Naming this place took a long time. Then the weight of the name we had chosen woke us up and pushed us to learn more, dig deeper and do better, so that we could deserve it.
Naming this place took a long time. But afterwards, the pride and the weight of the name we were carrying woke us up and pushed us to learn more, dig deeper and do better, so that we could deserve it. We used to say to each other: if we are not going to do this properly, we would rather hand the brand to someone who will do it better, because inside that name is the word Việt, and Việt Nom means good Vietnamese food.
Looking back for dishes and stories that time has faded, or that nobody bothered to tell, we found phở sắn, and mì Quảng tied to Princess Huyền Trân, whose road our Hội An restaurant now stands on. The cao lầu noodle told us about eating upstairs, where the Vietnamese middle and upper classes once took their fine-dining meals with a good view, and there are many more stories besides. We realised that telling visitors about Vietnamese food is not only about ingredients. It is about the past, about history, about where it came from. From Champa in the 2nd century to the French in the 19th and a thousand years of northern rule, Vietnam has been through all of it.
That current is still running. After two and a half years, the only thing we can honestly say is that we have just begun to understand Vietnamese food culture a little more deeply. We are still experimenting, still looking for the thing that is ours and the gap we can fill, so that Vietnamese food is easier for visitors to reach, travels a little further and is friendlier to everyone.
We are a small, creative team of young cooks, not big chefs yet, along with family cooking in the style of our mothers, from the aunts and the older women who lived through history, including the war. We are always adjusting, changing and trying to do things better, growing alongside the journey. If you have any feedback at all, please tell us.
Traditional and modern. A Vietnamese kitchen built by a younger generation that still treasures the old values. We are not trying to turn this place into “fusion”. We only want Vietnamese food to be easier for foreign visitors to reach, to add to their journey rather than retell it. And for Vietnamese guests, similar but a little different, so it is not boring.
Traditional and modern. A kitchen run by a younger generation that still holds the old values. Mì Quảng, cao lầu, phở sắn and the dishes our aunts cooked through the war years.
Poké and smoothie bowls built on Vietnamese ingredients. No fish required, no rules either: “similar but different”, a little of this, a little of that. The key to life is balance.
We went back to how Vietnamese people used to cook, before refined modern ingredients became the norm.
Only Quảng Ngãi sea salt, traditional sugarcane sugar, Nam Ô fish sauce, cold-pressed local peanut oil, pork fat and roasted sesame oil. Simple ingredients, made the traditional way, used exactly the way our grandparents used them.
We are not trying to turn this place into “fusion”.
Vietnamese food has always learned from everywhere, from Champa in the 2nd century, from the French in the 19th, from a thousand years of northern rule, and transformed it with whatever grew locally. Some of that was learned the hard way, through war and occupation. So when a dish on our menu looks “fusion”, we are only making something a little more obvious. Honestly, that is also Vietnamese food culture.
Vietnamese food is full of ingredients, and nobody here grew up thinking about allergies.
This menu lists famous Vietnamese dishes, Central dishes, Quảng Nôm dishes, a little Vietnamese cooking across history, and very traditional local specialities, introduced in a way that works better if you have a food allergy. That was the point. It causes visitors no small difficulty otherwise.
Vietnom opens on the ground floor of 95–97–99 Mai Thúc Lân.
The second house opens on the second floor of 115–117–119 Trần Quang Khải, on the road that carries the Huyền Trân story.
We are still testing ideas, still looking for the gap we can fill. The new Menews will launch when it is ready.
Menews Đà Nẵng, Vietnam 2026
