3 Postcards
This bustling Michelin-recognized spot in Saigon serves up delectable, authentic noodle dishes in a cozy setting, where friendly service complements the vibrant flavors.
"Hủ tiếu hồng phát noodles symbolise the culinary marriage of Choazhu and Khmer culture that was introduced to Saigon in the 1970s. Friendly service is de rigueur at this simple shop, which offers all-day dining but where locals particularly flock for breakfast. The soft rice noodle soup comes with minced meat, liver, fresh tiger shrimps or braised blood curd accompanied by an assortment of herbs and bean sprouts. The chả giò tôm cua (shrimp and crab spring rolls) make a great appetiser." - Michelin Inspector
Hu tieu (hu tieu nam vang) can be dry or with soup. I personally prefer the dry version (comes with a sauce to mix with the noodles) but if it’s your first time, I’d recommend the soup version to get the real taste of the dish
Queenie Kwong
Mabbel Elroy
Chris Nguyen
Kim Phung
Scott Nguyen
Elizabeth Thomas
Simon Heath
Xu Xu Ng
Queenie Kwong
Mabbel Elroy
Chris Nguyen
Kim Phung
Scott Nguyen
Elizabeth Thomas
Simon Heath
Xu Xu Ng