Explore the famous banh mi joints in Ho Chi Minh City

Banh mi stands out as one of the prevalent and extremely convenient breakfast options, especially for the residents in major cities. Whether running late or craving a change in taste, banh mi always tops the list of choices.

 Banh Mi Bay Ho – 23 Huynh Khuong Ninh, District 1

Located on Huynh Khuong Ninh Street (Dist. 1), Banh Mi Bay Ho still carries the long-standing traditional flavor of Saigon banh mi. Serving customers from 2 to 5 pm daily. Due to being familiar with this job since childhood, the shop owner wraps the banh mi quickly and effortlessly.

Despite its reputation, this banh mi shop maintains its own cultural charm. Serving customers from all walks of life, from commoners to high-class. Here, the sandwich is filled with boiled pork, pork sausage, flavorful meatballs, and a touch of traditional pate, creating the famous flavor of Bay Ho.

Banh Mi Hoa Ma – 41 Cao Thang, District 3

Indulge in the 'pan-fried bread' experience, where eggs are creatively fried alongside sausage and ham, nestled in a small pan to retain warmth. This technique preserves the crispy texture of the bread, harmonizing perfectly with the perfectly-cooked sunny-side-up eggs for a delightful, non-greasy taste.

Hoa Ma bakery on Cao Thang Street, District 3, established in 1960, offers a unique twist with two slightly runny sunny-side-up eggs, accompanied by onions and topped with ham, sausage, or bacon. A drizzle of soy sauce completes the sandwich. Note that the shop only opens in the evening, starting from 6 pm.

Nguyen Sinh Baguette – 141 Tran Dinh Xu, District 1

Founded in 1982, the bakery is named after the second child of the owner. Nguyen Sinh Baguette is distinguished and favored for two reasons: outstanding quality of ingredients and a unique way of enjoyment. The cold cut sandwich at Nguyen Sinh includes a plate with 7 different types: liver pate, sausage, headcheese, pulled pork, smoked pork, etc.

To alleviate any monotony from these ingredients, a bit of pickled vegetables including radish, cucumber, and carrot, as well as avocado, are served on the side. The harmonious blending of flavors and the distinctive aroma make Nguyen Sinh Baguette stand out in the minds of diners.

Bi Hem Shredded Pork Baguette – 150 Nguyen Trai, District 1

Eating shredded pork banh mi resembles the experience of eating shredded pork broken rice. The seller splits the baguette in half, spreads minced green onions along the two halves, adds shredded pork, pickled vegetables, cucumber, cilantro, and then drizzles a light fish sauce on top. Depending on the customer's taste, the shop may season with different spices.

Although simple, once you try it, you'll find it unforgettable. The lean meat at this shop blends with the shredded pork, offering a higher quality compared to other shredded pork banh mi places. The additional components for the banh mi, such as minced green onions, pickled vegetables, etc., are meticulously cared for, contributing to a rich flavor for this unique banh mi.

Grilled Pork Banh Mi – Alley 37 Nguyen Trai, District 1

Not only renowned among local diners, but the grilled pork banh mi in Alley 37 Nguyen Trai (Dist. 1) was also honored by the American travel magazine Condé Nast Traveler as one of the 12 most delicious street foods in the world.

The grilled pork banh mi here is a fusion of Vietnamese and French cuisine. Specifically, it features a crispy, distinctive French baguette paired with deeply marinated grilled pork, crunchy slices of cucumber, pickled vegetables, cilantro, and fragrant soy sauce.

Dry Meatball Banh Mi – Alley 358 Nguyen Thi Minh Khai, District 3

Dry meatball banh mi is a popular breakfast dish in the Chinese community, commonly found in tea houses alongside dumplings, radish cakes, and chive cakes. The seller creatively combined banh mi with dry meatballs to create a distinctive and delicious dish.

The dry meatball banh mi here stands out: featuring only a light layer of mildly spicy chili sauce, a bit of a soy-vinegar mixture, and then sandwiched with dry meatballs and dumplings, without any pickled vegetables or cucumber. However, it's this unique combination that makes the rich and savory taste of dumplings and dry meatballs truly blend with the crispy, warm banh mi.

By Huy Ban

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Reference: Travel guide from Mytour