Seguin Gazette: New restaurant looks to keep family tradition alive

Kati Waxler
kati.waxler@seguingazette.com

There are some flavors that are simply integral to Texan culture — hearty brisket and the kick of a fresh pepper, cilantro and onion rounding out many dishes. Pho, a Vietnamese noodle soup, blends these familiar flavors (and more) in a unique and appetizing way — and one family is bringing that Vietnamese flair to Seguin. Saigon Bistro is scheduled to open in March of this year, said owner Quang Hoang and his wife Nhu.

“We are ready to introduce the people of Seguin to authentic, made from scratch, Vietnamese food,” Hoang said. “It has always been a dream for my wife and me to own a restaurant, and now we get to live it.”

Hoang said the key to his success lies in the broth, which is a family recipe, adding that he would rather “give all of my money instead of the recipe.”

“The broth comes from my great grandmother’s recipe,” Hoang said. “She has passed it on in our family to keep tradition alive. We put the beef bones and spices in and let it cook for at least 12 hours to let everything soak it up. What type of spices, and how much…it’s what makes each pho unique, and what makes mine the best. It has taken years and years of practice to perfect it.”

The years of hard work are evident in the broth. The flavors of ginger and bone marrow and many other savory spices combine to add complexity and depth to the thinly sliced steak and brisket. Finally, rice noodles are added, along with choices for other toppings such as basil, bean sprouts, onion and cilantro.

“I use popular items that people in this area love, like brisket and cilantro. Easy food for people to get used to,” Hoang said. “I just use them in a way they might not be used to. I don’t want to use any organ meats or flavors that are unpopular, so even though it’s for a Vietnamese palate, I think they will love it if they give it the chance. The menu is all English and will have pictures of each dish. I want everybody to be comfortable in my restaurant.”

Part of ensuring the comfort of his patrons, Hoang said, is the attention to all of the interior detail. The restaurant has been under renovations for three months, but the Hoang family plans to open their doors in late March.

“I am building my restaurant like a luxury. We have spent time to pick every item ourselves — the dishes, the chairs, the artwork. It will feel like a luxury but that won’t affect the price at all.”

In fact, Hoang said that the affordability of his dishes is one of the best features.

“A bowl of pho is a full meal,” Hoang said. “There are so much meat and rice noodles in the food, so it will fill you up without weighing you down. Vietnamese food is very healthy. All of the fat is extracted so we are left with very lean, very healthy meat. Where else can you get a full, healthy meal for under $10?”

Hoang added that he has sourced healthy ingredients in everything he makes.

“I go all over the place for supplies. I get some from Austin, some from Houston and some are imported from Vietnam,” he said. “I will also never use MSG into my food. I don’t give that to my family so I will not give that to my customers.”

Saigon Bistro’s menu will include hoagie-style sandwiches, traditional Vietnamese egg rolls, spring rolls, skewered meat and more.

For more information on Saigon Bistro, including opening days, follow them on Facebook at http://bit.ly/2orsJ2X.

To read the story at Seguin Gazette please click here.