The best street eats in Ho Chi Minh City

The best street eats in Ho Chi Minh City

Wander street-food hotspots such as Tran Khac Chan street in District 1 or Van Kiep and Nguyen Thuong Hien in District 3 and see what takes your fancy. It might be banh mi, the ubiquitous Vietnamese pork rolls; com tam, steamed rice with meat or fish; nem ran, deep-fried spring rolls; or banh tet, sweet sticky rice served with banana and red bean paste.

Slurp up some noodle soup


People here eat noodle soup for breakfast, lunch and dinner. And you should too. The ultimate day of soup sipping would involve a visit to Bun Rieu Nguyen Canh Chan in District 1, a tiny shop that does the best bun rieu – a slightly sour, crab-based soup served with vermicelli noodles – in the world. It would include a night-time visit to Banh Canh Cua, a restaurant that only serves the dish it’s named after, a thick crab soup with tapioca noodles. And it cannot overlook a visit to Bun Bo Chu Ha in District 3 to sample their Hue-style noodles, and Hu Tieu Nam Vang Nhan Quan for their clear, cleansing soup.

Rice paper rolls – and more


Once you get tired of eating your meals with chopsticks and a spoon, it’s time to roll your own. This doesn’t just apply to goi cuon, the universally known fresh rice-paper rolls – done beautifully at Hoang Ty. You’ll also need to work those dextrous fingers while eating bo la lot: minced meat wrapped in betel leaves, grilled over coals, then rolled in lettuce, rice paper and herbs. Try it at Co Lien Bo La Lot in District 3. Banh xeo, the crispy, seafood-filled Vietnamese crepes, are also eaten rolled in lettuce and rice paper. Check out Banh Xeo 46A Dinh Cong Trang in District 1 for the city’s best.

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Experiment with snails

Sea snails and freshwater snails. Fried, steamed or poached. In southern Vietnam, snails are a delicacy, and they’re eaten with gusto on any given night across Hi Chi Minh City. If you can find Oc Chi Em in District 3, a rooftop eatery accessible via a scruffy alleyway, head up there for sea snails fried with chilli and garlic, washed down with a cold, local beer.


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