Wrap & Roll Restaurant

With locations all over central Ho Chi Minh City and Hanoi, Wrap and Roll has become one of Vietnam’s most recognized restaurant chains. Featuring Vietnamese specialities such as Rice Paper Rolls and Nem Nuong, Wrap and Roll offers tourists and locals a modern take on these classics. In addition to traditional menu items, Wrap and Roll gives guests the opportunity to create their own rolls. With over 20 different sauces and numerous meats, herbs, and vegetables, the combinations are seemingly endless. 

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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.

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Quan Bui Restaurant

Not far from the monolithic Deutsches Haus and the French and American consulates, along the same tree-lined street where you’ll find the Saigon botanical garden, sits the newest Quan Bui restaurant. Spanning the corner of Le Duan and Dinh Tien Hoang, Quan Bui Central is a welcome local addition to a neighbourhood filled with international chains such as Hard Rock Cafe and Starbucks.

Bui Restaurant

Rather than sitting down to a mundane burger, guests at Quan Bui Central can experience Vietnamese comfort food in style. Deep terracotta tones merge with hardwood and artfully selected ceramic tiles to create a homey atmosphere from a different era. Indochine-style art graces the walls and the warm lighting puts a soft focus on everything. This is the perfect place for a business lunch or a dinner date because the restaurant can accomodate intimate get-togethers as easily as it does large groups.

Bui Restaurant

Traditional Cuisine Done Well

The dishes at Quan Bui are meant to be shared “family-style”. Start with a spring roll platter so that you can taste the differences in flavours between northern Vietnamese spring rolls (filled with crab and prawns), the central version (stuffed with minced pork and sausage), and fried Saigonese rolls, which are a mix of both worlds and feature shrimp and pork equally.

A classic green mango salad is a nice side dish to pair with the restaurant’s signature basa fish with passionfruit sauce, but for those who prefer beef, chicken or vegetarian food there are options for every palate. One of the reasons that Vietnamese food has become a beloved world cuisine is the combination of flavours that excite even the most refined tastes. Quan Bui’s chefs know how to utilise the punch of lime and chili with the depth of fish sauce and a touch of sweetness to create dishes that are traditional yet sophisticated. The fact that no MSG is used in the restaurants can take away any worry about indulging in the delicious food.  

Bui Restaurant

Pair the meal with a tra da (iced tea) in the afternoon or in the evening partake of one of the restaurant’s signature cocktails. The cocktail list changes monthly, which makes this a perfect place to come for repeated visits.

Prices ranging from VND69,000 for spring rolls to VND360,000 for a special fillet of seabass remain reasonable for the area.

Other Locations also Ideal for Events

Quan Bui Original on Ngo Van Nam is the most well-known location in the Quan Bui group and the first to have opened after the beloved flagship restaurant previously located in Saigon’s “little Hollywood”. The group includes two other locations as well, Quan Bui Bistro centrally located at the junction of Hai Bai Trung and Ly Tu Trong in District 1, and Quan Bui Garden, which features an open-air patio in District 2.

Bui Restaurant

The rooftop at Quan Bui Original or the Garden in District 2 are perfect for events such as birthday or corporate parties or a small wedding reception, while an intimate wine tasting or business dinner can be organised at the Bistro or Central locations.

Events can be created sur mesure and the Quan Bui team will work with you to find the perfect combination of food, drinks and ambience. International and Vietnamese guests will equally appreciate the restaurants’ attention to detail and high quality Vietnamese food combined with modern style.

What Others Say

The restaurant group scored an excellent 4.5 out 5 on TripAdvisor with 787 reviews at the time this article was written. Many reviews talk about the quality of the food and the fact that diners can try dishes from regions across Vietnam in one location. The general consensus is that while the restaurant is more expensive than street-food, it is less expensive than most restaurants in the area. The price is worth it for the delicious flavours and comfortable atmosphere. No tiny plastic stools here!

What City Pass Guide Says

Easily one of the best sit down Vietnamese restaurants to be found in HCMC. Excellent professionalism, presentation and selection, with well thought out decor. It is everything one hopes to find in a Vietnamese restaurant when visiting the country, and is a great choice for residents to return to again and again.

 

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Song Ngu Restaurant

Seafood runs deep in Vietnam’s roots. It’s everywhere and in every form, notably in coastal cities like Nha Trang and down south in the Delta. Ho Chi Minh City gets more than its fair share from both ends.

While street joints fill with all manners of fried and skewered sea life, distinguished Vietnamese restaurants specializing in crustaceans and fish fare are not as abundant as one might think. Fortunately, those with some cash to burn and a craving for refined seafood in a comfortable environment have Song Ngu as an option, which won TripAdvisor's Certificate of Excellence award for 2015.

Song Ngu Restaurant

For nearly 20 years Song Ngu has been serving traditional seafood recipes, grouping Japanese, Chinese, Thai, Malaysian and a number of other cuisines into a nuanced menu.

While the focal point of Vietnamese eateries has been “fresh” seafood ad naseam, the statement appears kitschy coming from a country where processed food is more expensive. Song Ngu takes a step in the right direction by instead highlighting technique, timing and preparation rather than the evident freshness of its food; the restaurant’s hygienic kitchen is also a more palpable selling point.

Simply put, it’s great seafood at dignitary prices (think VND 800,000++ or more per person).

Inset past a pair of green walls are two bridged French villas. The interior is quoted to resemble the style of the Cham people, although it’s more reminiscent of the Viet-Franco art deco you see in Dalat than a Cham hut. The crowd is polite – mostly Asian and American businessmen or upper-middle class families (hence the abundance of private rooms that seat 8-50 people). Unless you’re sat by a company dinner party, expect a quiet meal. Prepare for a formal atmosphere and dress business casual, though the restaurant accepts most manners and styles of dress. Beginning at 7 p.m. a live band navigates the restaurant playing traditional Vietnamese songs on classic instruments such as the t’rung, a type of bamboo xylophone.

Song Ngu Restaurant

The staff is accustomed to dealing with high-profilers – prime ministers and other dignitaries have eaten at Song Ngu on occasion. So expect courtesy, prompt service and a professional attitude. The wait staff speaks little English but pointing to an item on the large menu should suffice. A fair warning: water is not served here in any other form other than bottled, which is a bit of a setback. On a more positive (read: boozy) note, cocktails are around the VND 70,000++ mark, which is oddly affordable for the fine establishment. And yes, they are quite good, as are the mocktails. They also have free Wi-Fi.

Seafood is the heart, soul, blood, bones and marrow of Song Ngu. In other words, you’re coming here because you are determined to splurge on crustaceans made with the precision and skill of a samurai swordsman. This doesn’t mean skimp out on the other offerings. We began with a Song Ngu Style house cocktail, consisting of vodka, orange curacao and pineapple juice, and two fresh spring rolls. The cocktail was balanced, not overly sweet and (we had to do a double take) VND 70,000++, while the rolls (VND 40,000++ a piece) went down clean with homemade peanut sauce. You can also order fried spring rolls of your choice for VND 40,000++ each. If we had to choose one, we’d pick the seafood spring roll four times over. The roll is breaded and fried, a tad crunchy and filled with squid, shrimp, scallops and banana bits. The banana gives the filling a soft texture and semi-sweet savor. The roll pairs well with a mayonnaise dip. After the appetizers, we moved on to the three main courses of seafood.

Song Ngu Restaurant

Drunken Tiger Shrimp (VND 250,000++):

As our host pointed at something behind us, we turned our necks to a waiter promptly lighting a bowl of skittering shrimp on fire, then sliding the critters into a clear pot of Chinese cooking wine over a dancing flame. The shrimp were then taken back to the kitchen to be boiled in water. The wine adds some bitterness to the shrimp while the boiling water takes the acridity to a more balanced level. A short while later we were brought the finished tiger shrimp on a platter. The best way to eat these guys is to take the rostrum (the horn-like part atop the head), pull upwards to break the upper shell and suck out the juices.

Mantis Shrimp (minimum VND 400,000++):

This giant shrimp is quite rare outside its peak season (between the first and second quarter of the year). They’re typically VND 2 million++ per kilogram, so expect to pay a minimum of VND 400,000++ per dish. Mid-season, try and ask for a mantis with eggs – they’ll be the ones with coagulated red “yolk” inside. The recipe is quite basic. The shrimp is fried in garlic and served with a side of salt and lime. But as our host explained, the art lies with timing and preparation. You may want to ask one of the waiters to show you how to eat a mantis shrimp. We were able to get a mantis shrimp with the eggs still inside. The coagulated red substance was waxy, like hardened yolk, and quite protein-rich – it may be an acquired taste for some. The meat was soft and buttery, with a subtle hint of garlic, which cooked through the shell evenly. With a bit of lime and a dash of salt, this was our favorite meal of the afternoon.

Song Ngu Fish Hotpot (VND 235,000++ for small pot with 1 tilapia and VND 335,000++ for a large pot with 2 tilapias):

The tilapia is cooked in pork and chicken stock, radishes and onions. While the fish is soft and relatively flavorless, the stock is reminiscent of a somewhat spicy tomato and vegetable soup, and has a rich, smooth mouthfeel. If you’ve had fish soup in central Vietnam, this is a less intense, more accessible alternative, and quite addictive. By this point we were full, but ordered a fruit platter to clear the seafood smell. Complimentary green tea is given at the end of each meal as well.

From over 40 reviews, Song Ngu averages 4 out of 5 bubbles on TripAdvisor. Reviews praise the excellent seafood, in particular the mantis shrimp. There are few complaints, and even those are minor. People don’t seem to mind the high prices, asserting that the quality of food is worth it.

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Viet Village

Viet Village serves authentic Vietnamese cuisine in a majestic atmosphere in central Saigon. Located in a beautifully renovated 50-year old French colonial villa, Viet Village offers a reasonably priced menu featuring mouth watering dishes that cover Vietnamese cuisine from North to South. The attentive staff is very knowledgeable and can answer any questions you may have about the food. Before you head back out into the Ho Chi Minh City heat, take time to browse the artifacts and photographs that decorate the walls.

With dishes from every part of the country, Viet Village's menu presents you with a lip-smacking array of choices. The restaurant takes pride in the authenticity of its traditional Vietnamese Cuisine. Viet Village offers a catering service, suitable for both corporate guests and intimate family meals. The traditional Vietnamese décor is subltle and smooth. Note the original brass temple bells and traditional Vietnamese musical instruments. When in HCMC head to Viet Village for an authentic Vietnamese food experience.

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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!

 

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