Jensen Chua Photography

Cu Chi Tunnels @ Ben Duoc

Jensen Chua — Mon, 22 Jun 2026 05:01:32 +0000

A Journey into the Cu Chi Tunnels @ Ben Duoc

Welcome to my article Cu Chi Tunnels @ Ben Duoc. The road north from Ho Chi Minh City gradually leaves behind the glass towers, motorbike streams, and frantic energy of modern Vietnam. Rice fields begin to appear between clusters of rubber trees and farmers huts while the city cacophony fades into the rustic hum of cicadas. Here, in Cu Chi District, lies Ben Duoc – a quieter entrance to one of the most extraordinary underground worlds ever created by human determination.

Experience An Authentic Vietnam War Experience

Unlike the crowded tourist trails of Ben Dinh, Ben Duoc feels contemplative. The forest seems almost ordinary at first glance. Sunlight filters through towering trees, birds call from hidden branches, and patches of reddish laterite soil glow beneath the tropical sun. It is difficult to imagine that this peaceful landscape was once among the most heavily bombed regions on Earth.

The first clue lies beneath your feet. Our guide brushes aside a layer of leaves, revealing what appears to be nothing more than a small wooden panel. In seconds, it opens into a narrow hole barely large enough for a person to squeeze through. The entrance disappears again just as quickly, swallowed by the forest floor. During the war, thousands of such hidden openings connected an underground city stretching for hundreds of kilometers.

Descending into the tunnels is like stepping into another dimension. The air becomes humid and still. The ceiling presses close above your head. Every movement requires concentration. In the darkness, the tunnel bends unexpectedly, narrows without warning, and occasionally widens into chambers that once served as kitchens, meeting rooms, weapon workshops, hospitals, and living quarters.

For the Viet Cong fighters and villagers who lived here, these cramped passages were not attractions but homes and lifelines. Entire communities survived underground while B-52 bombers thundered overhead. Families cooked meals using ingenious smokeless stoves that dispersed cooking fumes through long underground channels. Wounded soldiers received treatment in field hospitals carved from clay. Children studied, messengers carried information, and fighters emerged from hidden exits to wage a guerrilla war before vanishing once more beneath the earth.

Back on the surface, Ben Duoc preserves reminders of the conflict with striking restraint. The forest floor is scarred by old bomb craters now softened by grass and rainwater. Rusting American military vehicles stand silently among the trees, their steel skins pitted by decades of weather and combat damage. What were once instruments of war have become monuments to time itself.

Perhaps the most moving place within Ben Duoc is the Memorial Temple. Unlike many war memorials, it possesses an atmosphere of solemn dignity rather than triumph. Incense drifts through the air as visitors pay respects to the countless Vietnamese who died during decades of conflict. The vast mural and engraved names remind visitors that behind every military campaign were ordinary people whose lives were forever altered.

Outside the temple, the forest continues its slow work of healing. Butterflies flutter across old battlefields. Millipedes crawl through fallen leaves. Birds nest where artillery once exploded. Nature has reclaimed much of the landscape, yet the tunnels remain hidden beneath, preserving the memory of a time when survival depended on courage, ingenuity, and endurance.

As the afternoon sun sinks lower over Cu Chi, the red earth takes on a copper glow. Looking across the tranquil forest, it practically impossible to reconcile the serenity of the present with the violence of the past. Yet that contrast is precisely what makes Ben Duoc so powerful.

Conclusion

The Cu Chi Tunnels are not merely an engineering marvel or a wartime relic. They are a testament to human resilience. Beneath the peaceful forest lies a hidden world that once carried the hopes, fears, and sacrifices of an entire generation – a world that still whispers its stories to those willing to descend into the darkness and listen.

Footnote – Jensen Chua Photography holds all the rights to the pictures used in the article. The opinion expressed is factual, objective, and that of the author. The Cu Chi Tunnel trip was conducted by Phuc (CEO and founder) who goes by the name Happy, of Saigon Happy Tour.

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Mui Ne Fishing Village

Jensen Chua — Sun, 21 Jun 2026 05:45:40 +0000

Welcome to my article “Mui Ne Fishing Village”. This is my 2nd visit to Mui Ne to rediscover the laidback town, this time with my family. In my previous solo visit, the sea off the coast had only couple of fishing boats, not the hundreds I see in travel journals. Further research showed there is more than one fishing village, and the congregation of fishing boats off the shore are subject to seasonal weather shifts and the location of the village.

A Gem of Mui Ne

Before sunrise, Mui Ne fishing villages exist in whispers (especally to tourists).The fishing villages lie suspended between night and day, its silhouette barely visible against the dark waters of Vietnam’s southeastern coast. The sea is generally calm, as if holding its breath for the arrival of morning. Then, slowly, the skies begin to glow. A faint ribbon of amber appears where the sky meets the ocean. Within minutes, darkness gets painted by the day’s first colours. Hundreds of fshing trawlers emerge from the shadows, floating across the bay like scattered jewels. Painted in brilliant blues, reds, greens, and yellows, they sway gently on the water, creating a scene that feels less like reality and more like an artist’s dream.

From a distance, the boats appear timeless. Yet each carries the weight of a livelihood. They belong to families whose lives have been shaped by the sea for generations, long before Mui Ne became known for its beaches, dunes, and resorts.

The Fishing Village Is Real

As daylight strengthens, the village awakens. Fishing vessels return from the night’s work, engines rumbling across the bay. Small round bamboo boats shuttle between the larger boats and the shore, ferrying baskets filled with squid, mackerel, anchovies, and crabs. The rhythm is organised and purposeful. There are no shouted commands, no visible chaos. as everyone understand their role in an intricate dance performed countless times before.

On the beach, the morning market comes alive. Women wearing non-la (Vietnamese conical hats) move through the crowd with well-honed efficiency. Buyers inspect the fresh catch while fishermen untangle nets stained by salt and sun. The air is filled with the heavy scent of the ocean and the sounds of commerce – a language spoken not only through words but through gestures, glances, and generations of experience.

The Faces Tell Their Own Stories.

Weathered hands sift through stacks of Vietnamese Dongs and sort fish into baskets. Deep lines etched by wind and sunlight mark the faces of elderly fishermen. Their eyes carry the quiet confidence of people who have spent a lifetime reading the whims of the sea. Nearby, buyers and tourists alike weave effortlessly through the activities, warming the beach ambience in more ways than one.

Above them, seabirds circle in widening spirals, waiting for scraps from the morning’s harvest. What makes Mui Ne Fishing Village remarkable is not simply its raw beauty, but its authenticity. In a rapidly modernising world, the village remains tethered to traditions that have endured for centuries. Here, time is measured not by clocks but by tides, seasons, and the return of boats at dawn.

As the sun climbs higher, the golden light softens into the brightness of day. The market begins to thin. Fishermen prepare for the next voyage. The basket boats continue to sway gently in the harbour, their colours reflecting upon the water like fragments of a living mosaic. Yet beneath the photogenic surface lies something far more enduring – a community whose relationship with the sea remains unbroken.

Conclusion

Standing on the shore, watching the last traces of dawn disappear, one realises that Mui Ne is more than a fishing village. It is a reminder that some of the world’s most extraordinary places are not defined by monuments or skyscrapers, but by ordinary people adhering to traditions shaped by nature, resilience, and time. And every morning, as the first light touches the water, the story begins again.

Footnote – Jensen Chua Photography holds all the rights to the pictures used in the article. The opinion expressed is factual, objective, and that of the author.

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Shooting MCE Light Trails

Jensen Chua — Tue, 19 May 2026 08:15:47 +0000

Welcome to my “Shooting MCE light trails” during blue hour. This is one of the more challenging urban photography experiences in Singapore. While the final images often look effortless – glowing ribbons of red and white flowing beneath the city skyline – the reality on location can be surprisingly challenging.

What are the challenges ?

The first difficulty is simply reaching the shooting position. The well-known overhead viewpoint near Marina Coastal Expressway is no longer as accessible or “clean” as many older photographs suggest. Over the years, vegetation around the area has grown taller and denser. Bushes, wild grass, and even thick patches of mimosa plants now partially block some angles. Photographers often have to squeeze through narrow gaps or carefully navigate uneven ground just to secure a clear line of sight toward the expressway.

Timing is another major challenge. Blue hour lasts only a short window – frequently just 20 to 30 minutes and conditions change rapidly. Arrive too early, and the sky remains flat and bright with weak contrast in the city lights. Arrive too late, and the deep blue atmosphere disappears into darkness, losing the balanced blend between ambient light and illuminated traffic trails. During this short period, shutterbugs must work quickly while adjusting exposure settings constantly as the sky brightness changes minute by minute.

The weather and humidity in Singapore add another layer of difficulty. The MCE location is exposed and often extremely humid after rain. Lenses can fog up unexpectedly, especially when moving from air-conditioned transport into the warm outdoor environment. Strong coastal winds may also introduce slight vibrations on lightweight tripods, affecting long exposures that typically range from 10 to 30 seconds.

Composition itself is also more complicated than it appears. The famous sweeping S-curve of the expressway looks visually powerful only from a very precise angle (and no longer possible now as the plants have grown tall and thick). A slight shift in tripod placement can cause distracting railings, overgrown shrubs, or empty road sections to enter the frame. During peak traffic, inconsistent vehicle spacing can also ruin the rhythm of the light trails, leaving gaps instead of smooth flowing lines.

As the space is seriously limited to one photographer at a time, crowds can become another issue. Multiple tripods are not possible if everyone is vying for same narrow viewing area during weekends or good weather evenings. Setting up without obstructing others requires patience and cooperation.

The Location Map

Ideally take MRT to Marina South Pier (NS28) or for those drive, park at the Marina South Pier. Don’t park at the quiet roadside as the area is CCTV monitored and being fined is a high possbility. Walk out of the station and walk westward with the sea on your left. Walk about 10-15min towards the MCE direction, listen for the sound of traffic. When you spot Marina South Wharve entrance nearby, the hidden spot is on the spot marked X.

In conclusion

But despite all these obstacles, the reward remains worth the effort. When the timing, weather, traffic flow, and composition finally align, the resulting image captures a uniquely cinematic side of Singapore – where engineered highways, glowing city lights, and the fading blue sky merge into a dramatic urban landscape.

Footnote – Jensen Chua Photography holds all the rights to the pictures used in the article. The opinion expressed is factual, objective, and that of the author.

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Singapore Airshow 2026

Jensen Chua — Tue, 10 Feb 2026 16:35:21 +0000

Welcome to my article on Singapore Airshow 2026. Held 3 to 8 February 2026 at the Changi Exhibition Centre, just minutes from the airport, the bi-annual airshow is more than an industry event. From sleek commercial jets and futuristic drones to roaring fighter jets carving arcs across the sky, the event feels like a front-row seat to the future to aviation. Walking through the static displays, you hear accents from every continent, overhear engineers debating next-gen propulsion, and spot photographers chasing the perfect afterburner shot against Singapore’s humid blue skies.

A Global Gathering of Aviation Powerhouses

RSAF F16C and AH64D aerial display team

The Singapore Airshow 2026 once again proved why it is Asia’s premier aerospace and defence exhibition. Held at Changi Exhibition Centre, the event brought together major aerospace manufacturers, military forces, and aviation professionals from around the world. From cutting-edge fighter jets to next-generation commercial aircraft, the tarmac and exhibition halls were a playground for anyone passionate about aviation technology.

Royal Australian Air Force F35A Lightning II

For enthusiasts, the airshow was more than a trade event – it was a rare opportunity to witness aircraft that are normally seen only in documentaries, military bases, or restricted airspace.

Thrilling Aerial Displays: Power, Precision, and Passion

One of the key draw for aviation fans was the flying display segment. The Republic of Singapore Air Force showcased its capabilities with fabulous F-16 manoeuvres, while helicopters such as the AH-64 Apache demonstrated precision low-level handling, with plenty of flares deployment.

RSAF AH64D Apache

RSAF F16C Fighting Falcon

PLAAF Ba Yi Aerobatic Team

Indian Air Force – Sarang Helicopter Display Team

Royal Malaysian Air Force SU30MKM

Indonesian Air Force – Jupiter Aerobatic Team

International teams added colour and excitement, with aerobatic teams and air forces performing high-energy routines, complete with afterburners, flares, and smoke trails. For photographers and spotters, the combination of tropical light, dramatic manoeuvres, and diverse aircraft types made it a dream event.

Cutting-Edge Aircraft and Future Aviation Technology.

Airbus A350-1000

COMAC C919

Beyond the skies, the static displays and exhibition halls showcased the future of aviation. Commercial giants like Airbus being highlighted next-generation aircraft such as the A350-1000 and advanced business jets, while defence companies presented unmanned systems, sensors, and weapons technology

RSAF Elbit Hermes 900 drone

For aviation geeks, it was exciting to see how digitalisation, artificial intelligence, and sustainable aviation fuel are shaping the next decades of flight. The presence of military UAVs and ISR platforms also underscored how modern warfare and surveillance are increasingly driven by data and connectivity.

RMAF SU30MKM

A Community of Spotters, Pilots, and Dreamers

Perhaps the most special part of the Singapore Airshow 2026 was the community. Aviation enthusiasts, photographers, pilots, engineers, and students gathered with a shared passion for flight. Conversations ranged from lens settings for rotor blur to debates over thrust-to-weight ratios and stealth technology.

As the airshow wraps up, the countdown begins for the next edition in 2028. For many, the Singapore Airshow is a reminder of why we fell in love with aviation in the first place: the roar of engines, the elegance of flight, and the promise of the skies.

Footnote – Jensen Chua Photography holds all the rights to the pictures used in the article. The opinion expressed is factual, objective, and that of the author.

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Can Tho Travel Story

Jensen Chua — Mon, 01 Dec 2025 15:35:02 +0000

Xin Chao and welcome to my article “Can Tho Travel Story”. At the heart of Vietnam’s Mekong Delta, Cần Thơ offers a rare glimpse into a river culture still alive with tradition. At dawn, its key attraction – the Cái Răng Floating Market—comes alive, boats laden with pineapples, rice noodles, and fresh produce drifting like a colorful, moving tapestry. Beyond the market’s bustle, cottage industries quietly sustain life along the Delta’s waterways.

From family-run noodle factory to cacao farms, rice paper houses, and bamboo baskets yards, these small artisans preserve age-old techniques handed down through the generations. Together, they form the soul of the region – an intimate blend of craftsmanship, community, and the quiet resilience of river life. Read on as I take you along on my recent escape to the beautiful, laid-back city of Cần Thơ.

Brief insight on Can Tho

Cần Thơ is the cultural and economic heart of Vietnam’s Mekong Delta, known for its river-based lifestyle and unhurried pace. The city’s highlight is the Cái Răng Floating Market, best visited at sunrise, where boats trade fruits and local produce directly on the water. Beyond the market, canals, riverside cafés, and nearby villages reflect daily Mekong life shaped by agriculture and trade.

How to get to Can Tho

Our ride from Ho Chi Minh City by road in a private car took about 3 hours (170 km). You can do the aerial option to Cần Thơ International Airport but it involves 5-8 hours domestic flight with a layover at Hanoi or Da Nang . It’s possible to reach the site by boat, but the journey is unhurried, as it’s typically included in a broader Mekong Delta itinerary. For bespoke Cần Thơ tours, Clara from Mekong River Trips comes highly recommended and can be contacted via their Facebook page.

The Dawn Magic of Cai Rang Floating Market

Every morning before sunrise, dozens of boats gather at Cái Răng Floating Market, one of the largest and most iconic markets on the Mekong. For us shutterbugs, it’s a dreamscape of colour and ‘waterstreet’ culture photography. For general tourists, it remains one of Vietnam’s last surviving floating markets – a cultural treasure worth waking up early for, even as the march of time and urban development gradually erodes its vibrance.

The Can Tho Bridge, a major cable-stayed bridge over the Mekong River in Can Tho. The floating market sign (Chợ Nổi Cái Răng, or Cai Rang Floating Market) appears as we approach after a 20-minute boat ride from our hotel near Ninh Nieu wharves.

As the first light breaks across the river, traders hoist their goods on long bamboo poles – pineapples, melons, pumpkins, sweet potatoes – creating “vertical menu” that floats above the watery scene.

A pole indicates that this boat is selling sweet potatoes. Known as a ‘cây bẹo,’ this traditional advertising system is widely used at Vietnam’s floating markets, especially at Cái Răng. The cây bẹo shows how river communities adapted, letting boats identify products easily – a charming form of folk branding.

Best time to visit is 5:30am – 8:30am (peak activity). For the best atmosphere, plan to arrive before sunrise, when the market is at its full swing. The venue gets quiet after 9:30am. Boats sell wholesale fruits and vegetables – Pineapples, mangoes, watermelons, pumpkins, sweet potatoes, etc. Businesses transacted on the water are tax-free.

Vendors sell fresh durians directly from farms, often letting visitors sample them right on the boat.

Pumpkins are one of the most commonly traded crops at this and other floating markets in the Mekong Delta. They’re not just food – they are part of a centuries-old river trade system. Pumpkins work well for river trade because they’re durable and can stay fresh for days. Stackable and easy to hang, pile, or tie on boats.

A friendly boat lady greeting with us with a radiant smile, brightening our day.

Pineapples are one of the staple fruits traded, and they are practically a symbol of the floating market itself. Sold in bulk to traders, restaurants, and street vendors. Sometimes sold by the piece to individual buyers. Prices vary by size, ripeness, and season.

Elderly men and women play a very visible and vital role. They often form the backbone of river trade and daily life, adding energy and authenticity to the market.

At the floating market, steam rising from cooking boats is one of the most evocative sights. It’s part of the sensory charm that makes the market so photogenic and alive.

Some smaller boats could be courier for transactions – running quick errands between buyers and sellers, or delivering goods to customers who can’t access the main canal.

At the floating market “central,” our boats are secured together for stability while breakfast is served as part of the tour.

This boat aunty acts as the floating market’s central kitchen, feeding tourists who missed their 5:30 am hotel breakfast.

My “hu tieu”(noodles) breakfast. Delicious and comforting food, especially after squeezing lime into the broth which was light and not salty. The sliced lean pork was sliced across the grain and does not get stuck in my teeth. The accompaniment of vegetables like bean sprouts, spring onion and lettuce balanced the dish with a quail egg.

My very first cup of Cà phê sữa dá on the Mekong ! Mot Hai Baaa YoOooo ! (Cà phê sữa dá = coffee milk iced in Vietnamese).

The Floating Market draws nearly all of Cần Thơ’s tourists, and you can even gauge visitor numbers by the quantity of chartered boats that fill the river each morning.

This boat is a home. Herbs growing and clothes drying on deck reveal that the family lives on board full-time or at least semi-permanently. They sleep, cook, bathe, and even raise their children here, using the boat as both workplace and residence. Unlike boats that visit only to trade, these are true floating households.

We spotted a local couple pre-wedding photo shoot at the river. Couples choose this location for its romantic sunrise atmosphere, strong sense of Vietnamese heritage, unique river cultural backdrop, symbolism of journey, flow, and togetherness.

These working family homes are multifunctional – serving as living space, small shop, storage, and sometimes fish farms beneath the boat. Most traditional floating homes are compact – the main area is a living room by day and a dining and sleeping space by night. Thin mattresses are rolled out in the evening and neatly stacked away during the day.

My guide Thoai and his son showing us the boat cargo bay. At times, the area would be fully stacked with pineapples. Perhaps this boatowner has sold most of their stock?

Our final event on the day trip was a visit to a family on a boat house. And as norm for the visit, we were offered local grown pineapples by the boat house lady owner.

Beyond the Market – The Delta’s Cottage Industries

Surrounding Cần Thơ is a patchwork of villages where cottage industries remain the backbone of the local economy. These small, family-run workshops carry generations of craft, skill, and pride, shaping the Delta’s distinct identity.

Traditional Rice Noodle & Rice Paper Workshops

In a riverside noodle house, rice batter is spread on steaming cloth, sun-dried, and hand-cut into strands. These workshops supply tonnes of noodles to markets across the region, including those served at Cái Răng. The scent of warm rice flour and the sight of hundreds of drying sheets create a uniquely Mekong atmosphere.

They make the noodle batter from a blend of rice flour and tapioca starch.. Each steaming cycle is very short: about 20 seconds per sheet. The steam sets the batter into a thin, cooked “sheet”.

The artisan noodle maker also produce a “hu tieu pizza”: crispy fried noodle cakes made from hu tieu. Visitors can participate, watch and try different stages – pouring batter, drying, cutting.

The craft has been under pressure of ‘fading out,’ so some workshops balance production with tourism in order to survive

They rely on white rice, traditionally called “White Nung,” and source additional rice from nearby provinces when local harvests fall short.Process : soak rice → grind → extract starch → pour into very thin sheets → steam → sun dry → cut into strands.

Our guide and his trainee demonstrate how freshly made hủ tiếu sheets are cut into neat strips.

In Cần Thơ, these noodle workshops serve as a cultural tourism attraction, preserving Mekong Delta traditions with traditional kitchens, sun-drying racks, and old tools like bamboo frames, grinders, and molds.

Cacao Farms and Chocolate Making

In pockets of fertile land, cacao growers – like the families in Cái Răng and Phong Điền, ferment and dry beans using techniques passed down for decades. Many farms now welcome visitors, offering a behind-the-scenes look at how local cacao transforms into chocolate with a distinctly Vietnamese profile.

What each cacao pod starts out as, a tiny flower, typically only 1-2 cm in diameter, with creamy white or pale pink petals. The flowers grow on the trunk and branches of the cacao tree, a phenomenon called cauliflory. Tiny midges pollinate these flowers, producing cacao fruit that ripens over five months from green to yellow, orange, red, or purple.

The thin flesh surrounding the cocao seeds tasted somewhat like mangoes, sweet and slightly tart.

Cocoa undergoing fermentation, this is the critical first step that determines how good (or bad) the chocolate will taste. Without proper fermentation, cocoa beans remain bitter, flat, and lack aroma. During fermentation, microbes break down sugars in the cocoa pulp over several days, triggering chemical changes in the beans.

We got to walked around the farm, under the canopy of cacao trees. Learn about how cacao goes from pod → beans → chocolate. They show stages like fermentation, roasting, grinding and more.

The farm covers about 1.2 hectares and has around 2,000 cacao trees, with over 15 different cacao varieties. It ranks among the oldest and most authentic cacao farms in the Mekong Delta.

Mr. Lâm Thế Cương, better known as Mười Cương, the man behind Muoi Cuong Cacao Farm in the Mekong Delta. He comes from a family that’s been growing cacao since the 1960s. His father brought cacao seeds back from Malaysia, which became the foundation for their long-term cocoa farming business. Over the decades, Cương has maintained and grown the farm – even when others abandoned cacao because they didn’t know how to process it.

Bamboo Basket Makers of the Delta

Among the most enduring cottage industries in the Mekong Delta is the art of bamboo basket weaving. In quiet riverside villages, skilled artisans – often elderly men and women who learned the craft as children- work patiently and skilfully with strips of bamboo, transforming them into baskets, trays, sieves, and fish traps.

Local family-run shops specialize in weaving bamboo fishing tools and household items – traps for fish, crab, and eels, baskets, sieves, kitchen tools, and storage containers. Rooted in the Mekong Delta’s water-based lifestyle, where fishing drives daily life, demand for bamboo traps peaks during the flood season from August to November..

The process is rhythmic and meditative – cutting bamboo, splitting fibers, soaking, bending, and hand-weaving each piece. These baskets once met nearly every household need, from carrying market produce to storing grains and catching fish. Despite competition from plastic baskets, many families keep the craft alive, serving farmers who value bamboo’s durability and preserving a fading yet proud symbol of the Mekong Delta’s resourcefulness.

The shop owner’s wife securing the rim of the basket with steel wires. He must have indulged his wife, judging by the gold bangles on her wrist and gold earrings.

Local artisans harvest bamboo, split it into thin strips, sun-dry them, and hand-weave them into intricate patterns. They pass the technique down through generations, often within the same family.

The shop owner Mr. Lap, hosted us to a lively session at his shop with our cheerful guide, Ms. Thao. Although bamboo weaving may not be particularly exciting, his humorous personality transformed the session into an enjoyable and lively shoot.

Lung Ngọc Hoàng Nature Reserve

Just beyond Cần Thơ’s bustling waterways, the reserve offers a dramatic shift – from lively river trade to serene wilderness. Known as the “green lung” of the Mekong Delta, it spans cajuput forests, lotus lakes, swampy grasslands, and wildlife-filled hidden canals.

A boat journey through Lung Ngọc Hoàng reveals the Delta at its most pristine. Sunlight filters through towering cajuput trees, and the gentle hum of insects creates a natural soundtrack untouched by urban noise. The reserve shelters rare birds, amphibians, and fish, making it a key biodiversity sanctuary in southern Vietnam.

Along the way, our boatman spotted an Asian Openbill, a medium-sized stork distinguished by its unique beak, which has a visible gap between the upper and lower mandibles when closed – hence the name ‘openbill’. This specialised bill lets the bird extract apple snails cleanly from their shells.

It is intriguing to see mustering of Asian Openbill Storks. They often circle in wide, slow spirals overhead, shift direction in waves and descend together to roost in trees or wetland shallows. This helps them choose safe roosting spots, confuses predators and reinforces social bonds.

At Lũng Ngọc Hoàng Nature Reserve, carefully managed ponds create a thriving wetland system, supporting one of southern Vietnam’s most vital ecosystems.

The ponds act as natural sponges, absorbing monsoon floodwater, releasing it slowly back into the hydrological system and protecting surrounding farmlands.

Our guide having a fun time “herding” the ducks at the farm located within the reserve. This experience was one of the highlights of the visit.

Vietnam’s duck egg industry is a significant agricultural sector. They are well-known for traditional free-range farming of breeds like the stork duck, alongside growing intensive methods for quality, traceable eggs, producing large volumes for domestic demand, processed products (salted eggs), and even export.

Lover’s Bridge

A landmark in Can Tho, the Lovers’ Bridge is a pedestrian bridge spanning approximately 200m, linking Ninh Kiều Wharf with Cái Khế Islet over the Hậu River. Locals and visitors call it the ‘Love Bridge’ because its scenic walkways, evening lights, and riverside views naturally attract couples and friends for leisurely strolls and photos.

Recommended Accommodation

When visiting Cần Thơ, I would highly recommend the Charmant Suites, as it provides a comfortable stay while ensuring a truly memorable experience. Opened in mid-2024, the hotel presents 166 well-appointed rooms paired with contemporary amenities for a comfortable stay.

I like to call this hotel the “St.Regis” of Can Tho. Everything was spick and span and great quality. And it even has ChannelNewsAsia on its cable too. I felt at home immediately.

I had one of the best rain shower in a hotel here. It even has sound of rain effect from the great water pressure, and the sleep quality are simply top notch.

Conclusion

As river tides ebb and Cần Thơ’s lights shimmer, the Mekong seems to breathe with us. Mornings at the floating market, afternoons in artisanal enclaves, and evenings of simple, tasty meals create a rhythm that lingers. Leaving Cần Thơ, we carry more than photos – we take the quiet grace of river life, flowing long after the journey ends. Therefore, do plan a visit to Cần Thơ soon—you will not regret the experience. For travel inspiration to other parts of Vietnam, do feel free to check out here.

Footnote – Jensen Chua Photography holds all the rights to the pictures used in the article. The opinion expressed is factual, objective, and that of the author.

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Explore Mũi Né – Vietnam’s Hidden Gem

Jensen Chua — Fri, 11 Jul 2025 02:01:11 +0000

Welcome to my article on “explore Mui Ne, Vietnam’s hidden Gem”. Tucked along Vietnam’s south-central coast, Mũi Né is a coastal town that offers far more than just sandy beaches. With its fishing village, stunning white and red sand dunes, and fabulous seafood cuisine, Mũi Né looks set to become a must-visit destination if you are seeking both natural beauty and local culture.

Brief Insights on Mui Ne

Mũi Né, located in Bình Thuận Province, is a coastal town about 2.5–3 hours from Ho Chi Minh City. Once a quiet fishing village, it has since transformed into a popular destination for beach lovers. Notably, the Red and White Sand Dunes resemble mini deserts and stand out as major highlights. Additionally, the nearby Mũi Né Fishing Village offers an authentic glimpse into local life, where fishermen, seafood vendors, and colorful basket boats create a vibrant scene. Thanks to its sunny, dry climate, Mũi Né is also ideal for wind and kite surfing, particularly from November to April. Beyond outdoor activities, visitors can further explore local markets, Cham heritage sites, and enjoy fresh seafood along with the region’s famous fish sauce. Moreover, the town offers a wide range of accommodations, from budget stays to luxury resorts, catering to every type of traveller.

Trip Itineraries

My trip began with a 1hr 45m Vietnam Airlines flight from Singapore to Ho Chi Minh City, followed by a night in District 1. The next morning, a private driver took me to Mũi Né via the new 99km Dau Giay–Phan Thiet Expressway, with travel time about 2.5 – 3 hours. The mid-sized luxurious SUV ride cost 1.5 million VND (~S$74) one-way. Pleased with the service, I booked the same company – Mui Ni Private Car for the return. I then spent two more nights in HCMC enjoying my favourite local dishes before flying home.

Mui Ne Fishing Village

I began the day with a 5am 20min Grab ride from my hotel in Phan Thiet to Mũi Né Fishing Village. At sunrise, fishermen return from sea, and their round basket boats (thúng chai) line the shore, bringing the lively, scenic coast to life.

In the right season, hundreds of painted wooden fishing boats anchor would be just offshore. The boats are mainly blue, red, and yellow – symbolising luck and good fortune.

When you see the fishermen working so hard to bring the catch, its almost a crime to bargain.

Seafood at Mui Ne Fishing Village is generally sold by the basin, basket or weght. The prices vary by the size and type of seafood.

One of the fishermen’s wives hawking her fares. If you live in Mui Ne, this is definitely the place for the freshest seafood, also cheapest.

Expect to pay around 100,000 VND (S$5) for a basin of smaller seafood like shrimp, crabs, and squid. Premium items like lobster can range from 400,000 to 800,000 VND (S$19.80-$39.70) or more per basin.

The fish are tuna or mackerel, commonly seen in Southeast Asian markets, especially around coastal areas like Mũi Né. Most likely, they are juvenile skipjack tuna.

About 200,000 VND (S$10) for this basin of mantis shrimps(can you spot a peacock shrimp among the heap).

What makes this scene so compelling isn’t just its visual appeal, but its authenticity. The scent of the sea mingles with the scent of freshly caught fish, and vendors selling their haul right at the beach. For photographers, this is golden hour perfection. For travellers, it’s a genuine slice of Mui Ne coastal life.

Mui Né Fishing Village may seem messy to visitors because it’s a working beach, not a tourist spot. Boats unload fresh catch daily, and seafood is sorted and sold directly on the sand. With no proper drainage or waste system, fish remains and packaging often pile up. Vendors operate in makeshift setups, prioritizing work over cleanliness—this is a place of livelihood, not display.

Beachside Seafood Dining

No trip to Mũi Né would be complete without indulging in its famed seafood. After a day of exploring dunes and villages, it’s time to unwind at one of the many beachfront restaurants. There, the catch of the day is typically displayed live in fish tanks or on ice. Simply choose what you like, and the kitchen will cook it to order. Moreover, the fresh sea breeze and ocean views add to the laid-back, satisfying dining experience.

Grilled scallops with scallion oil, garlic-steamed clams, tamarind crab, and salt-roasted prawns are just a few local specialties you’ll encounter. Pair your meal with a cold beer, as you dine with waves crashing by just meters away.

White Sand Dunes

Just a short drive away, the landscape transforms dramatically. First, head to the White Sand Dunes, also known as Bàu Trắng. These vast, rolling hills of fine white sand are often compared to a miniature Sahara. Rent an ATV or try sand sledding — both are popular ways to enjoy the terrain. The sunrise here is spectacular, with soft pastel hues casting long shadows across the dunes.

The White Sand Dunes are located about 25–30 km northeast of Mũi Né town, roughly an hour drive from Phan Thiet.

ATV rides at the White Sand Dunes of Mũi Né are thrilling and popular, but they come with real risks because of lax regulations and the unpredictable terrain.

The ATV operators do not require licenses or provide safety briefings. Helmets are often optional or not provided. Dunes have sudden drops, blind spots, and soft sand pockets. Several injuries (including broken limbs and spinal trauma) have occurred. In extreme cases, tourists have been seriously hurt or hospitalised.

Red Sand Dunes

After The White Sand Dunes, we proceeded to the Red Sand Dunes, about 20min drive away. It is one of the most iconic natural attractions in the area, offering a stunning landscape that looks like something out of a desert postcard. No entrance fee here nor any ATV rides. Just acres of red sands to test your leg muscles as you climb the slopes.

Though smaller in scale, their warm, rust-colored sands create a completely different atmosphere. As the sun sets, the dunes glow in brilliant amber tones, making it a favourite spot for sunset photography. Families and locals often come here in the late afternoon to slide down the slopes or simply enjoy the breeze.

Free and Easy Activities to Enjoy in Mui Ne

On the way to the White Sand Dunes, jeep drivers stop along the DT716 route for Instagrammable shots with the East Sea and Mũi Né Wind Farm in the background.

Perfect spot, perfect weather perfect lighting, with the East Sea as the background. In the far distance, about 420km away, is the Spratly Islands, a zone of territorial disputes in the South China Sea.

Ancient Fishing Village Project is a project to preserve the culture of traditional craft villages in Phan Thiet, invested by Seagull Company Limited since 2016. The entire project includes a traditional fish sauce factory, a space to preserve fishing village culture, a fish sauce museum, a show recreating the culture of the Fishing Village Legend, and a project to promote local clean specialties.

The clean local specialties sold at Lang Chai Xua are the highest quality, most delicious products selected from local craft villages. I bought a pair of Red Anchovy Fish Sauce Protein Level 60N @420,000VND (S$20.80)

You might like a quick hop to Bãi biển Tu Lam, a picturesque, seaside spot with a sandy beach & promontory, plus quaint, bowl-shaped boats. You will like the mobile snack truck offering some comfort and beautiful focal point at this beach.

Just a short 10-minute walk away, and only steps from the Cay Bang Restaurant, is Cafe Kem Teen. There, I enjoyed a refreshing coconut ice cream, which was delightfully served alongside a cup of chilled coconut water. Additionally, the café offered a lovely view of the sea, making the experience even more enjoyable.

The beach was just a 3-minute walk from our hotel. In the distance, the Mũi Né Wind Farm Phase 2 could be seen in operation. Notably, it has a 40 MW installed capacity, powered by eight GE turbines rated at 5 MW each. Moreover, these GE Cypress turbines feature rotor diameters of 158 meters, making them the largest in any onshore wind project in Asia.

Traditionally, Mũi Né versions are simpler- plain rice-flour cakes or ones topped with a bit of egg. However, in recent years, more elaborate variations have emerged, featuring toppings like shrimp, squid, or minced pork.

Accommodation

The Vipol Mui Ne Hotel and Spa is a modern 22-storey, 4-star hotel featuring 126 rooms and suites. Each room comes with a private balcony offering either sea or city views, depending on the type. Conveniently, it’s just a 3-minute walk from Hàm Tiến Beach and about a 2.5-hour drive from Ho Chi Minh City. As a result, guests consistently rate its location as “excellent”, making it a top choice for both leisure and business travellers.

Phan Thiet offers panoramic coastal views and is known for its gorgeous beaches, vibrant seafood culture, and laid-back vibe. As the capital of Bình Thuận Province, it sits next to the more touristy Mũi Né, with many visitors using the names interchangeably.

Conclusion

Mũi Né blends rustic charm with stunning sand dunes, offering a mix of culture, adventure, and great food. Whether you’re a photographer, a foodie, or seeking coastal peace, Mũi Né welcomes you with open arms and salty breezes. So, until your next adventure, stay safe and let your lens capture the beauty of the journey. Do check out my other travel adventures here.

Jensen Chua Photography holds all the rights to the pictures used in the article. The opinion expressed is factual, objective, and that of the author.

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Vietnam’s Coffee Culture

Jensen Chua — Mon, 17 Mar 2025 17:38:04 +0000

Welcome to my article on Vietnam’s coffee culture. Having travelled to Vietnam regularly over the past year, I feel compelled to pay homage to the country’s incredible relationship with coffee. In Vietnam, coffee isn’t just a beverage – it’s a way of life. It reflects the nation’s strength, resourcefulness, and remarkable historical transformation. Coffee was first introduced to Vietnam in the 19th century by the French during the colonial period. Since then, the country has grown to become the world’s second-largest coffee producer. Robusta beans are the dominant variety, but Vietnam also cultivates arabica and unique specialty coffees – including the famous weasel (civet) coffee.

Popular Vietnamese coffee you should know

1. The Iconic Vietnamese Iced Coffee – Among the many Vietnamese coffee styles, this is one of the most popular – strong, dark coffee brewed using a phin filter, mixed with sweetened condensed milk, and poured over ice.. It’s a perfect balance of bitterness and sweetness, especially on hot days.

2. Egg Coffee (Cà Phê Trứng) – Notably a unique specialty from Hanoi, egg coffee combines coffee with a creamy, frothy mixture of whipped egg yolk and sugar.. It’s rich and dessert-like, often served hot in a small cup.

3. Coconut Coffee (Cà Phê Dừa) – Building on tradition with a modern twist, this refreshing drink blends Vietnamese coffee with coconut cream and crushed ice, resulting in a sweet, tropical treat that’s especially popular in southern regions like Ho Chi Minh City.

4. Salt Coffee (Cà Phê Muối) – Originating from Huế, this intriguing blend adds a pinch of salt to black coffee and cream. The salt enhances the coffee’s natural sweetness while reducing bitterness.

5. White Coffee (Bac Xiu) – A milder version of iced coffee, often made with a larger proportion of milk.

6. Smoothie Coffee (Sinh to ca phe)– A blended coffee drink often featuring fruit and other ingredients.

Alambe- Finest Vietnamese Coffee

I had the chance to visit this artisan coffee producer located in the Thu Duc District. Alambe redefines what it means to savour a cup of coffee. Stepping out of my Grab ride, the rich aroma of roasting beans enveloped me, blending with the warmth of Ho Chi Minh City summer.

Inside the modern roasting house, I watched as beans were slow-roasted using modern customed built roaster. The care and passion behind every step was deeply inspiring.

With careful precision, the skill and experience of a roastmaster are crucial in transforming raw green beans into rich, flavorful coffee through expert control of the roasting process. Selection of high-quality beans, developing roasting profiles, and operating roasting equipment to achieve the desired flavour profiles.

Using the ideal utensil, time and the best prepared grounded coffee all go towards a great cup of caffeine escape.

The company barista made my visit even more memorable with a cup of slow-brewed arabica from Da Lat. The richness of complex flavours combined with the subtle fragrance of orange flowers was simply a class on its own.

Mr.Quang Phan, Alambe’s coffee evangelist and investor, embodies the nuances of great coffee – it isn’t just about flavour – it’s about story, tradition, and the people who pour their heart into every bean.

Conclusion

Whether you’re a coffee connoisseur or simply a curious traveller, Vietnam’s coffee scene promises an unforgettable experience that lingers after the last sip. So, until your next adventure, stay curious and may your wanderlusts be as vibrant as your morning brew. Don’t forget to explore more of my journeys here.

P.S- Jensen Chua Photography holds all the rights to the pictures used in the article. The opinion expressed is factual, objective, and that of the author. This is not a sponsored post.

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Pacu Jawi in Batusangkar

Jensen Chua — Mon, 18 Nov 2024 17:27:20 +0000

Welcome to my article on the exhilrating Pacu Jawi in Batusangkar. This adventure to photograph the iconic Pacu Jawi (bull race) was one of the most spontaneous trips I’ve ever embarked on. Held in Bukittinggi, within Tanah Datar—a regency in West Sumatra—this event is deeply rooted in local tradition and is not tailored for tourists. The Pacu Jawi has its origins as a post-harvest celebration, a festive spectacle for villagers that dates back centuries, even before Indonesia’s independence. Originally held just twice a year, the increased frequency of rice harvests now allows for more frequent and thrilling races, offering a glimpse into a vibrant cultural heritage

The Pacu Jawi is a dream come true for many photographers, offering an immersive experience that will have shutterbugs completely immersed in their craft. As they navigate the muddy, waterlogged rice fields, they’ll be on a quest to capture the perfect shot, connecting deeply with their gear while chasing the ideal angles amid the action.

Trip itineraries

Our 3 day 2 night itinerary began with a 1-hour AirAsia* flight from Changi Airport to Kuala Lumpur International Airport (KLIA), followed by a 1-hour and 10-minute flight to Padang after a 2.5-hour layover. Upon arrival, we were warmly greeted by our driver (Ari +62 813-6500-0298) and embarked on a 2.5-hour drive to Bukittinggi. Along the way, we took an hour-long break that included lunch and a quick grocery stop before reaching Hotel Santika, where we spent our first night.
On Day 2, we woke early at 6:30 AM for an 1-hour photoshoot at an attraction just 10 minutes drive from the hotel. We return to the hotel for breakfast and check out before setting off on a 1.5-hour drive to the race site in Batusangkar. The event kicked off around late morning, with the bull races commencing shortly after noon. We departed the event after 4 PM and made our way to Padang, a 2.45-hour drive, where we stayed at the ZHM Premiere Padang for the night. The next morning, we checked out early at 6:00 AM to catch our 8:00 AM flight back to KLIA before returning Singapore about 1pm.
*Scoot has started 4-weekly direct flights to Padang from 20th December 2024

Brief Insights on Pacu Jawi

Pacu Jawi is a captivating and traditional bull racing event held in West Sumatra, Indonesia, particularly in the Tanah Datar region. This thrilling spectacle features two jockeys, each controlling a pair of bulls, as they race through the muddy rice fields. Typically barefoot, the jockeys hold onto a wooden plow tethered to the bulls, navigating the slippery terrain. While the race showcases both speed and the bulls’ strength, it is also a test of the jockeys’ skill in maintaining control.
Despite the name “bull race,” the bulls do not compete, and no formal winner is declared. Instead, judges evaluate the bulls based on their performance, mainly their speed and ability to run in a straight line. Farmers highly value exceptional bulls and have the opportunity to purchase top-performing bulls at a higher price.The event, deeply rooted in Minangkabau culture, blends the thrill of competition with a celebration of local heritage and agricultural tradition.

Action at Pacu Jawi

The crew preping the bulls, typically male and aged between 2 to 13 years, race in pairs. Each pair is tethered by a rope to a wooden plough, with the jockey balancing on top. The race takes place on a prepared empty rice field cleared after harvest, creating a slippery environment for both the bulls and their jockeys.

Then the race commenced around 1pm. At the early stage of the race, the water in field is still relatively clean, getting muddier as the race progresses.

From the 1st race onwards, it gets muddier as each race fires off. The race just kept coming, at 3-5 minutes intervals. There are almost a hundred races and the event ends around after 5pm.

Occasionally the jockey bites the bull’s tail to speed up his animals, especially when one is running slower than the other.

Here comes the bite. Maybe the jockey missed Soup Buntut (oxtail soup) ?

One of my panning pictures, but somehow panning pictures do not quite convey the energy of the event.

Observe the pure raw emotion.

One of my fave pictures of the event. I prefer jockey not wearing colourful jacket for the traditional vibe.

Very often, each bull has its own direction. The jockey suffers.

The amount of mud thrown up are just stunning, bringing new meaning to the term “churn”.

The jockey feeling abandoned by his pair of bulls.

A jockey washing off the mud with the cooling piped water at the field edge.

The event’s master of ceremonies, and race commentator. If I only I understood Bahasa.

We got up-close with a quartet of village kids and spotted them sitting on the edge of the padi field smoking! They were really friendly, curious about us and even offered their cigarette to us.

Activities at the event ground

I shot this angle of the event ground with the coconut palms for the rustic kampong feel. It was scorching hot (felt like 35-38°C) and not much wind. Surprisingly, it does not feel humid nor was there mosquitoes.

A peanut vendor at the event ground. I didn’t buy it as the weather was too hot for snacking.

A mobile hot food seller arrives to set up business. In Indonesian, gerobak means wheeled food cart. It is one of the common method of selling street food by mobile vendors.

A bakso bakar vendor. Bakso bakar is traditional Indonesian meatballs. The meatballs are made with a combination of beef, starch, eggs, soy sauce, and diluted margarine. They often flavour the meat mixture with garlic, nutmeg, salt, and pepper. After shaping the meatballs, it’s briefly boiled or steamed, skewered and then grilled over charcoal until fully cooked.

Our group, while thirsty, refrained from buying any of the cold drinks from the event ground vendors as we have no idea what is their source of water.

A group of Talempong musicians under a shelter, making their music reverberate throughout the race venue. A talempong is a small kettle gong which gives its name to an ensemble of four or five talempong as well as other gongs and drums.

A couple of guys soaking up the festive mood.

The race bulls arriving at the site from all over the village. Some arrived on foot, some via lorries.

A jockey securing his bull at the race holding area.

A must-eat when in Bukitinggi

Enroute to our hotel, I had specifically requested our driver that we must check out the Bika Talago , a coconut cake cooked using wood fire. (Pic by Dr. Ace Yip)

Certainly a natural way to cook coconut cake, just using wood fires. The taste is not too sweet, nice munchy texture with coconut flesh within the cake. Locals called it “kueh neraka” which literally means Hell cake. Its the way the cake is being baked with fire on top and bottom of it. The firewood used for baking is that of cinnamon tree that gives the cake a nice flavour.

The snack is available only in this town and this is one of the two Bika Talago shops in Bukittinggi.

Preferred Accommodation

Bukitinggi – Hotel Santika Bukitinggi

Located on Jl. Tuanku Nan Renceh, on the main road connecting Bukittinggi with Padang, Hotel Santika Bukitinggi is our choice of accomodation, for a good night sleep.

Padang – ZHM Premiere Padang

The ZHM Premiere Padang is one of the highest-rated hotels in Padang. You will love the comfortable and well-appointed room.

Conclusion

As we conclude our Pacu Jawi in Batusangkar, it’s little wonder why photographers loved this event. From the mouthwatering Padang cuisine to the warm-hearted locals, the bull race offers a vibrant blend of culture, tradition, and adventure. Whether you’re a seasoned pro or a budding photographer, the bull race guarantees an unforgettable experience. So, until your next adventure, stay safe and let your lens capture the beauty of the journey. Do check out my other travel adventures here.
Jensen Chua Photography holds all the rights to the pictures used in the article. The opinion expressed is factual, objective, and that of the author.

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Queen Elizabeth II Cup 2024

Jensen Chua — Tue, 10 Sep 2024 09:09:22 +0000

Welcome to my event article on the Queen Elizabeth II Cup 2024. The Queen Elizabeth II Cup is one of the most prestigious events in horse racing. Open to horses aged three years and above, the race has evolved into a lead-up to the Singapore Gold Cup. Covering a distance of 1800m, the Queen Elizabeth II Cup is now a weight-for-age race with a prize purse of $300,000, attracting top-class horses and jockeys.

The finest racehorses have long legs and powerful muscles, traits that evolved in the wild for speed and endurance. Over time, breeders selected the leanest horses to develop racing breeds known for their sleekness and swiftness, focusing on traits that enhance speed and agility.

Race information all displayed at the huge screens at the club for punters.

The average racehorse weighs about 454 kg. Quarter Horses can sprint at speeds over 88 km/h, while Thoroughbreds, known for middle-distance racing, reach speeds of 64 km/h. All racehorses share the same official birthdate : January 1st.

The race day programme listed 11 am as the opening, but I arrived at 11:15 am and wondered, “Why is it so deserted?” Then I saw the racecourse board: “Time to race – 90 mins.” I was 1 hour and 15 minutes early.

There is a reason why our government does not allow full CPF withdrawal upon reaching maturity age. 95% of the punters here are senior citizens.

It’s a business that revolves around money.

The attendees are mostly seniors and ignored the venue’s smoking regulations. They’re there to spend money, and as I overheard a few times, they joked, “My legs are almost in the grave.” So, why would they care about the no-smoking signs?

To maintain a low weight week after week, some jockeys resort to extreme measures, including strict diets, laxatives, appetite suppressants, saunas, hot baths, and diuretics for fluid loss.

Each horse in a race must carry a set weight, so jockeys weigh out before the race to ensure they and their gear are at the correct weight. After the race, they weigh in with their kit to confirm the horse carried the proper weight. Once all jockeys are weighed, the commentator announces, “Weighed in. Weighed in.”

These looked like “horsewives” of the horse owners.

The race commences. It almost felt like an F1 event except it had 1 horsepower per rider.

In horseracing, jockeys use the whip for both safety and to encourage the horse to run faster, helping them maintain or improve their position in the race.

This trio is on the “final stretch” of the race.

A jockey’s riding position can contribute to injury, as they rely on their legs for grip, stability, and balance instead of sitting directly on the horse.This unique riding posture may increase the risk of injury in certain situations. This forces them into a forward lean, creating a forced static posture over the horse.

Conclusion

The impending closure of the Singapore Turf Club inspired me to capture a piece of Singapore’s horse racing scene. The Queen Elizabeth II Cup 2024 leads to the 100th Grand Singapore Gold Cup on October 5th, 2024. Keep an eye on the STC Facebook page for potential free tickets. This marks the final race before horse racing exits Singapore.
Footnote – All the pictures used in this article are copyrighted to Jensen Chua Photography

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Eat like a local in Saigon

Jensen Chua — Wed, 07 Aug 2024 17:30:39 +0000

Welcome to “Eat like a local in Saigon”. This is my fifth trip in a year to the vibrant Ho Chi Minh City, where every street corner offers a feast of flavours. As you step into this bustling metropolis, you’re not just embarking on a culinary adventure—you’re diving into a rich tapestry of tastes, traditions, and tantalising street food. You’ll be pleased to know that Saigon was awarded 4th place in TimeOut’s Best Cities for Food 2024. The local cuisine is a harmonious blend of sweet, sour, salty, and spicy elements, with each dish reflecting the city’s dynamic history and cultural influences. Renowned food vloggers and my local Vietnamese friends inspired the featured food and eateries for this trip.

Pho (Noodle Soup)

No Vietnamese food article is complete without mentioning Pho. This is a traditional Vietnamese soup consisting of broth, rice noodles, herbs, and either beef or chicken. Originating in northern Vietnam in the early 20th century, pho has become famous worldwide. The rich, aromatic broth is typically simmered for hours with spices like star anise, cinnamon, and ginger, giving it a distinctive flavour. Pho is often garnished with fresh herbs, bean sprouts, lime, and chili, allowing for a customisable and flavourful experience. It’s commonly enjoyed as a breakfast dish in Vietnam, though it’s loved throughout the day by people everywhere.

The Pho bo (beef) at Pho Vietnam are served separately with a piping hot iron pot for mixing the hand-cut noodles, beef and vegetables.

The hygienic food preparation area and clean ambience make this eatery a safe choice for tourists and locals alike.

The freshly prepared flat noodles are hand cut at the food preparation area with see-through glass. Only this outlet at 66 Tran Quoc Toan, Ward 8, District 3 can you see the cooks preparing the meals.

This franchise currently has three outlets around Ho Chi Minh City. Service is brisk and staff are friendly and efficient. The sets starts from 60,000 VND – 100,000 VND (S$3.50-5.50) .

Bun Rieu (Crab Rice Noodle Soup)

Bún riêu is an enigmatic dish with a wide range of ingredients. My favourite part is the soup, which carries a sophisticated combination of flavours that comfortably tease your taste buds. Although there is a wide variety of toppings, the tomato and crab pastes take centre stage in the bún riêu bowl. Each serving costs 60,000 VND (S$3.20).

The broth’s signature orangy-red colour comes from various ingredients like tomatoes, shrimp paste, and fish sauce. The ingredients are an unusual combination, but out of the complexity, comes the deliciousness that can be addictive.

Bun Rieu is a popular crab rice noodle soup and it is one of the most must-eats in Ho Chi Minh City.

This four-decade eatery is located at 163 Đ. Lê Thánh Tôn, Phường Bến Thành, Quận 1. We arrived slightly early just before the regular crowd and managed to secure a table behind the diner’s food handler to observe how she tended to the pot of deliciousness.

A side dish of julienned banana tree flower, mint, and perilla leaves accompany the dish.

Mam tom or shrimp paste, complements the dish perfectly. This is a staple of Vietnamese dishes. The best shrimp paste will be a violet thick paste with a pungent smell which may put off newbies.

Bun Rieu Ganh is located just beside Ben Thanh Market, thus you can expect many foreign tourists at the diner. There English “how to eat your bun rieu’ on the diner’s wall.

Bun Bo Hue (Hue Beef Noodle)

Bún Bò Huế, or Huế beef noodle soup, originates from the ancient capital of Huế in central Vietnam. Known for its rich, bold flavors, it has earned love across all regions of Vietnam—North, Central, and South—and some even consider it better than Phở.

Hue cake (Bánh Huế) refers to a variety of cakes that share common base ingredients of rice flour and shrimp. However, the unique recipes and the skills of the people of Huế give each cake its distinctive taste.

Dong Ba is highly rated for Bun Bo Hue. The family-run have been serving the 100-year old traditional dish in Ho Chi Minh City for the last 25 years. The eatery opens daily 6.00 AM to 11.00PM.

Com Tam (Broken Rice Dish)

One of the most common meals throughout Saigon, you’ll see Com Tam being served at numerous little restaurants and street food stalls around the city. The shop’s signature item is the”Grand Slam”, a mixed version at 150,000VND (S$7.95) that can feed 2 person.

You can smell the aroma of the sizzling pork even before reaching the location. The pork chop at Com Tam Ba Ghien is salty and sweet and has an aromatic smoky flavour to it.

The shop has 2 staff constantly grilling the huge tub of marinated pork chops.

Located at 84 Đ. Đặng Văn Ngữ Phường 10, Phú Nhuận (Ward 10), which would take a 28 min Grab ride from District 1. One key point – no one else in Saigon does it as grand and glorious as Com Tam Ba Ghien. Michelin-rated 2 years in a row since 2023, you will know they mean business.

Serving what many locals considered to be the best cơm tấm (broken rice dish) in town, this shop was established in 1995.

Banh Mi (short baguette with thin, crisp crust)

Banh Mi is like the everyday bread of Vietnam cuisine. But uniqueness here can be rare and hard to find in Saigon. Mdm. Huong’s Banh Mi cart has been in business for over 40 years. Her mother passed it down to her, and the fabulous family-made sauce is the soul of the shop’s bread, complemented by cartilage and pickled cabbage.

Mdm Huong tending to her meats. She is located at – 118B Nguyen Than Hien, District 4. Her banh mi is about 35,000 VND (S$1.85) per serving and her banh mi size is larger than most street-side banh mi stalls.

Before you reach her stall, you can smell the BBQ aroma in the air. Certainly smart business strategy of Mdm Huong to site her grille right in front of the stall.

One bite of her beef ribs will show you that they are perfectly marinated and evenly grilled. The cartilage is tender, juicy and not tough at all. Paired with her homemade secret sauce and preserved vegetables, the taste is divine. Distinctly better and different from all other banh mi I have eaten so far in Saigon.

As we waited for our order, a constant stream of clients on bikes lined up to pick up their orders. Madam Huong opens daily from 3 pm – 11 pm, so don’t go early for breakfast or lunch.

Bò Né (Sizzling Beef on hot plate)

Bò Né is a popular breakfast dish but it is available at some diners any time of day. Bò means cow and Né means to dodge. This dish translates to “dodging beef,” as you try to avoid the hot splatter of butter from the sizzling cast-iron pan when it is brought to your table.

The eatery chef cooking up a fire with a flaming hot cast-iron pan in the shape of a cow. The version – beef, pate and egg (plus a fresh crispy baguette) is the one you should go for (55,000 VND /about S$3.00). The diner sells a version that includes sardines, which I did not try.

The taste and texture of the beef and pate nicely paired with a soft-yolk omelette is nothing I have ever tasted before. The accompanying soya sauce added with a bit of sliced chilli and balsamic vinegar takes it to another level. You will be totally satisfied.

Bò Né Thanh Tuyền @ 20/6-7 Nguyễn Trường Tộ, Phường 12, Quận 4. It’s considered the top Bo Ne eatery in HCMC. Do take note they are open daily ONLY 6 am – 11 am.

Món cua (Crab dishes)

We ordered the soft-shelled crab, and it was so good that one serving wasn’t enough. Fried to order, it boasts a crispy crust and firm flesh with natural sweetness. You can also replace it with shrimp in most dishes. This restaurant specializes in crab, and we visited specifically for the deep-fried soft-shelled crab. We were delighted by the dish, it was so delicious that I’d fly back to Saigon just to eat it again.

The crab spring roll is another winner that will have you coming back for more.

The crab meat vermicelli soup delights with its umami-loaded crabmeat and roe. The broth features deep and slightly sweet flavours.

The restaurant neatly display loads of freshly delivered crabs, ready for your dining pleasure.

Quan Thuy 94 Miến Cua -you will love the menu of crab spring rolls, fried rice, salt-baked crab, steamed crab, and the list goes on. Located at 84 Dinh Tien Hoang Street, Da Kao Ward, District 1. The diner doesn’t accept reservations and the payment terms are cash only. Do be aware of another eatery just a few shops away “Quan 94” selling similar items but not as good.

Cha Ca La Vong (Grilled Fish dish)

Chả Cá Lã Vọng which is a grilled fish dish, originally from Hanoi. Cha ca means “grilled fish”. La Vong, on the other hand, was inspired by the statue of a fisherman. The Vietnamese pronunciation for Lu Wang is also a popular Chinese prime minister of the Zhou Dynasty in the 1030 BC – 223 BC. Moreover, La Vong is a symbol of talented people who “know how to wait for the right time to shine.” giving the restaurant’s name Cha Ca La Vong.

They prepare the fish carefully and cook it slowly. The main ingredient is a type of catfish called hemibagrus. They cut the fish into small pieces after removing the bones, then marinate it for 2 hours with saffron, ginger flower, galingale, fish sauce, and a little pepper. They charcoal grill the fish when the pieces turn yellow from the saffron.

They serve the fish at the table and fry it in a small pan with dill and spring onion before you eat it with fresh rice noodles called bun, fried nuts, basil, and shrimp sauce, or fish sauce and lime for those who find shrimp sauce a bit heavy.

Our waiter prepared our order, adding the dill and spring onions to the pan after heating the fish.

This diner is located at – 7 Hồ Xuân Hương, Phường 6, Quận 3. Cha Ca La Vong Restaurant has its history way back in the 19th century when the French conquered Vietnam. On an ordinary day, a Doan family generously treated their friends with homemade marinated grilled fish with herbs. The friends loved the food so much that they encouraged and helped the family put up a restaurant to share their delicious creations and make a living. Thus, the Cha Ca Restaurant was born.

Bun Cha (Grilled Pork and Noodles Dish)

I had a disappointing experience in Singapore looking for a good bun cha before this Saigon food trip. I missed the delicious bun cha in Hanoi, so I hope to find a comparable good one in HCMC and I found it in Quán Ngon – Bún Chả Hà Nội. Although lacking the “streetside happiness” of eating at Hanoi bun cha eateries, this is as close as it gets, taste-wise.

The nicely marinated juicy pork patties will endear themselves to anyone new to bun cha. This joint will certainly be on my revisit list when I visit HCMC again in the future.

The eatery feels somewhat cramped, with the dining area on the upper floors. Watch out for the high kerb at the entrance to avoid tripping. The hygienic food preparation area will reassure you.

The marinated minced pork patties sizzle in the kitchen, whetting our appetite when we enter the diner.

The restaurant facade along the busy streets at 209 Đ. Đề Thám, Phường Phạm Ngũ Lão, Quận 1.

Xoi Man (Salty Sticky Rice)

Xôi mặn is a classic Vietnamese dish that consists of sticky rice served with a variety of toppings. Xôi means “sticky rice,” and mặn means “salty”.You will love the soft savoury sticky rice, wrapped in banana leaf with Chinese sausage (lap cheong), scallion oil, crispy fried shallots, roasted peanuts, and meat floss, all freshly prepared daily by Minh. Each portion is priced at 20,000 VND (S$1.06) for the small portion and 30,000 VND (S$1.60) for the large portion.

You’ll love the Xôi Mặn 409 sticky rice, which has a comforting fragrance as it’s wrapped in a banana leaf.

Luu Bao Minh, the son of the founder, revealed that loyal customers coined the name “morgue sticky rice.” Previously, Minh’s parents operated a sticky rice cart at the intersection of Nguyen Tri Phuong and Tran Phu Streets. Over time, their family relocated to the current location on Tran Phu Street.

“Morgue” sticky rice is a culinary landmark of HCMC’s Chinatown. Located on Tran Phu Street in District 5, Xôi Mặn (Savory Sticky Rice) 409 shop has become a local household name, with intriguing tales surrounding its name, including the spooky, yet most used one — ‘morgue sticky rice.’

Bep Me In (Michelin-rated Vietnamese food restaurant)

While not a street food joint, Bep Me In food is so good that it warrants a special mention here. This is a Michelin-rated diner offering Vietnamese family-style food, with street food specialities, classic dishes, and some modern interpretation.

The eatery sits nestled in an alley steeped in history and culture, just steps from the famous Ben Thanh Market. The entrance is somewhat hidden from the main road. Any locals can likely direct you to Bep Me In, for the superb dining experience. You will find many classic foods which Vietnamese mother makes for their family, bringing a feeling of comfort and childhood memories, simple but unforgettable.

My favourite dish of the evening is the beef skewers with vermicelli (239,000 VND / S$12.70). Soft, juicy, beautifully marinated and easily off the stick. If I had two stomachs, I would have ordered a 2nd serving.

The fried tofu patties with eggs and sesame seeds (119,000 VND / S$ 6.30) are another delightful dish. The superbly fragrant sesame sauce perfectly complements the crispy egg skin batter, sprinkled with sesame seeds. I wish they would reveal the recipe.”

The steamed mixed vegetables dish was simply another comfort dish. ( 89,000 VND / S$ 4.75) spot on and paired with a caramelised dipping sauce. Vegan’s and any human being’s heaven!

Shrimp fried rice in coconut (149,000 VND / S$ 7.90). Words can’t describe this dish. Fragrant, and nicely balanced with subtle wok hei that will make you fall in love in with fried rice all over again.

Dabao Concept – Retro theme cafe

Coffee culture in Vietnam is booming. You can find a café practically everywhere you look. It’s so strong that even Starbucks has struggled to make a significant impact in the caffeine market. However, my focus is on the hidden gems in Ho Chi Minh City, like this charming retro café — Dabao Concept, located at 18 Tú Xương, Phường Võ Thị Sáu, Quận 3. The designer has created a space filled with natural light, wooden roof tiles, a retro theme, and a color scheme of only browns and whites, both indoors and outdoors.”

The café offers some excellent food and beverage options. Of course, the prices here are higher than at most places, but you’re paying for the ‘inner peace’ and Instagram-worthy angles.

For the shutterbugs, this place is bang for the pixels.

The cafe ID exudes a calming feel that makes you feel relaxed, away from the frenetic pace of HCMC.

The cafe has another branch: Dabao Concept – Heritage, located at 37 Dinh Cong Trang, Tan Dinh Ward, District 1. Similar vibes at a convenient location if you are in District 1.

Chè – Sweet desserts

I can’t end this article without touching on Chè, this is a broad term for a variety of sweet soups or puddings. You can have chè with beans, fruits, or seeds, and often served cold. These desserts reflect Vietnam’s emphasis on fresh, natural flavours and their love for balancing sweetness with other tastes.

My favourite Chè shop has to be Chè Khánh Vy located at 32 lô H, Ng Gia Tự, Phường 2, Quận 10. It’s a popular spot for locals and tourists alike who are looking to enjoy a variety of chè. This famous sweet soup stall is in its 3rd generation. This is a perfect place to try various types of che all at one location. Their signature menu item features a huge tray of 16 different kinds of chè. One order is enough to satisfy a family of 4 or even 6. You can also order small bowls at the price of only 8,000 VND (S$0.45) each.

Another good che sidewalk stall is Ms Diep Che Dessert located at 241 Võ Văn Tần, Phường 5, Quận 3.

You can see Ms. Diep’s dessert shop is very popular with Saigon people because, from the time it opens until it closes, it has an endless stream of customers, even though the shop is on the sidewalk and only opens from 5 pm to 10.30 pm. The shop has 2 types of hot and cold sweet soup that you should try.

Conclusion

As we slurp up our culinary journey through the vibrant streets of Saigon, it’s clear that this city is a feast for the senses. From the bustling markets to the charming street vendors serving bowls of pho and banh mi, Saigon’s food landscape is a multi-layer of flavours, traditions, and innovation. Whether you’re a seasoned foodie or a curious traveller, Saigon’s diverse cuisine promises an unforgettable experience. So, until your next adventure, stay safe and enjoy your dining journey. Bon appétit and chúc ngon miệng! Do check out my other Vietnam travel adventures here. Jensen Chua Photography holds all the rights to the pictures used in the article. The opinion expressed is factual, objective, and that of the author.

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