Each "Feast" event offers a different menu, with carefully selected and meticulously prepared specialties.

In the heart of America, diners can enjoy a Central Vietnamese feast with Cao Lau; a Highlands feast with grilled chicken, bamboo rice, wild vegetables, grilled cartilage sausage with mac mat leaves, or a coastal feast with hot pot, herring rolls...

The Western river delta dishes are also "sold out" early by customers to enjoy grilled frog with straw, crab stir-fried with tamarind, chicken salad with rambutan, and vermicelli with ken.

The female chef asked relatives and friends to bring ingredients directly from Vietnam to the US to prepare the dishes.

For example, in the first "Eat Feast" event, she used Hoi An's famous noodles, soaked in ash water to create a unique flavor, eye-catching golden color and attractive crunchiness, making bowls of cao lau with a strong hometown flavor.

Female chef brings noodles from Hoi An to America to make cao lau

When preparing the highland dishes, Ms. Thu Pham also painstakingly ordered more than 100 bamboo tubes and local spices from Vietnam to the US.

“I understand that for many people, this may be the first time they have enjoyed these specialties or ingredients. Therefore, I feel responsible for bringing them the most perfect version of Vietnamese cuisine ,” the chef shared on New York Eater.

Grilled chicken, bamboo rice, grilled cartilage sausage with mac mat leaves - highland specialties introduced in the US

The female chef said that although the cost of bringing ingredients from Vietnam to the US is very expensive, she still wants to recreate regional dishes as accurately as possible.

Thu Pham also skillfully incorporates many traditional techniques into the dishes, from carving flowers from vegetables to the art of making jelly. Many of the skills she learned from her mother, who used to own a restaurant in Ho Chi Minh City.

In 2025 alone, chef Thu Pham organized two "Feast" events to introduce old Saigon dishes and Vietnamese coastal dishes.

At the feast that is associated with the memories of old Saigon, the female chef introduced to the guests grilled goat with fermented bean curd, pork shake, duck noodles, and ice cream. The goat meat is grilled with fermented bean curd - a special flavor of fermented tofu, served with grilled corn and sour star fruit. The pork shake is a combination of sour mango, eggplant, lemongrass, and spicy chili.

The main dish is a bowl of rich duck noodle soup. The meat is slow-cooked with shiitake mushrooms, bok choy, and herbal broth. Diners will eat pickled papaya to balance the flavors.

eat special feast in America
Attractive bowl of duck noodle soup

Dessert was handmade jasmine and lychee ice cream, evoking childhood memories of many children of Ho Chi Minh City living far from home.

Diners enjoy ice cream on a high-class display.

At the "Feast" event last August, chef Thu Pham opened the restaurant for 5 days instead of just 1 day like before, to meet the needs of diners.

At the event, the female chef introduced a coastal feast with specialties such as: grilled fish with green pepper, squid pancakes, seaweed salad, bun quay, and dessert of jackfruit ice cream and coconut cake.

Coastal feast with a variety of seafood specialties

Bun Quay is a famous specialty of Phu Quoc ( An Giang ). As the name suggests, this dish involves the stirring process in many stages. The fish cakes are stirred and pressed into the bowl, and the noodles are also stirred after boiling. In particular, diners can also experience stirring to mix the dipping sauce.


Ms. Thu Pham organizes "An Co" in a pop-up model - a form of culinary business that only takes place for a few days or a few weeks at a certain location. The space can be a garden, a mobile stall, or even in a high-end restaurant, and promotional activities mainly rely on social networks.

"An Co" was first held in July 2023. After that, every 4-5 months, the event was held with a new space and menu. Up to now, 7 "An Co" events have taken place and are always "sold out".

This series of "Feast" events received much praise from the American media.

Linh Trang - Trong Nghia

A Vietnamese restaurant in New York makes diners willing to wait 1-2 hours to enjoy a series of specialties such as Banh Uot Chong (rice paper rolls) from Buon Ma Thuot, Cha Ca La Vong from Hanoi, and Baguettes from Hai Phong .

Source: https://vietnamnet.vn/dau-bep-viet-nau-mam-co-toan-dac-san-tu-nam-ra-bac-tai-my-khach-toi-chay-cho-2446969.html