One of Saigon's most classic breakfasts! A sizzling small pan of fried eggs, ham, meatballs and pâté arrives fragrant and hot, with a freshly baked crisp baguette. Eat it however you like, stuffed into the bread or dipping the bread into the yolk: a morning memory for every Saigonese since childhood.

A broken-rice shop with almost 30 years of history, recognized as a MICHELIN Bib Gourmand. The broken rice grains are separate with a unique texture, served with charcoal-grilled pork chop, fried egg, shredded pork skin and pickled vegetables, drizzled with sweet-salty fish sauce: southern Vietnam's signature breakfast, in generous portions!

A legendary pho with more than 70 years of history and a MICHELIN Bib Gourmand. The clear, slightly sweet beef bone broth is simmered for hours and poured over silky noodles topped with rare beef, braised beef shank and tendon. The first hot bowl of the morning is how Saigon starts the day; arrive before 7 a.m. to avoid the queue.

A legendary banh mi bakery open since before 1975. Opening at 4 a.m., it's one of the earliest breakfast options in Saigon. The house-baked bread is crisp and fresh from the oven, the fillings are varied and the prices are affordable. In the heart of District 1 next to the Bitexco tower, it's the perfect start to an early-morning food walk.

An unassuming stall that is nonetheless a MICHELIN-recognized street breakfast legend. Hot sticky rice with generous, tender chicken thigh and a special gravy: simple and impossible to stop eating. Crowds start from just after 5 a.m., so go early!

Saigon's number-one breakfast porridge for many locals! Thick rice porridge made with pork bone stock, with tender pork ribs, fried dough sticks, shredded ginger and spring onion: plenty of toppings and a sweet, savory broth. It opens at 5 a.m., the first warming bite of the day for early-rising locals.

A famous Phnom Penh-style noodle shop open 24 hours a day, every day of the year, so you can come whenever you're hungry. The dry noodles are topped with minced pork, fresh shrimp, quail eggs and pork liver, with a sweet, fresh broth on the side. At breakfast, try the dry version mixed with garlic oil and chili for maximum aroma.

A clear broth slow-simmered from pork bones and dried shrimp, with handmade pork meatballs, pork rolls and fresh rice noodles: light and not greasy, served with a generous plate of herbs. One of southern Vietnam's most distinctive breakfast noodle soups, completely different from rich Hue beef noodles and ideal if you prefer lighter flavors.

A 1950s pho shop hidden in an alley in District 1, serving only in the morning and closing when it sells out. The old-fashioned decor is full of old-Saigon charm, and the broth follows a traditional recipe, a taste many older locals remember fondly. Go early; it usually sells out before 10 a.m.

In Saigon, breakfast isn't complete without a sidewalk drip coffee! Little plastic stools, a stall on the pavement, and strong robusta dripping into a glass, stirred with condensed milk and poured over ice: every Saigonese person's morning ritual. Add a butter croissant or a freshly baked pastry and it's perfect. Try one of the stalls on Hoàng Diệu 2 Street or anywhere in District 3.