Ho Chi Minh City, as known as Saigon, is the most dynamic and developed city in Vietnam. Understanding your desire to explore every corner of local life as well as culture, streetfoodofsaigon takes the pleasure in guiding you in one of the most-wanted tours in the city ever: Saigon food tours.

If you have ever joined any Vietnam food tours before, you might probably be surprised with the diversity of Vietnamese cuisines all along the country. When you travel to southern Vietnam, a wide range of delicious dishes will gradually appear such as hu tieu (rice noodles soup, different from phở), bun mam, nem nuong, banh xeo, banh mi, etc. I know you have started salivating, so let’s jump right into our menu today.

Hu tieu (rice noodle soup)

This dish is actually derived from Cambodia but it’s now one of the most favorite specialties in Saigon. Hu tieu differs from phở in the ingredients used and the way it’s cooked. The rice noodle used for hủ tiếu can be different and hu tieu is also sweeter than pho because it’s the mixture of minced meat, dried shrimps, dried onions, garlic, and chives. Hu tieu can be easily found in any Saigon market and cost only 30.000 VND (~1,5$) per big bowl. Only 1 bowl of hu tieu can make you full for half of a day.

Hu Tieu

Hu tieu Rice noodle soup

Banh xeo (Crispy pancake)

Banh xeo is actually savoury crepes filled with pork, shrimps, and bean sprouts. Like most of the Vietnamese specialties, this dish is an artful combination of a variety of ingredients, from seafood, meat to vegetable. One bite of banh xeo, therefore, brings to the people different feelings and eventually, full satisfaction. Banh xeo is usually eaten with some garlic vinegar and raw vegetable, a very traditional way to enjoy Vietnamese cuisines. If you hang out with friends in Saigon, it’s undeniable that banh xeo is the best choice to serve.

Banh Xeo

Banh Xeo

Bun mam (Rice vermicelli fermented paste soup)

Bun is a kind of rice vermicelli, which is not flat and thin like pho but rounder. Mam, whereas, refers to fermented paste. There are a lot of kinds of mam, such as mam ca loc (fermented fish paste), mam tom (fermented shrimp paste). The fermented paste is cooked in the broth thoroughly and then poured over the bowl of bun, seafood (shrimps, fish, etc.), fried onions, and vegetables. The sweet smell of this dish can be detected even from 10 meters away, which makes everyone who passes by a bun mam food stall can’t help but drop in for a bowl.

Bun Mam

Che (Vietnamese sweet dessert soup)

Famous for being one of the best desserts in Vietnam, che really varies in ingredients and taste. Generally, che is also sweet dessert soup and usually used with a couple of ice spoons. The most popular che in Saigon is che bưởi (grapefruit soup), che Thai (Thai soup), che chuoi (banana soup), che ngo (corn soup), etc. Che is a combination of different ingredients, all of which are agricultural products. On a hot summer day, nothing can cool you down as well as a bowl of che can.

Che

Che Saigon