Welcome to the Over Seasoned Guide to:
Saigon (Ho Chi Minh City)
Scooters swarm like schools of fish, weaving through streets thick with the scent of fish sauce, grilled pork, and fresh herbs. Sidewalks double as kitchens, dining rooms, and gathering places, where plastic stools set the stage for bowls of pho at dawn and late-night plates of cơm tấm.
Saigon’s food is alive: bright, balanced, and dynamic. French influence lingers in crusty bánh mì, while generations of home cooking shape dishes that feel both deeply personal and endlessly shared. High-end dining is finding its voice in this vibrant city, but the soul of the city lives curbside, where the best meals come fast, loud, and full of life.
In Saigon, the experience of a meal is a rush. Think: quick stops, long conversations, and flavors that pull you back in before you’ve even finished the last bite.
Saigon, Day Three... and it's all coming together. This episode of Over Seasoned comes to you straight from the incredible Saigon Podcast Studio, where Xavier and Tony unpack their first real deep dive into Vietnam’s food culture — from tiny plastic stools and alleyway pho shops to an ambitious Michelin-star tasting menu that somehow bleeds into a full-blown waxing poetic about herbs.
There’s more pho chronicling, tendon talk, tight-chair survival tactics, and ample Vietnamese coffee praise.
The guys also break down their dinner at Anan Saigon — a modern Vietnamese tasting menu experience blending French influence with local flavors — and compare it to some of the unforgettable tasting menus they’ve had across Thailand and Bogotá. Along the way: foie gras spring rolls, turmeric black cod, pigeon with sticky rice, and an ongoing jealousy toward the French table next to them.
Even though it's the final day... this somehow feels like just the beginning of the Vietnam food tour.
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The Cloud at Vinpearl 81
Anan
Pho Le
Quán Ăn Cô Liêng
Phở Rahim
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