Best Street Food in Thao Dien

By: Lewis Nguyen

Grilled pork chop with broken rice.

Steamed rice noodle rolls with pork and wood ear mushroom.

Grilled beef in betel leaf.


I grew up in Sydney Australia within the Vietnamese community of Cabramatta. My parents owned a busy Vietnamese restaurant where my siblings and I worked from a very young age. I loved the sense of family and belonging our restaurant brought to the Vietnamese community. Most of the dishes that we served were dishes that reminded not only our parents of the food they grew up with, but they reminded our customers of their deep rooted origins too.

Our regular visitors would always come and shout out their orders to the kitchen, and as my siblings and I ran tables they would shout out their coffee orders in the same informal way you would with your family. 

I had my very first street food experience fifteen years ago when I first returned to Vietnam. I was ushered to a small red plastic table with red plastic chairs by the owner’s young son who took my order. The son shouted my Pho order to his mother, yelled my coffee order to his sister, and went off to grab my fresh herbs. I was instantly transported back to our family restaurant and embraced the sense of family and belonging. I realised that our interactions with our customers very much mirrored that of Vietnamese street food vendors. 

Best street food in Thao DienImage source: Lewis Nguyen

As I devoured my Pho other customers would arrive, yell out their orders to no one in particular, and seat themselves. I clearly had a long way to go before I ordered like a local. 

There was something initially so familiar about the small red plastic table and chairs, it took me a while but when it came to me my emotions started to suddenly play up. My Grandmother, who lived with us in Sydney, always sat on a small red table and chair, this is where she spent most of her time. I always thought it was a little strange that she would sit there for hours plucking herbs or marinading her meats. When she ate by herself she would often choose to sit at the small plastic table and not our dining table. I now know it was her way of keeping her memory of Vietnam alive. My Grandmother has passed now and every time I am in Vietnam and eat street food at a small plastic table, I well up a little thinking about my Ba Ngoai.

Best street food in Thao DienImage source:

When I started travelling to Vietnam, I often found myself in District 1, this was where all the restaurants and bars were and where most of the street food vendors congregated. I was a lot younger then so I loved the hustle and bustle and fast pace of D1. These days I enjoy a slower lifestyle. Now when I visit Vietnam I always stay in Thao Dien. Thao Dien in District 2 has really grown in the past few years, there is a fast growing F&B scene full of cool bars, restaurants and an abundance of street food vendors. It’s also not as busy as D1 so you can easily take a leisurely stroll down the streets, well, as leisurely as you can in Ho Chi Minh City

I make sure to visit as many of these street vendors as I can whenever I am here. I’m almost a local now, ordering out loud as I walk in and seat myself. I went to my favourite Pho vendor last week and she informed me that she hadn’t seen my parents in a while. I only visit once or twice a year so I was surprised that she remembered me and knew who my parents were. 

What I love the most about street food is that, because it is totally devoid of the bells and whistles of a restaurant, the food shines through and is the hero of the experience. For me street food conjures fond memories of our family restaurant, our customers, and my lovely Grandmother. 

Grilled pork chop with broken rice - Com Tam Suon 

In our family restaurant (I’m talking way back during my childhood years) Com Tam Suon was one of our best sellers.

The pork chops are marinated overnight with lemongrass, spring onions, fish sauce and honey. Once grilled, they are placed over broken rice and served with a homemade sweet fish sauce. Every family will have their own sweet fish sauce recipe, and their own way of marinating the pork. My parents like to add oyster sauce, honey, fresh chilli and generous amounts of lemongrass to the marinade.

The beauty of this dish is that you can add extra ingredients to make the dish even more awesome. I usually have Com Tam Bi Suon Cha Trung (Grilled pork chop, shredded pork, pork and egg terrine, and a fried egg, all over broken rice) 

Best street food in Thao DienCom Tam Suon from Com Tam 40A. A classic favourite / Lewis Nguyen

Com Tam 40A

40a Quoc Huong. Thao Dien.
6:00 am - 2:00 pm. Then 4:00 pm until late.
VND 35,000 for Com Suon Trung - pork chop and a fried egg over broken rice.

As I enter the stall, marinated pork grilling by the entrance makes me salivate and lures me to savour it’s charred deliciousness. Next to the BBQ is a food trolley full of homemade goodness, shelves of caramelised fish, fried eggs, caramelised pork, grilled pork, pork and egg terrine, and a huge bowl of Mo Han (spring onion oil) greets you. Mo hanh, oh how I’ve missed you! A key ingredient of Com Tam Suon, Mo hanh is made by cooking spring onion in oil on a low heat, it adds a slightly slippery texture to the rice, and an overall nutty flavour to the dish.

The vendor piles my plate with broken rice, chooses my piece of grilled pork straight from the grill, adorns the meat with the fried egg and slathers the dish with Mo hanh. I add a spoonful of their homemade minced chilli to the small bowl of sweet fish sauce provided and pour all of it onto my plate.

My first spoonful of pork and rice instantly transports me to my childhood. The char of the juicy pork, the fragrance of the lemongrass, the richness of the egg, and the kick of that spicy fish sauce are all absorbed by the broken rice, and the addictive burst of flavours attack my tastebuds. Every colourful ingredient perfectly compliments each other.

As I eat, customers stop by on motorbikes and yell out their orders, one customer wants Com Thit Kho (Caramelised pork with boiled egg) with no cucumbers, another asks for bitter melon soup, but is sadly disappointed when he is told the soup is sold out.

Steamed rice noodle rolls with pork and wood ear mushroom - Banh Cuon 

Banh cuon is a difficult dish to make, the steamed rice noodles need to be perfectly thin and handled with utmost care to avoid tearing, and the filling of minced pork and wood ear mushroom needs to be well balanced and plentiful. We didn’t serve this in our family restaurant, it was way too complicated and fiddly to make. My Aunty 5 however, my Mother’s Sister in law, makes the best banh cuon so we would all pack ourselves into the car and make our way to Aunty 5’s house to satisfy our banh cuon cravings.

Best street food in Thao DienDelicate Banh Cuon from Hoang and Hoa / Lewis Nguyen

Hoang and Hoa

33 Hem 33. Thao Dien. (Corner of Quoc Huong and Duong Hem 33) 
5:30 am until sold out.
VND 35,000

I arrive at Hoang and Hoa’s banh cuon stall with my sister in law who is a seasoned regular. The duo greet us warmly and Hoang pulls up a few chairs and a table from out of thin air for us. Hoa sits against the wall nursing a steaming pot topped tightly with a muslin cloth. She expertly pours a layer of thin rice flour batter onto the muslin cloth, covers the pot with a lid and waits a few seconds before lifting the lid to a steaming layer of freshly cooked rice noodle. A quick flick of the wrist with her thin wooden spatula and a perfect thin circle of noodle sheet is peeled from the muslin cloth and laid out onto a plate. 

A generous spoonful of minced pork and wood ear mushroom mixture is placed onto the noodle and everything is promptly wrapped into a neat parcel. Hoa plates up our dishes without us even ordering. The banh cuon is served with two types of Vietnamese ham (there’s usually three types, but Hoa has run out of the fried version, so my advice is to get in early!), steamed bean sprouts, cucumber, fried onions, and asian basil.

The sight is glorious and my eyes tell my stomach to brace itself. I pour a generous amount of Hoa’s sweet fish sauce and devour the plate, I think I take a breath only once before finishing my meal. The banh cuon has a uniform thickness throughout, the filling is well balanced, and the dish as a whole is freaking delicious. At many restaurants I tend to often leave some of the noodle, in parts where it is too thick and gelatinous, but not today, not at Hoa and Hoang’s. The rice noodle is perfectly paper thin and delicate. I can see why my sister in law keeps coming back.

We came at 9:45 am and were the last customers.

Grilled beef in betel leaf - Bo La Lot

When I was little, my father and my uncle would always be in charge of tending to the Bo La Lot at our big family barbecues. The La Lot (betel leaf) is a vibrant green leaf and once grilled releases a slightly herbaceous fragrance and peppery flavour that is absorbed by the minced beef within. The secret is to char grill the betel leaf wrapped beef parcels. Some restaurants take the easy way out and shallow fry the bo la lot, the flavour still comes across, but the intensity is nowhere near the intensity you get when the betel leaf is char grilled.

I have so many memories of wrapping hundreds of these a day in our family restaurant. Our customers loved this dish, they could choose to have it in a bowl with vermicelli, Vietnamese herbs and sweet fish sauce, or they could wrap them with fresh lettuce leaves.

Best street food in Thao DienIncredible Bo La Lot from 64 Xuan Thuy. Just don’t expect service with a smile / Lewis Nguyen

Xuan Thuy Road

64 Xuan Thuy, Thao Dien.
3:00 pm - 9:00 pm
VND 50,000

At the start of Xuan Thuy road my brother and I pass a corner stall that has plenty of uniformly rolled bo la lot and grilled fish in its trolley display. Beside the trolley is a smoking hot bbq waiting for orders. We’re the first customers for the evening and not quite sure why but we felt that the vendor wasn’t too happy to be serving customers so early. The word abrasive comes to mind. We decide to let the food do the talking and overlook this slight customer service blip.

As we seat ourselves on the small red plastic chairs, the vendor sets our table with vermicelli, lettuce, Vietnamese herbs, starfruit, cucumber, and rice paper. The final condiment and definitely the highlight is the mam nem, a fermented anchovy, pineapple, and garlic dipping sauce.

We watch as the vendor expertly char grills our bo la lot over smoking hot coals. Once done she drizzles them with mo han (Spring onion oil), sprinkles them with crushed roasted peanuts, and then leaves us to wrap our own rice paper rolls.

I inhale the wafts of charred betel leaf, quickly wrap all the ingredients into the rice paper, dip my roll into the dipping sauce and take my first bite. My mouth waters, the deep earthy flavour of the mam nem dipping sauce, perfectly compliments the juicy betel leaf parcels, and just like that they’re all gone.

Balut - Hot Vit Lon

When I was little my parents, uncles, and aunties would always get together a few times a week and nhau (drink, eat snacks, and catch up). Our parents would supply the snacks, a mixture of nuts and finger foods like pickled onions and dry shrimps, and as kids we always looked forward to those evenings, but also dreaded them. We loved watching our relatives laugh and have fun, but we would dread being left to clean up the aftermath of their hours of drinking and eating. On occasions the adults would have Balut, boiled fertilised duck egg. Of all the family gatherings, the ones that involved Balut invoke my fondest memories. It is a simple yet delicious dish which I know is not for everyone.

Best street food in Thao DienHot Vit Lon and very necessary Bia Saigon from Kim Thao / Lewis Nguyen

Kim Thao

104 Xuan Thuy. Thao Dien. 
3:00 pm - 11:00 pm
VND 10,000 per egg

Kim Thao is a stop in Saigon that I always make sure to visit. The super popular foodie destination is always filled with customers of all ages, sitting on small plastic chairs or queuing up for takeaway balut. Be warned, on this occasion my brother and I regrettingly choose to sit right in front of the sugar cane juice machine, which constantly sprays us with cane juice and pokes him in the back on a number of occasions. Choose your seat wisely. 

We order four eggs each and in a matter of seconds we have our eggs, accompanied by egg holders, rau ram (Vietnamese mint), salt and pepper, pickled chilli, and lime. I’m used to having my balut with just salt and pepper so I give my brother the lime and pickled chilli.

The eggs are excruciatingly hot and when held up for examination I can see the precious liquid broth through the slightly transparent shell. I quickly crack the top of the egg, I usually choose the larger part of the egg and make that the top. I sprinkle a bit of the salt and pepper onto the egg and sip the liquid. It makes for such a great broth. Once all the broth is gone I sprinkle some more salt and pepper and then eat the rich yolk and delicate duck meat. My brother loves eating the egg white as well but it’s a little too hard for me so I usually leave that behind.

The four eggs don’t last very long at all and we find ourselves ordering a couple more each and just as our parents, uncles, and aunties did back in the day, wash them down with plenty of Vietnamese beer.

Balut is a delicacy which is definitely not for everyone, but for those of us who love it, Kim Thao is the place to go.

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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.

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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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