南北酒店

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

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.

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.

Since 1958, this humble stall has been serving phở – Vietnam's national rice noodle soup. Now led by the second generation, it offers phở gà and phở bò with extra toppings such as chicken skin, egg yolk, brisket and tendon. The broth is freshly made daily – clear, light and savoury-sweet.

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 once-humble hawker is now an iconic two-storey shop known for its delicate rice paper rolls. Made to order beside the open kitchen, they boast balanced, traditional flavours, such as pork and jicama, and vegetarian options. Be sure to try the delicious golden bean cake, a much-loved local snack.

Set on a bustling street corner, this modest eatery with indoor and outdoor seating has a lively atmosphere. The star of the show is bún riêu: rice noodles (thin, thick or flat) in a tomato and crab broth. The mildly spicy, naturally sweet broth has good depth and pairs well with generous toppings of fresh whelk meat and minced pork that soaks up the broth. Do like the locals and add condiments – but start with a modest dab of the pungent shrimp paste.