Banh Trang Tron Ho Con Rua is a street-food stop in District 3, Ho Chi Minh City.
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.
Editorially verified July 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: A bag of banh trang tron with extra dried beef and lime.
Tip: Grab a bag from a cart and eat it on the roundabout steps, the way local students do at night.
Address: Ho Con Rua, Vo Van Tan Street, District 3, Ho Chi Minh City
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.
Try: Banh cuon
Order: A plate of banh cuon with cha lua and fried shallots.
Tip: It is a morning dish; go before noon while the steamer is still running.
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.
Try: Banh khot
Order: A tray of banh khot, wrapped in greens with fish sauce.
Tip: Wrap each cup in the mustard leaf and herbs before dipping; the coconut batter is rich.
Banh Mi Huynh Hoa is Saigon's most famous banh mi, a pricey but overstuffed baguette of house pate, cold cuts and butter with a queue near Ben Thanh.
Try: Cold-cut and pate banh mi
Order: The full banh mi thit, loaded with pate, cold cuts and pickles.
Tip: It costs more than most stalls but is packed with meat; expect a queue at peak hours.
Banh Mi Bay Ho is a decades-old Da Kao stall known for its homemade pate, a tiny operation featured on Netflix's Street Food that sells out most afternoons.
Try: Homemade pate banh mi
Order: The classic pate banh mi, made to the family's old recipe.
Tip: It closes when the day's bread runs out, so come well before evening.
Banh Mi Hong Hoa is a busy bakery-and-stall near Ben Thanh turning out generously filled cold-cut baguettes, a rival to the nearby Huynh Hoa queue.
Try: Cold-cut banh mi
Order: The mixed cold-cut banh mi with extra pickles.
Tip: The bread is baked on site through the day, so it is nearly always warm and crisp.
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.
Try: Banh cuon
Order: A plate of banh cuon with cha lua and fried shallots.
Tip: It 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.
Try: Xoi ga
Order: Xoi ga with a fried chicken drumstick and scallion oil.
Tip: It 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.
Try: Banh khot
Order: A tray of banh khot, wrapped in greens with fish sauce.
Tip: Wrap each cup in the mustard leaf and herbs before dipping; the coconut batter is rich.