Tu Hai Banh Mi is a banh mi budget eat in District 1, Ho Chi Minh City.
Tu Hai is a cheap banh mi counter near the Da Kao end of Dinh Tien Hoang, known for the thin banh mi que pate sticks that locals snack on all day.
Editorially verified July 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: A bag of banh mi que, the slim pate baguette sticks.
Tip: The pate sticks are made for snacking; buy several, they cost next to nothing.
Address: 356 Dinh Tien Hoang Street, District 1, Ho Chi Minh City
Banh Mi Hong Hoa is a bakery-and-stall near Ben Thanh where warm baguettes come stuffed with cold cuts and pate for a fraction of a sit-down meal.
Try: Cold-cut banh mi
Order: The mixed cold-cut banh mi with extra pickles.
Tip: Bread is baked through the day, so the baguette is almost always warm and crisp.
Bun Mam Co Cuc ladles the Mekong Delta's pungent fermented-fish noodle soup, a dark, deep broth loaded with squid, prawn and roast pork on Nguyen Thien Thuat.
Try: Bun mam
Order: The full bun mam with squid, prawn and roast pork.
Tip: The fermented-fish broth is an acquired taste; pile on the herbs and eggplant to balance it.
This District 3 alley kitchen specialises in central-Vietnamese bun mam nem, cold vermicelli with grilled pork, herbs and a punchy fermented-anchovy dressing.
Try: Bun mam nem
Order: Bun mam nem with grilled pork and plenty of herbs.
Tip: It sits down a narrow lane; the fermented-anchovy sauce is the whole point, so do not skip it.
Com Tam Ba Ghien serves the Bib Gourmand broken-rice plate that made it famous: an oversized caramelised grilled pork chop over broken rice.
Try: Com tam suon
Order: Com tam with the giant grilled pork chop and a fried egg.
Tip: It is a Michelin-listed bargain; the pork chop alone feeds most appetites.
Banh Mi Hong Hoa is a bakery-and-stall near Ben Thanh where warm baguettes come stuffed with cold cuts and pate for a fraction of a sit-down meal.
Try: Cold-cut banh mi
Order: The mixed cold-cut banh mi with extra pickles.
Tip: Bread is baked through the day, so the baguette is almost always warm and crisp.
Xoi Ga Number One is a Michelin Selected spot for its cheap plate of sticky rice topped with a fried chicken drumstick, scallion oil and crisp shallots.
Try: Xoi ga
Order: Xoi ga with a fried chicken drumstick and scallion oil.
Tip: It runs into the evening; the fried chicken version is the one regulars order.
Di Tam is one of Saigon's oldest broken-rice stalls, a Tan Dinh fixture plating com tam with a charcoal-grilled pork chop, egg and pickles for a few dollars.
Try: Com tam suon
Order: Com tam suon with a grilled pork chop and egg.
Tip: It is central District 1 but still cheap; go at lunch when the grill is at full tilt.