Banh Beo (water fern cake) are small round discs of rice flour, formed to look like lily flower pads, then the right time of steaming (the steaming time can vary from 1 minute to 4 minutes). Topped with shrimp mingled with scallions, green bean paste, crispy fried shallots and served with fish sauce. The fish sauce is a proportion of about 1//3 fish sauce & water, put some sugar, chili, pepper, garlic, lemon juice...depend on your taste. Enjoy Banh Beo with some kind of raw vegetables

A large rice paper crisp with hints of sesame and coconut arrives on a plate. It looks bare, but then you lift up the rice cracker and peek underneath, finding a pile of teeny tiny clams fried in lemongrass, chilli, onion and garlic.

Can be found in many South East Asia food stalls or luxurious local restaurant. In Vietnam, Sticky rice is commonly popular breakfast item and give you a boost of added energy. The glutinous rice comes with any number of mix-ins (from slithers of chicken, or pork to fried or preserved eggs), but almost always with a scattering of dried shallots on top. The most common combination is included chicken meat, sausage and scallion oil.

Hot pot and dishes made from variety food products are the best things that you can’t miss when visiting Saigon. Local cooked with different ingredients. And there is nothing better than having a hot pot in cold days with your friends.

Fish sauce hot pot is the most delicious in the West of Vietnam. If you don’t have time, you can try this dish in Saigon

This baguette sandwich filled with greens and a choice of fillings, including pâté and freshly made omelet, is so delicious that it’s been imitated around the world. In the north chefs stick to the basic elements of carbohydrate, fat and protein—bread, margarine and pate—but head south and your banh mi may contain a more colorful combination of cheese, cold cuts, pickled vegetables, sausage, fried egg, fresh cilantro and chili sauce.

(Cơm tấm) refers to its use of broken rice topped with shredded pork skin and scallion oil, this one-plate meal eventually made its way to the big city where more affluent folks added grilled pork chops, fried eggs, and steamed quiche (with egg, minced pork, shredded tree ear mushroom and vermicelli). Pickled carrots and white radish add acidity and crunch, and everything gets doused with a thick sauce made from fish sauce, minced garlic, chili, sugar and lime.

The recipes vary but it’s special because of the broth which is cooked from bone and cinnamon, star aniseed, ginger, onion and black cardamom for from 6 to 8 hours. The toppings can be beef and/or beef tendon, beef ball or chicken. The noodles, broth and toppings are put into a bowl, chopsticks and spoon are used to eat the dish. There’s nothing to be served with Pho in North Vietnam. However a Southern style Pho is served with a plate of veggies and bean sprout, lime wedge, chopped chili, black soy bean paste and chili sauce. The Hanoi and Saigon style Pho differ by noodle width and sweetness of broth.

Banh Xeo are giant savory pancakes that literally translate to sizzling cake because of the noise they make when they are being cooked. A good sizzling cake is a crispy crepe bulging with pork, shrimp, and bean sprouts, plus the garnish of fresh herbs that are characteristic of most authentic Vietnamese dishes.

Salad roll ranks among Vietnam’s most famous foods and is very agreeable to the taste. Each translucent spring rolls packed with greens, coriander and various combinations of minced pork, shrimp or crab. In some places they’re served with a bowl of lettuce and/or mint. A southern variation has barbecued strips of pork wrapped up with green banana and star fruit, and then dunked in a rich peanut sauce – every bit as tasty as it sounds.

Come with a variety of toppings on offer, and it’s got a filtered water system for the fresh herbs and vegetables so those with extremely delicate stomachs need not fear.

Another dish from the West of Vietnam but nowadays, there are only 7 dishes in Saigon: beef with vinegar, rolled beef,…If you want to enjoy 7 of these dishes, you can visit Pagolac on Tran Hung Dao St (Ward 5).

Vietnam’s bite-sized crunchy spring rolls might not enjoy the same popularity as their healthier fresh equivalent, but they deserve a special mention.

The crispy shell with a soft veggie and meat filling dunked in a tangy sauce gets the gastronomic juices flowing before a main course. In the north these parcels go by the name Nem ran while southerners call them Cha Gio. They are most commonly stuffed with minced pork and diced vegetables, though some places use crab, tofu, or even mashed jicama or taro root.

This noodle soup with a rich pork-based broth is said to have originated in Phnom Penh, Cambodia, and it often includes a plethora of toppings such as minced pork, sliced boiled pork, quail eggs, shrimp, offal and sometimes wontons. A plate of fresh herbs often accompanies the soup, including chives and slightly bitter Chinese celery. Add a dab of sate sauce or pickled garlic to taste. You can choose to get the broth on the side (“khô”, pronounced: khoh), where soy sauce is sometimes added to the dry noodles to make them more savoury on their own.

To cook fish in hot oil, then add mustard greens, tomatoes, ginger, pepper, green onions, fish sauce into the soup. We eat with thick noodle, sliced boiled pork, shrimp,... and fresh herbs

Hard to define, “chè” is often translated as a sweet beverage, dessert soup or pudding. To add to the confusion, the same word is used by Northerners to mean “tea”. Basically, though, chè is a cooked, syrupy dessert that sometimes incorporates fruit, but, more often than not, will include ingredients that are not typically associated with sweets like beans, corn, cassava and potato. The sheer varieties of chè are mind-boggling, with some of the more popular versions incorporating bananas, dried longans, or rice flour dumplings stuffed with sweet mung beans, all topped with a dollop of thick coconut milk.

Vietnam is the worlds second largest exporter of coffee behind Brazil, and cà phê is very popular among the Vietnamese. It's a paradise for coffee-loving visitors. The local style is strong and sweet; key words to remember are: sữa (sweetened condensed milk), đá (ice), and nóng (hot, pronounced "nowm"). Cà phê đá is strong, sweet iced coffee; and cà phê sữa đá is the same with condensed milk. Cà phê (sữa) nóng is brewed fresh on your table brewed in a little metal apparatus placed over a cup; just lift it off when it has cooled enough to touch (and hence drink). Prices range from 10,000 to 20,000 dong for coffee in the local style.

Espresso, cappuccino, and American-style filter coffee are now also widely available in the tourist district, usually at 2-8 times the price of the local style. You will be able to differentiate the better places if they use fresh UHT milk as opposed to condensed milk.

There is two categories of beer places in Saigon. You have the regular local bottled beers and bia hoi which you can find easily. One unique phenomenon with Vietnam is all the local microbreweries that serves Czech or German styled beers. There are about 10 microbreweries in the city whereof several are located in the city center. A small glass of beer costs about 30 000 vnd and food prices are normally a bit higher than on the average local restaurants. Most of them import both hops and malt from Czech republic or Germany and the beers are more full bodied than the bottled local beers. The style is something between regular lagers and ipa/stout and the consistency is low, therefore the taste and quality of beer differ from month to month.

TÀU SÀI GÒN

• • Loại món ăn: Á_Âu

  • Địa Chỉ: Bến Bạch Đằng (Q.1)

  • Điện Thoại 3823 0393

KING YACHT

• • Loại món ăn: Á_Âu

  • Địa Chỉ: A100 Ung Văn Khiêm, Phường 25, Quận Bình Thạnh

  • Điện Thoại 628837752

Thuyền Buồn Đông Dương SG.5126

• • Loại món ăn: Việt

  • Địa Chỉ: 5 Nguyễn Tất Thành, Phường 12, Quận 4

  • Điện Thoại

ĐIỂM TÂM BAOZ

• Địa Chỉ: 86-88 Nguyễn Tri Phương, Phường 7, Quận 5

• Điện Thoại: 0902.201.186

BIỂN VIỆT

• Địa Chỉ: 207 Nguyễn Văn Cừ, Phường 3, Quận 5

• Điện Thoại: 0905.664.419

ĐOÀN VIÊN

• Địa Chỉ: 6 Huyền Trân Công Chúa, Phường Bến Thành, Quận 1

• Điện Thoại: 3933.0004

HOA BIỂN

• Địa Chỉ: 52 Lữ Gia; 1/86 Cư xá Lữ Gia, Phường 15, Quận 11

• Điện Thoại: 08.3865.3830

Sáu Bảnh

• Địa Chỉ: 442 Cao Thắng, P.12, Q.10

• Điện Thoại: 028 38624242

PHỞ HÙNG

• Địa Chỉ: SA5-1 Khu phố Mỹ Phúc, phường Tân Phong, Quận 7

• Điện Thoại: 5412 3775

PHONG LAN

• Địa Chỉ: 215C Lý Thường Kiệt, Quận 11

• Điện Thoại: 3963 4963

MÙA VÀNG

• Địa Chỉ: 197 Thành Thái (Cổng B4), Phường 14, Quận 10

• Điện Thoại: 6264.6922

THỦY TẠ ĐẦM SEN

• Địa Chỉ: 3 Hòa Bình, Phường 3, Quận 11

• Điện Thoại: 3963 4963

CƠM TẤM CA LI 6

• Địa Chỉ: 48 Nguyễn Huệ, Phường Bến Nghé, Quận 1

• Điện Thoại: 73004822

CƠM TẤM CA LI 7

• Địa Chỉ: 449 Võ Văn Tần, Quận 3

• Điện Thoại: 73004722

NÓN LÁ

• Địa Chỉ: Nguyễn Đình Chiểu , Quận 1

• Điện Thoại: 3910 4013

SƠN THỦY

• Địa Chỉ: 159 Võ Văn Tần, Quận 3

• Điện Thoại: (08)9301923

CHẢ CÁ LÃ VỌNG

• Địa Chỉ: 3 Hồ Xuân Hương, Quận 3

• Điện Thoại: 3930 5674

NAM PHAN

• Địa Chỉ: 34-34A Võ Văn Tần, Phường 6, Quận 3

• Điện Thoại: 3933.9636

CƠM TẤM CA LI 8

• Địa Chỉ: 235 Hoàng Diệu, Q.4

• Điện Thoại: 73004022