jelly, roasted shredded almond seeds and sugar syrup. “Simple” and “savoury” are the two words that best describe the flavour of this dessert.

sweet soupOriginal chè khúc bạch contains cheese jelly, lychee jelly, shredded almonds and sugar syrup.
Image source: images.sunflower.vn

Saigon’s beloved chè khúc bạch was creatively varied by adding new toppings and novel cheese jelly flavours. Nowadays, chè lovers have more options than ever to enjoy, such as chè khúc bạch with fruits, tofu, cheese, cocoa, green tea, chocolate and so much more.

sweet soupSaigon shops offer a plentiful array of options for chè khúc bạch lovers.
Image source: cdn01.diadiemanuong.com

Chè khúc bạch is best served with some shaved ice. It’s a great option for anytime of the day.

Price: VND 20,000 to 33,000

Where to eat:

Chè Khúc Bạch Thanh

Address: 68/210 Tran Quang Khai St, D1, HCMC

Opening hours: 9:00 a.m. to 9:30 PM

Chè Mâm (Sweet soup “buffet”)

If you can’t decide which Vietnamese sweet soup to try, order a bit of everything. In Saigon, varieties of sweet soups are served in small portions on a tray (“mâm” in Vietnamese); up to 16 options are available. This way, you can curate your own perfect selection of Vietnamese sweet desserts – from chè đậu xanh (mung bean sweet soup) to chè bà ba (a heavy, starchy combination of sweet potato, cassava and taro in a rich coconut milk soup) and so on. This is always a good option if you’re eating with a group of four or more.

sweet soupVarious flavour of sweet soup, all on a tray and ready to go.
Image source: facebook.com/saigonsuada

Price: VND 5,000 to 30,000

Where to eat:

Chè Mâm Khánh Vy

Address: 242B Su Van Hanh St., D10, HCMC

Opening hours: 5:00 p.m. to 10:30 p.m.

Take a tour to this famous shop house through this video:

Video source: RICE

Besides local flavours, Saigon chè also include sweet soups brought over from other countries in the region. Regional flavours are added, making them culturally unique.

Chè Campuchia - Cambodian Style Sweet Soup

Cambodian-style chè is made with shaved ice, coconut milk served with durian sauce, strands of egg noodles, palm fruit, salted egg, mung bean paste and baby tamarind. The key ingredient that gives this treat its special flavour, however, is the pumpkin flan, a delicacy made from egg custard cooked in a hollowed-out pumpkin. These pumpkins are usually imported from Cambodia, which gives the custard a sweeter flavour than pumpkins in Vietnam. Make sure you don’t eat the rind!

sweet soupThe key ingredient here is the pumpkin flan.
Image source: media.christinas.vn

Price: VND10,000 to 22,000

Where to eat it:

Chè Cô Huôi - Chợ Hồ Thị Kỷ

Address: 57/21A Ho Thi Ky St, D10, HCMC. (in Ho Thi Ky Market)

Opening hours: 2 p.m. to 10 p.m.PM

Phone: 090 991 87 07

Ho Thi Ky Market, located on the borders of District 10 and District 1, is well known as Ho Chi Minh City’s largest flower market, as well as Saigon’s unofficial Cambodia Town. You can find various Cambodian dishes here, and sweet soup is one of them.

Chè Đài Loan Meet Fresh - Taiwan Sweet Soup Meet Fresh

Meet Fresh is a Taiwan-based chain, popular for its herbal jelly, widely adored by Vietnamese youths. A bowl of Meet Fresh contains a combination of herbal grass jelly and taro balls. Some of the common toppings include beans, nuts and fruit, depending on your preference. This Taiwanese Sweet soup is finished off with brown sugar, coconut milk and sugar syrup. For anyone unfamiliar with these ingredients, grass jelly is an Asian dessert, made from the leaves of mesona chinensis, a member of the mint family. Taro balls, the more chewy, mochi-like balls, similar to the Chinese sticky rice balls, are made out of taro.

sweet soupMeet Fresh’s signature Herbal Jelly (Mini Taro Ball+Honey Beans+Pearls)
Image source: vuaphache.com

Price: VND 90.000 to 150.000

Where to eat it:

Meet Fresh Ngô Đức Kế

Address: 50 Ngo Duc Ke St, D1, HCMC

Opening hours: 10:00 a.m. to 10:30 p.m.

Learn more about the making of this Trendy Sweet Soup in the video below.

Video source: Meet Fresh Vietnam

Banner Image source: check.com.vn


Top 5 Must Eat Dishes in Saigon

By: Vinh Dao

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

Pho

Bowl of Pho

No trip to Vietnam is complete without a steaming bowl of pho, the most popular traditional food in Vietnam. Simple yet complex at the same time, pho is served with flat rice noodles in a beef broth that usually takes several hours to prepare. The broth is usually topped with green and white onions, coriander leaves and bean sprouts. Accompanied with the soup is an array of garnishes that consists of gia (bean sprouts), chanh (lime), rau que (basil), hanh (scallions), tuong ot (chili sauce) and ot (sliced chilies). Most pho restaurants will have a wide assortment of meats and trimmings to choose from. Basic selections are either tai (sliced of ground beef ), bo vien (beef meatballs) or nam (beef flank). More adventurous eaters have the option of more exotic fare such as gan (beef tendon), sach (thin sliced stomach lining) or ve 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 eat in Vietnam. To truly experience all the soupy goodness that Saigon has to offer check out this blog. Bun Rieu is a great place to start your culinary voyage.

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

Banh Mi

Take a walk anywhere in Saigon and you will eventually run into someone selling banh mi. Tasty, filling and 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 and baguettes that originate in Saigon are generally lighter yet crustier in texture. Fillings consist of butter, soy sauce, pickled daikon sprouts and carrots, cucumber and coriander. Chilies are optional if you want to spice things up. The meat options are aplenty and a slew of them are listed here: cha ca (fried fish with turmeric and dill), cha lua (steamed pork roll), heo quay (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), and 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 and dinner. This dish started with humble beginnings with Vietnamese farmers serving this rice at home as the “broken” leftovers were not suitable to sell in the market. Nowadays, it is served in Saigon and isn’t just for farmers anymore.

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 and egg patty) or trung op la (fried egg). Diced green onion in oil is sprinkled on the meat and a side of pickled vegetables and 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 20,000 but expect to 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 and 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, and mint are served with vermicelli rice noodle and topped with grilled pork shoulder.

You can also get the dish with cha gio (eggrolls) or nem nuong (grilled ground pork meatballs). Nuoc cham is served on the side and should be poured into the bowl. Mix it all up and what you have 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 to 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 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 mi (chinese egg noodles) noodles for a bit of textural contrast.

Local insight: Sitting on the street will usually cost you VND 20,000 for hu tieu but expect to pay VND 30,000+ to sit in a restaurant.

If you liked it, you might like:

Top 5 dishes to try in Nha Trang

Top 5 dishes to eat in Hanoi

Top 5 Che-sweet soups must try in Saigon



Startup to Success: Five Oysters

By: Zoe Osborne

The Five Oysters is a pocket of calm on one of Southeast Asia’s busiest tourist strips. The owner, Ho Quang Man, established his now thriving restaurant three years ago this July, and its careful ambience and tasty Vietnamese cuisine attract customers from all walks of life. Tourists, expats and locals fill the Five Oysters every night to soak in the quiet music and relax in the warm light.

How did it start?

We decided to ask the man himself.

When did you start the Five Oysters, and why?

This month I am celebrating three years of running the Five Oysters. Before that, I owned a clothing brand for more than 10 years and I also worked for an international bank in Vietnam.

I was born and grew up in a seaside province near to the city, so I knew all the best seafood suppliers well. I also love cooking, especially Vietnamese food, so I decided to open the Five Oysters after leaving the bank. I made all the arrangements, connected with suppliers, and opened the next day! I knew I would have to learn as I went, and it’s been hard, but I also knew that if I focused on my customers and worked hard to bring them what they enjoy my business would grow quickly. And it did.

Is it easy to start a restaurant in this city?

Maybe not easy, but definitely a good idea! Vietnamese people love eating out a lot. However their taste and eating styles change very fast, and Western taste is also very different. It is difficult to cater to everyone.

What vision did you have for the business when you started it?

To keep improving. Always keep improving. I think I saw the Five Oysters as an opportunity to learn, and customer service was a completely new field to me when I started out. The clothing business is different than hospitality, but one thing that applies to both industries is "love your customers".

Before I was happy to bring my customers a nice costume, and now a cool meal. I also wanted to show people the food of my country, Vietnam. I think it is important to share the real Vietnam with tourists at a good, fair price. It all comes back to “love your customers”. 

What is the biggest challenge that you’ve faced since you started the Five Oysters?

The biggest challenge is ongoing - learning to know your customers. It is hard to “love your customers” if you don’t know what they are looking for, and at the Five Oysters we are always learning more.

When I started the Five Oysters I had very little idea about Western taste. I knew what Vietnamese people like to eat, I am Vietnamese! But my restaurant is on a famous tourist street, and what local people love to eat is not always what Westerners can enjoy. Since Five Oysters is located in the backpacking area, we have to learn everyday what foreign tourists love most from a huge range of local cuisine, and adjust our menu and cooking to that. It is a challenge but a rewarding one. The Five Oysters is always a calm, friendly place and I think it’s because we really care about our customers’ experiences.

What advice would you give to someone looking to start a restaurant in Ho Chi Minh City?

I don’t think I can advise anyone, since the success of my restaurant is small. Restaurant business is super hard. You have to spend time and money to learn, and the competition is always changing! But I always remind myself  everyday to keep fighting.

I think that’s the best advice: be ready to change, always love the customer, always try to know the customer, and above all - keep fighting. Apart from that, make sure that what you’re serving the customers is good.

Who do you employ in the Five Oysters?

I want to serve the most authentic Vietnamese cuisine, so all kitchen staff members are professional Vietnamese cooks. Service staff could be anyone! Almost all the waiters and waitresses at Five Oysters are University students. They are young, active and open minded to learn.

I know that many restaurants in the backpacker area only employ Vietnamese, but I think it is important to be fair to everyone. We have worked with one girl from Cambodia, someone from the Philipines, etc.

What vision do you have for the Five Oysters in the future?

People usually call us "the best Vietnamese restaurant in the backpacking area". We are working hard everyday to deserve it. I have recently bought the building next door and expanded my restaurant to allow more people inside.

For now, I want to focus on building up the Five Oysters as a totally unique place for food, atmosphere and service. I don’t think about opening a chain right now, but maybe in the future, maybe in my favourite city Hoi An. Who knows! For now, let’s focus on Ho Chi Minh City.

In a few words, what is the Five Oysters? Who do you cater to?

Five Oysters is just a name including my favorite number and a kind of seafood popular in Vietnam, a country with a long seacoast.

Actually, over half our menu has nothing to do with fish or oysters. But we are proud of our seafood, and as we have a good supply source and talented local cooks in our kitchen, I am confident to say that the Five Oysters cuisine is 100% Vietnamese.

We cater to tourists, locals, expats, anyone.

Why did you buy the building next to the Five Oysters, and expand?

As you know the competition in the tourist area is very high. If you have something good, people will copy you very quickly. At Five Oysters, we do not walk, we run.

Before I renovated, some nights of the week and especially during the weekend, we did not have enough tables for our customers. At that time the business next to us was for sale so we decided to buy it, and make the place bigger. Now we can receive big groups of customers, and also group parties like birthday or anniversary events.

Why do you think your restaurant is rated so highly on Tripadvisor?

For two years continually we received the certificate of Excellence by Tripadvisor. It's really a gift from our customers. Although the reviews can be positive or negative sometimes, we learn a lot from it and always make it our first aim to fix any issues. We never increase our prices on the menu, even though rent on Bui Vien has definitely increased, because we want to keep our food and drink at the low budget range for tourist people, especially backpackers.


Hum Vegetarian Restaurant Interview

By: Patrick Gaveau

The restaurant, which derives its name from the Buddhist mantra “om mani padme hum” or “peace comes from within”, serves health-conscious fare by detailing the nutritious properties of ingredients like lotus, sesame, mushrooms, brown rice, homemade tofu and seaweed.

Hum vegetarian restaurant in HCMC

What’s the story behind the creation of Hum restaurant?

Hum is a concern of Long Thanh, a Vietnamese investment and financial company. The owner, Ms Hong Dang, has always been a big vegetarian food fan and wanted to open a vegetarian restaurant for a long time.

Among the management team, we looked for opportunities and concepts. Our project manager went to Thailand to find a chef, Nguyen Van Ngoc, who used to work in Thailand for many years. Consequently many of our dishes are inspired by Thai cuisine. The restaurant opened on 29 September 2012, in a beautiful, colonial-style villa. 

Is the restaurant successful?

Yes! Though, to be honest, it took about 6 months before business really picked up. In the beginning it was a bit slow because we didn’t do a lot of advertising or marketing as we absolutely did not and do not want to run a commercial-style restaurant.

At first we mainly served a Vietnamese clientele, but after a while our healthy food and pleasant ambience started to attract expats and tourists. TripAdvisor now recommends us, so we’re constantly welcoming more guests.

saigon hum vegetarian

How many seats do you have?

We have 120 seats and we serve breakfast, lunch and dinner 7 days a week. We open at 7 am, close at 10 pm and the last order is at 9:30 pm.

After Tet we’ll launch a new drinks menu that features a lot of cocktails. Indeed, the atmosphere here looks a bit like a lounge. Around 100 people are now working for the restaurant including those in marketing, human resources and accounting, which is directly handled by Long Thanh.

Can you tell us more about the concept?

First and foremost we propose healthy food – this decision is unrelated to any religious concept as we also serve eggs and milk and use garlic and onion – ingredients that are not usually consumed by traditional vegetarians. We serve no ‘faux meat’, like fake sausages, for instance.

Above all we’d like people to begin thinking of vegetarian food as not being boring!

We do not want the restaurant to feel crowded. We pay a lot of attention to the environment, to the architecture and design, and we want our customers to feel good here.

Service is the most important thing we’d like to bring to our customers. We want to make sure that our guests are satisfied.

saigon hum vegetarian

To prepare healthy food, does Hum use specific ingredients or shop a specific market?

We always use fresh products. We source all ingredients from reliable suppliers that have certificates for the products they sell. For some rare ingredients, we get them from traditional Vietnamese markets and we always try to get the best possible quality.

But in the end, our chef judges the product and has the final word. Fruits, for instance, need to taste good as well as look appetizing to the eye.

Do you have an expansion plan for the brand?

Our objective is to expand, but at the moment Ho Chi Minh City is our key market. We just opened a second restaurant and people have started to recognize the Hum brand. Once we establish a strong foothold in Saigon, we may expand farther.

Finally, what is the meaning of ‘Hum’?

Tibetan Buddhists believe that saying the prayer, ‘Om Mani Padme Hum’, out loud or silently to oneself, invokes the powerful, benevolent attention and blessings of Chenrezig, the deity of compassion.

The final syllable, ‘hum’, represents indivisibility. All six syllables, ‘om mani padme hum’, mean that in dependence on the practice of a path that is an indivisible union of method and wisdom, you can transform your impure body, speech and mind into the pure exalted body, speech and mind of a Buddha.

saigon hum vegetarian

CONTACT

- Hum Vegetarian, Café & Restaurant, 32 Vo Van Tan, District 3, HCMC. Tel: (848) 3930 3819

- Hum Vegetarian, Lounge & Restaurant, 2 Thi Sach, District 1, HCMC. Tel: (848) 3823 8920

- contact@hum-vegetarian.vn

- http://www.hum-vegetarian.vn

IS THERE A STORY OR TIP

YOU WOULD LIKE TO SHARE WITH US?

GET IN TOUCH