Sao Mai Hotel

The bright-red lettering looks smart against the artificial turf on a wall. For over 10 years, this small family business has been serving crispy bánh xèo pancakes alongside snacks. Try their bánh xèo tôm nhảy – the wafer-thin crispy crust is done in the style of Binh Dinh province, topped with fresh shrimps. Dip in fish sauce or peanut sauce for complementary flavours. Nem nướng is deep-fried pork sausage with a great peppery taste.

The family, who hails from Huế, opened this shop in 2014 to sell Huế’s version of bún bò, or beef noodle soup. The umami-loaded broth with beef meat and bones simmers overnight, building balanced, big-boned flavours. They use medium thick rice noodles. Popular toppings include beef tendon, rib, brisket and tongue, as well as pork trotters and crab balls. If you want to sample all the toppings, opt for the đặc biệt version.

This humble shop, open daily from mid-afternoon, has been trading for over 40 years. It focuses on just two affordable dishes: bánh bèo and bánh đập. The steamed rice cakes arrive in sets of five, the tender bases topped with a rich pork and wood ear sauce, finished with shallots and peanuts. Made to order, the subtly tangy bánh đập pairs crisp rice crackers with a soft rice wrapper; the accompanying sauce strikes a balance of sweet, salty and fermented notes.

For over 10 years, Ngọc Chi has been serving an extensive menu of mostly Vietnamese origin using local veggies and herbs. Some dishes include plant-based meat. Fermented seasonings are put to good use, accentuating big-boned flavours while supporting a healthy lifestyle. Whet your appetite with a bowl of sour soup featuring mixed veggies. Then move on to wontons and spring rolls, hand-wrapped and deep-fried to perfection á la minute.

Open from 6am-1pm, this no-frills shop is packed with people craving their fix of mì quảng. The flavoursome orange-red broth is made with shrimps, and you can top your noodles with a choice of quail egg, pork, shrimp, meatball or springy jelly fish.

Operated for over 40 years by Bà Vui, whose name it bears, this enduring local favourite keeps a tight focus, serving just two items: bún gà and xôi gà. The deeply flavoured clear chicken broth is lifted by light, refreshing acidity and a subtle touch of black pepper. Served warm, the sticky rice is topped with a mix of tender pulled chicken, pickled onions and a generous handful of fried shallots – and portion sizes are hearty and satisfying.

Spread across two floors, you may need to share a table at this lively local spot – a testament to its authentic Vietnamese fare. Straw chandeliers and local-style paintings add charm. The menu focuses on two dishes: Mỳ Quảng, a local speciality made with soft, fragrant flat rice noodles and varied toppings; and Bánh Thịt Heo, boiled pork belly wrapped in rice paper and herbs, served with a tangy dipping sauce made from fermented anchovy and tropical fruits.