Typically enjoyed for breakfast, these rice rolls are filled with minced pork and tree ear mushrooms. They are delightfully light and fluffy, often made to order. The rice flour batter is steamed over a fabric, delicately folded around the filling, and served with blanched bean sprouts, chopped fresh herbs, and Vietnamese cold cuts. All of this is topped with crispy fried shallots. Enhance the flavors with a sweet and tangy fish sauce mixture for a delicious breakfast or snack. Each neighborhood usually has its own bánh cuốn vendor, so keep an eye out for a glass case next to a big steamer.
Cơm tấm has its origins as a peasant dish in Southern Vietnam, named for the broken grains of rice that were once considered unsellable and kept for personal consumption. This oversized plate is often topped with shredded pork skin and scallion oil. Over time, it evolved as wealthier patrons added grilled pork chops, fried eggs, and steamed quiche (with egg, minced pork, shredded tree ear mushroom, and vermicelli). Added pickled carrots and white radish contribute acidity and crunch, all drizzled with a thick fish sauce mixture containing minced garlic, chili, sugar, and lime. Locals believe that smaller rice grains absorb the sauce better, resulting in a bolder flavor. For a fulfilling experience, follow the delicious aroma to 83 đ Van Kiep, Binh Thanh, a street known for its renowned food stalls.
When it comes to salads, Vietnamese cuisine tends to be different from Western styles, valuing raw mixed vegetables. However, “gỏi đu đủ” offers a delightful alternative, featuring shredded green papaya topped with various proteins such as beef jerky, boiled pork, or shrimp, complemented by fresh herbs and crispy shrimp crackers. This refreshing dish is served with a fish sauce-based dressing, making it a crunchy, light, and healthy snack. Visit the southwest corner of Le Van Tam Park (corner of đ Vo Thi Sau and đ Hai Ba Trung) in the afternoons for a family’s renowned salad that’s been crafted for over 40 years.
Chè defies easy classification, often described as a sweet beverage, dessert soup, or pudding. Interestingly, Northerners also refer to tea as “chè”. In essence, chè is a cooked, syrupy dessert that may contain fruit or ingredients like beans, corn, cassava, and potato. The variety of chè dishes is staggering, with popular options featuring bananas, dried longans, or rice flour dumplings filled with sweet mung beans, all topped with thick coconut milk. For an extraordinary experience, visit Chè Mâm Khánh Vy at 242B đ Su Van Hanh, which boasts a special tray of 16 types of chè for less than US$4.
Ho Chi Minh City truly exemplifies a melting pot of Vietnam’s three distinct regions, and it stands as one of the world’s top street food destinations. Thanks to a diverse landscape, travelers could indulge in a different dish for every meal and never repeat their experience. With most street food options costing around US$1, sampling the city’s urban culinary delights is undoubtedly a highlight of any visit.
