Quan An Ngon 138

Across from HCMC's Reunification Palace, Quan An Ngon 138 serves refined yet affordable street food from the three regions of Vietnam in a deluxe atmosphere. A wide range of regional food and drink is on offer from banh xeo to Vietnamese ice coffee. Enjoy your meal in the open air courtyard with ancient Vietnamese décor including delicate wood carvings embellished with lacquer and mother-of-pearl. For village cuisine in Saigon style, check out Quan An Ngon 138.

Quan An 138 is located opposite Reunification Palace, one of Ho Chi Minh City's biggest tourist sites. The concept of Quan An 138 is simple: serve fresh, authentic regional dishes from all corners of Vietnam in a modernised, rural market setting. The exterior of the restaurant hints at a European chalet or maybe a castle, with its creamy yellow hues. Inside, the action moves fast and furious and food from all corners of Vietnam is rushed to the tables of eager diners.


Southern Vietnamese

Southern Vietnamese cuisine relies heavily on sugar and spices and an abundance of herbs and fresh vegetables. This is not a problem in Ho Chi Minh City, as the tropical climate nurtures a long and plentiful growing season, sometimes two. Dish preparation is simple with many cooking techniques borrowed from neighbouring Cambodia, China and Thailand. To sample a taste of the south, read below.

Banh Xeo: These fried pancakes are made of flour, egg and salt. They come stuffed with meat, vegetables, prawns and pork, accompanied by herbs and garlic/chili infused fish sauce.
Bun Mam: The sausage of Vietnamese soups made with everything but the proverbial kitchen sink. Ingredients include shrimp paste, aubergine, squid, prawn and much more. Be warned, it's not for the squeamish or those with a sensitive nose!
Canh Chua Ca Loc: This sweet and sour fish soup is a visual feast with red, green and white colours floating in a dark tamarind-flavoured broth. Typically Canh Chua Ca Loc is made with Mekong fish, pineapple, tomatoes and okra.
Hu Tieu: A soup-based dish consisting of long, thin, rice flour noodles served with barbequed pork, shrimp and fish.
Bun Thit Nuong: A delightfully fresh and simple dish. Vermicelli noodles blanketed in herbs, peanuts, sliced cucumber and topped with grilled, marinated pork. This is an easy one to eat. In fact, it's hard to eat only one! All of the above dishes can be enjoyed at most Vietnamese restaurants and street kitchens in Ho Chi Minh City.


Ngoc Chau Garden

Ambience at Ngoc Chau Garden

The rustic style of recycled wooden planks used in the restaurant’s decor create a homey charm to the restaurant while touches of turquoise and citrus paint on repurposed antique shutters brighten the mood. The deep terracotta tones of the brick walls, bamboo lanterns and antique tables add just the right touch of cosy. All these elements will make you feel at ease. The atmosphere at Ngoc Chau Garden is as if you’re being invited into the traditional southern-Vietnamese home of a close friend.

ngoc chau garden

The Food at Ngoc Chau Garden Vietnamese Restaurant

Ngoc Chau Garden’s extensive menu of over a hundred items is a blend of the best of Vietnamese classics and in-house creations. The Ngoc Chau stir-fried beef with the addition of baby corn and snow peas is a light and perfect pairing with rice. We’re pretty sure it’s destined to be an international favourite.

If stir-fry is not your cup of tea, the signature beef and lime leaves salad is quintessentially Indochinese. Crunchy white onions and semi-ripe wild starfruit add an amazing tanginess that readies your palate for more dishes, a splendid appetizer!

ngoc chau garden

Up for more salads? The dried gourami fish and mango salad combines the natural sweet and savoury flavour of dried seafood with the crunch and addictive astringency of unripe mango.

For fans of fruity flavours, there is also a revitalising display of Vietnamese fruit wines made with an assortment of ingredients such as mulberry, strawberry and persimmons.

Ngoc Chau Garden allows diners from and beyond Vietnam to sample the best dishes of the South, Central and North of the country. Perhaps the best item on the menu to represent Hanoi is Ngoc Chau Garden’s Cha Ca La Vong, fish marinated with turmeric powder and sizzled lightly in oil with a good dose of dill and green onions. This unique Northern Vietnamese classic is irresistible when tossed with fresh rice vermicelli, a spoonful of toasted peanuts and a dash of fish sauce or for truly hardcore culinary absolutes, a few drops of pungent and purple mắm tôm (fermented shrimp paste).

ngoc chau garden

Southern dishes are well represented here with Ngoc Chau Garden’s wide range of claypot simmered menu items. The grass carp simmered with galangal and caramelized fish sauce brings the Mekong Delta culinary traditions to a whole new level. Non-seafood choices including simmered young pork ribs or cow’s tendon are also available.

Ngoc Chau Garden’s extensive range of fried rice is also mesmerizing. The rare Chinese-Vietnamese classic, Hoang Kim Golden Rice, offered here requires the chef to carefully coat individual grains of rice with a thin layer of egg yolk before frying it to perfection…too much or too little egg yolk often results in an imperfect serving.

Ngoc Chau Garden’s signature fried rice exudes a mysterious green hue but comes with a completely natural and appetising backstory. Just like many Indonesian and Malaysian desserts and cakes, pandan leaf juice is used to color the fried rice and also give it an alluring fragrance. For a healthy choice, opt for Ngoc Chau Garden’s brown fried rice.

No Vietnamese meal is completely without hot soup. In what we consider to be the true star of Ngoc Chau Garden, the sour soup with snakehead fish and Egyptian river hemp (Sesbania sesban) blossom is both delicious and exotic. These delicately sweet and bright yellow blossoms cultivated primarily in southwestern Vietnam are also a feast for the eyes, a must-try.

ngoc chau garden

Service at Ngoc Chau Garden

With a team of polite and enthusiastic young locals dressed in traditional beige-toned southern Vietnamese garb, guests are unlikely to encounter issues with language since many of the staff at Ngoc Chau Garden are experienced with interacting with foreigners and are proficient in basic English. Feel free to ask members of Ngoc Chau Garden’s service crew for recommendations and the freshest ingredients on any given day.

ngoc chau garden

What People Say about Ngoc Chau Garden

With a consistent 4.5 out of 5 rating on both Google reviews and TripAdvisor, we’re quite certain that consistency, in terms of both flavour and service, is highly valued by the proprietors of Ngoc Chau Garden. Light bites such as spring rolls and pork skewers were particularly popular with reviewers.

What City Pass Guide Says about Ngoc Chau Garden

All in all, the uncomplicated yet non-repetitive character of each dish offered at Ngoc Chau Garden offers an eye-opening glimpse into the world of Vietnamese gastronomy. Regardless of whether guest are first-timers or seasoned veterans in terms of Vietnamese cuisine, Ngoc Chau Garden is able to deliver!



Riverside Cafe

The Riverside Cafe is a popular venue for all day dining, serving International and Vietnamese dishes. Its tantalizing seafood offering is a favorite amongst all diners.


Khoai Restaurant

Khoái is the product of dreams and thoughts of people who love enjoying good food, especially authentic Vietnamese cuisine. Inspired by the beautiful beaches and distinctive food culture of Nha Trang, we decided to introduce authentic Nha Trang food to those Vietnamese and tourists who would enjoy discovering the traditional taste of food from central Vietnam.

Khoái is aiming to be a place for Nha Trang food lovers gathering together to share the delectable and outstanding food. Khoái is also a place where tourists can understand and experience the origins of Vietnamese cuisine, and taste authentic Nha Trang food.

At Khoái, customers will be able to enjoy a variety of traditional dishes like Bún Cá (fish cake noodle soup), Bún sứa (Jelly fish noodle soup), Nem Nướng (grilled pork meat wrapped in rice paper), Bánh căn (rice cake cooked on clay-pot), bánh ướt Diên Khánh (steamed rice pancake with shrimp) and several others. Some of the other seafood dishes are also served at Khoái, like Sea prawns steamed in beer, Jelly fish salad, “Leatherjacket” fish grilled with green chilies, “Big-eyes” fish steamed with soya sauce, Squid fried in fish sauce.

All recipes are from our Head Chef, a native of Nha Trang, and fresh materials are shipped daily to our restaurant from Nha Trang and other central ports.

Khoái restaurant has maximized the use of ingredients such as seaweed, fruit juice, beans, coconut milk etc in our sauces and food. Our Chef continuously endeavors to provide a unique dining experience at Khoái through food that is not only delicious but also healthy.

Khoái restaurant is now known not only for its delicious food, but also for the nice, peaceful and warm and friendly environment. Here you can find a Vietnamese vintage style: the wooden windows of old Vietnamese houses, the ancient style lamps adorning the walls, or in the old Nha Trang pictures from the last century. Customers will feel comfortable and relaxed in the simple yet elegant ambiance of old Nha Trang.


Di Mai Restaurant

Di Mai is not what you would expect from a typical Vietnamese restaurant in Ho Chi Minh City: a sleek ambience, high-quality Vietnamese street food and great prices.

Most eateries fall under three categories – rural or colonial-inspired, high priced; mass chain, mid range; local corner eatery, budget – but Di Mai is in a category of its own: traditional Vietnamese street food in a sleek, modern environment. Di Mai’s creators, Capella D1, took the same approach they did with Sorae and San Fu Lou: smooth surfaces, dark, vibrant colours and excellent food. They also took a page from San Fu Lou and set reasonable prices.


A replica of a mid-20th century truck is parked in the middle of the restaurant, with “Made in Vietnam” painted on one of its doors. The truck is surrounded by sturdy wooden tables and comfortable seating, and the vehicle itself also seats a group of six. Black and patterned tiles line the floor, red tiles hugging the large open kitchen, immaculate behind a sheet of glass.

Di Mai restaurant

Black and red are the prominent tones, giving off a similar vibe to the Sorae and San Fu Lou interiors, with historical elements from 1920s to 1960s Saigon subtly infused alongside quality wood furnishing. Some tabletops sport newspaper ads from the era – a common practice back then – and dishware commonly seen in rich Vietnamese households lines a wooden shelf in the corner. It’s a smart setup.


Staff are attentive and communicate well in English. Service and hygiene are important to the Di Mai team, and they take special care to ensure that both are kept up to international standards. The chefs work fast and you don’t have to wait long to get your dishes. Everything comes neatly presented with quality dishware and silverware.

Food & Drink

The colourful, photo-filled menu offers a choice of six ice teas (similar to the ones in San Fu Lou), five fresh American-style healthy juices, eight teas from Teapins and five beers from around Vietnam.

The fresh juices in glass bottles are the highlight here, and are all made on the spot: Wondermelon, with a refreshing watermelon-mint flavour, and Detox, a beet-infused cleanser, are excellent. Three house wines and a few cocktails round up the signature beverages. Portions and prices are small enough to order several dishes at once. Normally fatty dishes like mi quang and fried spring rolls contain sparse oil and fat, allowing them to highlight the excellent ingredients.

Here was our experience:

Bong Thien Ly Xao Toi (VND55,000): Vietnamese flowers stir-fried in light oil. A healthy starter and easy to finish.

Heo Nuong La Lot (VND85,000): This is a slight variation on the signature betel-leaf-wrapped street food, with three spicy minced pork patties and three noodle rolls.

Cha Gio Vit (VND75,000 for four): These crispy duck spring rolls are not as oily as their budget counterpart, and have a thin layer of dough that doesn’t distract from the duck and herbs.

Com Gao Lut (VND20,000): Simple, tasty and healthy brown rice. Goes well with veggie dishes.

Canh Bo Di Mai (VND95,000): This is similar to pho bo, but simpler and without the noodles. It comes in a medium-sized bowl that is perfect if you want a light breakfast or lunch. Similar to the original style of pho, there is a slight sourness as you sip the broth.

Mi Quang Ga (VND78,000): Chicken, quail eggs, shrimp and Hoi An chili make a wonderful bowl. The shrimp are juicy, the broth slightly spicy and full of flavour, and the side dish of veggies fresh.

Banh Gan: A common Vietnamese street cake, this is rarely seen in restaurants of this calibre. Delicious, professionally made, yet sticking to its roots, it’s a good complement to an after-meal tea or coffee.

Banh Khoai Mi: A tasty cassava and coconut cake that is not overly sweet, great as a finisher after a hearty meal.

What Could Be Improved

The excellent fresh juices still don’t have a takeaway option.

What People Say

While the restaurant had a shaky start, the clientele has increased ever since, and the reception is generally very positive.


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