Top 13 Most Famous Chinese Specialty Dishes in Saigon

Fish Noodle Soup is one of the most famous dishes in Chinese cuisine. The type of fish used to make fish noodles is fresh snakehead fish, cleaned, deboned, and the meat is sliced ​​and marinated with suitable spices including salt and seasoning powder. The broth of the fish noodle soup is cooked from carefully selected pork bones, so the broth is clear and has a rich sweet taste. In addition to common spices, this dish also includes a special spice called 'tăng xại' (or Chinese mustard greens). Chinese fish noodle soup is served with various vegetables such as lettuce, bean sprouts, with a little spiciness from chili, sourness from lime, and cannot be missing soy sauce. Depending on preferences and regions, different types of fish are chosen to make the characteristic fish noodle soup, but the most common ones are snakehead fish, tilapia, and catfish. Because these types of fish have a lot of meat, few bones, and are easy to eat, suitable for many age groups. Especially with snakehead fish, this is the special ingredient to make the famous traditional Chinese-style fish noodle soup. Snakehead fish with its firm and sweet meat enhances the quality of the dish, making the broth sweet and clear.

Unlike the thin and chewy noodles commonly seen in fish noodle soup, the noodles in fish noodle soup are as soft as pho but twice as big. The soft noodles combined with fresh and sweet fish fillets create a harmonious and balanced whole. The broth is clear, well-seasoned, and not overpowering when eaten. Fish noodle soup is served with bean sprouts, chives, and a few lettuce leaves, with some white onion heads to enhance the flavor and appearance of the dish. The key factor that determines the success of the dish is how to avoid the fishy smell. To achieve this, it is necessary to choose very fresh snakehead fish, skillfully process to completely remove the fish guts without breaking. The snakehead fish is filleted, then frozen to facilitate slicing while still retaining the freshness and deliciousness of the fish meat. Similar to squid noodles, the fish is cooked just right, ensuring that the fish meat remains intact and delicious.

Fish congee and Tiều congee are two of the most famous congee dishes of the Chinese. The fish congee of the Chinese is divided into two parts with unique names, mountain and sea. The mountain part is the rice floating on top, while the sea part is the water below. These two parts are separated and not mixed like other common congee. This congee is eaten with fish roe and eggs. Additionally, sa te sauce is added to the congee for the authentic Chinese flavor.

You can try making the famous Chinese fish congee, which is prepared with two important symbolic parts, mountain and sea. The 'mountain' part is made from the main ingredient, swollen rice grains, evenly spread on top. The 'sea' part is the accompanying broth inside the congee, and both parts must be distinct from each other. When eaten, it is usually accompanied by fish roe and fish, and sa te sauce is essential for the authentic flavor!

Braised Duck Noodle Soup by the Chinese community in Saigon has adapted the original recipe to suit the Vietnamese palate. The broth in this dish is sweet and flavorful from the bones, yet not overly greasy. The duck meat is tender and succulent without any gamey taste. The highlight of this dish is the delicious fresh noodles meticulously made from eggs, boasting a vibrant yellow color. When enjoying, one can feel the noodles' softness while retaining a pleasant chewiness. Additionally, the dish includes crunchy and sweet bok choy stems, adding a unique texture to the noodles.

Braised Duck Noodle Soup is a unique noodle dish created by the Chinese community in Cho Lon during their cultural exchange with the Vietnamese in the South, tailored to suit the taste of Saigonese locals. Vietnamese people also favor braised dishes, such as northern-style braised chicken and duck, which are considered nourishing and influenced by Chinese culture. Typically, in well-established duck noodle soup eateries, a bowl of duck noodle soup with a large duck leg can cost nearly 100,000 VND, comparable to longstanding pho shops. Younger duck noodle soup vendors offering smaller portions usually price their bowls at around several tens of thousands of VND.

Teochew Porridge bears a striking resemblance to Vietnamese offal porridge, made from pork organs such as heart, liver, intestines, and kidneys. Additionally, Teochew porridge includes straw mushrooms, fresh squid, and a generous amount of scallions and finely sliced ginger. This porridge is perfect for cold days and serves as an effective remedy for those suffering from a cold. Originating from the Chinese, Teochew porridge was introduced to Vietnam nearly several decades ago. At first glance, Teochew porridge from the Chinese community appears to be similar to Vietnamese offal porridge. The ingredients used are not much different, still utilizing: liver, intestines, heart, kidneys, and pork lungs for the dish.

In addition, straw mushrooms, sliced ginger, and scallions are indispensable ingredients in creating Teochew porridge. Some places enrich the dish further with chicken eggs and fresh squid to enhance its sweet and savory flavors. One of the distinguishing factors that make Teochew porridge delicious lies in its cooking method. Unlike cooking offal porridge, the ingredients are separated into individual portions, and the porridge is cooked separately, with pork organs boiled separately as well. When served, the ingredients are placed on top of the cooked white porridge, which is soft and fragrant, imparting a unique and delicious aroma. It's a perfect suggestion for rainy days, when a warm bowl of porridge is needed to warm the heart and soul.

Despite sharing the same name, phá lấu in Chinese cuisine differs greatly from the usual stewed offal of pork or beef cooked with coconut milk. In Chinese cuisine, alongside the traditional stewed offal, there's also stewed chicken feet, fried tofu, and eggs... The appeal of a phá lấu baguette lies in the sweet taste of the accompanying dipping sauce, the crunchy texture of pig ears, a hint of richness from the pieces of tripe and pork liver. Phá lấu baguette is further enhanced with condiments like onions, pickles, and a bit of chili to add color and spice. With just one bite, you'll experience the unforgettable rich flavor of this enticing baguette.

In an era where human life is evolving and the demands of diners are increasing, we always seek to enjoy the newest and most special dishes. Hence, even a dish like phá lấu has been creatively transformed by street artisans, among which stands out the “phá lấu baguette”. Considering its name, phá lấu originates from the Teochew language, used to refer to their characteristic dish. With the migration of Teochew people into our country, it has become increasingly popular and beloved across regions (especially in southern areas, particularly Ho Chi Minh City). In Teochew, “lấu” means marinating with spicy seasonings that reduce the gamey odor of “pha”.

Cadé sticky rice blends sticky rice with egg yolks and the enticing aroma of durian, captivating the diner's palate. The main ingredient of this dish is cadé, a unique blend of eggs, sugar, coconut milk, and durian according to a special recipe of the Chinese people to create a slightly sticky mixture, with an eye-catching yellow color and a subtle, enchanting aroma. Additionally, this sticky rice dish also contains shredded coconut and crushed peanuts. Cadé is a mixture created from a blend of ingredients such as eggs, sugar, coconut milk, and flour according to a unique recipe. When cooked, cadé possesses a rich, distinctive flavor and a visually appealing golden hue from the egg yolks.

Currently, cadé is widely used in cooking and baking. In addition to sticky rice, cadé is also used to make fillings for buns, bread, sponge cakes, cream puffs... Thanks to cadé, these dishes have their own unique and captivating flavors. Making cadé is not difficult, but it requires the person executing it to have some secrets to achieve the most fragrant, smoothest result. When mixing eggs, sugar, coconut milk, and flour, you must be meticulous and accurate according to a specific recipe. When blending the ingredients, avoid stirring too vigorously to prevent the mixture from becoming too dense, lumpy, and not smooth, affecting the quality of the cadé.

Sichuan Hot Pot, also known as Ma La Huo Guo, originates from China. Sichuan Hot Pot first appeared in the years of Dao Guang of the Qing Dynasty (1821 - 1851). Starting from a simple dish by the Yangtze River, nowadays Sichuan Hot Pot in China is increasingly favored by various social classes and has become so popular that later, not only workers but also officials, businessmen, and journalists consider eating hot pot as a refined and luxurious pleasure.

Hot pot is an extremely popular eating style in China due to the inclusivity of the dining experience. Sichuan is one of the provinces in China known for spicy cuisines. Sichuan Hot Pot consists of a spicy and flavorful broth made from red chili peppers and Sichuan peppercorns, in which you cook fresh ingredients at your table. You can choose non-spicy broth and even a yin and yang pot (half spicy, half non-spicy), which is excellent for those who cannot tolerate too many spices. The best way to enjoy this meal is to go with a group of friends, especially Chinese friends, as they know what to do and the best dishes to order.

Shumai or Siumai is a dish of Chinese cuisine, believed to originate from Hoi Hot, between the Ming and Qing dynasties. In Cantonese cuisine, it is often served as a light dim sum dish. In addition to being associated with the Chinese community, some variations of shumai also appear in Japan (焼売, Shūmai) and some Southeast Asian countries including Vietnam. Shumai in Vietnamese cuisine has main ingredients including minced pork, spring onions, onions, and breadcrumbs cooked with tomato sauce or steamed.

At Hoi Hot, this dish is served as essential food, especially for breakfast. This is considered a local delicacy in areas around Hoi Hot. Steamed dishes are placed in layers of bamboo steamers and fried dishes are served on plates, usually 8 pieces per serving. Vinegar is commonly used as an appetizer. The dishes are served with tea. In the traditional dim sum cuisine in southern China, shumai is one of the most standard dishes. It is often paired with har gow, another type of steamed dumpling containing shrimp, minced pork, bamboo shoots, and spring onions; collectively known as har gow-shumai.

Steamed Bun (Chinese: 包子; pinyin: bāozi, Vietnamese: bao tử) is a type of bun made from dough with filling and steamed, fried, or baked before eating in Chinese cuisine. It is quite similar to the traditional mantou bun also from China, but these two types of buns are completely unrelated. The filling of steamed buns is made from meat or vegetables depending on the region in China. Steamed buns are often eaten in any meal of the day in Chinese culture but are most commonly consumed by Chinese people for breakfast.

Steamed buns originated from China but have been adapted upon entering Vietnam. Vietnamese steamed buns are usually smaller than Chinese steamed buns. The filling ingredients are also different, typically consisting of ground pork, wood ear mushrooms, vermicelli, Chinese sausage, quail eggs, or chicken eggs; sometimes salted eggs are also used. Moreover, nowadays steamed buns are just a popular and delicious common food. For Vietnamese people, steamed buns are a very convenient breakfast. They can be bought at many places on sidewalks, markets, or roadside stalls. The appearance of Vietnamese steamed buns is quite similar to Chinese steamed buns but smaller in size and the filling is different. Typically, the filling of the buns is made from ground pork with both lean meat and fat, wood ear mushrooms, vermicelli, and sometimes quail eggs added.