Mời cả nhà ăn cơm!

My father had a grocery store and imported fruits and vegetables from Vietnam with some people. So I had access to an abundance of these ingredients with which my family were able to create these dishes outside of Vietnam. Also, my great grandmother was an amazing gardener, and she grew a lot of ingredients on a small part of land really, really well.

In der Gastronomie aufzuwachsen ist total stressig und man lernt halt auch schon sehr, sehr viel und sehr früh etwas über Verantwortung, über Geschäfte, über Kundenkontakt. Ich glaube, dass mich das sehr geprägt hat.

The pricing in Vietnamese restaurants is not aligned to the amount of labour and ingredients required. Different types of cuisines are able to charge a certain amount because of where they are from. In my opinion, Vietnamese food is often so much more difficult. It should actually cost a lot more, especially due to limited access to the ingredients in Germany. Perhaps this has also not allowed Vietnamese restaurants to do food in the way that they want to.