Mi Vit Tiem Thiem Huy is a chinese restaurant in District 5, Ho Chi Minh City.
Editorially verified July 1, 2026 by Elliot Marsh, TableJourney editor. Source.
3 hours
Spend three hours with a talented local chef to cook a three-course meal by yourself, following the steps of the instructions given and using only natural ingredients....
Guided tour · 8 hours
Explore Ho Chi Minh City on a guided tour with a Polish-speaking guide. Ride a traditional rickshaw, visit the Jade Emperor's Pagoda, and enjoy a local lunch.
Private tour · 4 hours
Discover the historic heart of Ho Chi Minh City on a guided tour with a cultural show and meal. Choose between a morning tour with lunch show or an afternoon tour with...
Address: 455 Nguyen Trai Street, 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.
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.
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.
OrderA bowl of mixed pha lau offal with a baguette to dip.
TipThe coconut-and-five-spice broth is the draw; tear the bread and soak it in the sauce.
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.
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.
OrderA bowl of mixed pha lau offal with a baguette to dip.
TipThe 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.
OrderA bowl of pho tai nam with the works.
TipIt 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.
OrderPho bo with a side plate of herbs and lime.
TipIt 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.
OrderBun rieu cua with crab paste, tofu and tomato.
TipIt is down an alley off Nguyen Dinh Chieu; the crab-paste broth is tangy and best with shrimp paste.