Many of HCMC’s street food vendors specialize in one-dish stalls. Consequently, cooks have refined their recipes to provide remarkably flavorful fast food. Grab a low plastic stool and a pair of chopsticks, and explore our guide to some of Saigon’s most popular street foods.
Bánh Cuốn (Steamed Rice Rolls)
Typically enjoyed for breakfast, these rice rolls are filled with minced pork and tree ear mushrooms. They are delightfully light and fluffy, often made to order. The rice flour batter is steamed over a fabric, delicately folded around the filling, and served with blanched bean sprouts, chopped fresh herbs, and Vietnamese cold cuts. All of this is topped with crispy fried shallots. Enhance the flavors with a sweet and tangy fish sauce mixture for a delicious breakfast or snack. Each neighborhood usually has its own bánh cuốn vendor, so keep an eye out for a glass case next to a big steamer.
Phở (Vietnamese Noodle Soup)
The secret to Vietnam’s most famous culinary delight lies in a rich, fragrant broth, prepared by simmering beef or chicken bones for hours, and flavored with star anise, cinnamon bark, and char-roasted onions and ginger. Choices include beef or chicken, and diners can opt for Saigon-style (sweeter) or Hanoi-style (lighter) versions. Beef phở often features raw sliced beef cooked in the hot broth, along with brisket, meatballs, tripe, flank steak, fatty brisket, and tendon. For less adventurous eaters, the “tái chín” (tender and well-done) combination is a good option. Fresh herbs like basil and cilantro add aromatic flavors to the broth. Rice Field at 75 đ Ho Tung Mau (open mornings only) serves both chicken and beef phở right in the shadow of Saigon’s tallest building.
Cơm Tấm (Broken Rice)
Cơm tấm has its origins as a peasant dish in Southern Vietnam, named for the broken grains of rice that were once considered unsellable and kept for personal consumption. This oversized plate is often topped with shredded pork skin and scallion oil. Over time, it evolved as wealthier patrons added grilled pork chops, fried eggs, and steamed quiche (with egg, minced pork, shredded tree ear mushroom, and vermicelli). Added pickled carrots and white radish contribute acidity and crunch, all drizzled with a thick fish sauce mixture containing minced garlic, chili, sugar, and lime. Locals believe that smaller rice grains absorb the sauce better, resulting in a bolder flavor. For a fulfilling experience, follow the delicious aroma to 83 đ Van Kiep, Binh Thanh, a street known for its renowned food stalls.
Hủ Tiếu Nam Vang (Phnom Penh-style Noodle Soup)
This rich, pork-based noodle soup is believed to have originated in Phnom Penh, Cambodia. It typically features an array of toppings including minced pork, sliced boiled pork, quail eggs, shrimp, offal, and sometimes wontons. A plate of fresh herbs like chives and slightly bitter Chinese celery is usually present. For an added kick, incorporate some sate sauce or pickled garlic. Choosing to have the broth on the side (“khô”, pronounced: khoh) allows for a unique experience, with diners occasionally adding soy sauce to the dry noodles for extra flavor. A great place to try this dish is Hu Tieu Thanh Xuan at 62 đ Ton That Thiep, which has served these tasty noodles for four generations.
Gỏi Đu Đủ (Green Papaya Salad)
When it comes to salads, Vietnamese cuisine tends to be different from Western styles, valuing raw mixed vegetables. However, “gỏi đu đủ” offers a delightful alternative, featuring shredded green papaya topped with various proteins such as beef jerky, boiled pork, or shrimp, complemented by fresh herbs and crispy shrimp crackers. This refreshing dish is served with a fish sauce-based dressing, making it a crunchy, light, and healthy snack. Visit the southwest corner of Le Van Tam Park (corner of đ Vo Thi Sau and đ Hai Ba Trung) in the afternoons for a family’s renowned salad that’s been crafted for over 40 years.
Bột Chiên (Fried Dough)
Fried dough is universally loved, appearing in many cultures as donuts or churros, and Vietnam’s savory version is equally delicious. Seek out a mobile cart featuring a large flat griddle where steamed cubes of rice and tapioca flour dough are fried until crispy. Cooked eggs are added to bind these ingredients, and chopped scallions are sprinkled on top. This dish is crispy outside yet soft inside, served over shredded green papaya and drizzled with soy sauce. Justify your indulgence by thinking of it as a salad with a unique twist. For a taste, visit Bot Chien Dat Thanh at 277 đ Vo Van Tan.
Chè (Sweet Soup)
Chè defies easy classification, often described as a sweet beverage, dessert soup, or pudding. Interestingly, Northerners also refer to tea as “chè”. In essence, chè is a cooked, syrupy dessert that may contain fruit or ingredients like beans, corn, cassava, and potato. The variety of chè dishes is staggering, with popular options featuring bananas, dried longans, or rice flour dumplings filled with sweet mung beans, all topped with thick coconut milk. For an extraordinary experience, visit Chè Mâm Khánh Vy at 242B đ Su Van Hanh, which boasts a special tray of 16 types of chè for less than US$4.
Ho Chi Minh City truly exemplifies a melting pot of Vietnam’s three distinct regions, and it stands as one of the world’s top street food destinations. Thanks to a diverse landscape, travelers could indulge in a different dish for every meal and never repeat their experience. With most street food options costing around US$1, sampling the city’s urban culinary delights is undoubtedly a highlight of any visit.
