Banh Cuon  @ Banh Cuon Hai Nam
Hai Nam is something of a Ho Chi Minh City institution when it comes to banh cuon, steamed rice-flour crepes stuffed with a pork, prawn and mushroom mix and topped with fried shallots beside a mound of finely-shredded fresh lettuce and bean sprouts. Served with a couple of chunky slices of Vietnamese pork sausage and a sweet dipping sauce that can be chilli-fied to your taste. Hai Nam is a narrow fan-cooled indoor eatery, with all the cooking action taking place at the front door. Pause for a moment on the way in to watch a crepe being steamed, stuffed and plated with amazing speed and dexterity.

Bun Moc  @ Bun Moc Thanh Mai
A tasty rice-noodle soup filled with bobbing bits and bobs made from pork, including thick slices of cinnamon-scented Vietnamese sausage, pork balls, crab balls and giò sống, which translates as pork paste. This visually bland mix starts to look spectacular once you add vibrant green fresh herbs and shredded purple banana blossom. Add a squeeze of lime and some pungent purple mắm tôm (fermented prawn paste) if you dare.

Banh Xeo  @ Qun Bnh Xo 46A
Named for the "xeo" sound the sizzling hot oil makes when the turmeric-yellow batter hits the wok, these giant savoury pancakes are another interactive dish that makes the diner work for their dinner. The sizzling pancakes, which are stuffed with pork, prawn, bean sprouts, mung beans and onion slices, are served with a platter of herbs, including lettuce and mustard leaves. Tear off a chunk of pancake and place it on a mustard leaf with an assortment of herbs, roll it all together and then dip it in your individual bowl of nước chấm, a dipping sauce made from fish sauce, lime juice, sugar, garlic and chilli.

Hu Tieu  @ Quan Quynh
Hu tieu is a pork and prawn rice-noodle soup derived from the Cambodian dish called kuy teav. Quan Quynh, just outside Ho Chi Minh City's backpacker district, serves the Nam Vang style of soup (Nam Vang is Vietnamese for Phnom Penh), as opposed to an amended version of the soup created in the Mekong Delta town of My Tho. Hu tieu can be served "dry" with a side of clear soup or "wet" as a big bowl of noodle soup. Both versions come with a tangy dipping sauce and a plate of greens and bean sprouts, that should be added liberally.

Bun Cha @ Bun Cha 26
One portion of bun cha involves a steaming bowl of smoky barbecued pork, meatballs and pickled papaya (paw paw) swimming in a sweet fish sauce-based sauce, a plate of fresh bun rice noodles, a basket of fresh herbs and an array of condiments, including a range of chillies and pickled garlic ... and an empty bowl. Diners compile serves of warm noodle salad in their bowl, layering the noodles, herbs, pork, sauce, chilli and pickles. It's an interactive meal and at Bun Cha 26 it's eaten on teeny-tiny plastic stools, sometimes with a serve of cha gio (fried spring rolls), which are added to the noodle salad mix.

Bun Bo Hue  @ bun bo hue dong ba
Bun bo Hue is a spicy beef noodle soup that originated in the former Imperial capital of Hue. At Dong Ba they go easy on the heat, with a light sweet broth, and a generous serving of sliced beef, sliced pork, Vietnamese sausage and crab balls. When your steaming bowl arrives, add a dash of sa te (Vietnamese chilli jam), throw in some fresh herbs, shredded banana blossom, shredded morning glory, bean sprouts and a squeeze of lime and you'll be transported to soup heaven with the first sip.

Jacket potato @ Jacketz
The first "baked potato shop" on the mainland of Europe, Jacketz serves amazing potatoes loaded with a range of fillings (vegetarian and meat). Perfect for a hearty lunch, the potatoes are whipped with olive oil, seasoning and creme fraiche for extra fluffy yumminess. Try the Pulled Pork in Whiskey Maple Syrup or Salmon in Fresh Herb Curd. You will not be disappointed.

Down South Coconut Cake @Holley's Seafood  @ Holley's Seafood Restaurant & Oyster Bar
This coconut cake taste as good as it looks. The spiced pecans and salted caramel sauce transform this from just an average coconut cake to the best cake EVER! Additionally the cake is so moist don’t bother trying to stand it up, just lay it on its side and enjoy.

Margherita Pizza @ 400 Gradi
The margherita pizza at 400 Gradi got voted as world’s best pizza at the 2014 World Pizza Championships. The restaurant is modern if not chic, the wood oven pizza amazing in the Naples style, and the service engaging with a sense of festivity. This is authentic Italian of the highest order. Quality ingredients, pizza cooked perfectly at 400 degrees for around 90 seconds, and even a pizza dance by the staff several times during the night. 400 Gradi is the brainchild of chef and V.P.N. Principal Johnny Di Francesco, who’s family hail from Naples in Southern coastal Italy – the home of ‘world’s best’ pizza.

Fried Chicken @ A Taste Of Heaven Diner's Delight
“T,” the owner of Taste of Heaven is as devoutly religious as he is devoted to making remarkable fried chicken. Crisp and nicely seasoned batter encloses steamy hot, tender chicken that has been fried to order – and arrives too hot to eat. Let your chicken cool while exploring side dishes like savory okra gumbo and perfectly crafted mac and cheese. Every dish comes with homemade cornbread and don’t forget a tall, cold cup of sweet tea. Daily specials are soul food treats: Ox tails, fried whiting, collard greens and more! Southeast of Savannah downtown, it’s worth the drive.