At SAP SửAVietnam Restaurant in Dietnadi, a very popular meal that cabbage. It can be felt sound, but Anthony “Ni” Nyna and Anna Nguyen, a simple plate represents her restaurants.
“You do not need equipment or tools or techniques or techniques to do something meaningful,” said the closet, talking from a dining room in June. “We have taken a piece of cabbage, we are in agreement – we poured it down and put it on the egg sauce.
He adds, eagerly, “that will never come from the menu. It is a container that includes everything in the SAP SửA.”
The container, called Bắp Cải Luqic, a recreation of NWi’s mother who often cooked her when she was a child who grew up in California. He says: “It was just boiled with cabbage and rice.” And it was one of my favorite things. It was humble. That’s what we want to do with food here: It’s very easy, but it has a great impact. “
Uni and Ana gathered at the International Culinary Center center in San Jose, California, about 14 years ago. Ana was learning the pastry and you learn heavy cooking. According to Ana, from their first day at the Ethiopia Restaurant, “you can tell it to be together forever.” As soon as they started dating, opening their dining, the restaurant turned the shared dream. The idea took many forms over the years, but they always wanted to do something that would pair their talents.
“I never saw myself about a tender job until I decided that I wanted to cook,” Ni said. “So meeting him, it was like the new world was opened. We were talking about food and taste and many things. ‘This is more important than your dream.’ It was like us to help prepare for each other’s dreams. “
Fantasy started to be strong in March 2020 when the epidemic was blown. The couple, now married, lives in Los Angeles. They were in the opening of the new restaurant with Nancy Silverton restaurant, which was laid during the closing of the Child-19. “You can only grow so many brillages in your window until you love, ‘All right, what do we do now?'” Like I miss. “So we decided to play a restaurant and came up with funny menus. It was so fun. It was the same power encountered when we first met.”
Life’s costs in Los Angeles did not end, and Ana only raised to return to Colorado, where he grew. His family was still there and could help to support the idea. When he called his father, a business for many years, he gave some advice of SAGE. “He said, ‘You will only be able to do this once,'” says Anna. “He was, ‘He would like to do it by anyone’ – which was the track – ‘and all you can produce dice and make it.'”
At that time, the culmanary denver area was mature because of the epidemic. The city has received the good opening of the restaurant last year, but there was a few expressions. Nguyens saw the power of the modern cooking method of Vietnamas to support Nietnam’s parents, who have moved to Vietnam at the end of ’70s.
“California has such mood on Asia,” said Anna. “Denver is also too small, so we thought we arrived in Denver, perhaps to resist this generous generation.”
After moving to Denver on November 2020, Anna and Night recipe was a test in the kitchen of her parents. One of the first bowls of going out was a cabbage. In the years that followed, SAP SửA catches pop-ups in many local places while NI and Ni spend its days work at Pop King Rapids for food and Ana worked for food in Talia. It was a challenge, but the couple focused on what the SAP Sửa, Vietnamese “should be,” may. Finally, in 2023, SAP Sửa opened its departments at East Colfax at the Great Theater Shared Cover.
“It gave you fully reputation,” Anna says.
“People, people have responded positively to possessions such as pork as pork,” adds. “They are crazy about it, and I didn’t think it would be.
The SAP SửA constantly changes the dishes inside and out, but it is in agreement. The NI says about 70 percent of the inspired menigner is what he grew up with her parents and what you will find in the restaurants in Vietnam. Some 30 percent from colleagues. One of the menu’s stops, TRứg và trứg, combines rice, soft egg freaking, trout roe and brown butter kone. It is very satisfying and rich taste – the type of dish that can get back again and again. Ben Carolan arranged, one of the Sous cooks.
“We always encourage chefs to set their story or culture in food,” Nisi says. “It is part of empowerment of our chefs and our cheeks are actually cooking. And we want people to leave a lot of people, and you learn a lot of strategies, but it is a proud thing here that you will learn to be a good person.”
The feeling of telling stories is associated with all SAP SửA donations. The restaurant regularly shares the news on Instagram and photos of some dishes. NI start doing it as a way to deal with “Featstore Syndrome and doubt.”
He recalls: “When we started opening,” much of that realization arrived. “I loved things to Ana, ‘I don’t remember five times Souces. How can I be a cook? ‘ I felt so much better, and I wanted to rely on one of my strength, what I should be able to tell the story. I realized that if I rely on how to be in danger and how we should be, I was so strong, how strong I could have, how strong I was, I wasn’t trusting, I wasn’t trusting, I could have been strong. “
Anna earns money on desserts, which are similarly inspired in Vietnamese and dishes. But he also brings his influence. The most popular is the Chèè cheek, variations in bananas pudding including coconut and nuts beside nilla wafers. Anna pulled her baby to her baby, and Vietnamese tendencies to combine lots of make-up in a container. Takes inspiration at the Vietnamese Dessert at Orange County’s Desse-Dessert Heades Dressed baggage bags and seeds of Sesame for all desserts.
“For me, Banana pudding is a sum of both of us and our wedding,” said Anna. “Sometimes there are some dishes where I take the focus ideas on Vietnam diet and there are very little to me, and I have too many memories.”
At first, Ni and Anna concerned that the old generation of the Vietnamese people in Colorado may not like their unusual diet. But the reaction has been the opposite: Many foods feel that they are eventually represented by Sap Sửia. Customs meet shows those who have one foot in each country, as.
“I never felt in Vietnam enough or America,” Nisi said. “But when I get to see visitors here with their parents, and eat, and laugh, and they want Americans there and they can explain.”
Two years ago, Ni and Ana have launched SAP Sửs and not a restaurant or just a restaurant, but also as a lawyer installation and the community. They regularly participate in events with a limited cover and a nearby film center, including the latest panel entitled “Asian method is only asia.” Fulfilling a couple does not merely have a prosperous restaurant. It also means raising those around them, in the kitchen and a dining room.
“There are many organizations with signals that are close to them and we really believe that,” Nisi said. “We waste our time and our platform to make a denver good place to be there.”
Anna adds, “to us, the success of the people who are among your walls are happy and take care of their guests outside the restaurant because we hope workers are very effective.”
