Nestled in the heart of the city’s bustling food scene, New Saigon Restaurant has become a culinary beacon for those seeking both traditional Vietnamese flavors and inventive modern twists. Its menu, brimming with vibrant colors and tantalizing aromas, invites diners to embark on a sensory journey through the rich tapestry of Vietnamese cuisine.
Whether you’re a seasoned lover of Southeast Asian dishes or a newcomer eager to explore, New Saigon’s curated selection of appetizers, mains, and desserts promises something special for every palate.
From the moment you step inside, the restaurant’s inviting ambiance sets the stage for an unforgettable meal. The menu is thoughtfully designed to reflect the diverse regions of Vietnam, with each dish telling a story of heritage, family, and a deep respect for fresh ingredients.
The chefs at New Saigon are committed to balancing authenticity with innovation, ensuring that every guest experiences both the comfort of home-cooked classics and the excitement of contemporary culinary artistry.
Whether you crave the crunch of a perfectly wrapped spring roll or the aromatic complexity of a simmered pho, New Saigon’s menu invites you to savor tradition—and discover new favorites along the way.
Appetizers: Inviting the Palate
The appetizer menu at New Saigon Restaurant is more than a prelude; it’s an invitation to discover the flavors and textures that define Vietnamese cuisine. Each starter is crafted to awaken the senses and prepare diners for the journey ahead.
From light, crisp bites to savory, aromatic dishes, the variety is a testament to the country’s culinary diversity.
Spring rolls are a perennial favorite, their translucent rice paper envelopes packed with fresh herbs, vermicelli, and a choice of shrimp or tofu. The dipping sauces—zesty hoisin with crushed peanuts or a piquant nuoc cham—accentuate the rolls’ delicate flavors.
Guests seeking something heartier gravitate towards the crispy pork egg rolls, which offer a satisfying contrast of textures and a burst of umami with every bite.
Salads also make a vibrant appearance, combining shredded papaya, carrots, and roasted peanuts with a tangy lime dressing. These dishes provide a refreshing counterpoint to the more indulgent starters, delivering brightness and crunch in equal measure.
The balance of sweet, sour, and savory is carefully calibrated, making each salad a celebration of natural ingredients.
Signature Starters
- Fresh Spring Rolls (Gỏi Cuốn): A blend of shrimp, vermicelli, mint, and lettuce, served with peanut or hoisin sauce.
- Crispy Pork Egg Rolls (Chả Giò): Deep-fried rolls filled with seasoned pork, mushrooms, and glass noodles.
- Green Papaya Salad (Gỏi Đu Đủ): Shredded papaya tossed with herbs, peanuts, and a lime-based dressing.
“Every starter at New Saigon is designed to spark curiosity and anticipation for the meal to come. It’s our way of saying welcome,” shares Head Chef Linh Tran.
Exploring the appetizer section is a delicious way to begin your dining experience, offering a snapshot of Vietnam’s most beloved small plates. These dishes serve as the perfect introduction to the restaurant’s broader menu, whetting appetites and setting the stage for what follows.
Soups and Pho: The Soul of Vietnamese Cuisine
No Vietnamese meal is complete without a steaming bowl of soup, and New Saigon’s menu pays homage to this essential tradition. The restaurant’s selection of broths and noodle soups is both comforting and complex, drawing from recipes passed down through generations.
Pho, in particular, stands out for its aromatic depth and customizable options.
At the heart of the soup menu is the classic Pho Bo—beef noodle soup. The slow-simmered broth, infused with star anise, cinnamon, and roasted ginger, forms the foundation.
Thin slices of rare beef, tender brisket, and silky rice noodles complete the bowl, while fresh herbs and lime wedges are served on the side. Diners can craft each bite to their liking, adding bean sprouts, basil, or chili for extra flavor.
Vegetarian options are equally robust, featuring a delicate mushroom and vegetable broth that highlights the natural sweetness of produce. The addition of tofu and a medley of seasonal greens ensures that vegetarians and vegans can enjoy the same depth of experience.
Chicken pho, with its aromatic broth and shredded white meat, offers a lighter alternative.
Pho Varieties
| Pho Bo | Beef, rice noodles, aromatic broth |
| Pho Ga | Shredded chicken, rice noodles, light chicken broth |
| Pho Chay | Tofu, vegetables, mushroom-infused broth |
- Bun Bo Hue: Spicy beef noodle soup with lemongrass and chili oil.
- Canh Chua: Sweet and sour tamarind soup with fish and pineapple.
Soups at New Saigon are more than just starters—they are meals in themselves, rich in history and flavor. The generous portions and customizable toppings encourage communal dining and creative exploration, making every bowl a personal masterpiece.
“Pho is the heart of our kitchen. We believe a great bowl of pho can bring people together,” says Sous Chef Minh Pham.
Main Courses: Tradition Meets Innovation
Main courses at New Saigon Restaurant are where the breadth of Vietnamese cuisine truly shines. Each dish is designed to offer a harmonious balance of flavor, texture, and color, reflecting the restaurant’s dedication to both authenticity and creativity.
Whether you prefer the comfort of time-honored recipes or the excitement of contemporary creations, there’s something here to please every palate.
The Caramelized Clay Pot Fish (Cá Kho Tộ) is a standout, featuring tender catfish slow-cooked in a savory-sweet sauce of fish sauce, sugar, and black pepper. The dish is served bubbling hot, its aroma hinting at the depth of flavor within.
For meat lovers, the Shaking Beef (Bò Lúc Lắc) delivers seared cubes of marinated beef, tossed with onions and bell peppers, and finished with a soy-based glaze.
Vegetarian diners are well-catered for, with mains such as Stir-Fried Tofu with Lemongrass & Chili offering bold flavors and satisfying textures. The tofu is crisped to perfection and tossed with aromatic herbs, creating a dish that is both hearty and light.
Seafood options, like Shrimp in Tamarind Sauce, highlight the restaurant’s commitment to fresh, high-quality ingredients.
Chef’s Recommendations
- Cá Kho Tộ: Catfish caramelized in clay pot, served with steamed jasmine rice.
- Bò Lúc Lắc: Wok-seared beef cubes, onions, and peppers with savory glaze.
- Đậu Hũ Xào Sả Ớt: Crispy tofu stir-fried with lemongrass and chili.
- Tôm Rim Me: Shrimp sautéed in tangy tamarind sauce.
“We honor tradition, but we’re not afraid to experiment. Our main courses are a reflection of Vietnam’s evolving food culture,” remarks Executive Chef Bao Nguyen.
These main courses are thoughtfully portioned, encouraging sharing and exploration among friends and family. The interplay of textures—crisp, tender, saucy—makes every plate a new adventure, while the bold, balanced flavors ensure a memorable meal.
Vermicelli and Rice Bowls: Everyday Comfort
Vermicelli and rice bowls are the backbone of casual Vietnamese dining, offering a comforting, customizable meal that appeals to diners of all ages. At New Saigon, these dishes combine fresh herbs, crisp vegetables, and savory proteins over a bed of fluffy rice or delicate rice noodles.
The result is a bowl that’s as nourishing as it is satisfying.
The Bún Thịt Nướng (grilled pork vermicelli bowl) is a customer favorite, featuring smoky marinated pork, pickled carrots, cucumbers, and roasted peanuts. Each bowl is finished with a drizzle of the house-made fish sauce dressing, infusing every bite with a perfect balance of sweet, sour, and salty notes.
For a lighter option, the Bún Chay (vegetarian vermicelli bowl) offers crisp tofu, seasonal greens, and a medley of herbs.
Rice bowls, or Cơm dishes, are equally beloved. The Cơm Gà Xối Mỡ (crispy chicken with rice) delivers golden-fried chicken atop fragrant jasmine rice, accompanied by pickled vegetables and a spicy dipping sauce.
Seafood lovers gravitate toward the Cơm Tôm Nướng, which features grilled shrimp marinated in lemongrass and garlic.
Popular Bowl Combinations
| Bún Thịt Nướng | Grilled pork, vermicelli, fresh herbs, fish sauce |
| Bún Chay | Crispy tofu, noodles, vegetables, soy dressing |
| Cơm Gà Xối Mỡ | Crispy chicken, jasmine rice, pickled vegetables |
| Cơm Tôm Nướng | Grilled shrimp, rice, lemongrass marinade |
- Customize with extra herbs, chili, or roasted peanuts for added flavor and crunch.
- Ask for a side of pickled vegetables to add zing to your bowl.
- Pair with a light soup or salad for a balanced meal.
These bowls exemplify the art of balance in Vietnamese cooking, delivering freshness, heartiness, and flavor in every spoonful. They are ideal for both quick lunches and leisurely dinners, promising comfort and satisfaction with every bite.
Vegetarian and Vegan Offerings: Plant-Based Delights
Recognizing the growing demand for plant-based cuisine, New Saigon Restaurant has dedicated a significant portion of its menu to vegetarian and vegan dishes. These offerings are crafted with the same attention to detail and flavor as their meat-based counterparts, ensuring that all guests feel welcome and satisfied.
The Vegetarian Pho is a highlight, featuring a fragrant broth simmered with shiitake mushrooms, daikon, and charred onion. The addition of tofu and a medley of fresh vegetables makes for a hearty, nourishing bowl.
Other favorites include the Stir-Fried Mixed Vegetables, which showcases the season’s best produce, and the Vegetarian Curry, a creamy coconut milk-based dish with tender potatoes, carrots, and tofu.
Vegan diners will appreciate the careful omission of fish sauce and animal products, with alternatives such as soy-based dressings and mushroom broths used to maintain depth of flavor. House-made dipping sauces are crafted without honey or dairy, ensuring every element is fully plant-based.
Plant-Based Specialties
- Pho Chay: Tofu and vegetables, mushroom broth
- Cà Ri Chay: Vegan curry with coconut milk, potatoes, and tofu
- Đậu Hũ Sốt Cà: Tofu in tomato sauce, topped with fresh herbs
- Xào Rau Thập Cẩm: Stir-fried mixed seasonal vegetables
“Our vegetarian and vegan dishes are prepared with the same passion and precision as the rest of our menu. We want everyone to enjoy the richness of Vietnamese cuisine,” affirms Chef Linh Tran.
These plant-based delights demonstrate that Vietnamese food can be both deeply satisfying and health-conscious. The menu encourages exploration, showing that flavor and nutrition go hand in hand.
Street Food Classics: Vibrant and Fun
Street food is at the heart of Vietnamese culinary culture, and New Saigon brings these beloved flavors to the table with flair. The street food section of the menu is playful and bold, featuring dishes that are perfect for sharing and sampling.
Each plate is a tribute to the bustling markets and roadside stalls of Vietnam.
The Banh Xeo (Vietnamese savory crepe) is a crowd-pleaser, its crispy turmeric-infused shell filled with shrimp, pork, and bean sprouts. Served with fresh lettuce, mint, and a tangy dipping sauce, it captures the essence of street-side dining.
Banh Mi sandwiches, with their crusty baguettes and flavorful fillings, offer a fusion of French and Vietnamese influences.
Other street food favorites include Grilled Pork Skewers (Nem Nướng) and Sticky Rice with Chicken (Xoi Ga), each prepared with authentic seasonings and a touch of modern presentation. These dishes invite diners to mix, match, and share, creating a convivial dining experience.
Must-Try Street Snacks
- Banh Xeo: Crispy crepes with shrimp, pork, and bean sprouts
- Banh Mi: Baguette sandwiches with pork, chicken, or tofu, pickled vegetables
- Nem Nướng: Grilled pork skewers, served with rice paper and herbs
- Xoi Ga: Sticky rice topped with shredded chicken and fried shallots
| Dish | Key Ingredients | Recommended Pairing |
| Banh Xeo | Shrimp, pork, mung beans, crepe batter | Fresh lettuce, mint, nuoc cham |
| Banh Mi | Pork/Chicken/Tofu, pickled carrots, cucumber, cilantro | House-made chili sauce |
| Nem Nướng | Pork, garlic, lemongrass, rice paper | Herb platter, sweet chili sauce |
The street food section is ideal for adventurous eaters and groups, offering a taste of Vietnam’s dynamic street culture in every bite. These dishes are perfect conversation starters, sparking stories and memories of travel and discovery.
Desserts: A Sweet Finish
Desserts at New Saigon Restaurant are artfully crafted to provide a satisfying conclusion to the meal. Drawing inspiration from both traditional Vietnamese sweets and contemporary influences, the dessert menu offers something for every taste.
Each dish is designed to refresh the palate and delight the senses.
The Coconut Pandan Waffles are a signature creation, their vibrant green hue and subtle floral aroma making them as visually stunning as they are delicious. Served with coconut cream and toasted sesame seeds, they offer a unique twist on classic waffles.
Che Ba Mau (three-color dessert) is another highlight, combining layers of sweet beans, jelly, and coconut milk in a chilled glass.
For those seeking something lighter, the Fresh Fruit Platter features a rotating selection of tropical fruits, from juicy mangoes to crisp dragonfruit. The Black Sesame Rice Pudding provides a comforting, subtly sweet option for those with a taste for tradition.
Sweets to Savor
- Coconut Pandan Waffles: Pandan-infused batter, coconut cream, toasted sesame
- Che Ba Mau: Layers of sweet beans, jelly, and coconut milk
- Fresh Fruit Platter: Seasonal tropical fruits
- Black Sesame Rice Pudding: Creamy rice pudding with black sesame swirl
“We end every meal with a sweet note, combining tradition and creativity to surprise and satisfy our guests,” says Pastry Chef Anh Le.
Desserts at New Saigon are more than just an afterthought—they are an integral part of the dining experience, offering a final flourish of flavor and artistry. Each bite is a gentle reminder of the care and creativity behind every dish.
Beverages: Refreshing Complements
The beverage menu at New Saigon Restaurant is designed to complement and elevate the meal. Offering a selection of both traditional Vietnamese drinks and international favorites, the list provides the perfect pairing for every dish.
Each beverage reflects the restaurant’s commitment to high-quality ingredients and authentic flavors.
Vietnamese iced coffee, or Cà Phê Sữa Đá, is a must-try. The robust coffee is brewed slowly, then poured over ice and sweetened with condensed milk.
The result is a rich, creamy drink that balances the boldness of the coffee with a touch of sweetness. For tea lovers, the Jasmine Green Tea offers a floral, soothing counterpoint to spicy or savory dishes.
The menu also features a variety of fresh fruit juices and smoothies, each made to order with ripe, local produce. Popular choices include the Mango Smoothie and Lychee Juice, both of which provide a refreshing respite from the meal’s bolder flavors.
Recommended Drinks
- Cà Phê Sữa Đá: Vietnamese iced coffee with condensed milk
- Jasmine Green Tea: Lightly scented, served hot or cold
- Mango Smoothie: Blended ripe mango and ice
- Lychee Juice: Freshly pressed lychees over ice
| Beverage | Flavor Profile | Best Paired With |
| Cà Phê Sữa Đá | Rich, sweet, robust | Street food, desserts |
| Jasmine Green Tea | Floral, light, soothing | Main courses, rice bowls |
| Mango Smoothie | Sweet, tangy, refreshing | Spicy dishes, appetizers |
“A carefully chosen drink can enhance every flavor on the plate. Our beverage menu is crafted to make every meal unforgettable,” notes Beverage Manager Lan Vu.
Whether you prefer the boldness of coffee, the freshness of juice, or the subtlety of tea, New Saigon ensures there is a beverage to suit every mood and occasion. These drinks serve as both refreshment and a bridge between the menu’s diverse offerings.
Conclusion: Discovering the Heart of Vietnamese Cuisine at New Saigon
Dining at New Saigon Restaurant is more than simply enjoying a meal—it’s an invitation to explore the vibrant, evolving traditions of Vietnamese cuisine. Each dish, from the first bite of a crisp spring roll to the last sip of rich iced coffee, is a celebration of heritage, innovation, and community.
The menu’s thoughtful balance of familiar favorites and bold new creations ensures that every guest can find something to love, whether they seek comfort, adventure, or a bit of both.
The restaurant’s dedication to quality ingredients, authentic flavors, and creative presentation shines through in every course. From the soul-soothing bowls of pho to the playful street food classics, the diverse selection encourages guests to linger, share, and savor.
Vegetarian, vegan, and gluten-free options make New Saigon a welcoming destination for all, while the attentive staff and inviting atmosphere transform every visit into a special occasion.
Ultimately, New Saigon Restaurant offers more than just sustenance—it provides an experience, a story, and a deep connection to the heart of Vietnamese culture. Whether you’re celebrating with friends, catching up with family, or discovering new flavors on your own, the menu invites you to return again and again, each time uncovering something new and delightful.
