Hu Tieu Nam Vang Thanh Dat is a vietnamese restaurant in District 10, Ho Chi Minh City.
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.
Editorially verified July 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Hu tieu Nam Vang, Dry noodles, Pork and shrimp noodles
Must 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.
Address: 16-18-20 Ly Thai To Street, District 10, Ho Chi Minh City
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.
Ut Le is an evening banh canh cua stall on To Hien Thanh, ladling a rich crab-and-pork tapioca noodle soup to a loyal District 10 crowd from mid-afternoon.
Signature: Banh canh cua, Crab noodle soup
Order: Banh canh cua with crab, cha and a quail egg.
Tip: It opens mid-afternoon and runs late; a good stop on a District 10 evening food crawl.
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.
Ut Le is an evening banh canh cua stall on To Hien Thanh, ladling a rich crab-and-pork tapioca noodle soup to a loyal District 10 crowd from mid-afternoon.
Signature: Banh canh cua, Crab noodle soup
Order: Banh canh cua with crab, cha and a quail egg.
Tip: It opens mid-afternoon and runs late; a good stop on a District 10 evening food crawl.
Ngoc Son is a District 5 banh xeo specialist frying big, crisp turmeric rice crepes stuffed with pork, shrimp and bean sprouts, wrapped in greens and dipped.
Signature: Banh xeo, Sizzling pancake
Order: A whole banh xeo torn into mustard leaf with herbs.
Tip: The crepes are large and best shared; the fish-sauce dip and greens are self-serve.
Nha Go is a rustic wood-lined beef hotpot house on Ly Thai To, where groups gather around bubbling pots of lau bo with fresh herbs, noodles and beef.
Signature: Beef hotpot, Lau bo, Grilled beef
Order: A shared beef hotpot with the full herb basket.
Tip: Hotpot here is a group affair; go with several people and order a mix of beef cuts.
Pho Hoa Pasteur has poured beef pho on this District 3 corner since 1968 and now carries a Michelin Bib Gourmand for its long-simmered, clean-tasting broth.
Signature: Pho bo, Pho tai, Beef pho
Order: A bowl of pho tai, plus the quay dough sticks for dipping.
Tip: Prices are posted by bowl size; the tables of fresh herbs and gio chao quay are self-serve.
Pho Le is a Cho Lon institution famous for a rich, sweet Southern-style beef broth and generous portions, drawing steady queues on the edge of Chinatown.
Signature: Pho bo, Beef brisket pho, Pho with tendon
Order: The full beef pho with brisket and tendon.
Tip: Southern pho runs sweeter than Hanoi's; the hoisin and sriracha on the table are meant for it.