47 editor picks in Ho Chi Minh City.
47 vietnamese places in Ho Chi Minh City we have eaten in, sorted by editor score. All cuisines in Ho Chi Minh City | Vietnamese across every city.
Vietnamese cooking in Saigon runs from sidewalk stall to Michelin star without losing the thread. At the top, Anan Saigon turns street classics into starred plates for Peter Cuong Franklin, with CieL and Coco Dining both earning stars in 2025 for tasting menus built on French technique and fermentation. The Bib Gourmand tier is where the city eats best: Cuc Gach Quan's home-style Southern cooking in an architect's old villa, Com Tam Ba Ghien's famous caramelised pork chop over broken rice, and Banh Xeo 46A's sizzling turmeric crepes. Then there is the street itself, from Banh Canh Cua 87's crab noodle soup in Tan Dinh to the banh trang tron vendors at Turtle Lake and the bo la lot grills of the Co Giang evening strip.
Cuc Gach Quan is a Bib Gourmand favourite: an architect's old villa turned into a warm room for home-style Southern Vietnamese cooking and clay-pot braises.
OrderThe clay-pot braised pork and the tofu the kitchen makes in house.
TipThere is no fixed menu; tell the staff your group size and let the dishes arrive family style.
Secret Garden hides on the rooftop of an old apartment block off Pasteur, serving home-style Southern Vietnamese cooking on a breezy open-air terrace.
OrderBanh xeo and the fresh spring rolls with boiled pork.
TipIt is up several flights inside an old building; look for the small sign and keep climbing.
Quan Ngon 138 gathers dozens of regional Vietnamese street dishes near the Independence Palace, cooked at open stalls inside a colonial-era house.
OrderWork through several small dishes; the banh xeo and grilled meats are reliable.
TipIt is busy and touristy but a painless way to sample many regional dishes in one sitting.
Home Saigon tucks into a quiet alley off Pham Ngu Lao, plating polished versions of family Southern Vietnamese recipes in a set of restored old-house rooms.
OrderThe caramelised clay-pot fish and the pomelo salad.
TipIt sits down a narrow hem; the street entrance is easy to miss, so follow the house numbers.
Ba Co Loc Coc is a Michelin Selected room for traditional Southern Vietnamese home cooking in District 3: grilled meats, clay pots and market vegetables.
OrderThe grilled dishes and a clay-pot braise to share.
TipIt fills fast with local families at dinner; go early or book ahead on weekends.
Hoi An Sense is a Michelin Selected restaurant bringing central Vietnamese cooking to a garden villa in Da Kao, from cao lau to white rose dumplings.
OrderCao lau noodles and the white rose shrimp dumplings.
TipThe garden courtyard is the seat to request; there is often live traditional music at dinner.
Nephele is a Michelin Selected modern Vietnamese room in Binh Thanh, working local herbs and seasonal produce into a quiet, contemporary set menu.
OrderThe seasonal set menu, which leans on the day's market.
TipIt sits down a residential lane in Binh Thanh; booking ahead is the safe move for dinner.
Okra Food Bar is a Michelin Selected Thao Dien room plating modern Vietnamese small plates alongside a serious cocktail list in a compact, design-led space.
OrderA run of the small plates with a cocktail pairing.
TipSeats are limited and the counter is the best view of the kitchen; reserve for weekends.
ST25 by KOTO is a Michelin Selected farm-to-table Vietnamese restaurant on Le Duan, run by the KOTO social enterprise that trains at-risk youth.
OrderDishes built around Vietnam's award-winning ST25 rice.
TipEating here supports KOTO's hospitality training programme; the set lunch is good value.
Bep Me In is a Michelin Bib Gourmand room dressing up Southern Vietnamese home cooking in a nostalgic old-Saigon setting just off Le Thanh Ton in District 1.
OrderThe clay-pot braises and grilled river fish.
TipThe retro decor draws a young local crowd; it is down a lane, so watch the house numbers.
Lang Nuong Nam Bo is a rowdy Southern barbecue institution where whole suckling pig and skewers come off open grills across a sprawling District 10 compound.
OrderThe grilled suckling pig and a spread of Southern-style skewers.
TipCome with a group and plenty of beer; the grilled meats are meant for sharing.
Quan Bui is a polished mini-chain of Vietnamese restaurants, and its Le Duan branch is a reliable, air-conditioned room for Southern home cooking.
OrderThe grilled pork ribs and the morning-glory with garlic.
TipIt is a comfortable introduction to Vietnamese food for first-timers, with an English menu and cocktails.
Nha Hang Ngon is a bustling institution in a colonial villa on Pasteur, gathering open stalls of regional Vietnamese street dishes under one roof.
OrderA spread of small dishes; the banh xeo and cha gio are reliable.
TipIt is touristy and busy but a painless one-stop sampler of dozens of Vietnamese dishes.
Com Tam Ba Ghien is the only broken-rice shop in Vietnam with a Michelin Bib Gourmand, famous for an oversized caramelised grilled pork chop over broken rice.
OrderCom tam with the giant grilled pork chop, egg and crackling.
TipGo at lunch when the grill is busiest; the pork chop is the size of the plate.
Banh Xeo 46A is the sizzling-pancake specialist off Tan Dinh, where turmeric-yellow rice crepes stuffed with shrimp and pork come wrapped in herbs and greens.
OrderA whole banh xeo, torn into lettuce with herbs and fish sauce.
TipOne pancake is bigger than it looks; order one to start and share before adding more.
Bun Bo Nam Giao has cooked Hue-style spicy beef noodle soup since 1991, its lemongrass-and-chili broth a backpacker-district fixture near Bui Vien.
OrderThe full bun bo Hue with beef shank and cha.
TipThe broth is fiery by Southern standards; add the shrimp paste on the side to taste.
Banh Canh Cua 87 is a Tan Dinh sidewalk institution with a single-minded focus: a thick, savoury crab noodle soup of tapioca noodles, crab and quail eggs.
OrderThe full banh canh cua loaded with crab and quail eggs.
TipIt is a busy sidewalk stall with plastic stools; go mid-afternoon to beat the crowd.
Com Ga Hai Nam plates Hainanese-style chicken over rice cooked in the poaching broth, a tidy District 10 counter for steamed or roasted chicken.
OrderSteamed chicken over the broth-cooked rice with ginger sauce.
TipAsk for a mix of steamed and roasted chicken if you cannot choose; both are strong.
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.
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.
OrderHu tieu Nam Vang kho, dry with the broth alongside.
TipOrder 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.
OrderThe loaded banh canh cua with extra crab.
TipIt 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.
OrderBanh canh cua with crab, cha and a quail egg.
TipIt 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.
OrderA whole banh xeo torn into mustard leaf with herbs.
TipThe 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.
OrderA shared beef hotpot with the full herb basket.
TipHotpot here is a group affair; go with several people and order a mix of beef cuts.
Anan Saigon holds one Michelin star for Peter Cuong Franklin's new Vietnamese cooking, turning street classics like banh mi and pho into tasting courses.
OrderThe tasting menu, with its caviar-topped banh mi and reimagined pho.
TipBook ahead for the counter; the rooftop Nhau Nhau bar upstairs is worth a nightcap.
CieL earned its first Michelin star in 2025 for a Thao Dien tasting menu that fuses French technique with Vietnamese soul across an ever-changing lineup.
OrderThe chef's set tasting menu, which rotates with the seasons.
TipDinner only, and reservations are essential; the room is small.
Coco Dining was promoted to one Michelin star in 2025 for a twelve-course tasting menu built on fermentation and modern Vietnamese cooking in District 3.
OrderThe twelve-course tasting narrative of Vietnamese culture.
TipThere is one seating a night, so book well ahead and arrive on time for the full sequence.
Vietnam House sits in a colonial building on Dong Khoi, where a team under chef Luke Nguyen matches traditional Vietnamese dishes with a modern twist.
OrderThe clay-pot fish and the shaking beef.
TipThe upstairs dining room is grander; lunch is a quieter time to visit.
Hoa Tuc plates refined modern Vietnamese cooking in a former opium-refinery courtyard off Hai Ba Trung, and runs the well-known Saigon Cooking Class upstairs.
OrderThe betel-leaf beef and the pomelo salad.
TipThe courtyard is a calm escape from the traffic; book for dinner outdoors.
Banh Cuon Hai Nam steams delicate rice-flour rolls to order, filling the thin sheets with minced pork and wood-ear mushroom, a District 3 breakfast favourite.
OrderA plate of banh cuon with cha lua and fried shallots.
TipIt is a morning dish; go before noon while the steamer is still running.
Xoi Ga Number One is a Michelin Selected spot for its sticky rice topped with a fried or steamed chicken drumstick, eaten from a paper wrap.
OrderXoi ga with a fried chicken drumstick and scallion oil.
TipIt runs late into the evening; the fried chicken version is the one to get.
Banh Khot Co Ba brings the Vung Tau coastal snack to District 3: small crisp turmeric rice cups fried with a shrimp, eaten wrapped in mustard leaf.
OrderA tray of banh khot, wrapped in greens with fish sauce.
TipWrap each cup in the mustard leaf and herbs before dipping; the coconut batter is rich.
Chi Tuyen is a Co Giang sidewalk stall known for bun thit nuong, cold rice vermicelli piled with charcoal-grilled pork, herbs and a crisp fried spring roll.
OrderBun thit nuong with an extra grilled spring roll.
TipPour the whole cup of fish-sauce dressing over the noodles and toss before eating.
Chu Se is one of District 1's premier hu tieu spots, ladling the clear pork-bone broth of hu tieu Nam Vang over chewy noodles with pork and shrimp.
OrderHu tieu Nam Vang, the dry version with broth on the side.
TipOrder it kho, dry, with the broth alongside, to taste the noodles the way regulars do.
This Le Thanh Ton cart is a downtown fixture for bo bia, soft rice-paper rolls of jicama, dried shrimp and Chinese sausage, alongside silky tau hu da tofu.
OrderA handful of bo bia rolls with the sweet-savoury dip.
TipBo bia comes sweet or savoury; the savoury rolls with dried shrimp are the classic snack.
Chi Thong is a Co Giang stall widely rated for some of the best goi cuon in town, fresh rice-paper rolls of poached pork, prawn, vermicelli and herbs.
OrderFresh goi cuon with the peanut-hoisin sauce.
TipIt is part of the Co Giang evening food strip; the rolls are made to order, so they arrive cool and fresh.
This Cao Thang stall grills banh trang nuong, the Dalat-style rice-paper pizza topped with egg, scallion, dried shrimp and chili, crisped to order.
OrderA banh trang nuong with egg, shrimp and plenty of chili.
TipWatch it crisp over the coals and eat it straight away while the rice paper is still crackly.
C002 is a popular Binh Thanh spot for banh trang nuong, grilling the crisp rice-paper pizza with a range of toppings from egg and cheese to dried beef.
OrderThe loaded banh trang nuong with cheese and dried beef.
TipIt offers more topping combinations than the classic street version; the cheese one is a crowd-pleaser.
On the Co Giang evening food strip, this stall grills bo la lot, minced beef wrapped in fragrant betel leaves, served with rice paper, herbs and a dip.
OrderSkewers of bo la lot to roll in rice paper with herbs.
TipRoll the grilled betel-leaf beef in rice paper with herbs and dip; the strip is busiest around 19:00.
The Turtle Lake roundabout is Saigon's most famous spot for banh trang tron, shredded rice paper tossed with dried beef, quail egg, green mango, herbs.
OrderA bag of banh trang tron with extra dried beef and lime.
TipGrab a bag from a cart and eat it on the roundabout steps, the way local students do at night.
Bun Mam Co Cuc ladles the Mekong Delta's pungent fermented-fish noodle soup, a dark, deep broth loaded with squid, prawn and roast pork on Nguyen Thien Thuat.
OrderThe full bun mam with squid, prawn and roast pork.
TipThe fermented-fish broth is an acquired taste; pile on the herbs and eggplant to balance it.
This District 3 alley kitchen specialises in central-Vietnamese bun mam nem, cold vermicelli with grilled pork, herbs and a punchy fermented-anchovy dressing.
OrderBun mam nem with grilled pork and plenty of herbs.
TipIt sits down a narrow lane; the fermented-anchovy sauce is the whole point, so do not skip it.
Com Tam Ba Ghien serves the Bib Gourmand broken-rice plate that made it famous: an oversized caramelised grilled pork chop over broken rice.
OrderCom tam with the giant grilled pork chop and a fried egg.
TipIt is a Michelin-listed bargain; the pork chop alone feeds most appetites.
Xoi Ga Number One is a Michelin Selected spot for its cheap plate of sticky rice topped with a fried chicken drumstick, scallion oil and crisp shallots.
OrderXoi ga with a fried chicken drumstick and scallion oil.
TipIt runs into the evening; the fried chicken version is the one regulars order.
Di Tam is one of Saigon's oldest broken-rice stalls, a Tan Dinh fixture plating com tam with a charcoal-grilled pork chop, egg and pickles for a few dollars.
OrderCom tam suon with a grilled pork chop and egg.
TipIt is central District 1 but still cheap; go at lunch when the grill is at full tilt.
This Co Giang stall serves a bargain bowl of bun rieu, the tomato-and-crab-paste noodle soup, for around 28,000 dong, one of the cheapest sit-down meals.
OrderA bowl of bun rieu cua with tofu and tomato.
TipAt under thirty thousand dong it is a genuine bargain in the centre; go for an early lunch.
Down an alley off Ho Hao Hon, this old Chinese-Vietnamese counter serves cheap egg-noodle and wonton soups for breakfast, a longtime local favourite.
OrderMi hoanh thanh, egg noodles with wontons in clear broth.
TipIt is a morning spot down a hem; go for an early, filling and very cheap breakfast bowl.
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