Restaurant
Anan Saigon
Chef Peter Cuong Franklin's Michelin-starred restaurant in a narrow tube house in the Old Market, reworking Vietnamese street food with modern technique.
A Bib Gourmand vegan restaurant near Ben Thanh serving modern takes on regional Vietnamese dishes, from Hai Phong-style square spring rolls to herb-laden noodle soup.
Good to know
Vi Que Kitchen is the vegan restaurant that Michelin's inspectors chose for a Bib Gourmand in Ho Chi Minh City, and it is the most convenient place in the centre to try plant-based Vietnamese cooking. It is on Suong Nguyet Anh Street in Ben Thanh ward, and it serves modern versions of regional Vietnamese dishes made entirely without animal products.
The Michelin Guide highlights two dishes in particular. Nem vuong is a Hai Phong-style deep-fried rice paper parcel, square rather than rolled, filled with assorted mushrooms and glass noodles and served crisp and hot. Bun vi que is the house noodle soup, with a bold broth, herbs and tofu puffs. Together they show how naturally many Vietnamese dishes adapt to vegan ingredients.
The atmosphere is cosy, with music in the background, and the prices are modest, which makes it a good everyday option as well as a destination for vegans and vegetarians. It also works for mixed groups. If you have allergies, ask staff about ingredients before ordering.
The Michelin Guide lists it as open every day from morning until late evening, which makes it flexible for lunch or dinner. Reservations are not available through the guide, so most diners simply walk in, and it is worth going a little before the peak lunch and dinner times to get a table. The long opening hours also make it a handy option for a late breakfast or an early dinner between sightseeing stops, and solo diners will feel comfortable here. If you are a larger group, arrive early or split into smaller tables. Check payment options when you arrive.
Vi Que Kitchen shows how the country's regional dishes can be adapted without losing their character. It is a useful address for travellers with dietary restrictions, for groups that mix vegans and meat eaters, and for anyone who simply wants a lighter meal in the heat. It is also a good way for anyone to discover dishes from Hai Phong and other regions without leaving the centre of Ho Chi Minh City.
The restaurant is in Ben Thanh ward, the same ward as Ben Thanh Market and Independence Palace, so it makes a good lunch stop on a day spent exploring the centre on foot.
Yes, the menu is vegan.
Yes, it has a Bib Gourmand.
Nem vuong, the Hai Phong-style square spring roll, and bun vi que, the house noodle soup with tofu puffs.
The Michelin Guide lists it as open every day from morning until late evening.
Reservations are not available through the guide, so most diners walk in.
No, prices are modest.
At 110 Suong Nguyet Anh Street in Ben Thanh ward, central District 1.
Yes, the regional dishes work for vegans and non-vegans alike.
Thing to do
The covered market of central Saigon, in its clock-towered building since 1914, selling food, coffee, crafts and clothing, with a night market on the streets outside.
Bar
One of the city's longest-running rooftop bars, on level 26 of AB Tower, with 360-degree views, DJ nights and a strictly enforced dress code.
Café
The flagship café of Marou, the Vietnamese bean-to-bar chocolate maker founded in 2011, serving chocolate drinks, cakes and French-style pastries on Calmette Street.
Hotel
An opulent five-star hotel in the Times Square Building between Nguyen Hue and Dong Khoi, home to the Michelin-starred Cantonese restaurant Long Trieu.