Ho Chi Minh City is developing street food as a unique culture to draw more domestic and foreign visitors.
The southern metropolis is known for various specialties from various regions such as Soc Trang fish noodle soup, southern crispy pancakes, Hue beef noodle soup, Quy Nhon rice noodles with fish paste, and Sa Dec noodle with seasoned and sautéed beef.
“Saigon’s street foods range from the savory soup known as pho and the French colonial-influenced banh mi (pâté sandwiches on French bread) to regional southern specialties like banh xeo (stuffed pancakes) and canh chua (fish soup). A trip to the megasize Ben Thanh Market could yield spring rolls, spices and a knockoff handbag,” the magazine said on its website.
To fully tap the potential of street food, the tourism sector must improve price management, the attitude of street food providers, hygiene, safety and marketing strategies.
Tourism Division Head at HCM City University of Economics Nguyen Duc Tri said the management of street food in the city has yet to receive due attention.
The city is famous for delicious dishes, but the most important thing is to win customers’ confidence in food safety, he said.
He suggested local authorities work with the tourism sector to open food safety training courses and support small-scale street sellers to produce clean food and avoid using food without clear origins.
The tourism sector should also coordinate with the Health Department to examine the level of food safety among street food businesses, he added.