Banh Canh Ghe Muoi Ot Xanh is a seafood restaurant in District 10, Ho Chi Minh City.
This District 10 counter is known for banh canh ghe, a thick tapioca noodle soup piled with sea crab and served with tangy green-chili salt.
Editorially verified July 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Banh canh ghe, Crab tapioca noodle soup, Green chili salt
Must order: Banh canh ghe with a whole sea crab and the green-chili salt.
Tip: Crack the crab into the soup and dip the meat in the green-chili salt on the side.
Address: 484A Nguyen Tri Phuong Street, Ward 9, District 10, Ho Chi Minh City
Pho Quynh sits on the backpacker strip of Pham Ngu Lao and runs nearly around the clock, a reliable late bowl of pho and beef stew for the Bui Vien crowd.
Signature: Pho bo kho, Beef stew pho, Late-night pho
Order: The pho bo kho, a beef-stew twist on the classic bowl.
Tip: It is one of the few kitchens serving proper pho well after midnight in the backpacker area.
Hai Ky Mi Gia is a Cho Lon institution for mi vit tiem, herbal braised duck over springy egg noodles, a Cantonese noodle house beloved in District 5.
Signature: Mi vit tiem, Duck egg noodles, Wonton noodles
Order: Mi vit tiem, the herbal braised-duck egg noodle soup.
Tip: The duck is braised in Chinese herbs; ask for it dry with the broth on the side to taste the noodles.
Thiem Huy is a well-loved Cho Lon noodle shop specialising in mi vit tiem, deep-fried then herb-braised duck leg over egg noodles in a fragrant broth.
Signature: Mi vit tiem, Duck noodles, Roast duck
Order: Mi vit tiem with a whole braised duck leg.
Tip: The duck leg is fried before braising, so the skin stays firm; go early evening before it sells out.
Ha Ton Quyen is Saigon's sui cao street, and this corner is a favourite for hand-pulled egg noodles and plump pork-and-shrimp dumplings in clear broth.
Signature: Sui cao, Hand-pulled noodles, Wonton noodles
Order: A bowl of sui cao dumplings with hand-pulled mi.
Tip: The whole block is dumpling shops with pavement tables; it is busiest and best in the evening.
This Cho Lon congee counter simmers Teochew-style rice porridge loaded with pork, offal and century egg, a warming District 5 bowl for afternoon and night.
Signature: Chao, Congee, Pork organ porridge
Order: A bowl of pork-and-offal chao with youtiao dough sticks.
Tip: It runs afternoon to late; add the fried dough sticks to dip into the porridge.
Tam Ky is a Cho Lon specialist in pha lau, offal slow-braised in a five-spice coconut broth, a rich Chinese-Vietnamese snack eaten with bread in District 5.
Signature: Pha lau, Braised offal, Coconut broth
Order: A bowl of mixed pha lau offal with a baguette to dip.
Tip: The coconut-and-five-spice broth is the draw; tear the bread and soak it in the sauce.