Lucky Dog - Ho Chi Minh, Vietnam

This is OiVietNamOi favorite place to eat hot dog in Ho Chi Minh City. The Kaiser and Chorizo Slaw Dog are fantastic! Lucky Dog is a fun, friendly way to eat your favorite flavors. We feature an international array of sausages to fit your taste. 

• Lucky’s Hot Dogs

Lucky Dog features a wide range of 50 gram hot dogs from the traditional baseball park style Home Run Hot Dog, to more adventurous offerings like the Sour Horse BBQ Dog with Sauerkraut, Horseradish and BBQ Sauce.

• Lucky Quarter Pound Sausages

Lucky Dog also offers a line of Quarter Pound Sausages in many styles, like the Kaiser (Smoked German with Sauerkraut and Wholegrain Mustard ) and the Chorizo Slaw Dog (Slightly spicy Chorizo nestled in Cool Cole Slaw). Our big selection of sauces and toppings make it easy to customize any dog or sausage to your liking.

• Real Meat

All of our sausages and dogs are made locally in a clean, hygienic facility. Lucky Dogs contain real meat, and do not use any by products, artificial colors or fake flavorings. Our supplier has over 30 years experience in Vietnam and Europe & guarantees the highest international quality standards.

• Fresh, Honest Buns

There are no preservatives or conditioners used to bake our buns, only whole-wheat flour, all-purpose flour, yeast, water and black sesame seeds.

Chè đậu ván - Bean Tea

Chè đậu ván - Bean Tea

Lotus Seed - Che Hat Sen

Lotus Seed - Che Hat Sen #HoChiMinh #Vietnam

A stall of Chè Vietnam

Chè  is a Vietnamese term that refers to any traditional Vietnamese sweet beverage, dessert soup or pudding. Referred to colloquially as three color drink, varieties of Chè are made with mung beans, black-eyed peas, kidney beans, tapioca, jelly (clear or grass), fruit (longan, mango, durian, lychee or jackfruit), and coconut cream. Other types are made with ingredients such as salt, aloe vera, seaweed, lotus seed, sesame seed, sugar palm seeds, taro, cassava and pandan leaf extract. Some varieties, such as chè trôi nước, may also include dumplings. Chè are often prepared with one of a number of varieties of beans, tubers, and/or glutinous rice, cooked in water and sweetened with sugar. In southern Vietnam, chè are often garnished with coconut creme.

Chè Bắp - Corn Pudding

Chè Bắp -  Corn Pudding

Banana with Tapioca in Sweet Coconut Milk - Che Chuoi

Banana with Tapioca in Sweet Coconut Milk - Che Chuoi #HoChiMinh #Vietnam

Pomelo Sweet Soup Dessert - Che Buoi

Pomelo Sweet Soup Dessert - Che Buoi #HoCHiMinh #Hanoi #Hue #Vietnam

Rice Cakes - Bánh bò

Rice Cakes - Bánh bò #HoChiMinh #Vietnam

Honeycomb Cake - Banh Bo Nuong

Honeycomb Cake - Banh Bo Nuong #HoChiMinh #Vietnam

Che Nhan Nhuc - Re-Hydrated Logans, Lotus Seed, & Wakame Seaweed In Pandan Infusion

Che Nhan Nhuc - Re-Hydrated Logans, Lotus Seed, & Wakame Seaweed In Pandan Infusion #HoChiMinh #Vietnam

Three Color Dessert - Che Ba mau

Three Color Dessert - Che Ba mau #HoChiMinh #Vietnam

Three Color Dessert - Che Ba mau

Three Color Dessert - Che Ba mau #HoChiMinh #Vietnam

Cassava Cake - Banh Khoai Mi

Cassava Cake - Banh Khoai Mi #HoChiMinh #Vietnam

Bánh xu xê - Couple Cookie

Bánh xu xê - Couple Cookie #HoChiMinh #Vietnam

Bánh Quy - Turtle Mochi

Bánh Quy - Turtle Mochi #HoChiMinh #Vietnam

Bánh da lợn - Pig Skin Pie

Bánh da lợn - Pig Skin Pie #HoCHiMinh #Vietnam

Bánh bò bông- Steamed Sponge Muffin

Bánh bò bông- Steamed Sponge Muffin #HoChiMinh #Vietnam

Bánh đúc is a dessert made from non-glutinous rice flour(In southern Vietnam)

bánh đúc is a dessert made from non-glutinous rice flour(In southern Vietnam) #HoChiMinh #Hanoi #Vietnam

Bánh xu xê - Couple Cookie

Bánh xu xê - Couple Cookie #HoChiMinh #Hanoi #Vietnman

Top 5 Vietnam Beer Brands

1. Saigon 'RED" Beer(sabeco)

Product categories: Lager Beer. 

• Alcohol: 4.9% vol. 

• Capacity: 355ml. 

• Ingredients: Water, Malt, Hops Rice. 

• Packaging: packed in a brown glass bottle, 20 bottles / plastic boxes 

• Manual: more delicious cold drink, preferably at 10-12 ° C. 

• Guide preservation: 

     - Store in cool and dry place. 

     - Avoid direct contact with the heat source or sunlight. 

• Number of published quality: Manufacturer's Standard 2: 2008.

2. BEER HANOI(HABECO)

Status liquid , transparent , no impurity Straw yellow color characteristic of beer

Pour a glass of beer foam , fine white foam , froth height at least 2cm foam hold time of at least 2 minutes, the foam dissolves stains still stick in the cup. The smell of fragrance, natural characteristics of beer, no flavor. Bitter taste mild, pleasant harmony, there are charming aftertaste, no strange taste.

Raw materials and additives used in food processing. The main material for producing beer include: malt, houblon, rice, sugar, yeast, water quality suitable for beer production requirements .

Limitations of use: Expiry date : 12 months from date of manufacture .

The production date , expiry date printed directly on the bottom of cans .

Manual and preservation. Best used at 10 º C - 15 º C .

When pouring, pouring a cup under the gentle incline , avoid creating air bubbles.

Store the product in a cool dry place , away from sources of heat not to.

Packaging. Products packed in metal cans , 330 ml capacity ± 9 ml . On each label can be printed direct product codes and bar codes . Beer cans were placed in carton boxes , are transported by means of dry cleaning, the gentle handling to avoid bumps.

3. 333(sabeco) 

- Originating in France in 1893 and produced from the finest German ingredients. 

Acquired the German Label "33" at the turn of the century. 

Production moved to Ho Chi Minh City, Vietnam, where it continued to be produced from original German ingredients and best German technology. The label was changed in 1975 to " 333 "

4. HUDA BEER(Carlsberg Group)

Beer type: Pilsner   Alcohol by volume (ABV) 4.7%  Origin: Hue Brewery, Vietnam

 Huda beer is a traditional Vietnamese beer brewed by Hue Brewery LTD, that first entered a joint venture with Carlsberg Group in 2005. Since 2011 Carlsberg Group has been the sole owner of the Hue brewery located in the middle region of Vietnam. Huda beer also comes in the variants Huda Extra Beer, Huda Festival Beer and Huda Gold.

5. Biere Larue  - Established in 1909, earned a reputation as the Far East’s premier European lager-style beer, influencing generations of discerning drinkers far beyond its original Indochine borders. With its famous Tiger emblem, Biere Larue is now proudly produced under license from the founding trademark owner.

L’Usine

More than just a fashion boutique, café and art gallery, L’Usine is a contemporary Vietnamese experience. Inspired by the timeless elegance and enterprising industry of the Indochina era, L’Usine’s founders have designed a space that not only showcases global fashion but celebrates modern Vietnamese creativity. #HoChiMinh #Vietnam

151 Dong Khoi St, District 1, Ho Chi Minh City, Vietnam

AU PARC

OPENED IN 2003, AU PARC IS A COFFEE SHOP, RESTAURANT AND DELICATESSEN FEATURING MEDITERRANEAN AND MIDDLE EASTERN FLAVORS. AT AU PARC, WE ARE SERIOUS ABOUT THE TERM MEDITERRANEAN. WE DON’T JUST SERVE DELICACIES FROM SOUTHERN FRANCE AND ITALY. WE MEAN MEDITERRANEAN IN THE WIDE SENSE: TURKEY, CYPRUS, SYRIA, LEBANON, EGYPT, TUNISIA, ALGERIA, MOROCCO, SPAIN, FRANCE, ITALY AND GREECE. #hochiminh #vietnam

23 HAN THUYEN, Q.1 HO CHI MINH, VIETNAM 

The Crab Shack

The Crab Shack, we pride ourselves on being deliciously different. Come in and check us out for yourselves.

The Crab Shack is a restaurant and bar with a warm and stylish atmosphere. The idea is to serve high quality food and drinks, backed with friendly service in a space that feels like home.

The newly restored house located on the south west corner of Le Quy Don and Nguyen Dinh Chieu, is the perfect home for this industrial design, light-filled, seafood haven that even includes a balcony patio.

In addition to our specialty dishes such as cajun crawfish and pepper crab, check out our selection of wine, craft cocktails, and beers.

11B Lê Quý Đôn, Phường 6, Quận 3, #HoChiMinh City, #Vietnam

Bun Bo Hue

Bún bò Huế (literally: Huế style beef rice vermicelli) or more specifically, bún bò giò heo (literally: beef and pig's knuckle rice vermicelli) is a popular Vietnamese soup rice vermicelli dish. The predominant flavor is of lemon grass. #Hue #Vietnam

Bánh bèo

A bánh bèo (literally "water fern cake") is a variety of small steamed rice cake or rice pancake in Vietnamese cuisine. It is white in color and typically features a dimple in the center, which is filled with savory ingredients including chopped dried or fresh shrimp, scallions, mung bean paste, crispy fried shallots, fish sauce, rice vinegar, and oil. It is considered most typical of the cuisine of Huế, the ancient royal capital located in the center of Vietnam. #Hue # Vietnam

Pho

Phở is a Vietnamese noodle soup, usually served with beef (phở bò) or chicken (phở gà). The soup includes noodles made from rice and is often served with Asian basil, mint leaves, lime, and bean sprouts that are added to the soup by the person who is dining. The dish is associated with the city of Hanoi, where the first phở restaurant opened in the 1920s. #Hanoi  #HoChiMinh #Vietnam

Bánh xèo

Bánh xèo (literally "sizzling cake") are Vietnamese savoury fried pancakes made of rice flour, water, turmeric powder, stuffed with slivers of fatty pork, shrimp, diced green onion, and bean sprouts. Southern-styled banh xeo contains coconut milk and certain Central region skips the turmeric powder altogether. They are served wrapped in mustard leaf, lettuce leaves or rice paper, and stuffed with mint leaves, basil, fish leaf and/or other herbs, and dipped in a sweet and sour diluted fish sauce. In the Central region, the pancake is also dipped in a special sauce which consists of fermented soy bean and sticky rice sauce, ground pork liver, ground and toasted peanut and seasonings.
Southern style bánh xèo are larger and thinner compared to the small pan-fried versions in the central and northern regions. In Hue, the former imperial capital, it is called "bánh khoái" (literally delicious cake) and is served open faced instead of being folded in half. Banh khoai is always served with the fermented soy bean sauce mentioned above. In the central region, it is considered cold weather food because of its greasiness. Therefore, most families only make them from scratch during the winter.
Banh Xeo is also popular in Cambodia, where the dish is called banh chao. #Hue #Vietnam

Hủ Tiếu

Hủ Tiếu

Kuy teav, or kuyteav (Khmer: hủ tiếu in Vietnamese, and kuai tiao or guai tiao in Thai), is a noodle soup consisting of rice noodles with pork stock and toppings. Kuy teav is generally thought to have originated from the ethnic Chinese groups that settled in Cambodia and neighbouring countries in Southeast Asia such as Laos, Malaysia, Thailand and Vietnam. A popular breakfast dish in Cambodia, kuyteav can be found at marketplace (phsar) stalls, roadside vendors, restaurants and in shophouses across the country, and is highly regarded for it's clear and soothing broth and dazzling array of herbs, aromatics and other garnishes and condiments. #MyTho #CanTho #Mekong #Vietnam

Bánh cuốn

Bánh cuốn (literally "rolled cake") is a dish from northern Vietnam. It is a roll made from a thin, wide sheet of steamed rice batter filled with seasoned ground pork, minced wood ear mushroom, and minced shallots. Sides for this dish usually consist of chả lụa (Vietnamese pork sausage), sliced cucumber, and bean sprouts, with the dipping sauce called nước chấm. Sometimes, a drop of cà cuống, which is the essence of a giant water bug, Lethocerus indicus, is added to the nước chấm for extra flavor, although this ingredient is scarce and quite expensive.
The rice sheet in bánh cuốn is extremely thin and delicate. It is a light dish, and is generally eaten for breakfast everywhere in Vietnam. A different version of bánh cuốn, called bánh cuốn Thanh Trì and bánh cuốn làng Kênh, may be found in Thanh Trì, a southern district of Hanoi and Kênh village of Nam Định, an ancient village in the centre of Nam Định city.Bánh cuốn Thanh Trì or Bánh cuốn làng Kênh are not rolls, but just rice sheets eaten with chả lụa, fried shallots, or prawns. #HoChiMinh #Hanoi #Vietnam

Bo Kho

Kho (Vietnamese for "to braise", "to stew", or "to simmer") is a cooking technique in Vietnamese cuisine in which a protein source such as fish, shrimp, poultry, pork, beef, or fried tofu is braised on low heat in a mixture of fish sauce, sugar, and water or a water substitute such as young coconut juice. The resulting dish is salty and meant to be eaten with rice noodles, bread or steamed rice. #Hue #Hanoi #HoChiMinh #Vietnam

Bun Rieu

Bún riêu is a Vietnamese meat rice vermicelli soup. #Hanoi #Vietnam

Elephant Fish Ear - Ca Tai Tuong

Ca tai tuong chien xu (crispy fried "Elephant Ear" fish)
#Mekong #MyTho #Vietnam

Bún Thịt Nướng

Bún Thịt Nướng - (Vietnamese Grilled Lemongrass Pork loin with Rice Noodle with Nuoc Cham sauce #HoChiMinh #Vietnam

Bun cha

Bun cha
Grilled Pork Noodle Soup (Vietnamese: Bún chả) is a Vietnamese dish, which is thought to be originated from Hanoi, the capital of Vietnam.[1] Bun cha is served with a plate of white rice noodle (bún) and herbs in a steamy broth.

#hanoi #Vietnam

Cha Ca Hanoi

Cha Ca Hanoi - Hanoi Fried Fish with Dill

The north of Vietnam is well known for its use of pungent herbs, so much so that a dish of the ever-popular noodles can be served plain, dressed only with coriander and basil. There are many herbs that are indigenous to this northern region and virtually impossible to find outside Vietnam, but one herb that is easily available and used in many northern-style fish dishes is dill. In this classic dish from Hanoi, cha ca Hanoi, the dill is just as important as the fish and they complement each other beautifully. A simple accompaniment of plain rice or noodles is all that is needed to make an impressive meal.

Cha Ca Street - There is a street in Hanoi called Cha Ca Street, where all the restaurants specialize in this dish. The most famous is Cha Ca La Vong, a tiny restaurant that has been owned by the same family for generations and which claims to have first popularized cha ca. This recipe usually uses the local Red River fish, carp and catfish, and is served with piquant dipping sauces such as mam tong tom made with pineapple and dried shrimp, or nuoc cham.

 — at #Hanoi, #Vietnam.

Mì Quảng

Mì Quảng (also spelled mỳ Quảng), (literally: Quảng style noodle) is a Vietnamese noodle dish that originated from the provinces of Quang Nam and Da Nang, in central Vietnam, however it is believed that Mì Quảng came from the imperial-era port town of Hoi An. In the region, it's one of the most popular and nationally recognized food item, and served in various occasions such as family party, death anniversary, and Tết. Mì Quảng can also be found in many restaurants around the country, and a popular lunch item. #HoChiMinh #Vietnam

Broken Rice - Cơm tấm

Broken Rice - Cơm tấm

Cơm tấm in Vietnamese is cooked rice from fractured rice grains. Tấm refers to the broken rice grains, while cơm refers to cooked rice.
It is usually served with grilled pork (either ribs or shredded) plus the Vietnamese dish bì (thinly shredded pork mixed with cooked and thinly shredded pork skin) over broken rice. The rice and meat are served with various greens and pickled vegetables, along with a prawn paste cake, trứng hấp (steamed egg), and grilled prawns. Typically, restaurants will serve this popular combination rice plate with a small bowl of nước chấm, as well as a small bowl of soup broth (canh) with garlic chives (to cleanse the throat). #HoChiMinh #Vietnam

Bò Lá Lốt

Beef Wrapped in Wild Betel Leaves - Bò Lá Lốt
#HoChiMinh #Vietnam