A narrow, open-fronted spot in District 1 built entirely around one dish: the sizzling turmeric-yellow rice crepe cooked to order over open flame at the front of the shop. Tables are basic and close together, with the cooking itself visible and audible from the street. You wrap pieces of the crepe in lettuce and herbs yourself before dipping.
A dedicated one-dish specialist, Banh Xeo 46A fries its crepes to order on large flat pans visible from the street, producing a crispy, turmeric-colored shell packed with shrimp, pork, and bean sprouts. Diners wrap pieces of the crepe in rice paper or lettuce leaves with fresh herbs before dipping in a sweet-sour fish sauce (nuoc cham). The narrow shophouse setting and open kitchen give it an authentic, unpretentious atmosphere.
| Price | $ |
|---|---|
| Hours | 10:00 AM - 7:30 PM daily |
| Dress code | Casual |
| Reservations | no |
| Address | 46A Dinh Cong Trang Street, District 1, Ho Chi Minh City |
Signature dishes
- Banh xeo (Vietnamese savory crepe)
- Fresh spring rolls
Good to know
- Known for
- Crispy turmeric-yellow rice crepes filled with shrimp, pork, and bean sprouts
Location
46A Dinh Cong Trang Street, District 1, Ho Chi Minh City
10.7896, 106.6947 View on map
Highlights
- Cooked to order on open pans visible from the street
- Generous shrimp and pork filling
- Fresh herb and rice-paper wrapping station at each table
- Long-running specialist with a loyal following
Tips for visiting
- Come with an appetite; portions are generous and best shared
- Watch the cooks fry the crepes at the front window before sitting down
- Closes by 7:30pm, so plan for lunch or an early dinner
When to visit
Lunch, before the kitchen closes in the early evening.
Accessibility
Ground-floor, open-air shophouse seating; step-free.
Frequently asked questions
Is Banh Xeo 46A vegetarian-friendly?
The classic version contains shrimp and pork, but the kitchen can sometimes adjust on request; confirm when ordering.
How do I eat banh xeo properly?
Tear off a piece, wrap it in rice paper or lettuce with fresh herbs, then dip in the accompanying fish sauce.