S79 Quynh Giang Airport Hotel

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 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

Two dining rooms face each other on the same street, flanked by a relaxing koi pond and leafy garden. Sourced from their own farm, a diverse range of fresh produce goes into a mostly traditional Vietnamese menu, e.g. đậu hũ chiên sả ớt (deep-fried tofu with finely chopped lemongrass) and the signature canh chua cá hú fish soup, with its tangy sweetness. Save room for dessert – deep-fried banana or the intensely herbal-flavoured sương sâm jelly.

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.

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.

The air-conditioned room may be tempting, but the al fresco seating by the open kitchen promises the most authentic experience. For over seven decades, regulars have been returning for its huge Vietnamese signature crêpes stuffed with mung beans, bean sprouts, pork and shrimp. Pair with pulled chicken salad, as well as chargrilled meat and seafood, among which pork, beef, squid and prawns. Be sure to arrive well before closing time.