Where To Eat In Vietnam: The Best Michelin-Starred Restaurants in Hanoi, Ho Chi Minh City and Da Nang

Vietnam got its first Michelin star only in 2023, a curiously late arrival for a country whose flavours have been unmissable. Eleven restaurants across Hanoi, Ho Chi Minh City and Da Nang now hold one, in cuisines ranging from Vietnamese and French to Cantonese, Japanese and Korean.

What stays constant across all of them is the ingredients, almost always pulled from the ground the kitchen is standing on. Anăn Saigon, run by chef Peter Cuong Franklin out of an old market stall on Ton That Dam Street, was the first to earn a star, built around the food he grew up eating and sharpened by two decades cooking abroad in Hong Kong, Chicago and Bangkok. Ten more restaurants have rightfully followed since.

The list breaks down by city: four restaurants in Hanoi, six in Ho Chi Minh City, one in Da Nang, ranging from Cantonese roast duck to a fourteen-seat teppanyaki counter to a Korean tasting menu built on local produce. Not bad for a country whose Michelin file is barely old enough to drink.

Chef Sam Tran has held a star here since the guide's first Vietnam edition in 2023, and Gia remains one of the clearest arguments for what a fine dining kitchen can do with the country's own culinary archive. The restaurant is on Van Mieu Street, a short walk from the Temple of Literature, and the menu changes with the seasons, usually every three months, so dishes from earlier menus rarely return. Perfect for folks big on seasonal dishes.

Tầm Vị has kept its signature dishes largely untouched since it opened- fried eggs, water spinach and pickled vegetables among them, even after its first star in 2023. On Yen The Street, the restaurant occupies a two-story wooden building that seats around a hundred guests across roughly twenty tables, staying close to its northern Vietnamese roots.

New to the 2026 selection, ONVIT is Vietnam's first Korean restaurant to earn a star. It's set inside the Grand Plaza Hanoi Hotel. Chef Joon Hyuk-chi builds a tasting menu around Korean culinary heritage using largely Vietnamese ingredients, with a particular focus on duck. The name comes from a Korean word meaning warm light, which the restaurant takes as its guiding idea very in all seriousness

The only non-Vietnamese kitchen among the country's starred restaurants, Hibana runs on a fourteen-seat counter and a strict teppanyaki format under chef Hiroshi Yamaguchi. Ingredients including abalone, spiny lobster, sea urchin, Yaeyama Kyori beef and Hokkaido hairy crab are flown in from Japan twice a week, and the appeal is largely theatrical, watching a small, exacting kitchen turn out dish after dish just a few feet from the counter.

Chef Sam Aisbett opened Akuna on the ninth floor of the Le Méridien Saigon in 2023. The kitchen fuses Vietnamese ingredients with modern Australian and Japanese technique, and its open kitchen is lit by twelve hundred suspended light rods. Signature dishes include shaved squid with local samphire, and uni with pickled durian.

Vietnam's first Michelin-starred restaurant, awarded in 2023. Chef Peter Cuong Franklin, born in Da Lat and trained in the US and at Le Cordon Bleu, built Anăn on Ton That Dam Street, inside the old market, drawing directly on the city's street food traditions. His bone marrow phở is the dish most cited by Michelin inspectors for redefining the country's national soup, and the menu carries smaller references too, a foie gras and truffle spring roll, mini banh mi built around wagyu and caviar. This one’s as authentic as it gets. 

Tucked inside the CoCo Saigon complex, CoCo Dining works fermentation and a strong central Vietnamese coastal identity into a menu that changes seasonally, most recently under the title Ra Khơi, meaning to set sail. Chef Thanh Vuong Vo runs a twelve-course tasting menu, with the more relaxed CoCo Grill next door offering an à la carte version of the same ideas.

Known in English as The Royal Pavilion, Long Triều is inside The Reverie Saigon on Nguyen Hue Boulevard and is the city's Cantonese fine dining anchor, promoted to a star in 2024 after a year on the Michelin Selected list. Chef Wong Fu Keung's kitchen leans on ingredients like abalone and Yunnan ham, and the barbecued pork, glazed dark red and cut thick, remains one of the dishes regulars order without needing to look at the menu.

The newest addition to the city's list, Upstairs opened on Nguyen Ba Huan Street in December 2024, above a wine bar with just ten seats around a semi-open kitchen. Chef Hiep Truong, a co-founder of Gia in Hanoi, builds his tasting menu around the flavours of central Vietnam, with clams and rice crackers, grilled scallops in scallion oil, and braised duck among the dishes he recommends to first-time diners.

 CieL earned its star only seven months after opening in September 2024, and its chef, Le Viet Hong, was named the guide's Young Chef of the Year in the same cycle. Trained at three-starred kitchens including Noma, Sézanne and Disfrutar before returning to Vietnam, Hong built CieL's tasting menu on a deliberately loose brief, ingredients drawn from land and sea, technique borrowed from France, Japan, Vietnam and India without much concern for keeping them separate. The fish maw and custard, a Hong Kong-inspired dish rebuilt with Western technique, is the one Michelin inspectors keep coming back to.

The only starred restaurant outside Hanoi and Ho Chi Minh City, La Maison 1888 is inside a resort on the Son Tra peninsula and serves a five- or seven-course French menu built on ingredients sourced from Vietnam, France and Japan. It became Da Nang's first Michelin star in 2024, French technique meeting Vietnamese produce on its own coastal terms.