巴士坦2号酒店 大纳恩

This shop specialising in Huế-style bún bò makes its robust, savoury broth fresh every day. Pick from four toppings including the signature xí quách: the large L-shaped beef bone lends deep flavour and a wealth of textures – meat, cartilage and fatty edges. For a more varied bowl, try the thập cẩm, which comes with beef blood curd, pork loaf and tendon; the thinly sliced beef tongue is tender and delicate. Arrive early as beef bone availability is limited.

This two-storey oasis away from the bustling main strip features al fresco seating in a lush green setting. Scan the QR code to learn more about the menu and Vietnamese food in general. Phố nam is a must-try with noodles in a clear beef bone broth loaded with flavours. Order the thập cẩm version to try all beef cuts. Bánh xèo miền tây is another popular choice with crispy pancakes and a generous filling. Cheerful, friendly front-of-house team.

Named after a mystical paradise in Tibetan Buddhist tradition, Shamballa offers a serene vegetarian escape. Enter through an aged wooden door to discover Tibetan artefacts and a menu rooted in Vietnamese flavours and local techniques. The rooftop garden grows the herbs used in the dishes, and the terrace overlooks the Hàn River, which is stunning at night. Don't miss the woven noodles with piper lolot – a grilled vegan dish wrapped in fragrant local leaves.

A French colonial allure depicts this two-storey restaurant with a blue and yellow façade. A relaxed vibe and its convenient location near the Han River and Han Market make it a popular spot for a meal after shopping. The concise menu features outstanding bánh xèo, boasting crispy, golden pancakes stuffed with carrot, pork, shrimps and squid. Spot-on seasoning, divine aromas and very courteous front-of-house staff.

Following its relocation, the restaurant now occupies three floors, offering a more spacious and comfortable setting. The exotic Indian-inspired design adds character, while the kitchen remains true to authentic traditional flavours. An experienced Indian chef helms the kitchen and his extensive menu features iconic dishes from the north to the south of his homeland. Kick off your meal with a refreshing papadam dipped in mint chutney. Then try the saag ghosh, a lamb and spinach curry from Northern India, even better with garlic naan to mop up the creamy sauce.

People flock here for its famous duck porridge. A local duck breed from Cẩm Nam Island, rice, mung beans and coix seeds are slowly simmered in duck broth for a creamy, hearty meal. Poached duck and duck salad are also available.

This stall sells all things duck. Duck porridge is made with rice and mung beans in a duck broth. Poached duck boasts firm, flavourful meat. When tossed with green mango, green banana, fig and herbs, it makes a refreshing salad.