Cơm tấm (comtam)

It is a daily dish for people here. In normal pace of life, from luxury restaurant to street restaurant, comtam is made of omelet, grilled rib served with mỡ hàng, a little of bì and salted vegetables pickles which have long been a particularly popular dish for Saigon people.

Bánh bột chiên (banh bot chien – fried dough)

Fried dough is a straight snack with combination of rice flour and eggs, fried into yellow and crispy crust at high temperature and served with sweet-sour fish sauce and chili sauce. Fried dough is popular Saigon young people because its crunchy and chewy taste that is affordable for students.

Bánh mì (Bread)

One of top Vietnam best food on international ranking, its crisp taste in the mouth of bread crust and stronger taste makes it become one of popular Saigon foods to everyone. Bread is a breakfast students and servants as well as all employees

Bánh tráng trộn (mixed rice paper)

It has all type of flavor from sour, spicy to salty, sweet is food gift for students after leaving school. Mixed Rice paper (banh trang tron) is cut into small pieces and mixed with satay, dried shrimp, herbs, soaked tamarind sauce for the permeability. It is best known in Nguyen Thuong Hien Street, 03 District.

Bánh đúc (banh duc)

This cake is made of rice flour served with shrimp or shrimp sauce in the addition of chili and satay. There are two types: hot and cold. Hot is softer and eat likely congee but it is smoother and more fragrant. Cold is often cut into pieces, put with shrimp sauce.

Bánh tráng nướng (grilled rice paper)

It is derived from Da Lat city, Lam Dong province. However, when moving to Saigon it has been fit to food here. It is filled widthwise over the surface of dried rice paper, and then baked up until the fillings are smelt for crispy crust.

Phá lấu (Pha lau)

The recipe for making this dish is inspired by the ancient Chinese. It is likely hotpot but the soup is sticky and tasty, eat with noodle or bread. Pha lau is cooked from five organs, such as oxtail, water is added and cooked for sticky soup.

Bún riêu (bun rieu – Fresh-water crab noodle)

With the broth is made from fresh-water crad cooked with tomato and fried tofu and it is served with salad, banana flower; vermicelli is a refreshing dish for hot days to Saigon people.

Hủ tiếu gõ (Hu tieu go)

Along bread, hu tieu is considered the signature dish should be taste when visiting Saigon. Hu tieu noodle is more chewy than bun and pho, broth is made of pork bones and served with vegetables and beef balls.

Bò kho (beef cooked with sauce)

Beef cooked with sauce is not only a snack but also is a main course in a daily meal. It is made of tendons and bones cooked with tubers such as carrots, cauliflower, potatoes and added five-spice flavors. The aroma of beef is tasty will ensure quickly arouse any taste of any travelers. Beef cooked with sauce is eaten with bread or rice as well.