THE 10 BEST VIETNAMESE RESTAURANTS IN HO CHI MINH CITY

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angiangtourism.vnese cuisine needs no introduction. Healthy, colourful & eclectic, dishes such as phsinh sống, bánh xèo, và chả lụa have sầu followed the angiangtourism.vnese diaspora and delighted tastebuds across the globe. These days, a new breed of restaurateur is reimagining angiangtourism.vnese cuisine like never before. With new ingredients, techniques & vision, these chefs givediners something to lớn be excited about. Here are five of the best modern angiangtourism.vnese restaurants to visit during your travels.

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ănăn uống Saigon

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Anan, meaning ‘eat eat’ in angiangtourism.vnese, is the first of two street food-inspired restaurants created by award-winning chef Peter Cuong Franklin. Peter is renowned internationally for his creativity & reimagining of traditional angiangtourism.vnese food. Located within one of Ho Chi Minc City’s oldest markets, Anan Saigon offers a complete dining experience for the senses. Inspiration for the dishes comes from angiangtourism.vn’s long & vibrant food culture, with the use of fresh produce from the wet market right across the street, and choiceingredients from farther afield. Upstairs, NHẬU NHẬU — a modern angiangtourism.vnese phsống bar — derives its name from the angiangtourism.vnese past-time loosely translated as ‘catching up over eating & drinking.’

This is where you can sink your teeth into the controversial yet clever 100 USD bánh mì, sample a Da Lat-style margarita pizza (125,000 VND), or savour the special phở dặc biệt (275,000 VND) made with wagyu beef, marrow, tendon, và blaông xã truffle. The imaginative sầu cuisine doesn’t kết thúc there. The dessert thực đơn features items such as a chocolate egg (125,000 VND) consisting of salted duchồng egg cream, chocolate and passionfruit. If that’s not enough creativity for you, wash it down with a coconut worm shot (55,000 VND) made from rum, a live sầu coconut worm & coconut cream.

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anansaigon.com

Vietphái mạnh House

Fans of Australian celebrity chef Luke Nguyen will already be familiar with his critically acclaimed cuisine, cookbooks & TV series. Luke is also the executive chef và founder of Vietphái nam House, a contemporary angiangtourism.vnese restaurant located on historic Dong Khoi Street in Ho Chi Minh City. Vietphái mạnh House offers set lunch and phối dinner menus, but it’s the extensive sầu a la carte thực đơn that’s worth exploring khổng lồ get a taste of Luke’s creativity và the depth and breadth of contemporary angiangtourism.vnese cuisine.

Menu highlights include a shrimp mousse grilled on sugar cane (238,000 VND); deep-fried chili lemongrass Iberiteo pork ribs (298,000 VND); và a Hue-style butterfly pea flower sticky rice dumpling with pork loin, tiger prawns & sweet-and-sour fish sauce (238,000 VND). There are six salad options lớn choose from on the thực đơn incorporating ingredients from the land& sea, along with plenty of soups and vegetarian dishes. For dessert, try the coconut panmãng cầu cotta (188,000VND) with a berry coulis.

Vietphái nam House is at 93-97 Dong Khoi Street, District 1, HCMC. For bookings, gọi 3822 2226 or gmail contact
angiangtourism.vnhousesaigon.com

The T-Art

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This quiet và cosy space is an escape from Hanoi’s frenzied streets. The T-Art’s raison d’etre is simple: lớn serve up delicious, beautifully presented food made with fresh ingredients and paired with the perfect bottle of wine. Located not far from Hoan Kiem Lake in the Old Quarter, The T-Art opens for lunch & dinner. Chef Hai Anh plates up creative contemporary angiangtourism.vnese dishes inspired by a set of tradition and modernity. Signature dishes include the tamarind crab (119,000 VND) with tamarind mayo sauce, topped with Quang Tran prawn crackers, and the phnghỉ ngơi bọc tôm (119,000 VND), a creative pan-fried dish using phở-wrapped prawns garnished with shredded dried pork.

Chef Hai Anh’s French training comes to the fore with The T-Arts’ mains, exemplified by its roasted pigeon (269,000 VND) in pandan leaf served with sticky rice and pickles. The dessert menu is also heavily influenced by French traditions with a angiangtourism.vnese twist, such as the yogurt và black sticky rice (79,000 VND), combining Dien Bien fermented black sticky rice encased in a velvety dollop of yogurt.

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The T-Art is at 46B Bat Dan Street, Hanoi. For bookings Điện thoại tư vấn 024 3875 4646.

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NénRestaurant

While Ho Chi Minh City và Hanoi are taking the lead in modern angiangtourism.vnese cuisine, Danang’s young chefs are quietly exploring new ways of dining too. NénRestaurant– named after the tiny bulb that’s halfway between a garlic and a shallot – has drawn plaudits from near and far for its fine contemporary angiangtourism.vnese cuisine. Local chef và blogger Summer Le’s love of angiangtourism.vnese ingredients shines through in her garden restaurant, which features homegrown produce in experimental degustation menus.

Nénhas three tasting menus khổng lồ choose from: New angiangtourism.vnese, Refined angiangtourism.vnese và Green angiangtourism.vnese, each 893,000 VND per person. Expect dishes such as mì quảng topped with angiangtourism.vnese pesto, clams, kumquat foam and crispy tofu skin; steamed squid in ginger fish sauce, mango mousse và fresh coconut; & for the more adventurous, a young jackfruit curry. The desserts on each tasting thực đơn display a heavy dose of creativity as well. The house-made ginger ice cream with silken tofu pudding & ginger syrup is a standout finish. Each tác phẩm on the tasting menus are carefully paired with Old và New World wines.

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Mango Mango flung open its doors in Hoi An in 2008 & has rightly gained a reputation aao ước foodies for its creative sầu take on angiangtourism.vnese & Asian cuisine. Overlooking the Thu Bon River, the restaurant’s punchy, colourful interiors are your first hint at Chef Duc Tran’s creative sầu flair (he designed the restaurant himself). The starter thực đơn includes dishes such as Geisha Fish (185,000 VND), a red snapper tempura tossed with green pepper, garlic và sesame seeds, and Lust In Translation (120,000 VND), tuna rolled in nori và rice paper served crispy and topped with a passion fruit-mint yogurt sauce. The mains are equally creative sầu. Chef Duc excels at using Hoi An’s bountiful seafood, vegetables và fruits to lớn create original dishes that are bursting with flavour, yet distinctly angiangtourism.vnese in their balance of tastes and textures.

The Whale Spirit Bar shakes together a refreshing roster of tropical cocktails (try the Asian Invasion); a lounge bar on the third floor with a piano & wrap-around balconies allows views of Hoi An from three sides; và the second floor features an open kitchen where diners can watch each dish as it"s prepared.

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Mango Mango is at 45 Nguyen Phuc Chu Street, Hoi An. For bookings, Gọi 0235 3911 863.Want more Vietphái nam travel ideas? Sign up for our newsletter to lớn receive sầu our best stories in your inbox.