Mời cả nhà ăn cơm!

Das hängt auch davon ab, wie man selbst Geschmack empfindet. Wenn du merkst: So schmeckt’s mir nicht, aber so wie ich’s jetzt mache, ist es besser – dann machst du’s eben so. Das Grundrezept bleibt gleich, aber man entwickelt es für sich selbst einfach ein bisschen weiter.

My cooking is very mixed because I inherited mixed heritages. But I think my cuisine is abundant. I really love to use a lot of herbs and flavors and I generally like to experiment with making some traditional dishes vegan because I find it difficult to work with meat sometimes.

The stereotypes surrounding Vietnamese food in Germany perhaps come more from the mainstream and not from the restaurants themselves. Maybe some restaurants do align to some stereotypes in order to allow people to know that, okay, this is Asian and not even Vietnamese but just Asian. Which may make it more accessible to clients. It could be just a way to profit from whatever works and I think it’s difficult to be confined in that box. Then of course, there’s pricing. You need a lot of technique and knowledge in order to make Vietnamese food good.