Best restaurants and what to eat
Vietnam
Ho Chi Minh City is one of Vietnam’s great street-food capitals, where southern Vietnamese cooking shines with bright herbs, sweet-savory balance, and abundant tropical produce. The city’s culinary identity blends classic Saigon recipes, Chinese-Vietnamese influences, and a lively café culture, making it a paradise for noodles, banh specialties, soups, and fresh herbs.
A prized island fish sauce that defines southern Vietnamese flavor: deeply savory, fragrant, and clean rather than overly harsh, with a rounded umami intensity. It is used as a dipping sauce base and seasoning for noodles, grilled meats, and salads, and its reputation comes from careful fermentation and island terroir.
A chunky, fermented soybean condiment with a mellow saltiness, gentle sweetness, and a rustic, almost nutty depth. In Saigon kitchens it is mashed or stirred into dipping sauces, braises, and noodle broths, especially alongside garlic, chili, and sugar.
A powerful fermented shrimp paste with a pungent aroma, briny intensity, and an assertive savory finish that mellows beautifully when cooked. It is a signature southern seasoning for dipping sauces, stir-fries, and noodle dishes, especially when balanced with lime, sugar, and chili.
A fragrant chili oil and paste blend that brings heat, color, and aromatic depth to soups, grilled dishes, and noodle bowls. In Ho Chi Minh City it is often spooned over street food for a smoky, spicy lift and paired with lemongrass and garlic.
Thin rice paper sheets used throughout southern Vietnam for wrapping herbs, seafood, meats, and fried snacks. Delicate when dry but pleasantly chewy when moistened, they are central to many Saigon-style rolls and street preparations.
The city’s iconic baguette-style bread, crisp and airy with a shattering crust and a soft interior that holds rich fillings without collapsing. It reflects the French colonial legacy transformed by Vietnamese tastes, and it is equally good with pâté, cold cuts, pickles, and herbs.
A traditional Vietnamese rice spirit with a strong, clean heat and a rustic character tied to local distilling culture. In southern Vietnam it is often served in small glasses with rich dishes or festive meals, where its sharpness cuts through fatty foods.
A rice wine made from fermented glutinous rice, usually softly sweet, earthy, and warming. It is a classic home-produced alcohol in Vietnam and is often enjoyed in small amounts with traditional foods and seasonal celebrations.
A straightforward distilled spirit made from rice, valued for its bright alcohol warmth and dry finish. In local drinking culture it is commonly served neat in modest pours alongside savory snacks and grilled dishes.
A fragrant apricot liqueur with a sweet-tart profile and a gently perfumed finish. It is typically served chilled or over ice, making it a softer, more aromatic option in Vietnamese social drinking.
A fruit liqueur made from rose myrtle berries, offering dark berry notes, mild tannin, and a rounded sweetness. It is often served as an aperitif or digestif and is appreciated for its rich color and floral-fruity aroma.
A classic southern Vietnamese lager with a light body, crisp carbonation, and easy-drinking malt character. It is the city’s most recognizable beer style, typically served cold with street food, seafood, and grilled meats.
The southern Saigon interpretation of pho is lighter, sweeter, and often more herb-laden than northern versions, with a clear beef broth and generous garnishes. It is typically finished with bean sprouts, basil, lime, and chili, creating a bright and highly customizable bowl.
A beloved noodle soup of Saigon, featuring a clear, savory broth, springy noodles, and toppings such as pork, shrimp, and offal. Its Cambodian-Chinese heritage was transformed in the city into a distinctly southern comfort food, often served dry or soupy.
Saigon’s quintessential broken-rice dish, built around fragrant broken grains topped with grilled pork, pickles, egg, and scallion oil. The appeal lies in the contrast of textures and the balance of sweet-savory sauce over a simple rice base.
A classic Vietnamese sandwich filled with pâté, cold cuts, pickles, herbs, chili, and savory sauces inside a crisp baguette. In Ho Chi Minh City it is a daily staple, prized for its portability, crunch, and rich layering of flavors.
Fresh rice-paper rolls packed with herbs, rice vermicelli, lettuce, and shrimp or pork, served with a savory dipping sauce. They are prized for their clean, cool freshness and delicate balance of soft, crisp, and herbal textures.
Crispy fried rolls with a crackling shell and a rich filling of minced pork, vegetables, and sometimes seafood. In Saigon they are often eaten with herbs and lettuce, then dipped in sweet-sour fish sauce for contrast.