The common trait between the different Asian cuisines may be the raw materials (lots of vegetables, fish and meat combined with spices and fresh herbs), but in Vietnam the culinary practice is milder and with many techniques (you might find this strange) from French gastronomy, inherited from the time when the French ruled over “Indochina”. The flavor profile of Vietnamese food is the most “Mediterranean” of Southeast Asia and is rather familiar to us, Greeks, while still undeniably exotic.

The history of food in Vietnam is more or less the same as that of Greece. The family gathers around the table, sharing the freshly cooked dishes.

Raised in one of the vast Asian families, for which food preparation is an integral part of the everyday ritual, the Vietnamese chef is a very interesting mix of a classic and also open-minded self-taught cook.

Wearing the traditional turban or even an elaborately cut pomelo peel on his head, cosmopolitan Hung spawns a fusion of Asian dishes with Mediterranean influences which surprise even the most well-versed foodies.

What stands out from the Mains are the fragrant Pho soup with beef or prawns & a special dish is of course Bún chả - Barack Obama’s favorite dish - which is finely chopped pork belly with pork meatballs served with noodles and vegetables.

At Madame Phu Man Chu we do not seek innovative solutions or making an easy impression but rather the familiarity emerging from savours which have travelled through time.