The Food in Saigon: 13 Dishes of Southern Vietnam

Saigon, also known as Ho Chi Minh City, stands proudly as Vietnam’s largest metropolis and one of its premier culinary destinations. The food in Saigon is fresh, flavoursome, a proper delight for your taste buds.

The city’s size and cultural melting pot status mean that you can find almost any dish from across the country here, making it a veritable food paradise.

The city’s food scene features many dishes, from street-side stalls selling local noodle soups to high-end restaurants presenting modern interpretations of traditional fare.

Dishes like Banh Mi, a sandwich that beautifully encapsulates Vietnam’s colonial past, and Bun Mam, a fermented fish soup unique to southern Vietnam, represent just a fraction of the culinary delights available.

The city and its surrounding regions boast distinct dishes like Com Tam (broken rice) and Hu Tieu (rice noodle soup), which are deeply ingrained in the local food culture. These dishes, characterized by their robust flavours and fresh ingredients, echo the vibrancy and dynamism of Saigon itself.

Whether you’re navigating through bustling markets, savouring street food at a roadside stall, or dining in a sophisticated restaurant, Saigon offers a culinary journey that showcases why it’s considered one of the best places for food in Vietnam.

The Unique Flavours of Southern Vietnam

In Saigon, the cuisine is heavily influenced by the bountiful Mekong Delta and carries a distinct southern character, markedly different from the flavours of Northern and Central Vietnam.

One of the key differences in the cuisine of Saigon is the generous use of fresh herbs, such as mint, cilantro, Vietnamese coriander (rau ram), and lemongrass, which add bright, aromatic notes to the dishes.

Spices like black pepper and turmeric are also prevalent, adding warmth and depth to the flavour profiles.

Another difference, especially noticed if visiting Saigon from central or northern Vietnam, is the propensity for sweetness. Cooks from Saigon tend to incorporate more sugar into their dishes, creating a delicate balance of sweet, sour, salty, and spicy flavors that sometimes err on the side of sweetness.

The Best Food in Saigon:

Pho

Pho is a classic Vietnamese soup that is the country’s national dish. It is a comforting, flavourful dish usually eaten for breakfast or lunch and consists of a clear broth, rice noodles, meat (usually beef), and herbs.

The broth simmers beef bones with spices like cinnamon, star anise, and cloves until the broth develops a deep flavour.

The rice noodles used in pho are thin, long, and made from rice flour. They are cooked separately before adding them to the bowl of soup.

The meat used in pho can vary depending on the region from which it originates. In Saigon, it’s common to use sliced beef sirloin or tenderloin, while in northern Vietnam, beef brisket or flank steak is more common.

To serve pho in Saigon, it is usually presented with a plate of fresh herbs such as Thai basil, cilantro, and bean sprouts on the side to add some freshness to the dish.

Additionally, condiments such as hoisin sauce, limes, and Sriracha can be added to enhance the taste further.

Com Tam

Com Tam (Broken Rice) is a quintessential Saigon dish.

The dish originated as a way to use the less desirable broken rice grains that were left over after the rice milling process.

Once the rice farmers of the Mekong Delta made their way to Saigon, they brought the dish with them and made it into a staple of Saigon cuisine.

The broken rice used in com tam has a softer texture than regular rice and is often served with grilled pork, pickled vegetables, and fish sauce.

The grilled pork is marinated in a mixture of lemongrass, garlic, sugar, and fish sauce before being grilled.

The pickled vegetables typically include carrot and daikon radishes that are soaked in vinegar, salt, sugar, and water until they become tangy and flavourful.

Finding Com Tam vendors on the streets of Saigon is a straightforward process – follow the smoke from the open-air grills frying up fresh batches of pork each morning.

Banh Mi

Banh Mi is a Vietnamese sandwich known worldwide that originated in Saigon. It has become one of the most famous street foods in Vietnam.

Banh Mi is made from a crispy baguette that has a soft and fluffy interior, with various fillings, including meats, pâté, pickled vegetables like carrots and daikon radish, cucumbers, cilantro, chili, and mayonnaise.

Traditionally, Banh Mi was only eaten for breakfast or lunch in Vietnam, although it is now a popular snack anytime.

The sandwich’s origins can be traced back to French colonial times when banh-mi was created as an affordable yet satisfying meal for the working class.

Over time locals started adding their own ingredients like pickled vegetables, herbs, and more accessible proteins like pork belly to make it genuinely Vietnamese.

Banh-Mi is usually sold by street food vendors from their food carts all over Saigon. If you are lucky, there may be a small plastic stool to sit on while you enjoy the local dish.

Bun Mam

Bun Mam is a distinctive dish originating from the country’s southern region.

A quintessential part of Saigon’s culinary scene, Bun Mam is a fermented fish noodle soup that is hearty and aromatic.

The base of this soup is a rich broth made with fermented fish or shrimp paste, giving it a deep, umami flavour.

This is combined with rice vermicelli noodles and various ingredients like eggplant, squid, shrimp, and pork, adding multiple textures and flavours to the dish.

The finishing touch comes in fresh herbs and vegetables, adding a burst of freshness that balances out the robustness of the broth.

Given the unique combination of sour, sweet, and savory flavours in Bun Mam, it can be an acquired taste for first-time eaters.

Lau Hai San

Lau Hai San, also known as Seafood Hotpot, is a popular dish shared among family and friends on the streets of Saigon.

This interactive cooking experience starts with a flavorful broth, often made from seafood bones and vegetables, simmering on a tabletop stove.

The hotpot is filled with an array of fresh seafood, such as prawns, squid, fish, and clams, along with tofu, mushrooms, and various green vegetables.

Diners cook these ingredients directly in the hotpot at their table, allowing them to customize their meal to their liking.

Once cooked, the ingredients are usually dipped in a tangy sauce before being enjoyed with noodles or rice.

The Seafood Hotpot’s popularity in Saigon can be attributed to the city’s proximity to the sea, which ensures an abundant supply of fresh seafood.

It’s not just a meal but a social experience and is often used as a celebratory meal.

The combination of fresh ingredients, flavorful broth, and communal dining makes the Seafood Hotpot a beloved part of Saigon’s culinary landscape.

Hu Tieu

Hu Tieu is a well-known dish in Saigon made with rice noodles and served in a flavourful broth. The broth is typically made from pork bones, dried squid, and shrimp heads, giving it a savory and umami flavour.

The dish can be served with various toppings, including sliced pork, shrimp, squid, fish balls, and greens such as bean sprouts and cilantro.

There are a few variations of the dish with the most decadent called Hu Tieu Nam Vang or “Phnom Penh Noodles,” which features toppings of pork slices, shrimp, quail eggs, and fried garlic oil.

The dish is typically served with raw herbs such as basil or mint and lime wedges to add an extra pop of freshness to the soup.

Canh Chua

Canh Chua is a classic Vietnamese dish particularly cherished in Saigon. Its name translates to ‘sour soup,’ reflecting the dish’s distinct tangy flavour profile.

The base of Canh Chua is a tamarind-infused broth, which imparts a sour note that is both refreshing and invigorating. This broth is then filled with various fresh ingredients, including tomatoes, okra, pineapple chunks, and bean sprouts, and often includes a protein like fish or shrimp.

These ingredients add depth and complexity to the dish, creating a colourful and visually appealing presentation.

The dish is garnished with aromatic herbs such as Thai basil and cilantro, and a hint of spice is added with bird’s eye chili.

Canh Chua’s popularity in Saigon can be attributed to its unique blend of sour, sweet, and spicy flavors, which beautifully capture the essence of southern Vietnamese cuisine.

Moreover, it is a versatile dish that can be enjoyed as a light lunch or as part of a more substantial dinner, making it a staple in households and restaurants throughout the city.

Banh Khot

Banh Khot is another popular dish in Saigon that hails from the southern coastal regions of Vietnam.

Banh Khot are savory mini pancakes made from a batter of rice flour, coconut milk, and turmeric, which gives them their signature golden hue. The mixture is poured into small, round moulds and cooked until crispy on the outside yet soft and tender on the inside.

Topped with shrimp or other seafood and garnished with a generous sprinkling of fresh herbs such as cilantro, green onions, and mint, Banh Khot offers a mouth-watering combination of flavours and textures.

The dish is typically served with tangy fish sauce for dipping, sometimes a coconut-based sauce, and a plate of lettuce leaves and herbs for wrapping, providing a delightful contrast to the crispy pancake base.

Goi Cuon

Goi Cuon, also known as Vietnamese spring rolls or fresh rolls, are eaten as an appetizer or snack in Saigon. These transparent rice paper rolls are filled with fresh vegetables, herbs, and sometimes seafood or meat.

The texture of the rolls is light and crisp, making them the perfect complement to a savoury dipping sauce.

The filling for goi cuon typically includes vermicelli noodles, lettuce or other leafy greens, bean sprouts, cucumber slices, sliced carrots, and fresh herbs such as mint and cilantro.

Some variations may also include shrimp or sliced pork belly.

The dipping sauce served with goi cuon is typically made from hoisin sauce mixed with peanut butter or ground peanuts, creating a sweet yet nutty flavor that perfectly complements the freshness of the spring rolls.

Banh Xeo

Banh Xeo, which roughly translates to sizzling cake, is a Vietnamese dish that is widely eaten in Saigon. It is a savory crepe made of rice flour and turmeric powder, giving it its distinctive yellow colour.

The batter is filled with bean sprouts, shrimp, pork or chicken, and sometimes mung beans.

The filling ingredients are cooked in the crepe until crispy, then folded in half and served with greens and dipping sauce.

Shrimp provides sweetness, while pork adds saltiness to the dish.

In some versions of Banh Xeo, coconut milk is added to make the batter smoother and creamier.

The dipping sauce for Banh Xeo varies from region to region but usually includes fish sauce mixed with sugar, water, lime juice, garlic, chili pepper, and sometimes roasted peanuts.

In addition to the dipping sauce, Banh Xeo is served with fresh herbs such as mint leaves and lettuce leaves for an extra burst of flavor and freshness.

Bo La Lot

Bo La Lot is integral to Saigon’s vibrant street food culture.

The name ‘Bo La Lot’ translates to ‘beef betel leaf.’ Finely ground beef is seasoned with a blend of aromatic spices and herbs, including garlic, lemongrass, and fish sauce, delivering a rich, savory flavour.

This seasoned beef is then wrapped in fresh betel leaves, forming small, bite-sized parcels.

These rolls are typically grilled over charcoal, infusing them with a smoky essence that beautifully complements the robust beef and fragrant betel leaves.

Served hot off the grill, rice paper, fresh vegetables, and a tangy dipping sauce usually accompany Bo La Lot.

Che Ba Mau

Che Ba Mau, also known as Three-Color Dessert, is popular in Saigon.

This colourful and refreshing sweet treat comprises three main ingredients that give it its name – red beans, green jelly (usually made from pandan), and yellow mung beans.

These are layered into a glass and topped with crushed ice, then drizzled with sweetened coconut milk to create an enticing blend of textures and flavours.

The beans’ sweetness, the jelly’s chewiness, and the creamy coconut milk combine to make a satisfying and cooling dessert, perfect for Saigon’s tropical climate.

Che Ba Mau is often enjoyed as a street food served by vendors across the city.

Its popularity lies in its simplicity, the balance of its flavours, and its ability to provide a delightful respite from the heat.

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