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.