Com Ga Hai Nam is a vietnamese restaurant in District 10, Ho Chi Minh City.
Editorially verified July 1, 2026 by Elliot Marsh, TableJourney editor. Source.
3 hours
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Address: 379 Nguyen Tri Phuong Street, Ward 6, 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.
OrderBanh canh ghe with a whole sea crab and the green-chili salt.
TipCrack the crab into the soup and dip the meat in the green-chili salt on the side.
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.
OrderBanh canh ghe with a whole sea crab and the green-chili salt.
TipCrack the crab into the soup and dip the meat in the green-chili salt on the side.
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.
OrderThe pho bo kho, a beef-stew twist on the classic bowl.
TipIt 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.
OrderMi vit tiem, the herbal braised-duck egg noodle soup.
TipThe 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.
OrderMi vit tiem with a whole braised duck leg.
TipThe 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.
OrderA bowl of sui cao dumplings with hand-pulled mi.
TipThe 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.
OrderA bowl of pork-and-offal chao with youtiao dough sticks.
TipIt runs afternoon to late; add the fried dough sticks to dip into the porridge.