Lily Hoa Nguyen, the culinary creative behind the much-loved Vietnamese Foodies, has brought the vibrant flavours of Ho Chi Minh City to Dubai.
With seven locations across the emirate now serving up authentic and flavourful Vietnamese dishes, Nguyen has captivated the city with her passion for fresh, healthy, and affordable Vietnamese cuisine. Her restaurants have become renowned for their authentic dishes, prepared with the freshest ingredients and time-honoured techniques, such as the 14-hour simmering process for their signature Pho.
Chef Nguyen's commitment to culinary excellence extends beyond flavour, with a focus on healthy options, including paleo, vegan, and gluten-free choices. This dedication to both authenticity and accessibility has made Vietnamese Foodies a beloved culinary destination in Dubai, transporting diners to the bustling streets of Vietnam with every bite.
The Early Years
Tell us about your culinary training or education. Was this training in a traditional kitchen setting, or did you learn your skills from a family member?
My love for cooking started at home, learning from my mother and grandmother. Vietnamese cuisine is deeply rooted in family traditions, and I grew up watching and helping them prepare meals. I started cooking at 5 years old and was taking of all the meals in my family by the time I was 13. That's where I developed my passion and skills. I also loved trying delicious street eats all around Saigon and re-creating them for my family to enjoy.
How did you decide to pivot your passion for food into your chosen career path?
Cooking has always been my way of connecting with people. When I moved to Dubai, I realised there was a gap in the market for authentic, high-quality Vietnamese food. I started with small catering and private dining experiences, and the response was overwhelming. That gave me the confidence to open Vietnamese Foodies, and it has grown from there.
The Food
What is your signature dish, and have you adapted the flavours, in any way to appeal to a broader audience while staying true to its essence?
Pho is definitely my signature dish. The broth is the heart of it, and while I've kept the traditional flavours intact, I've made small adjustments to suit different palates, like offering gluten-free and vegan options while maintaining the richness of the original recipe.
Many chefs have a secret ingredient or technique that elevates their dishes. Do you have a special ingredient or method you use to add a unique touch to your cooking?
I believe in the power of slow cooking. Whether it's pho broth or a braised dish, patience is key. Letting flavours develop naturally over time brings out the best in every ingredient.
Vietnamese street food is vibrant and innovative. How do you incorporate the energy and innovation of street food culture into your restaurant setting?
Vietnamese street food is all about fresh ingredients, bold flavours, and quick preparation. I bring that energy into our restaurant by keeping our dishes as authentic and fresh as possible, with an open kitchen where guests can see the process.
What lesser-known Vietnamese dishes would you recommend diners indulge in?
Banh Mi, it is a Vietnamese sandwich that is fluffy on the inside and crunchy on the outside, with delectable fillings of lean meat, house-made pate and egg sauce as well as a medley of herbs and pickles.
Dining Duets
Tell us about Dining Duets. How did this concept come to fruition?
Dining Duets is about bringing together different culinary styles and cultures to create something new and exciting. It started with the idea of collaboration—sharing techniques, flavours, and experiences with other chefs to create a unique dining experience for guests.
How do you choose the restaurants, cuisines or chefs you will collaborate with? How do you strike the perfect balance?
I look for chefs and restaurants that have a strong identity and passion for their cuisine. It's important that they bring something unique to the table, whether it's their techniques, ingredients, or storytelling through food.
The key is to respect both cuisines while finding common ground. Whether it's through complementary ingredients, cooking techniques, or a shared philosophy, we find ways to blend the flavours without losing the authenticity of either cuisine.
Are there any flavour or cuisine combinations that you have discovered through Dining Duets that you love?
Yes! Through Dining Duets, I've loved experimenting with different flavours and techniques. Blending the depth of smoky, wood-fired cooking with vibrant Vietnamese herbs, pairing umami-rich elements from Asian cuisines, or incorporating bold spice profiles from the Middle East. Each collaboration has introduced me to a number of exciting new ways to highlight the essence of Vietnamese cuisine.
These experiences have reinforced how well Vietnamese cuisine adapts while staying true to its balance of flavours, and fresh ingredients.
Travel and Food
As a foodie, is there a particular cuisine that you love?
There are so many cuisines that I love, among them Japanese and Thai food as well as French, Italian and Spanish cuisines…there are so much inspiration around the world.
Riyadh is fast becoming a go-to destination for international restaurateurs. Have you visited?
I haven’t been to Riyadh yet, but I’m very curious about the dining scene there! If I visit, I’d love to explore the local markets and try traditional Saudi dishes.
What country or city would you travel to—just for the food?
I would happily travel to Rome for traditional, seasonally fresh and unpretentiously delicious Italian fare.
After travelling, or a long day in the kitchen, what is your go-to comfort meal?
It has to be our noodle soup Pho with 14-hour bone broth.
