Kevin grew up in Saigon, Vietnam; after high school he worked in the hospitality industry for hotels (not in a cooking capacity) in various roles including the kitchen, housekeeping, and then as the sales and marketing manager.
Back in Vietnam, he always ate Pho for breakfast, lunch, dinner or late at night. He never cooked for his family until Covid, that is when he started to learn how to cook from watching you tube videos. After covid, is when he moved to Vancouver with his family, settling here in July 2021.
He attended Northwest Culinary Academy of Vancouver, graduating in December 2023. He then worked as a chef at several local restaurants before opening his restaurant.
You can follow Chef Eric Nguyen on instagram at his restaurant @thesaigonville
What made you decide to open The Saigonville Restaurant?
After I started cooking and working at some restaurants in Vancouver that included Big Bang Sushi, Lunch lady, Browns social house, and Banh mi tres bohn; that is what motivated me to open my own restaurant.
What has been the hardest learning curve for you since opening your restaurant?
The customers – I ask a lot of questions such as about taste.
I have to understand the customers.
Have you made any menu changes since opening?
I changed a lot of the dishes since opening and now they are easier to execute for faster cooking
People only want to wait 15 mins maximum for the food they ordered.
For example, your Rigatoni dish on your menu now.
Beef was first, then customers asked for chicken, then pork, then vegetarian; now I offer all the protein options and it is quick and easy to make.
Where did Penne originate in Vietnam?
Penne – South Vietnam/Saigon close to Chinatown there
What are your favourite restaurants outside of your own in Vancouver?
Big bang sushi
Crab hot lau
Huong Viet Restaurant in Surrey for their Bun bo hue
1st dish
Lemongrass Beef Rigatoni
Ingredients:
Beef
Rigatoni noodles
Seafood sauce
Parmesan cheese
Cilantro on top
Green beans
Garlic
Green onion
Inspiration:
I had this dish at home in Vietnam, love the crispy noodles made on the streets of Chinatown in Saigon (as Penne). Here I modified it as rigatoni as the noodles are bigger and crispier.
Do You Cook at home?
Not much, mostly just cook at the restaurant
Why are you closed on Wednesdays?
Because as Monday being the most holidays and as most restaurants are closed, my restaurant is open and we are busy. It is the best day for me to be open to serve customers.
2nd dish:
Truffle Crab Spring Rolls
Ingredients:
Filling inside:
Dungenous crab
Pork
Black truffle
Spring roll wrapper
Truffle oil spray
Fish sauce for dipping
Inspiration:
Truffle mushroom and ear mushrooms with the crab has a great flavour.
Do you make your own fish sauce or do you buy it?
I make my own and we have 3 types:
- Dipping fish sauce
- Rice and vermicelli fish sauce
- Vegan fish sauce
I remember coming in when you were making garlic oil, are you still making it?
Yes
It has garlic, lemongrass, shallots and chilli
What do you use it for?
For customer to add it to their soups
Would you open another restaurant?
Yes but I would open it outside of Vancouver.
3rd dish:
Soft Shell Crab
Ingredients:
Soft shell crab
Crispy batter
Fish sauce
Inspiration:
Popular in Saigon, the Northern people don’t know this dish “Nui Xao Bo”
What are your favourite ingredients to cook with?
Soy sauce
Garlic
Lemongrass
Pepper
Chili
Fish sauce
What are your interests/hobbies?
Watch English football
Drink coffee
Cook for my kids on my day off
Are you adding any new dishes in September?
Yes, I am adding Bun Bo Hue to my menu starting in September on weekends only.
Stay tuned for the next chef in the Dishing with the Chef series.
By: Richard Wolak