Saigoneer

London Restaurant Trademarks ‘Pho.’ Social Media Battle Ensues.

It may be hard to comprehend how a company can trademark a word as generic as ‘Pho.’ Apparently the British Intellectual Property Office disagrees as 6 years ago, they allowed a glitzy London chain, ‘Pho,’ to do just that.

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Free Barbecue Sunday @ Saigon Outcast

Sharing is in the air in Saigon and I like it, especially if the sharing in question is about food. 

The crew at Saigon Outcast invites you on Sunday to a free BBQ (limited, first come first served) for any drink purchased. You are also welcome to bring their own dish and share it with other people.

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Vernissage @ Shop 100%

Shop 100% is a great new shop that just opened in D2. It prides itself on being able to trace the sources of its produce to ensure that they are 100% organic. In addition, they are supporting Vietnamese artists by highlighting their work at their shop. The first such event will take place this evening.

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Snakes and Rats and Scorpions, Oh My! The Unique Offerings of the Mekong

During the typhoon season, the women of the West River hunt for bounty in the wildlife-filled swampland. For most of us urban dwellers, the idea of eating scorpion, rats and snakes probably isn’t on the top of our to-eat list (we would try anything once though!).

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Three of Saigon’s Oldest Banh Mi Shops

Banh mi has been an iconic Vietnamese staple since French colonization brought bread to the region in the 18th century. Though the French have come and gone (and come and gone again), the soft, airy baguettes remain one of the country’s most popular foods. With its lengthy history, it’s no surprise that there are a number of banh mi shops in Saigon that have endured the ages, some serving the same sandwiches for more than 50 years. Here are three of the city’s oldest shops, profiled by Vietnam Net.

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A Look Inside a Saigon Rice Noodle Plant

Over the past month, the news has been full of reports about chemically-laced bun noodles.

Though recent tests have shown a decrease in the cancer-causing additives, the issue is still top-of-mind for many. Saigon Tiep Thi recently visited a bun plant that claims its products are chemical-free.

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Vietnam’s Development Through the Lens of Iron Chef

The Atlantic recently published a piece on Vietnam’s increasing development and westernization. Instead of looking at economic statistics and trends, they chose to examine this through the lens of one of the country’s most popular TV shows, Iron Chef.

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Can Coffee Save the Vietnamese Economy?

As inefficient state-owned business drag down Vietnam’s economy with bad debt, other sectors must pick up the slack. In times of economic stagnation, the country has one fallback - agriculture.

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Vietnam is Turning into a Country of Yogurt Addicts

At the rate yogurt is gaining popularity in Vietnam, it soon may be the preferred currency in the black market.

According to VietnamNet, the Vietnamese yogurt market is expected to reach VND12.4 trillion in 2013, up from VND5.7 trillion in 2012. This two-fold increase has made yogurt the rising star of the Vietnamese dairy industry.

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Phở-Flavored Cocktail Makes Its Debut. Seriously.

Pho is a universally adored dish (yes, even aliens love it), a melody of simple ingredients that yield abundantly complex flavors. Bottom line - it's goddamn delicious. So it's no surprise that people across the world have attempted to put their own spin on the traditional soup. There have been pho burgers, pho salads and now, a bar in Philadelphia, US, is serving up a pho cocktail.

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For Foreigners, Eating in Vietnam not Always as Easy as it Looks

Vietnam is world renowned for its food, confirmed by the likes of Anthony Bourdain and Gordon Ramsey who have dedicated entire TV specials to the country’s culinary soul. And for those of us who live here, we can wholeheartedly confirm this. But while street food is all around us, for foreigners, the intricacies of the local fare can sometimes be elusive. Matt Gross, a former English teacher in Saigon, just wrote a fantastic article for the New York Times detailing his obsession with Vietnamese food. In it, he muses about various street food no-nos such as eating pho for lunch and the linguistic and social barriers that sometimes curtailed his gastronomic exploration. Perhaps this sounds familiar?

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