Banh mi arrived with the French but Saigon reinvented it: a thinner, crispier crust and endless fillings. Try classic cold cuts and pate at Huynh Hoa (26 Le Thi Rieng), Teochew-style boiled pork at Bay Ho (19 Huynh Khuong Ninh), or the sizzling pan version at Hoa Ma (53 Cao Thang). Expect queues at peak hours and eat it while it is still warm.
Source: visithcmc.vn