Chè-sing The Best: A Guide to Chè in Saigon

By: Sivaraj Pragasm

You may have wandered around Saigon, passing by stores or pushcart stalls selling plastic containers filled with multi-coloured beans, nuts, and other things you can’t really identify at first glance.

Some of them look soupy, some look like pudding; some are hot and some are cold; and some contain basil seeds that look like little frog eggs which can be a pretty fascinating sight for some. However, they all fall into the same category: they’re all Vietnamese desserts called chè.

So what exactly is chè? And how do you differentiate between the different kinds of desserts available? There is an endless list of different combinations and varieties of Chè that originated from different parts of the country.

The phrase “no two chè are alike” might seem plausible although it can’t be entirely verified (yet) but here’s a list of some of the different kinds of chè you can find, differentiated by their primary ingredients, and some places where you can find them in Saigon.

cheImage source: ibb.co

The Ones With Rice and Tubers

Because the word “chè” usually appears as a prefix, the easiest way to categorise them is through the ingredients they are made from. Here are some of the more common Chè you can find made from rice and tubers like potatoes, cassava and tapiocas.

- Rice: Chè hột lựu, is made with rice paste that is cut into little pieces; chè cốm is a dish that is made from young rice and chè lam is made from ground glutinous rice. All three are usually served with various secondary ingredients depending on where you are and what you prefer.

cheImage source: media.cooky.vn

- Tubers: There are a variety of chè that are quite similar to each other. They use different tubers as their base ingredient. chè khoai tây, a cream-coloured, congee-like dish is made from potatoes and chè khoai lang is the sweeter variant of this dish, in the sense that it uses sweet potatoes instead, and chè khoai môn makes use of taro.

Speaking of taro, chè môn sáp vàng originated from Hue, and also uses a type of taro that is grown in the city.

cheImage source: mangdoisong.com

Another tuber that’s commonly used in che is cassava. Chè bột sắn is made using cassava flour and the final product is a bowl of starchy goodness. Chè sắn lát on the other hand, is a dessert made with sliced cassava as its main star.

Chè bắp is a tapioca-based rice pudding which contains generous amounts of corn and chè củ súng is a distinct soupy dish made using water lily bulbs. Other notable desserts are chè hạt sen, which is made with lotus seeds as its main ingredient.

cheImage source: wiki-travel.com.vn

The Ones With Jelly

These particular versions of chè are jelly-based, with secondary ingredients thrown into the mix and can be found almost anywhere in Saigon. Agar agar, which is a popular southeast Asian speciality is the main ingredient for chè thạch.

Chè thạch lựu combines seaweed and tapioca pearls as its secondary ingredients and chè thạch sen is made from seaweed and lotus seeds. In other words, they almost look similar to each other which can be confusing for foreigners.

cheImage source: 1.bp.blogspot.com

If you’ve come across chè that contains a black jelly base, then you’ve most likely encountered the sương sáo. Made from grass jelly, which is also commonly found in desserts in China, Taiwan and southeast Asia, this chè is refreshing and quite addictive.

Chè thạch sen takes on a different form with its thinly prepared jellies resembling vermicelli.

The Ones That Look Like Dumplings

Just to make things really confusing, there are also versions of chè that take the form of dumplings—just not the savoury types that you’re more familiar with. They are usually created as a primary ingredient and served in a sweet, syrupy liquid.

Chè bột lọc is a type of sweet dumpling made using small cassava and sealed with rice flour. Chè bánh xếp is made using green beans which are wrapped in a tapioca skin dumpling. It is usually served with coconut milk which contains small pieces of tapioca for an added crunch.

cheImage source: bepgiadinh.com

Chè trôi nước are dumplings that come in the shape of balls made from glutinous rice flour. The filling consists of mung bean paste and the balls are usually served in a thick liquid, either clear or brown depending on where you go, made of syrup and bits of ginger.

cheImage source: nhahanggao.vn

The Ones That Are Fruity

Just like most desserts in southeast Asia, you can find varieties of chè made from, or containing fruits. One of the most popular, and delicious offerings would be chè hoa quả which contains a mixture of fruits like apple, pear, mango, lychee, pineapple and watermelon and is served with milk, yoghurt and syrup.

cheImage source: bepgiadinh.com

Simpler, single-fruit varieties of chè also exist with chè nhãn which is made with longan; chè xoài which is made with mango; chè trái vải which is made from lychee with jelly included and chè lô hội which is made from aloe vera.

For the more adventurous, you can look for chè mít, made from jackfruit and if you want to really test yourself, chè sầu riêng, which is made from durian and is actually really tasty.

Another notable mention is chè chuối which is made with bananas and tapioca.

The Ones That Are Just a Combination of Everything

If you are the kind of person that likes everything thrown into one messy bowl of goodness, then these particular versions of chè are for you.

Chè thập cẩm, also known as ten-ingredient sweet soup is probably the poster boy of chè in Vietnam, in the sense that it’s one of the most popular forms of chè in the country. Azuki beans, black-eyed peas, lotus seeds, mung beans, coconut and trân châu (those little black balls in bubble tea), form the chewables in a concoction that includes syrup, milk and ice cream.

cheImage source: ibb.co

Chè bách niên hảo hợp, which literally means “one hundred years of a good marriage” is made with red beans, lotus seeds and water lily bulb as its primary ingredients. Another chè that is popular during the dry season is sâm bổ lượng, which is made using dried longans, lotus seeds, seaweed, red jujubes in a cold and sweet soup with crushed ice.

cheImage source: i.ytimg.com

Another popular number is the chè thưng, which has multiple versions depending on where you go. One version is made from taro, cassava, seaweed, water chestnuts and green beans although there are also variants that include red jujube and peanuts.

The Ones You Can Also Find Elsewhere

Just like some components of its cuisine, you can find certain versions of chè in Vietnam which are interpretations of desserts from other countries.

One example is the bobochacha, which is the Vietnamese version of the bubor cha cha which originated from the Peranakan communities in Malaysia and Singapore. The bobochacha is a sweet soup made from coconut milk and pandan leaves and topped with taro, yam, sweet potato and beans. The bobochacha of Vietnam however is more popular in Hanoi.

cheImage source: tea-3.lozi.vn

Thailand’s tub tim krob, a sweet chestnut soup is also believed to be the inspiration behind the chè thái. The main difference is that the Vietnamese version contains a mixture of tropical fruits.

Tàu hủ, a sweet soybean dessert is the Vietnamese version of the douhua, a Chinese dessert which is also very popular in Singapore and Malaysia. However unlike the Malaysian and Singaporean versions, the versions you can find in Saigon are either served cold with milk added, or served warm with lychee and coconut water.

cheImage source: jamja.vn

However, there is one dessert that is popular across all southeast Asian countries. Made with similar ingredients, this dessert is easily recognisable for its distinct green colour and coconut milk taste. In Vietnam, it’s known as chè ba màu, also widely-known around the world as the cendol.

cheImage source: i.ytimg.com

Although the roots of this dessert is still unclear, it is believed to have originated in Indonesia where traditional methods of making this dish have been, and is still being practised in Java.

The basic ingredients in cendol are coconut milk; green jelly noodles that are made from rice flour with green colouring from pandan leaves; shaved ice and palm sugar. It is usually served with shaved ice in a tall glass or plastic cup.

Where Can You Get Them?

It goes without saying that chè can be found anywhere. However if you’re looking for some really good ones recommended by locals, you can try one of these following establishments.

Chè Thanh Tâm

They serve Chinese-style chè and is popular among locals for their reasonable pricing and quality of their ingredients. Their black sesame chè is one of their bestsellers.

Address: 98 Bui Huu Nghia, D5, HCMC.

Opening Hours: 9:00 am to 11:30 pm

Pricing: VND13,000 to VND40,000

Chè Tường Phong

Another popular Chinese-style chè establishment in District 5, Chè Tường Phong has a wide selection of chè and also known for their tau hu. Their chè thập cẩm is one of the best in the city.

The only drawback to this place is their opening hours. They only operate every evening for 3 hours, which means this would be better as a takeaway option.

Address: 83 An Diem, D5, HCMC

Opening Hours: 7:00 pm to 10:00 pm

Pricing: VND18,000 to VND47,000

Chè Thái Ý Phương

This place is known for their chè thái and durian chè which locals believe is one of the best in the city. Located in District 10, the establishment is often used as a late-night chill out spot by locals.

Address: 380 Nguyen Tri Phuong, D10, HCMC

Opening Hours: 10:00 am to 1:30 am

Pricing: VND18,000 to VND33,000

Chè Hà Ký

Another District 5 establishment. Chè Hà Ký is another popular Chinese-styled chè stall with very affordable prices that is popular for their refreshing grass jelly-based and shaved ice desserts.

Address: 138 Chau Van Liem, D5, HCMC

Opening Hours: 10:00 am to 11:00 pm

Pricing: VND15,000 to VND33,000

Chè Hiển Khánh

Located in District 3, this stall is for those who are looking to escape the morning heat and prefer their chè to not be overloaded with sugar.

Moderately priced with some delicious offerings, the stall has been around since 1959 and they get a fair share of return customers of different ages and a visit to the store, with their vintage furniture and interior will make you feel like you’ve just stumbled a few decades into the past.

Just take note that they are closed from 12:30 pm to 2:30 pm.

Address: 718 Nguyen Dinh Chieu, D3, HCMC

Opening Hours: 9:00 am to 12:30 pm and 2:30 pm to 10:00 pm

Pricing: VND10,000 to VND33,000

Banner Image source: meodulich.info


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

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