New Paris Hotel - by Bay Luxury

Since the 1990s, this unassuming stall has been serving what many locals consider to be the best cơm tấm (broken rice dish) in town. Their most popular version is steamed broken rice topped with pork chop marinated in a secret sauce and perfectly grilled over charcoal, along with pickled radish and sweet and sour fish sauce. There is a chicken version as well.

At this true gem in the bustling city, the chicken phở is nothing short of amazing. The essence of its deliciousness lies in the rich, aromatic broth, made by slow-cooking chicken and pork bones for 3-4 hours. The tender chicken slices and rice vermicelli are also divine.

This phở shop has been around since 2008 and the owner Mr Hoang is justly proud of his clear beef broth that takes over 12 hours to make. Feel free to customise your beef noodle soup by ordering tendon, flank, minced beef or even a raw egg on the side. Every bowl comes with garnishes like coriander, basil, lime wedges and onions. For drinks, try their monk fruit herbal tea made with over 10 different herbs.

This chic establishment, part of CoCo Saigon, boasts a whisky bar, a private party villa, and a stylish dining room with a kitchen counter and black granite tables. Chef Thanh Vuong Vo presents contemporary cuisine that blends Vietnamese recipes with creative flair. A seasonal tasting menu is built around a unique theme, offering a culinary journey through thoughtfully crafted dishes. Each course follows a storyline that unfolds gradually, with flavours designed to complement one another in perfect balance. While the set menu provides a comprehensive dining experience, the à la carte menu is a

At this family-run spot, the modest interior is neat and orderly. The one dish on the menu is bún thịt nướng: with cold rice noodles, grilled pork, meatballs and crisp spring rolls, lifted by a light yet flavourful, tangy dressing, it is an antidote to the city's humid climate.

Its famous beef stew known as bò kho is served in a stone bowl. Diners may choose to pair it with bread, noodles or rice. The broth is sweet and tasty, with a robust meaty flavour. Help yourself to condiments and sauces.

The meeting of Chaozhou and Khmer cultures gave rise to Hủ tiếu hồng phát noodles. The chả giò tôm cua (shrimp and crab spring rolls) and sủi cảo chiên (fried shrimp and pork dumplings) are great appetisers. The soft rice noodle soup comes with minced meat, liver, tiger shrimps or braised blood curd.