What to eat in Ho Chi Minh? Where to eat in Ho Chi Minh?

What to eat in Ho Chi Minh? Where to eat in Ho Chi Minh?

I intended to write an article sharing about: What to eat in Ho Chi Minh? Where to eat in Ho Chi Minh? But it is hard to create an experience like Mark Wiens. So, I would like to use part of his article.

Bánh mì (banh mi)

If you’re even the slightest bit into Vietnamese food, you’ve probably eaten numerous banh mi sandwiches.

Along with pho, easily the most exported Vietnamese speciality is banh mi. Although banh mi can mean a variety of different things, and in Vietnamese it actually just means bread, sometimes the term can be used to refer to any type of the beautiful Vietnamese personal baguette sandwich.


Walking around Ho Chi Minh you’ll see dozens of carts with signs selling banh mi – it’s actually hard to go more than a block without seeing one – so it’s never hard to find.

There are many different varieties of banh mi, and here’s a good resource for seeing the different types, but the basic sandwich starts with a crusty baguette that’s sliced in half (sometimes using a scissors) and stuffed with layers of pork, luncheon meats, shredded cured pork skin, pâté, mayonnaise, Vietnamese radish and carrot pickles, a handful of sliced cucumbers, sprigs of coriander (cilantro), and last but not least, an optional, yet in my opinion necessary, scoop of fresh pounded chilies.

The sum of these ingredients together is what really makes banh mi such a glorious sandwich. Coming from Bangkok, where I can’t remember the last time I ate bread or a sandwich for that matter, I was pretty happy to devour as many banh mi as I could when I was in Vietnam.

Here are the three main restaurants I ate banh mi when I was in Ho Chi Minh.

Bánh Mì Huỳnh Hoa (Banh Mi Huynh Hoa)

Address: 26 Lê Thị Riêng, Ben Thanh, District 1, Ho Chi Minh City, Vietnam

Open hours: About 3:30 pm – midnight daily

Price: 30,000 VND ($1.40), more expensive than others, but worth it for the amount of meat

Bánh Mì Hồng Hoa

Address: 62 Nguyễn Văn Tráng, District 1, Ho Chi Minh City, Vietnam

Open hours: I think open in the morning, I arrived at 8 am, and they seemed to be at their peak serving, so good place for breakfast

Price: 17,000 VND ($0.80)

Banh Mi 37 Nguyen Trai

Address: 37 Nguyễn Trãi, Ho Chi Minh City (though the address is 37, it’s right at Hem 39)

Open hours: From around 4:30 pm – 7:30 pm each day

Price: 16,000 VND ($0.75)

Ốp la (op la)

A beautiful alternative to the banh mi sandwich is a Vietnamese dish called op la, or eggs cooked in a littler personal pan, often supplemented by slices of meat like ham, onions, and served with those wonderful crusty Vietnamese baguettes.


Just like some other dishes on this blog, op la offers a bit of a fusion of Vietnamese and Western ingredients and cooking methods, all blended into a single meal.

Although there are many variations of op la, to me what really makes it good is if the eggs are sunny side up, so the yolk is extra runny, and what makes it even better is if it’s served topped with caramelized onions and peppers.

Banh mi op la makes a favorite breakfast for many locals in Ho Chi Minh, and it most definitely hits the spot before a long day exploring the city.

Bánh Mì Hòa Mã

Address: 53 Cao Thắng, District 3, Ho Chi Minh City

Open hours: 7 am – 10 am or so, until they sell out

Prices: For a full banh mi op la the price is somewhere around 30,000 – 40,000 VND, our total bill for two of us, with two meals, tea, bread, and pate came to 91,000 VND ($4.21)

Phở (pho)

No matter if you’ve been to Vietnam before or not, you’ve likely heard of pho, if not already eaten it many times before.

The noodle soup didn’t become so famous for nothing – it really is one of the most common dishes in throughout the country, and it makes the Vietnamese food menu at nearly every sit-down restaurant too.


Pho is the combination of soft rice noodles in a soup broth, normally prepared with either bo (beef) or ga (chicken) – both of which can be extremely delicious, but I’m normally more of a beef kind of guy.

The noodles are flash boiled until soft, topped with your choice of meat, and often finished with a sprinkle of chopped green onions and sometimes sweet onions as well.

But what I really love most about eating pho in Vietnam is the fresh plate of herbs, typically including sawtooth herb, mint, and Vietnamese coriander, along with house-made chili sauce, that’s on your table for self-service when you eat it.

While I did enjoy a bowl of pho from time to time when I was in Vietnam, I think pho is sort of the pad thai of Vietnamese cuisine, in that, yes it’s very good, however there are also so many other delicious dishes to try – perhaps it has a little undeserved fame, when compared to so many other delicious Vietnamese dishes?

Pho So 1 Ha Noi

Address: 25 Nguyễn Thị Minh Khai, Ho Chi Minh, Vietnam

Open hours: All day and night – they are open 24 hours

Prices: 28,000 VND ($1.29) for a bowl

Phở Phượng 25

Address: 25 Hoàng Sa, District 1, Ho Chi Minh City, Vietnam (it’s located very close to the famous Lunch Lady of Ho Chi Minh)

Open hours: 6 am – 9 pm daily – great for any meal

Prices: 40,000 VND ($1.85) for my bowl

Bún riêu (bun rieu)

Vietnam is a land of noodle soups, and many enjoy at least one bowl of noodles a day, some, maybe even a few.

After trying many different types of Vietnamese noodle soups during my stay in Ho Chi Minh, I “think – and I say that because I change my food mind quite often” I can say my favorite is bun rieu.


The broth is made from a crab base stock, and another key ingredient are tomatoes, which create a broth that’s slightly seafood tasting, yet has a beautiful natural sweet and tartness from the tomatoes. I think there’s also often some rice vinegar included in the recipe to give it a lovely sour and well-rounded flavor.

Along with the wonderfully flavorful broth in a bowl of bun rieu, the noodles are often similar in shape and size to spaghetti noodles, except soft rice noodles.

Topping the noodles are pieces of golden fried tofu, sometimes meatballs, hearty chunks of pork, squares of congealed pig’s blood, and finally a slab of rich crab paste.

The dish reminded me of a few similar Thai dishes like northern Thai nam ngiao, a tomato stew.

To eat bun rieu, you normally garnish it with shrimp paste or crab paste, then load it up with chili sauce, a squeeze (or I like multiple squeezes) of lime juice, and then devour it with a small mountain of herbs and shredded vegetables.

For noodle soup in Vietnam, I really think it can’t get much better than a steaming hot bowl of bun rieu cua.

Bún riêu Nguyễn Cảnh Chân

Address: 18/5 Nguyễn Cảnh Chân, District 1, Ho Chi Minh City

Open hours: 11 am – 7 pm daily

Prices: 45,000 VND ($2.08)

Bún mắm (bun mam)

Graham Holliday, an author and expert on Vietnamese food labels bun mam, despite its pungent smell, as his wholly favorite Vietnamese noodle dish.

Bun mam is specifically a southern Vietnamese dish, and just like most other noodle soups, you’ll find it at both sit down restaurants and portable street food stalls around town – though it’s not nearly as common to spot as some other noodle dishes on this blog.


The base of any bowl of bun mam (bún mắm) is a dark colored broth prepared with fermented fish sauce (which I believe is similar to Thai pla ra).

The fermented fish sauce gives the soup broth a well rounded, balanced flavor, and it’s honestly not nearly as fishy as it might sound or smell.

Along with the broth, bun, or rice vermicelli noodles, are loaded into the bottom of the bowl, before the entire assortment of meats like squid, prawns, and pork are all scattered on top of the noodles.

Finally, a slice or two of eggplant, which soaks up all the broth, is another essential component of a bowl of southern Vietnamese bun mam.

In addition to the glorious fish flavor, the broth of a bowl of bun mam is usually sweetened with tamarind juice and sugar.

Although bun mam was honestly a little too sweet of a flavor for me (I’d go with a bowl of bun rieu most of the time), it is widely popular, and it’s a Vietnamese food you definitely need to try when you’re in the city.

Bún Mắm Phan Bội Châu

Address: 22 Phan Bội Châu, across from Ben Thanh market, Ho Chi Minh

Open hours: Not sure exactly, but they are open for breakfast, lunch and throughout the afternoon

Price: 65,000 VND ($3) per bowl

Bún bò Huế (bun bo Hue)

Probably one of the dishes most mentioned that many of you suggested I should eat in Vietnam was bun bo Hue (I think there’s an entire Vietnamese culture surrounding this dish, and it may be gaining some traction against pho)!

Alright, bun bo Hue is not actually from Ho Chi Minh, it originates in Hue – a city on the coast of central Vietnam, which unfortunately I haven’t been able to visit yet – but I included it on this Vietnamese street food guide because it’s one of the most beloved noodle soups in Ho Chi Minh as well.


Bun bo Hue is beef based, and in Vietnam it’s known for being spicy and flavorful.

The broth, which if made to specification, should be full of beef bone flavor, and fragrant with lemongrass, has a wonderful taste, like a citrusy beef soup.

The noodles are normally rice vermicelli noodles, of the sphagetti size, and a bowl of bun bo Hue is often served with slices of beef, a hunk of either ox tail or pork knuckle, cha lua (Vietnamese sausage and ham), and a handful of green and sweet onions.

Again just like every other noodle dish, the extra herbs, flash boiled vegetables, and chilies, give bun bo Hue an added dimension of deliciousness.

i am a food blog calls bun bo Hue, a dish “you never knew you loved,” and that was true for myself, having never had it before going to Vietnam, but I loved it (by the way, check out her amazing recipe for the dish).

For myself, after bun rieu, bun bo Hue is probably my next favorite Vietnamese soup, and I haven’t even been to Hue yet.

Bún bò Chú Há

Address: 300 Võ Văn Tần, District 3, Ho Chi Minh City

Open hours: 6 am – 10 pm daily

Price: 60,000 VND ($2.77) per bowl, a bit expensive, but extremely generous on the meat

Bún mọc (bun moc)

On one of my final days in Ho Chi Minh, I was walking around a local neighborhood market and decided to try yet another Vietnamese noodle soup dish – this time, a dish called bun moc.

The noodles, bun, are the thin soft rice vermicelli noodles, which are so easy to eat and go down so easily as well.


The broth in bun moc is normally pork based, a simple and soothing soup, that’s not spicy at all, but just comforting. It’s the type of noodle soup you might want to eat relaxing rainy day.

Along with the rice vermicelli noodles and pork broth, a bowl of bun moc also typically includes some chunks of pork meat, maybe even a bone, meatballs, and Vietnamese sausage.

Although bun moc is said to have originated in the north of Vietnam, it’s extremely popular throughout Ho Chi Minh as well.

Bun moc street food stalls

Price: 30,000 VND ($1.38)

Hủ tiếu Nam Vang (Hu tieu Nam Vang)

Yet another dish, that has a huge following of Vietnamese cuisine lovers, is Hu tieu Nam Vang.

Nam Vang, as I understand, is the Vietnamese word for Phnom Penh in Cambodia, and Hủ Tieu has connections to Teochew in China.


So what does that have to do with this Vietnamese favorite food?

As I’ve read, Hủ Tieu Nam Vang is a Cambodian and Chinese pork based noodle soup, that contains slices of all sorts of organs, and a shrimp or few, plus an assortment of other additions.

Hủ Tieu Nam Vang was a little on the plain side for my personal taste buds, but I did like it when spiced up with some chili paste, loaded with chilies, and combined with that huge fresh plate of herbs and vegetables that it’s always served with.

I often saw local Vietnamese season their Hủ Tieu Nam Vang with the transparent looking chili sauce and dark soy sauce as well.

Hu Tieu Nam Vang on the street

Address: It’s on Cao Thang road just past Nguyen Dinh Chieu

Open hours: Open for lunch for sure from about 10 am – 2 pm or so

Price: 22,000 VND ($1) – it’s pretty cheap but didn’t include much meat

Hủ tiếu Nam Vang Nhân Quán

Address: I think there are a number of different location, but I ate at the branch on 72 Nguyễn Thượng Hiền

Open hours: About 5 pm – 10 pm

Price: 65,000 VND ($3)

Bún chả (bun cha)

Just like bun bo Hue, another dish on this list that’s not from Ho Chi Minh, but this time rather from Hanoi, is bun cha.

The reason I included it on this Ho Chi Minh food article is because I simply love it – if there’s ever a restaurant with a country wide Vietnamese food menu, I would probably jump at bun cha.


When I visited Hanoi, years ago back in 2010 or so, I had bun cha at one of the most well known spots, and it blew my mind with how good it was.

For years I dreamed about another bowl of bun cha, until finally I returned to Vietnam this time-round, and I needed to satisfy my craving.

Bun cha is a dish that uses bun, fresh rice vermicelli noodles, the same noodles used in bun thit nuong, which are soft and easy to chew.

The next component of bun cha, are little seasoned pork patties (kind of like pork sliders), that are grilled over charcoal.

A plate of bun is served alongside a bowl of grilled pork patties, which after being grilled, are served in a smokey sour soup, and finally a plate of herbs and green vegetables are served to accompany everything.

The main way I saw most Vietnamese eating bun cha, was to add a bit of rice vermicelli to the pork patty soup, garnish with garlic, chilies, and herbs, and then repeat.

Bun cha is an absolute sensational dish, and if you don’t visit Hanoi, even though that’s definitely where the best is, you can still try it in Ho Chi Minh.

Bún Chả Ánh Hồng Hà Nội

Address: 140b Lý Chính Thắng, District 3, Ho Chi Minh City, Vietnam

Open hours: 6:30 am – 8 pm daily

Prices: bowls of normal sized bun cha combinations are 38,000 VND ($1.75)

Bánh canh cua (banh canh cua)

Banh canh, according to Wikipedia, actually means soup cake in Vietnamese, that’s the literal translation.

That’s likely because the noodles are so hearty and so thick.

Banh canh is quite similar to Japanese udon noodles, except I thought the noodles, which are typically made with a combination of rice and tapioca starch, were more sticky and a little chewier than udon, which are typically made with wheat flour.


Although there are a few different versions of banh canh, the one I ate, and fully enjoyed was banh canh cua, the thick starchy noodles with crab.

Instead of being a typical noodle soup with a thin stock, banh canh cua is more like a hearty stew, the broth is thickened like gravy, almost like Thai cuisine style radna.

The gravy normally has quite a mellow crab flavor, but what’s really impressive are the nuggets of crab meat that come in a bowl, and the toppings, including chilies and limes.

If you’re a crab lover like I am, this is a Vietnamese dish for you.

Bánh Canh Cua Trần Khắc Chân

Address:87 Trần Khắc Chân, Ho Chi Minh City

Open hours: 2 pm – 9:30 pm daily

Prices: 35,000 VND ($1.62) per bowl, and then I had a plate of Chinese donuts for just – 3,000 VND, good price for great food

Bún thịt nướng (bun thit nuong)

Vietnamese cuisine is brilliant for combining a contrast of flavors and textures into a single dish, and I think bun thit nuong, or better yet bun thit nuong cha gio, is a great example of this.

The dish normally begins with a handful of chopped up herbs and lettuce at the bottom of a bowl, then in goes fresh rice vermicelli noodles (similar to Thai khanom jeen noodles), then a few skewers of grilled pork are layered on that, and finally a sweet and salty fish sauce, and a scoop of oily chives and green onions, and pickles are all added on top.


If you get the bun thit nuong cha gio, in addition to everything already mentioned, you’ll also get a fried spring or two chopped up on top, which bumps the delicious-meter up another notch.

The noodles are soft and silky, the pork is tender, salty, and sweet, and the egg rolls (cha gio) add a beautiful crunch to everything.

When I was in Vietnam, I enjoyed dousing my bowl of bun thit nuong with a few scoops of freshly ground chili (which should usually be on your table) to balance out the sweetness and make it fiery.

Bun thit nuong is a dish you should for sure not miss when you’re eating in Ho Chi Minh.

Chị Thông Bún Thịt Nướng

Address: 195 Cô Giang, District 1, Ho Chi Minh City

Open hours: 7 am – 10 pm daily

Prices: 40,000 VND ($1.85)

Bánh tằm bì (banh tam bi)

Bánh tằm bì is a food that’s only available in the south of Vietnam, and if you love the flavor of coconut milk, you’re going to fully enjoy banh tam bi.

Just like banh canh cua (food featured above), banh tam bi is a dish that uses a similar thick noodle – yet the flavor and the toppings are much different.


A plate of banh tam bi often begins with a handful of roughly cut herbs, including lots of sweet basil and Vietnamese coriander on the bottom, topped by a pile of thick sticky rice noodles, a scoop of both finely shaved pig skin and pork meat, a garnish of green onions, and finally a ladle of thick coconut cream sauce.

The noodles are sticky and soft, the herbs add a nice fresh touch, and the gravy is typically sweet and buttery from the coconut milk.

While I did think banh tam bi was pretty good, it’s not a dish I really loved because it was on the sweet side for me, and lacking a strong or spicy flavor.

Nevertheless, it was very enjoyable and I did like it, but it would be more of an occasional dish on my Vietnamese menu repertoire. But again, if you love coconut milk, you should by all means try banh tam bi.

Bánh Tằm Bì Đồng Tháp

Address: 352 Nguyễn Trãi, District 5, Ho Chi Minh City, Vietnam

Open hours: 9 am – 11 pm daily

Prices: All together we ate 2 plates of banh tam bi, 1 banh mi, 1 plate of goi cuon (fresh summer rolls), plus a couple of drinks, and our total price came to 126,000 VND ($5.86) – so I’m guessing the plates of banh tam bi were about 30 – 35,000 VND each

Bánh cuốn (banh cuon)

I’m a huge fan of Vietnamese bánh cuốn, and though originally comes from the northern part of the country, it’s extremely popular throughout Ho Chi Minh.

Banh cuon, which directly translates to rice cakes, are sort of like noodle wrapped, non-deep fried spring rolls, packed full of savory ingredients.


To prepare the recipe for banh cuon, a thin layer of rice and tapioca flour batter is steamed into a noodle like crepe. It’s then filled, often with a combination of lightly seasoned minced pork, small dried shrimp, and wood-ear mushrooms, and served with finely shaved lettuce and blanched bean sprouts on the side.

Finally, you can’t eat banh cuon without dipping it into sweet fish sauce, known as nuoc cham, the stuff many people say is the lifestream of Vietnamese cuisine, and I personally can’t live without chilies.

What I love about banh cuon are the soft fresh noodle wrappers, and since I’m not a huge desserts or sweets lover, I like the salty mix of pork and shrimp on the inside.

When I was walking though local fresh wet markets in Ho Chi Minh, I noticed banh cuon being made all over the place, especially in small tightly packed alleys. So keep an eye out for banh cuon all over the place.

One of the most well known restaurants to eat banh cuon in Ho Chi Minh is Banh Cuon Hai Nam.

The restaurant is not hard to miss, with its huge big blue sign and red popping characters, and at night, the sign lights up with near obnoxious flashing lights, and a host of pink shirted waitresses and cooks.

On the front patio of Banh Cuon Hai Nam you can watch the the rice batter crepes being steamed, and then freshly assembled into the delicious rolls.

They actually have a full menu of different Vietnamese noodle dishes you can order, but the main and most popular dish is their banh cuon. I also tried their version of banh beo, little bowl sized cakes topped with the same filling as the banh cuon, which were also very tasty as well.

On my first visit to Banh Cuon Hai Nam, I came along with KyleLe.net, who said it was one of his favorite spots in Ho Chi Minh for banh cuon.

Address: 11A Cao Thắng, District 3, Ho Chi Minh City, Vietnam

Open hours: 7:30 am – 10:45 pm daily

Price: A normal plate of banh cuon is 30,000 VND ($1.38) here

Bánh xèo (banh xeo)

Sort of like a crepe, and sort of like a Thai oyster omelet, a Vietnamese banh xeo is a crispy savory snack that’s a favorite for many.

Just like banh mi sandwiches, banh xeo is a bit of a French inspired Vietnamese culture creation.

A thin layer of batter is fried in a lot of oil, then combined with your choice of ingredients, often including slices of pork belly, shrimp, and onions, then folded over with a handful of lightly cooked bean sprouts in the middle.


By far the best part of eating banh xeo for myself is getting to dress and garnish each bite with a bounty of herbs and toppings (are you seeing the pattern with herbs and vegetables in Vietnamese cuisine!?).

You can really eat banh xeo however you want, but the common method is to take a few leaves of lettuce or mustard leaves, load in a piece of the golden crispy crepe, top it with some more herbs like sweet basil and perilla leaves, add some chili (or a lot of it), roll it up like a green spring roll, and then dip the entire treat into the sweet Vietnamese fish sauce dressing.

From what I understand, banh xeo in the south of Vietnam are usually larger in size, almost approaching south Indian dosa status, while in other parts of Vietnam they are usually smaller.

Undoubtedly the most well known restaurant in all of Ho Chi Minh for devouring hot and huge banh xeo is Banh Xeo 46A, and just like the famous Lunch Lady, Anthony Bourdain ate here and made it extremely famous.

Their menu is written in Vietnamese, English, and Japanese, and they might even have a few other languages as well – so you can tell how well known they are – they’ve been included in just about every Vietnam travel guide and food guide.

Today Banh Xeo 46A remains one of the most popular spots in Ho Chi Minh for the dish. It’s a nice open air restaurant, tucked down a side street. The cooking is all done in the front of the restaurant, and you can see your crepe being prepared right in front of you – and they still use charcoal.

Ying and I ate here with Kyle, and we ordered the special sized banh xeo, a huge crepe filled with shrimp and pork belly. The herbs and vegetables were my favorite part of eating banh xeo.

Address: 46 Đinh Công Tráng, Tan Dinh, District 1, Ho Chi Minh City

Open hours: 9 am – 9 pm daily

Prices: We ordered the giant special banh xeo which was pretty big and pretty expensive at 110,000 VND ($5.09) – prices are very high here due to fame I think

Bánh khọt (banh khot)

While banh xeo is the crepe of Vietnamese cuisine, banh khot are the little pancake sliders.

I have to say that for myself personally, I enjoy eating banh khot probably better overall than banh xeo – banh khot makes a delicious little light meal or snack.


The batter of banh khot is made from rice flour, sometimes even leftover rice like in Helen’s recipe, coconut milk, and a hint of turmeric powder to give it that slightly yellow color.

The batter is then fried in a hot griddle, the same pan used to make Thai khanom krok (little coconut griddle cakes).

As the batter is sizzling away in plenty of oil, a shrimp is placed in the center of the griddle pancake along with a sprinkle of green onions, which cooks into the top of the batter. The banh khot is finished when the batter is cooked, and the outside is golden and crispy.

Banh khot, just like banh xeo, is served with a healthy assortment of lettuce and mustard leaves, and herbs and green leafy vegetables.

Finally, banh khot wouldn’t be complete without the sweet fish sauce dressing.

Chợ Bàn Cờ market stall

Address: Somewhere in the tangle of Chợ Bàn Cờ market

Open hours: No sure, but I think for most of the day

Price: 20,000 VND ($0.92) for a plate that included about 10

Bánh Khọt Cô Ba Vũng Tàu

Address: 102 Cao Thắng, District 3, Ho Chi Minh City (but there are a couple of locations)

Open hours: 7 am – 10 pm, if you go during peak mealtimes it can get pretty busy

Price: Ying and I had a full meal of about 3 – 4 dishes for around the 200 – 300,000 VND ($9.23 – $13.85) range

Best restaurants in Ho Chi Minh

Here is a list of the best restaurants in Ho Chi Minh:

Banana Mama Rooftop & Kitchen

Banana Mama Rooftop & Kitchen is one of the most well-known outdoor restaurants in Ho Chi Minh City, which is well-liked by the youth and foreign tourists. The restaurant is located on the rooftop of WMC building, near Bui Vien walking street — the most bustling street in Saigon. The decor of the restaurant takes inspiration from summer vacation. There is a lot of yummy summer drinks and food served here especially Banana Mama, which makes name for this restaurant.


Banana Mama is a cocktail bringing the flavor of summer with a combination of dark rum, rum malibu coco, and fresh pineapple. It is wonderful to enjoy a cocktail in exciting music and see the city at night.

Location: 10th floor WMV Building, 102 Cong Quynh Street, Pham Ngu Lao Ward, District 1, Ho Chi Minh City.

Duong Restaurant Ho Chi Minh

Duong Restaurant Ho Chi Minh is one of the restaurants in the chain of Duong branded restaurants. Duong Restaurant Saigon is located at 27 Dong Du, District 1, Ho Chi Minh City, the most vibrant culinary tourist destination in the City.

Since its opening in August 2018, Duong Restaurant Saigon has received a lot of attention from domestic and foreign diners. Reviewed by travelers on Tripadvisor as one of the 10 best restaurants in Ho Chi Minh. Diners on Google Business gave the Restaurant 4.8/5 points.


Duong Restaurant Ho Chi Minh is designed simply and impressively, its cuisine is a great combination of traditional Vietnamese dishes and French dishes. All menus at Duong Restaurant chain are designed and supervised by Chef Duong — Top 4 in the Top Chef Vietnam program.

“My name is Hoang Duong, my food journey started when I was a young boy living in the village. My Vietnamese food passion was ingrained when I was a child and watched my father preparing my family meals. My father was a master in the kitchen and he instilled in me the importance of using fresh ingredients when cooking the family meals.

As I traveled down the road to where I am now, I kept building knowledge and authentic cuisine recipes learnt from my father previously. I had a belief that whilst freshness of ingredients was a core key, another key to deliver dishes with full of flavor was to use only the best local produce. My influence makes the seasonality of produce the most important aspect of the menu here at Duong’s Restaurant, this is the reason why the menu often continues to evolve in line with the availability of produce.

My passion, hard-working and ability to be a good chef were showcased on both Top Chef Vietnam and Ironchef Vietnam competitions. I was one of 16 chefs to be invited to Top Chef Vietnam in 2014 where I finished at the 4th position. My showcase at Top Chef helps me to being sought out as a mentor for younger Vietnamese chefs. I also travel around Vietnam to provide advices to many Vietnamese restaurants and chefs, both young and old. This is one of the aspects that I like most when I am working as a mentor. Because I can help others and to enhance the flavours and variety in Vietnamese food.

I am proud to launch Duong’s Restaurant as my first solo venture and the first leg of my journey and vision. The 1st one is in Hanoi — Duong’s Restaurant in Ngo Huyen street then the one in Ma May street marked as my 2nd Duong’s Restaurant. Lately, the Duong’s Restaurant Saigon is proudly opening, this is 3rd Duong’s restaurant. I am honoured to share this journey with my family, friends and most importantly, with you — our beloved customers. I hope you will enjoy the journey that I am going to take you on where I’ll beautifully present you a mix of traditional Vietnamese dishes with Vietnamese / French fusion dishes.”

Location: 27 Dong Du, District 1, Ho Chi Minh City, Vietnam

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Shamballa Vegetarian Restaurant & Tea House

When the restaurant first opened, many guests questioned what the meaning of “Shamballa” was.

For us, Shamballa is a special haven surrounded by mystery and wonder. The name “Shamballa” can be traced back to Sanskrit where it means a place of peace, stasis, and joy. Based on Tibet’s most sacred writings by Kanjur Tanjur, Shamballa is a hidden kingdom nestled north of the Bodhi Gaya city, a holy place in Buddhism where the Buddha was enlightened under the Bodhi tree.


Folklore surrounding the interior of the kingdom varied. Some said it is an oasis enclosed by vast mountain ranges, tender snow, and glistening ice. Few believed there is an ethereal gate that led to a metaphysical world, binding various intangible space- time dimensions with our own. Others stated that this hidden oasis is too far for any soul to reach, and it can only be admired from afar.

Shamballa Vegetarian Restaurant & Tea House takes the concept of a mystery, the styles of Buddhist art, and the teachings of balance in Buddhism and applies it to Vietnamese culture. The French Colonial architecture with Vietnamese-Tibetan fusion interior design is surrounded by wild fauna, a balance between urban and rural. Tall glass windowpanes create a sense of spaciousness in an intimate atmosphere.

Shamballa is a viridian getaway in a sleepless city. Shamballa Vegetarian Restaurant & Tea House serves delicious dishes masterfully prepared with organic ingredients to encourage a healthier diet that also appeals to taste. A greener energy source has less carbon footprints, and it is a step towards an eco-friendly lifestyle. A positive experience with vegetarian cuisine is a new perception of life.

Location: 17–19 Trinh Van Can, District 1, Ho Chi Minh City, Vietnam

Signature Restaurant

Famous for its world-class cuisines presented by acclaimed Chefs, and panoramic 360 degree views of Ho Chi Minh City at night, Level 23 Signature has forged a reputation as one of Ho Chi Minh city’s most eminent restaurants. Enjoy superlative culinary creations with modern Western influences carefully crafted by our skillful chefs while overlooking the stunning city view from level 23.


Masterfully stewarded by internationally acclaimed chef, Level 23 Signature at the Sheraton Saigon Hotel & Towers offers culinary bliss for even the most discerning of palates. The heartbeats of Level 23 Signature are guests can take views looking high above Ho Chi Minh City or take a seat by our exhibition kitchen, which affords diners a front row view of culinary magic in the making. The inviting décor combines distinguished artwork, art deco-inspired furniture. It is elegance and comfort at once. We invite you to join us for dinner with cocktails and a selection of wine, champagne and sparkling served nightly.

Location: 88 Dong Khoi street, District 1, HCMC, Vietnam

5. Poke Saigon Ly Tu Trong

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Poke Saigon is a Hawaiian inspired poke with a local flair. Poke Saigon brings high quality, healthy food made fresh everyday to Saigon food scene. Come enjoy an Hawaiian break in the heart of Saigon madness.


Li Bai Restaurant

Explore an authentic all you can eat Dim Sum, a la carte menu or set menus specially recommended by expert chefs of Li Bai. Enjoy a meal with your family, friends or business partners in a cozy and private ambiance with contemporary decoration infused by Chinese elements.


Location: 88 Dong Khoi Street, District 1, Ho Chi Minh

Baba’s Kitchen

Baba’s Kitchen is proud to be Saigon’s favorite Indian restaurant, and we are ready to make your meal or catered event a success. In addition to our highly regarded food and service — TripAdvisor ranks Baba’s as one of the top restaurants in Saigon — we also wish to note:


  • Excellent location in the heart of district one;
  • Extensive experience hosting and catering meals, parties, and banquets;
  • Variety of Indian menu offerings, including mild, vegetarian, and halal for our Muslim guests;
  • Set menus with price points for every budget;
  • Seating for 144 guests;
  • Daily and weekend specials;
  • Buffet pricing available on request;
  • Halal certified;

Baba’s understand that the satisfaction of our customers depends on our performance, and we are committed to exceeding all expectations. Please don’t hesitate to contact me with any questions, I am certain that we can make all of you happy.

Location: 274 Bui Vien Street, Phan Ngu Lao Ward, District 1, Ho Chi Minh City, Vietnam

Lost Boy Hideout

Lost Boy Hideout, the best sports bar in the center of bustling district 7 is a worth-visiting dining area for tourists traveling to Ho Chi Minh City. Walking into the bar, tourists will get lost in an exciting ambiance where they can put the real world and stress behind, play many games such as darts, foosball, pool,… and enjoy signature food and drinks in DJ or bustling live music.


The most impressive choice here is Cajun food, which cannot be found at any other restaurants in Ho Chi Minh city. Moreover, there is also a baby playing area for someone going with their children. It is suitable for dates, birthday parties, parties with friends and relatives.

Location: 147/2A, 3C Le Van Luong Street, Tan Kieng Ward, District 7, Ho Chi Minh City

Noir. Dining In The Dark

Of the five senses, sight dominates. Take away sight, and our other senses emerge to interpret the world from another perspective.

Smell becomes more subtle. Taste becomes more acute . Hearing becomes more sensitive. Touch becomes more delicate.

Noir- Dining-In-The-Dark

We invite you to experience a culinary journey through taste, smell, touch and sound. This is not simply dining, but rather a uniquely mind-altering experience

where smell, taste, touch and hearing unite to bring you a completely new journey of the senses.

We invite you to experience Noir. Dining in the Dark Saigon

Location: Lane 178–180D Hai Ba Trung . Da Kao . District 1 . Ho Chi Minh City . Vietnam

Bun Bo Nam Bo — Ba Ba

Bun Bo Nam Bo — Ba Ba is not a large luxury restaurant in Ho Chi Minh City, just a small one but very popular and typical for Vietnamese street food. From the beginning, Ba Ba’s concept is to reinvent Vietnamese street food: familial recipes, quality ingredients, affordable price but be served in a clean and modern space.


The restaurant attracts many tourists and locals because they can’t taste the delicious attractive flavor of Vietnamese traditional dish here at any other restaurants. The flavor is a harmonizing combination of the sweet taste of bouillon, beef, the freshness of herbs, the spice of chili sauce, and the sourness of lemon. Moreover, the staff is nice and professional; all are as friendly as the hospitality character of Vietnamese people.

Location: 76 Nguyen Thai Binh Street, Nguyen Thai Binh Ward, District 1, Ho Chi Minh City

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