保传酒店

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.

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

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.

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.

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.

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.

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.