Ho Chi Minh City Food Guide 2026: What to Eat in Saigon

Southern Vietnamese cuisine, centred on HCMC, is sweeter, more herb-forward, and more Chinese-influenced than northern cooking. Several dishes are specific to the city and the south.

Com Tam (broken rice plate)

The defining Saigon dish. Broken rice (the smaller fragments from rice milling that were historically the cheapest grade) with grilled pork chop (suon nuong), shredded pork skin mixed with toasted rice powder (bi), a steamed meatloaf (cha trung), and pickled daikon and carrot.

The combination of charred grilled pork, the dry texture of the broken rice, and the pickles is specifically Saigon. Available from the first light of dawn until after midnight. ₫35,000–70,000 ($1.40–2.80).

Hu Tieu (Chinese-Vietnamese noodle soup)

The HCMC noodle soup that reflects the Chinese-Vietnamese community. Clear pork bone broth with flat rice noodles, pork slices, quail eggs, shrimp, and a large plate of fresh herbs. Unlike pho, hu tieu can be served “dry” (kho) with the broth on the side.

Particularly associated with Cho Lon (Chinatown) where Chinese-Vietnamese families have been making it for generations. ₫35,000–65,000 ($1.40–2.60).

Banh Mi Saigon

The Saigon banh mi uses a lighter, crispier baguette than the Hanoi equivalent. Standard fillings: pate, butter, Vietnamese sausage (cha lua), grilled pork (xa xiu), cucumber, pickled vegetables, fresh coriander, spring onion, and sauce. The generosity of filling is characteristic. ₫25,000–50,000 ($1–2).

Bun Thit Nuong (grilled pork vermicelli)

Cold rice vermicelli with sliced charcoal-grilled pork (often with lemongrass seasoning), crushed peanuts, fried shallots, cucumber, pickled vegetables, fresh mint and herbs. Dressed with a light fish sauce and lime dressing. A refreshing, herb-heavy dish for the southern heat. ₫30,000–55,000 ($1.20–2.20).

Banh Xeo (sizzling pancake)

The HCMC version is very large — the pancake fills a complete plate. Turmeric rice flour batter fried with shrimp, pork, and bean sprouts. Eaten wrapped in mustard leaf and rice paper with fresh herbs, dipped in a sweetened fish sauce.

Ca Phe Sua Da (iced Vietnamese coffee)

The essential drink. Strong Robusta drip coffee through a metal phin filter over sweetened condensed milk and ice. HCMC has hundreds of ca phe sua da street stalls. ₫15,000–30,000 ($0.60–1.20) at street level, ₫30,000–55,000 ($1.20–2.20) at sit-down cafes.

Nuoc Mia (fresh sugarcane juice)

Fresh sugarcane pressed through a machine with a slice of kumquat and ice. Sold from street carts throughout the city. ₫15,000–25,000 ($0.60–1) per glass. The best refreshment in HCMC’s heat.

Bo Bia (Vietnamese spring roll)

A street snack specific to southern Vietnam. A thin rice paper roll filled with Chinese sausage, dried shrimp, jicama (yam bean), fried egg, and fresh herbs. Cold and crunchy. Sold from street carts and market stalls. ₫5,000–15,000 ($0.20–0.60) per roll.