Best Ice Cream in Saigon

By: Mervin Lee

If the inner child inside you has been yelling out loud for sugary redemption, City Pass Guide has you covered!

Apart from the celebrated chains available in Ho Chi Minh City such as Haagen-Dazs, Swensens and Baskin Robbins which require no further introduction, where else can you find great ice cream in Saigon?

ice cream

To help you with that, we spent nearly 20 man-hours binging on sugary treats at countless locations to bring you a list of the best ice cream, gelato and soft serve locations in HCMC. We hope you’re mentally prepared because we’re pretty sure you’ll need to hit the gym after this feature!

Ralf's Artisan Gelato

Address: 39 Đặng Thị Nhu, Nguyễn Thái Bình ward, District 1
Opening Hours: 1 p.m. - 10 p.m. on weekdays. 11.30 a.m. - 10 p.m. on weekends. Closed on Mondays.

Named after German-native Ralf Ehresmann who moved to Vietnam in 2016 to share his passion of authentic gelato with foreigners and Vietnamese alike. Ralf's Artisan Gelato focuses on authentic Italian-style gelato that is made from scratch using state-of-the-art equipment, natural ingredients and without semi-finished starters which are common in the gelato industry.

ice cream

True to his German vibes, Ralf is meticulous about quality. A walk in his self-described 'gelato laboratory' was a mildly life-changing experience.

“I micronize everything!" Ralf said. Micronization refers to industrial-level blending that reduces solids to extremely fine particles, critical for creating smooth gelato. Ralf uses the best possible ingredients available to create his artisanal desserts: Alphonso mangoes, MAROU chocolate, pure pistachio paste... you name it!

Some of his creations are near mind-boggling yet surprisingly delicious. For example, adventurous eaters can sample the bacon gelato made with Quan Ut Ut's smoked bacon, Winking Seal's craft beer, virgin-pressed Phú Quốc fish sauce... and even a phở gelato made out of two bowls of phở đặc biệt.

Vegans will love Ralf's creations too since his sorbets are ridiculously smooth and velvety, nearly the same sensation as a milk gelato without the guilt!

ice cream

Bottomline: The ultra-smooth texture of Ralf's gelato and his dedication to high-quality ingredients is impressive; worth every dong at VND60,000 a scoop. Seasonal items such as mangosteen and cantaloupe makes Ralf’s Artisan Gelato worth many return visits.

Ralf's Artisan Gelato might also be the only place in Ho Chi Minh City where one can sample the decadent German-style eis kaffee, which is basically a whipped-cream garnished coffee beverage topped with generous amounts of vanilla ice cream.

Our favourite flavours: amarena cherry, raspberry sorbet, Phú Quốc fish sauce (reminiscent of sea-salt caramel) and nếp cẩm, fermented Vietnamese purple rice.

Puppy & Cesar

Address: 35 Tống Hữu Định, Thảo Điền ward, District 2
Opening Hours: 10 a.m. - 10 p.m. daily

Located in Thảo Điền, this quaint and homely gelato store has been making Italian-style gelato since 2013 and is the brainchild of a dog-loving couple who learned gelato-making in Italy.

ice cream

"Julius Cesar is the Roman emperor and Cesar Millan is the Dog Whisperer!" Thao (co-founder) exclaimed. What a stroke of genius!

"Pupper & Cesar focuses on creating unique flavours, which are special, delicious yet not too weird," Thao said.

Flavours such as cheesecake, salted caramel cookie and chocolate orange sorbet, filled with candied orange peel, are gelato creations beloved by millions of people. Vegans will fall in love with Puppy & Cesar's black sesame gelato with Korean brown rice milk, a flavour that resembles a hearty bowl of Hong Kong-style black sesame dessert, albeit nice and cold. With a traditional Vietnamese twist, flavours such as cốm green rice kernels and salted kumquat are interesting pairings that work surprisingly well alongside western flavours.

ice cream

Bottomline: At VND25,000 per scoop, the quality of gelato at Puppy & Cesar drastically exceeds it's price which makes them one of the most popular places for ice cream or gelato in District 2. A perfect place for weekends!

Our favourite flavours: Apple pie, made with home-pressed apple juice and speculoos cookies, leads as the most unique flavour we tried during our high-sugar binge to complete this article. We also loved their tiramisu gelato made with real mascarpone cheese and matcha made with top-quality green tea powder that is ground from leaves harvested in Kyoto during the springtime.

Osterberg Ice Cream

Address: 94 Xuân Thủy, Thảo Điền ward, District 2
Opening Hours: 2 p.m. - 10 p.m. on weekdays. 10 a.m. - 10 p.m. on weekends.

An excellent ice cream shop all the way from Denmark. The Osterberg family was in the fresh fruits business long before venturing into ice cream; a very tempting reason to journey to District 2 for a taste of Osterberg's fruit based sorbets!

ice cream

At Osterberg, all milk based ice cream such as Tahiti and bourbon vanilla are made with Danish milk while unique vegan flavours such as avocado and date sorbet, and peanut butter steal the limelight. We also sampled a carrot and orange ice cream-like creation that is made with no milk or sugar, an excellent choice for health-conscious folks!

Staying true to it's Danish roots, the elderflower sorbet here is a dessert adaptation of Hyldeblomst Saft, a lemonade-like beverage commonly made using elderflower heads, lemons and sugar, floral and summery...simply a must-try!

ice cream

Bottomline: Many expats adore Osterberg for it's dense ice cream and fruit sorbets as well as its rotational selection of vegan choices. Guests can also create their own ice cream cakes using any ice cream and sorbets available on the menu.

Our favourite flavours: piña colada made with white rum, strawberry and the vegan chocolate sorbet made with MAROU's locally grown dark chocolate. This is possibly our favourite chocolatey indulgence that we chanced upon while creating this list.

Dolce Vita

Address: 74/2 Nguyễn Cừ, Thảo Điền ward, District 2
Opening Hours: 12.30 p.m. - 11 p.m. daily except Mondays

Another authentic gelato maker, Dolce Vita is a hidden gem in the heart of Thảo Điền, District 2. Leonardo, born in Sicily, quit his job as a shoe designer for brands such as Coach and Geox to start a gelato business with his partner Nga, leveraging on his knowledge gained from working six years in a gelateria during his college days.

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“We create many custom flavours for more than 20 restaurants in Saigon!” Leo, as he prefers to be addressed, said proudly. Pendolasco, an excellent Italian restaurant also located in Thảo Điền, sources their gelato directly from Dolce Vita.

Leo’s dual gelato chiller is able to hold 24 flavours, which often run out in a matter of days or even hours, especially on busy weekends. Amazing flavours such as Te Te craft beer, Italian yoghurt, white chocolate, spicy chocolate, lemon and basil are unique combos not easily found elsewhere. He also gets inspiration from his daily routines.

“I made an orange and ginger flavour because I have that everyday for breakfast. Give me 15 minutes and I can make any flavour for you!” Leo said laughing. Before making his gelatos, Leo pasteurises premium milk that comes straight from Dalat, right in the heart of his lab.

For coffee lovers, don’t miss out on Dolce Vita’s coffee-flavoured gelato made with Lavazza espresso or enjoy that same cup of espresso as an affogato, which is served with either traditional vanilla or stracciatella gelato filled with chocolate chip shavings.

ice cream

Bottomline: The dense and full-bodied sensation we encountered when indulging in Leo’s cold creations definitely impressed us. City Pass Guide is convinced that anything creamy or rich gets a further boost when Leo puts it into gelato-perspective. No wonder Dolce Vita’s durian gelato, made with the best local Ri6 durians, sells out so quickly!

Our favourite flavours: The ca phe sua da gelato that other reviewers sampled was definitely the most ca phe sua da tasting item that was not an actual ca phe sua da. We were convinced that this flavour could actually spark a craze on social media if handled well. The After Eight flavour at Dolce Vitawas also so similar to the real deal that our reviewers were stunned that it contains no actual After Eights.

The Coconut

Address: 131 Vạn Kiếp, Ward 3, Bình Thạnh
Opening Hours: 6 p.m. - 11 p.m. daily

Founded by Kory Nguyen and his business partner Bao Chau Nguyen, The Coconut is simply, true to it’s name, a coconut ice cream-based dessert shop that impresses with a minimalist menu featuring six unique coconutty items. Each item is derived from Kory’s 20-years of experience living in the United States, along with his desire to use local Vietnamese produce to create delicious desserts at a truly local price.

ice cream

“Our pineapple-coconut ice cream is just like piña colada without alcohol!” Kory explained. Topped with both fresh and candied pineapples, this was definitely an interesting first for our reviewers at City Pass Guide!

Kory insists on using top grade avocados, mangos and fresh coconuts. If having a single dose of coconut isn’t sufficient to please your palate, The Coconut’s coconut ice cream with coconut milk infused pandan sticky rice, served in an actual coconut and topped with roasted coconut chips and peanuts, just might. Gosh, did we use the word ‘coconut’ five times in the previous sentence?

Other coconutty items include coconut ice cream coffee (pretty much a Vietnamese affogato) and coconut-mango ice cream which is served with premium Cát Hòa Lộc mangoes from the Mekong Delta region, renowned for their sweetness and pleasing chewiness.

ice cream

Bottomline: All items at The Coconut are priced at VND28,000, making this place an excellent casual dessert spot after dinner. This spot definitely strikes a perfect balance between price, quality and quantity!

Q.itchen Factory

Address: Level 2 building, Lô DVTM 9, Đường Số 7, Tân Thuận Đông ward, District 7
Opening Hours: 11 a.m. - 2 p.m., 6 p.m. - 10.30 p.m. daily

Q.itchen Factory is a European and Asian-inspired restaurant helmed by talented Malaysian chef Adrian Chong Yen who developed his career in Singapore and spent time in the Spanish resort town of San Sebastian to bring his understanding of Spanish culinary tradition to another level. As a result, Q.itchen’s creative menu is a flawless combination of east and west.

ice cream

“Our open kitchen restaurant emphasises on the locavore concept, where we use locally grown and sourced ingredients as much as possible”, Adrian Chong Yen shared with City Pass Guide.

Apart from their delicious and aesthetically pleasing mains such as Q.itchen Factory’s famed crispy pork belly dressed with a creative Vietnamese-inspired lime-chilli sauce alongside pickled jalapeños, the ice cream desserts are the real reason why Q.itchen is featured on our ultimate list. For starters, there is the super-satisfying dark chocolate sauce filled molten cake, which is served with a nice scoop of in-house vanilla egg custard-based chocolate chip ice cream and covered with meticulously chopped strawberries and crushed walnuts. If you are into warm and cold combinations, Chef Adrian’s crème brûlée topped with banana ice cream is definitely a must try.

ice cream

Bottomline: Q.itchen Factory is a great example of a high-quality, affordable and awe-inspiring restaurant gem that doesn’t cut any corners when it comes to the three essentials of a well-rounded dining experience: starters, mains and dessert! For expats living in District 7, this place is a no-brainer for family weekends when you’re too lazy to cook.

Our favourite item: There are only two items containing ice cream on Q.itchen Factory’s menu. City Pass Guide is convinced that this is a good example of ‘less is more’. The chocolate molten cake at Q.itchen Factory stole our hearts like a swift arrow from cupid’s bow. There was simply no contention if one judged ice cream based on both taste and presentation.

Azabu Sabo

Location 1: 97a, Thảo Điền St., Thảo Điền ward, District 2
Opening Hours: 9 a.m. - 9.30 p.m. daily
(We used this venue for our review. Both Japanese mains and desserts are offered here.)

Location 2: B2 Takashimaya Saigon Centre, 65 Lê Lợi, Bến Nghé ward, District 1
Opening Hours: 9.30 a.m. - 9.30 p.m. daily

ice cream

Azabu Sabo hails from Kyoto, Japan and focuses on green-tea ice cream and soft serve served plain or presented in every imaginable Japanese manner. Matcha milk shakes, matcha float topped with cream, mango shaved ice topped with mango sauce and mango ice cream, anmitsu (kanten/agar jelly) dessert bowls served with matcha ice cream, fruits, chocolate and a huge strawberry parfait; the list goes on.

ice cream

Bottomline: Attention to detail such as homemade red bean paste, President cream and al-dente mochi balls will satisfy anyone with a penchant for caloric indulgence. Come for Japanese mains such as beef curry rice, tempura bento or katsudon and stay for a second round of sugary indulgence. Best sundae (or sunday) ever.

Our favourite item: Our reviewers at City Pass Guide found it marginally impossible to give flavour recommendations at Azabu Sabo because the experience was exemplified by the countless possibilities that could be created by everything sweet found in Japanese gastronomy. However, the Abekawa warm mochi served with kuromitsu black sugar syrup, homemade red bean paste and matcha ice cream definitely won our hearts.

Greenie Scoop

Location 1: 52 Ngô Đức Kế, Bến Nghé ward, District 1
Opening Hours: 10 a.m. - 10 p.m. daily

Location 2: B2 Takashimaya Saigon Centre, 65 Lê Lợi, Bến Nghé ward, District 1
Opening Hours: 9.30 a.m. - 9.30 p.m. daily

Location 3: L5 Vincom Mega Mall, 161 Xa lộ Hà Nội, Thảo Điền ward, District 2
Opening Hours: 9.30 a.m. - 9.30 p.m. daily

Founded by Mr. Ly Huy Sang, eldest son of Minh Long I Co. Ltd, which is renowned for its high quality porcelain kitchenware. Greenie Scoop shares Mr. Ly Huy Sang’s love of gelato by sourcing high quality tropical fruits from farms in Lai Thieu, Binh Duong province. Greenie Scoop’s cold treats, like many others featured on this list, are made with no artificial flavourings, colourings and preservatives.

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To realise his dream, Mr. Ly Huy Sang visited a long list of renowned ice cream shops and gelaterias in more than 40 countries to understand the secret of creating the cold treat.

Perhaps an acquired taste for some, the popular durian gelato offered at Greenie Scoop is created using a tasty variety of durian from Lai Thieu that is allowed to ripen naturally without the use of ethylene or calcium carbide, which are known to be toxic to humans but very common in Asia. Naturally ripened durian offers better creaminess and lingering aftertaste, immediately noticeable when trying Greenie Scoop’s signature durian gelato!

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Bottomline: The authentic fruit flavours and not-so-sweet quality of Greenie Scoop’s gelato together with convenient locations in District 1 make it a great choice for visitors.

Our favourite flavours: Our top pick is their coconut gelato due to it’s hybrid texture which encompasses both the richness of coconut milk and refreshing taste of coconut juice.The full-bodied passion fruit sorbet is for anyone who loves a sweet yet robustly sour treat—perfect for summer days.

Hokkaido Baked Cheese Tart

Location 1: B2 Takashimaya Saigon Centre, 65 Lê Lợi, Bến Nghé ward, District 1
Opening Hours: 10 a.m. - 10 p.m. daily

Location 2: 169 Nguyễn Thái Học, Phạm Ngũ Lão ward, District 1
(New location opening 31st August 2018!)

ice cream

Known internationally for their lucious baked cheese tarts filled with smooth Japanese-style cream cheese, Hokkaido Baked Cheese Tart in Saigon Centre created an unexpected cult following with locals who queue for hours just to sample their cheese soft serve. Apart from the cheese tarts and cheese soft serve, other sinful and tasty items are available such as their chocolate almond cheese tart. Interestingly, these tarts also taste great chilled or frozen.

ice cream

Bottomline: At VND29,000 per cone of cheese soft serve, the delicate, rich yet not-so-sweet taste of Hokkaido Baked Cheese Tart’s cheese soft serve is an indulgence that will not burn a hole in your wallet. We definitely recommend first-timers to opt for the VND60,000 combo which includes both a cheese tart and a soft serve!

Our favourite item: Apart from the cheese soft serve, the recently introduced durian soft serve was also exceptional at VND39,000. It did not torture our nostrils while preserving the richness of the king of fruits. Definitely a great item for people who are trying durian for the first time.

Kem Nhãn Chú Tám

Address: 2 Trương Hán Siêu, Đa Kao ward, District 1
Opening Hours: Approx. 11 a.m. - 11 p.m. daily

A no frills, no nonsense place run by a Vietnamese family who achieved widespread popularity with locals for their famed longan ice cream. The ice cream contains real fruit (sometimes two per scoop, and if you’re lucky, three!). Over the years, Kem Nhan Chu Tam has also expanded their menu to include increasingly popular variations such as green tea, rum, coconut, soursop and banana, all flavours that would typically be popular with Saigonese students. The texture of the ice cream here is also eerily close to American ice cream and one wonders about the secrets that lie within. Our local experts at City Pass Guide suggest that a generous amount of condensed milk is used to achieve this!

ice cream

Ice cream here is enjoyed with salted peanuts and an essential cup of trà đá (iced tea). Guests are assigned seats in less than five seconds upon arrival, while the nimble crew at Kem Nhãn Chú Tám swing tiny plastic chairs and tables around the sidewalk and shop like pieces on a checkerboard…a truly Vietnamese experience not to be missed! Classic Vietnamese after-school snacks such as deep-fried fish balls and dumplings are also sold here so don’t forget to invite a Vietnamese friend along for a maximum dose of nostalgia.

Bottomline: At a mere VND15,000 a scoop, Kem Nhãn Chú Tám, meaning Uncle Eight’s Longan Ice cream, may very well be the quickest and cheapest way to get a quality ice cream fix in District 1. Kem Nhãn Chú Tám also sells their homemade Vietnamese-style ice cream by the kilogram (VND190,000) and are able to handle deliveries to other districts for a small surcharge.

Our favourite flavours: Apart for their semi-legendary longan ice cream, the green tea flavour here is also surprisingly good.

Image source: Mervin Lee

Propaganda: A Clever Twist on Vietnamese Cuisine

By: City Pass Guide

propaganda space

With a name reflecting anti-war campaign posters, Propaganda Saigon marks a different style of Vietnamese cuisine in the heart of Saigon.

Opening at the end of the Dragon Year, Propaganda offers a wide variety of inventive dishes, including incredible spring rolls and a smorgasbord of Vietnamese street food served with creative twists.

We delved into a number of tasty dishes from north, central and south Vietnam, and particularly enjoyed the “Bún chay gạo lức Propaganda”. This dish consisted of:

  • light noodles,
  • perfectly fried tofu,
  • an abundance of typical Vietnamese herbs and vegetables,
  • nutrient-rich puffed brown rice,
  • garnished with chilli, peanuts and shallots,
  • and served with a sweet soy sauce.

Puffed brown rice has recently crept into many Vietnamese recipes, as it is a popular healthy option that gives the texture a boost while adding a subtle mellowing flavor.

Propaganda Roll

For a group of friends, the spring rolls are a must. With a wide selection you can have any meat you might want or vegetarian if the fancy strikes. We went with the chicken and avocado spring rolls and were not disappointed. With the clever twist of adding Western ingredients, they’ve created a brilliant new way to experience a typical Vietnamese dish. It also helps that they were cut into compact bite sized pieces – so much easier to eat.

Last point (because we probably shouldn’t go on about spring rolls forever), the peanut sauce they’re served with is to die for: a thick sweet sauce with the hearty crunch of chopped nuts. We found it hard to stop ourselves licking the bowl – though we did go so far as to use a handy invention, a spoon, to scrape the remnants directly from the dish.

The architecture is modern, clean and simple with French Colonial traces, seen in the old floor tiles and the Art Deco replica marble tables. The hand-drawn propaganda mural on their main wall ties the entire scene together making the restaurant vivid and lively – as one might imagine would have been the attitude of the artists originally making propaganda art years ago.

With multiple floors and a long narrow space to work with (similar to their neighbouring restaurant Au Parc), the smart table layout means people aren’t cramped, even at peak hours. Propaganda lets you gather with friends and family, relax and enjoy well made, modern Vietnamese street food.

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.


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:

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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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)
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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

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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


- 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



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