Chao 47 Ta Uyen is a chinese restaurant in District 5, Ho Chi Minh City.
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.
Editorially verified July 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Chao, Congee, Pork organ porridge
Must 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.
Address: Alley 409 Nguyen Trai Street, District 5, Ho Chi Minh City
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.
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.
Pho Phu Vuong has poured beef pho for nearly twenty years, a Le Van Si mainstay whose broth balances Northern depth with the sweeter Southern palate.
Signature: Pho bo, Beef pho, Pho tai
Order: A bowl of pho tai nam with the works.
Tip: It runs from early morning to midnight, a dependable pho stop outside the tourist centre.
Pho Hung is a big, busy pho hall on Nguyen Trai near the backpacker area, a convenient all-day bowl of Southern beef pho with the full raft of herbs.
Signature: Pho bo, Pho ga, Beef pho
Order: Pho bo with a side plate of herbs and lime.
Tip: It is roomy and central, an easy pho stop between District 1 and Cho Lon.
This District 3 alley stall is known for bun rieu, a tomato-and-crab-paste noodle soup, and its heartier cousin canh bun, ladled from a bubbling pot.
Signature: Bun rieu, Canh bun, Crab noodle soup
Order: Bun rieu cua with crab paste, tofu and tomato.
Tip: It is down an alley off Nguyen Dinh Chieu; the crab-paste broth is tangy and best with shrimp paste.
Thanh Dat is a busy hu tieu Nam Vang specialist on Ly Thai To, serving the Phnom Penh-style noodle in a clear, sweet pork broth topped with pork and shrimp.
Signature: Hu tieu Nam Vang, Dry noodles, Pork and shrimp noodles
Order: Hu tieu Nam Vang kho, dry with the broth alongside.
Tip: Order it dry to appreciate the springy noodles; the broth comes in a separate bowl.
Hoang Lan is a District 10 favourite for banh canh cua, a thick tapioca noodle soup heavy with crab meat, pork and quail eggs in a glossy, peppery broth.
Signature: Banh canh cua, Crab tapioca noodle soup
Order: The loaded banh canh cua with extra crab.
Tip: It runs late morning to evening; the broth is deliberately thick, so eat it while piping hot.