5 Saigon dishes to kick-start your day
Take your time and dig in to the rising stars of Vietnamese breakfast cuisine.
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| Lying in the heart of the city, Hoa Ma at 53 Cao Thang Street in District 3 has gained fame for its signature dish: banh mi served with a sizzling skillet loaded with fried eggs and an assortment of meat. |
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| Over the past 40 years, this restaurant on Pasteur Street in District 3 has been tempting diners with the delicious smell of pho, the quintessential Hanoian dish. |
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| While the popular beef noodle soup pho is loved by many Hanoians, Saigonese have crowned their own dish: hu tiu, a kind of rice-based transculent noodles that are thinner and chewier. |
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| A bowl of Saigon noodle soup will cost you VND30,000 (US$1.31). |
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| Hue beef noodle soup is a specialty of the former imperial capital in central Vietnam, and is a tricky one to cook. |
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| Born as a popular food option among the working class in the south, broken rice has gradually found its way into Vietnam's culinary hall of fame. |
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| Instead of pig skin, southerners add grilled pork chops, but the focal point of the dish lies in the secret recipe behind the fish sauce. The sauce is made from refined sugar, premium fish sauce and sometimes a little bit of pineapple juice. Garlic and chili are also added. |
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| Scallions are an indispensable part of the broken rice dish, which can be found at both street-side eateries and seasoned restaurants. |
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| Ba Ghien on Dang Van Ngu Street in Phu Nhuan District is frequented by long lines of customers, earning it widespread fame in Vietnam’s largest city. |