Drinking Traditions of Ho Chi Minh City: 6 Local Beverages That Define a City

Ho Chi Minh City drinks at the pace of a tropical megacity: fast, social, and shaped by heat. Rice fields to the west and the Mekong Delta supply grains, herbs, and fruit, while coastal trade brings techniques and ingredients that enrich local brewing and distilling.

In street-corner nhậu gatherings, small plates meet clinking glasses and quick toasts of “dzô!”. Light, cold refreshment dominates the daytime; cleaner, stronger rice spirits appear with hearty evening meals and festivals. Tradition lives in home distilleries, herbal jars, and island wines sold in city markets.

Rượu đế is southern Vietnam’s emblematic rice spirit: a clear, pot-distilled liquor made from fermented rice mash inoculated with men (yeast-and-mold starter). Small producers steam rice, cool it, add the starter, and let it ferment before slow distillation in metal or clay-pot stills. Skilled distillers discard the harsh “heads” and collect the clean “heart,” yielding a spirit typically 35–45% ABV, sometimes higher. Aromas are cereal and faintly sweet; the palate is warm, rice-forward, and surprisingly dry when well cut.

The name alludes to thickets of đế grass where illicit stills once hid during monopoly crackdowns, and the drink remains tied to southern identity. In Ho Chi Minh City, rượu đế appears on family altars during Tết, then at the table for celebratory toasts. It is sipped in small glasses alongside grilled pork, snails, and sour salads, where fat and acidity mellow the heat. You’ll find bottled rượu đế at traditional markets and specialty liquor shops; some eateries infuse it with herbs or fruit to soften the finish.

Rượu nếp is a fermented glutinous rice wine, not distilled. Steamed sticky rice is cooled and mixed with men containing molds (often Rhizopus and Mucor) and natural yeasts. Over several days, enzymes convert starches to sugars and alcohol, creating a semi-sweet, gently tangy wine typically 12–18% ABV. Aromas suggest steamed rice, banana leaf, and yogurt; the texture ranges from clear to lightly opaque depending on pressing and filtration.

Culturally, rượu nếp marks seasonal rituals. It’s associated with the Double Fifth (Đoan Ngọ) when households enjoy fermented rice for symbolic “cleansing,” and it flows at weddings and ancestral commemorations. In Ho Chi Minh City, you’ll encounter two forms: a drinkable wine poured from jars, and southern-style cơm rượu—soft fermented rice balls served chilled in light syrup for dessert, with very low alcohol. The wine pairs with braised dishes and clay-pot fish, which echo its gentle sweetness. Many families buy it fresh from trusted makers, and casual eateries list it as a lighter alternative to stronger rice spirits.

Rượu thuốc is a broad category of medicinal macerations using rice spirit as a base. Producers pack glass jars with roots and barks such as đinh lăng (Polyscias fruticosa), ba kích, licorice, star anise, and goji berries; some versions include whole snakes or seahorses. The botanicals steep for weeks to months, tinting the spirit amber and layering aromas from earthy and camphor-like to sweet-spiced. The alcohol strength reflects the base—commonly 30–45% ABV—while the taste spans bitter, warming, and slightly sweet.

In everyday practice, rượu thuốc is sipped in thimble-sized pours before or after meals, believed to aid circulation and digestion. In Ho Chi Minh City, herbal wine jars line shelves in traditional medicine arcades and family-run eateries, especially in older neighborhoods. Locals might take a small glass with grilled goat, venison, or hotpot, which stand up to the extractive bitterness. Visitors should treat it respectfully: ask the vendor about ingredients and steeping time, and sample lightly—these tonics are potent, ritual objects as much as beverages.

Rượu sim is a fruit wine made from rose myrtle (Rhodomyrtus tomentosa) berries, a specialty of Phú Quốc. Ripe purple berries are crushed, mixed with sugar, and fermented with wine yeast before maturation; some makers blend in neutral rice spirit to stabilize the profile. The result is a ruby liquor around 11–14% ABV, with violet and bay-leaf aromas, plum-like fruit, light tannins, and a faint wild-herb edge.

Although born on an island, rượu sim travels well and is widely sold in Ho Chi Minh City at specialty stores that stock coastal products. Served slightly chilled, it’s an easy aperitif or dessert wine. Locals pair it with seafood—grilled squid or fish cakes—where its berry notes contrast brine and smoke. The wine also appears as a souvenir-gift bottle during Tết visits. Look for labels noting harvest year and fruit content; better producers avoid excessive sugar, preserving the berry’s aromatic complexity rather than masking it with syrupy sweetness.

Rượu cần is a traditional jar-fermented drink from highland communities, made without distillation. Glutinous rice (or millet) is cooked, inoculated with a herbal men, and packed into a sealed ceramic jar to ferment for months. At serving, fresh water is poured into the jar and the group drinks through long bamboo straws. Early pours can reach 10–15% ABV; as water dilutes the ferment, strength gradually falls. Flavors are mildly sweet, earthy, and gently sour with a faint forest-herb aroma.

In cultural terms, rượu cần is about togetherness: shared straws, shared songs, and shared responsibilities during harvest festivals and weddings. In Ho Chi Minh City, you’ll see it at ethnic cuisine restaurants or cultural events where a large jar anchors the table. It’s typically enjoyed with grilled meats, bitter greens, and sticky rice cakes; the soft acidity refreshes the palate between bites. If invited to sip, drink in turn and keep the straw upright—small etiquette gestures that honor the communal spirit behind the beverage.

Rượu dừa is a southern specialty associated with the coconut groves of Bến Tre and popular in Ho Chi Minh City gift shops and Mekong-style eateries. Producers open a young coconut, partially drain the water, and fill the shell with rice spirit to extract coconut aroma and sugars over several days to weeks. Some versions blend fermented coconut water with neutral alcohol, but the best keep the profile clean and nutty. Expect 20–29% ABV, a satin mouthfeel, and aromas of fresh coconut, pandan, and vanilla-like notes.

This is a convivial, after-dinner drink—served well chilled or over a single ice cube. In the city it often appears at seafood feasts and family gatherings where a mildly sweet digestif is welcome. While novelty bottles shaped like whole coconuts are common, quality varies: ask for producer details and production method, and prefer clear, bright spirit without off-odors. Paired with caramel pork or coconut-braised prawns, rượu dừa provides a fragrant bridge between savory richness and dessert.