THE SAIGON KITCHEN STORY

Homecooked Vietnamese Food

A little about me - Trung, chef & owner - I started cooking when I was 5 or 6. I was born after the Vietnamese war in a very small town by the sea in the North of Vietnam, called Bai Tu Long Bay.

My roots in Vietnamese food run deep. I did touch the food at a very early age always guided by mum. She taught me other skills too like how to use a knife, work an open fire, along with ways to identify and pick out the best ingredients and how to combine them to make well-balanced dishes.

Vietnamese food is all about balance. It’s simple but so fresh, as we use a lot of different varieties of fresh herbs. They are not just for garnish but play a major part in Vietnamese food. Dishes are aromatic, with layers of flavour, the amount of spice controlled to individual taste with the use of chilli and dipping fish sauce.

​

I've purposefully picked some of my favourite dishes from different parts of Vietnam, I hope you like them too!