Saigon Sisters

Spring 2013 Newsletter

Thu, 28 Mar 2013 17:30:43 -0400

We are so ready for Spring! We are excited to introduce our “Spring Menu in Harmony with Cocktails”, a Prix Fixe dinner for $33 starting April 1. Our friends at North Shore Distillery have helped us craft the perfect cocktails to go with each course, or you can choose wine pairings from our exceptional international list - both are optional for $20.

click here to view our full menu on our site

We are very excited for our Grand Opening at Northwestern Memorial Hospital. Our sign is up, and you can see our beautiful space from the outside as we prepare it for the opening this Fall. Take a peek as you pass by - you can see our interior take shape over the next few months!

To celebrate Asian Heritage month, we will be at Northwestern University in Evanston in May to feed students delicious Vietnamese food. Thanks to Sodexo for inviting us to showcase our menu to the students.

Also in May, we are excited to host to junior high students through the SPARK mentoring program. Local seventh and eight graders will get to learn about a full day in the life of a restaurant business. We are excited to work with SPARK to show the students what we do best in the culinary and hospitality fields.

Sandwich King Jeff Mauro is so funny. We had a blast filming an episode with him at the French Market featuring our Hen House, Chicago Magazine’s 50 Best Sandwiches. Look for our show sometimes in the summer on the Food TV Network.

We’re back this year and will be sampling Nueske Bacon in our Nem Nuong sandwich (grilled meatball with squid-ink-infused black pearl tapioca, cucumber and Viet herbs -yum!). This sold out event will take place at UIC forum on Saturday April 20th. Visit the Baconfest Chicago official website for more details.

This a FREE tasting and meet-the-maker event featuring producers of artisan cheese, bread, beer, wine, charcuterie, confections, and other food stuffs. Join us at the Chicago French Market from 11 AM to 3 PM on Saturday, April 27, 2012.

Cater2.me has landed in Chicago, and they have signed Saigon Sisters up as one of their first caterers here. The company is hoping to win customers from the city’s growing startup community, as well as the local offices of their existing clients in San Francisco and New York. We are excited to make more office people happy eating delicious and wholesome food!

International Association of Culinary Professionals
2013 Food Writing Finalists

Vietnamese Home Cooking
By: CHARLES PHAN

In his eagerly awaited first cookbook, award-winning chef Charles Phan from San Francisco’s Slanted Door restaurant introduces traditional Vietnamese cooking to home cooks by focusing on fundamental techniques and ingredients.

Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home
By: ANDREA NGUYEN

From sleek, silken tofu with delicate toppings to piping-hot fried satchels in a robust sauce, tofu provides a versatile canvas for the intricate flavors and textures that Asian and vegetarian cooks have long enjoyed. America has embraced tofu as a healthy, affordable ingredient. And while it has been welcomed into sophisticated mainstream dining, tofu is often hidden in Western guises and in limited applications. In her third intrepid cookbook, celebrated food writer and teacher ANDREA NGUYEN aims to elevate this time-honored staple to a new place of prominence on every table.

*Available at our French Market Location
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In Vietnamese, nước mắm means literally “salted fish water.” Red Boat “nước mắm nhi” is the secret ingredient in South East Asian cooking. The savory, sweet, and umami-laden sauce gives dishes a unique, rich and satisfying dimension. www.redboatfishsauce.com

*Available at our French Market Location

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MAROU Chocolate

MAROU crafts the finest single origin Vietnam dark chocolate while working directly with local cacao farmers, sourcing 100% local ingredients (sugar, vanilla, etc.) and employing artisanal production methods.

www.marouchocolate.com

*Available at our Restaurant and French Market Location

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Hand crafted hand bags, purses, and wallets made
with recycled rice bags.

*Available at our French Market Location

Jan Newsletter

Mon, 14 Jan 2013 22:13:33 -0500

Join us this year for Restaurant Week from Feb. 1 to 10th with a special pricing of $33 for a 4 course tasting menu. A special Champagne and wine pairing will pair perfectly with each course as an optional choice.
http://www.choosechicago.com/things-to-do/dining/chicago-restaurant-week/

Restaurant Week Menu
February 1 to 10, 2013

First Course
Choice of:
Spring Roll (Traditional, Daily Special or Vegetarian)
Banh Bao (duck confit,pork belly, or bbq eggplant)

Second Course
Choice of:
Oxtail Beef Pho
Vegetarian Noodle Soup

Third Course
Choice of:
Flank Steak with Vietnamese Coffee Pomme puree
Quinoa with mushrooms, Brussels sprouts, curry butternut squash
Sea Scallops with farro, black garlic aioli, Thai basil

Fourth Course
House Dessert

$33 excluding tax and gratuity
$33 Wine Pairings optional

Special Menu for Valentine’s Day

First Course
Smoked Shigoku Oyster, cured mango, chicharron, chive

Second Course
Foie gras spring roll, Viet herbs, kumquat mostarda

Third Course
Peekytoe crab, curry tapioca, Asian Pear, fennel, smoked coconut powder

Fourth Course
Char Siu porchetta, truffled celeriac, pickled bok choy, quail egg

Fifth Course
Chocolate ganache, almond curry granola, spiced whipped cream, raspberries

$75 per person excluding tax and gratuity
$40 champagne and wine pairing optional

view Valentine’s Day menu

Jan. 26 to 27
If you love travel and food then you need to check out the Travel & Adventure show this year. We will be on the culinary stage from 11:00 am to 11:30 am on Sat 1/26 showcasing the wonder of Vietnamese cuisine. What a great way to start out the New Year with travel and food in mind! www.adventureexpo.com

Feb. 8
We are proud to participate in this year’s Chicago’s Hottest Party to raise money for breast cancer research at the River East Center. It promises to be a fun and delicious time and for a great cause. Get your tickets early! www.tickledpinkchicago.com/event

Feb. 28
At the Divine Dine & Wine Event, we will showcase our delicious classic banh mi sampling to go with the best wine. This event is to raise money for the WCA (West Central Association). It will be held at Venue One from 6pm-9pm on Randolph Street. Come enjoy great samplings and support local businesses in the West Loop areas with us! https://www.facebook.com/events/297479150355462/?ref=22

Support your favorite small business

Tue, 20 Nov 2012 13:30:00 -0500

This November 24th is Small Business Saturday®, a day to celebrate and support the local small businesses that boost the economy and invigorate neighborhoods across the country.

Saigon Sisters is proud to take part in Small Business Saturday, and we’re encouraging everyone to Shop Small® here on November 24th.

Plus, we’re having a special Small Business Saturday offer! Come in on November 24th and you’ll get a free complimentary dessert per two people.

Most importantly, get out there, Shop Small, and let’s make this November 24th the biggest day of the year for small business.

To learn more, visit ShopSmall.com.

The 50 Best Sandwiches In Chicago by Chicago Mag

Mon, 29 Oct 2012 15:47:27 -0400

The Hen House
Saigon Sisters

Caramelized chunks of dark and white meat chicken meld with a lemongrass-ginger marinade, and the ever-important baguette attains the flawless combo of chewy and crusty, ensuring that this banh mi rules the roost.

- Chicago Magazine

Join the D.L.S. for A Culinary Journey at Saigon Sisters

Mon, 01 Oct 2012 20:50:01 -0400

Join the D.L.S. for A Culinary Journey at Saigon Sisters

Introducing our 3rd location at Northwestern Memorial Hospital

Wed, 12 Sep 2012 14:18:00 -0400

Saigon Sisters is pleased to announce a new addition to the family - introducing a third location in Northwestern Memorial Hospital at 251 E. Huron St. in downtown Chicago. This new Streeterville location will feature a 1,100-square-foot newly designed space for Saigon Sisters, as well as general seating available in the food court on the second floor of the Galter Pavilion. Expect the same quality and delicious offerings of their signature Banh Mi’s, Pho, Spring Rolls, Banh Bao and Rice Bowls at this new location in addition to breakfast which will include Vietnamese coffee and Op La Banh Mi - the Vietnamese take on a breakfast egg sandwich with pork & Chinese sausage. This new space is designed by Moss Architecture + Design and will have a similar look and feel as the restaurant space, with wood and industrial materials helping to create an inviting ambiance.

For more informaiton, please contact us at info@saigonsisters.com

Continuing our look at some of my favorite bites inside the...

Fri, 24 Aug 2012 13:16:09 -0400

Continuing our look at some of my favorite bites inside the Chicago French Market, this little gem is made-to-order.

September Newsletter

Fri, 24 Aug 2012 13:10:56 -0400

Now that the Air & Water show is over, we all know that fall is just around the corner. It will be a busy September for us and we hope that you will join in these fun events after Labor Day weekend.

We are excited to be sampling our tasty dishes to go with the great wines & spirits at Millenium Park for the Bon Appétit Chicago Gourmet on Sept. 30th in Millenium Park. We will also take part of the Dine Around Special 3-course dinner menu for $35 during the whole month of September, offering a unique dining experience as well as a chance to earn a free ticket to the event!!
www.chicagogourmet.org __________________________________________________________________________

Where can you sample 270 different wines from around the world for $28? This year’s best wine tasting event will be held at Buckingham Fountain from 9/7 to 9/8. You will need good food to pair with the wines, so look for us in the restaurants section serving savory bites and sweets.
http://www.windycitywinefestival.com/ __________________________________________________________________________

This will be our second year taking part in the Green Tie Ball festivities to raise money to help beautify Chicago expressways, greenways, & neighborhoods. Get your best green outfit on and get ready to eat and drink well at this year’s Alice in Wonderland themed ball
www.gatewaygreen.org/news_events/green-tie-ball/

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We love Chicago theater and art scene. So we’ve packaged a pre-dinner special at our restaurant before the Magic Flute opera at the Harris Theater. It is featured in Daily Candy.
http://chicagooperatheater.org/

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Last but not least, we are proud and honored to be reviewed and rated by Chicago Magazine and Zagat with “very good” and “blown-away” ratings. We will continue to strive for excellence as we develop our exciting fall menu.

This hip uber-urban extension of the popular French Market stand offers traditional banh mi and soups at lunch and a more ambitious upscale menu at dinner. That’s when brightly innovative turns on classic Vietnamese dishes stretch globally, as in a quinoa salad of hen of the woods (mushrooms) and roasted baby eggplant with roasted garlic shallot purée. The same goes for the grilled confit octopus on cuttlefish-ink rice spiced with Japanese togarashi. Cao lau — fresh egg noodles to mix with braised pork cheeks, Chinese broccoli, pork rinds, fish cake, and housemade sambal—makes a fine shareable entrée. Impressive wines.
From Zagat: “Banh mi me, baby!” implore “blown-away” boosters of this West Loop Vietnamese sister to the French Market stall where “interesting” fare boasting “bright flavors” tastes “upscale” but comes at “downscale prices”; “helpful” servers elevate the “basic” wood and steel space, but with limited seating, you may need to “get there in off hours” to snag a spot.
As rated in the 2012/13 Chicago Restaurant Guide

June Newsletter

Thu, 31 May 2012 15:15:21 -0400

We <3 MCA Farmer’s Market
Every Tuesday until Oct 25, 2012, 10 am – 2 pm

We are excited to be back this year serving our Classic Banh mi, Vegetarian Banh mi and Spring rolls. You can enjoy them on a picnic,
at home, or on the steps of the MCA every Tuesdays starting June 25th.
While you are there, check out wonderful fresh produce, flowers, and cheese from the local farmers and stay for the MCA “Tuesdays on the Terrace” live Jazz concert from 5pm to 7pm. Check their website for more information www.mcachicago.org/

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Phở For Four $80
We are bringing our trademark Vietnamese street foods of Banh mi, Pho, and Spring Rolls to your home. The “Pho for 4” party started out for only special clients, but then we realized why not share it with all
of our customers and friends.

The party package contains fresh ingredients and easy instructions for you to assemble at home.

Pho To Go Party package includes the following:
4 Pho (Choice of Beef, Chicken, or Vegetarian)
4 Spring Rolls (Choice of shrimp or tofu) with peanut sauce
4 Banh Mi (any choice from our regular lunch menu)

Please Note: Pho and Banh Mi were refrigerated so they will need to
be assembled and reheated at your destination. Spring rolls will be premade so no assembly is required, just eat on the day of delivery. Rice paper can get hard on second day.
*Pho Soup broth are packed in separate containers from the noodles, meats/tofu, bean sprout packets, hoisin, and hot sauces
**Sauce for Spring Rolls can be substituted with either Nuoc Cham (Vietnamese fish sauce dressing) or Sweet and Sour Sauce
***Banh Mi Sandwiches will come with instructions on how to put them together and reheated at your home or party.

Customer’s review:
We enjoyed a wonderful dinner last night, thanks to you. I knew when
I picked up the food that I had too much for just 4 of us, but the good news is that we get to enjoy some today as well. The spring rolls were a perfect starter. The pho turned out beautifully with the instructions. The boiling broth quickly cooked the beef, and the added sprouts and herbs really enhanced the dish. Our friends are looking to try this again soon at the market or restaurant. The Banh Mi capped off a great meal. I followed the recipe on the containers, and they were delicious.

Thank you so much. We may try this again for others. It’s a pretty easy way to have a unique and easy-to-prepare meal. –Brian from Chicago

pick-up or delivery (delivery charge of $10 within 2 miles of radius of restaurant)
must order at least one day in advance
Call 773-383-8828 or email orders@saigonsisters.com

View all available Catering Options

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Introducing Wild Ophelia Gourmet Chocolate from Vosges
Available at both the restaurant and French market location.

April Newsletter and Events

Fri, 06 Apr 2012 01:42:00 -0400

BACONFEST CHICAGO 2012 (Saturday, April 14 2012)

It’s that time of year again…Saigon Sisters is proud to be a part of this year’s Bacon Fest! A day-long celebration of the decadent meat that’s not just for breakfast anymore. Chef Matt Riordan has assembled a delicious snack for the festival that shows off a bacon twist to our Vietnamese cooking: The Nueske’s Bacon Pho. A bowl of specially-made black garlic and tamarind noodles is complemented by pickled eggs, microgreens, and hearty Nueske’s bacon.

After trying our special pho, there’s plenty of other treats to try. In addition to a host of butchers and smokehouses, there will be sweets from Vosges, House of Caramel, Rich Chocolates, and Jo Snow syrups. And sponsors Greenbush Brewing, Templeton Rye, and Goose Island will make sure there’s plenty to wet your whistle. For more information, visit http://baconfestchicago.com

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The second annual Pastoral Artisan Producer Festival will be held on Saturday, April 28th, 2012 in the French Market. Over seventy cheesemongers, distilleries, breweries, vineyards, confectioners, bakers and other fine food producers will be showing off their goods to Chicago, including Saigon Sisters. For this event, we will be partnering with our good friends at the Phoenix Bean Tofu Company, who provide the sprouts and tofu used in many of our dishes. We will also sell the new hot off the press “Asian Tofu” book by Andrea Nguyen so you can take home and try in your own kitchen. Our regular menu will be available for purchase and we also do the Banh bao only on Saturday at the market.

The French Market is located at 131 N. Clinton St. The fun lasts from 11:00am to 3:00pm, and those driving to the event can find parking for $6. For more information, visit: http://pastoralartisan.com/events-page/2nd-annual-pastoral-artisan-producer-festival

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Spring is officially here, we are excited for our new Spring Menu to turn bountiful produce like ramps, peas, watercress, asparagus into delicious one of a kind dishes. A Vietnamese Bouillabaisse is in the works, as is a Lobster Pho. You will also love our take on Chawanmushi with uni (sea urchin) along with salt and pepper prawns with smoked papaya and jackfruit salad. Keep an eye out for updates on our facebook and twitter about the new dishes - we’ll let you know when it’s ready, and you can be one of the first to try our delicious new menu.

Wild ramps foraged by our Chefs in Silver Spring

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CHICAGO CULINARY CROSSROADS
We will take part of the Chicago Culinary Crossroads sponsored by The Illinois Restaurant Association with a special menu to be released soon via Facebook and Twitter. This citywide dine-around program will run Tuesday, May 1 through Friday, May 25 to celebrate the G8 NATO summits and place a spotlight on our diverse, world-class restaurant industry. The dine-around will encourage both residents and visitors to patronize our city’s great dining establishments and experience the warm, welcoming hospitality that can only be found in Chicago.

Bold & Zesty

Mon, 05 Mar 2012 09:02:05 -0500

It’s been nonstop days of cold & wind, hearty soups, & carbs. I’m really craving for a dish that evokes the warm shores ahead (like a beach in Phu Quoc or ANY warm sandy beach right now is good too). I saw what looks like a grapefruit on steroids at an Asian grocery & knew exactly what to do. This grand daddy of citrus fruit can grow up to the size of a basketball from what I’ve heard. It’s less acidic than most citrus fruit & sweeter than a grapefruit but not as sweet as an orange. Get it?

Pomelo originated in South East Asia. You’ll see bounties of pomelos all over Vietnam & a popular dish called goi buoi (pomelo salad) can be seen at most restaurants & household. Everyone have their own way of making it & often with shrimp added to it. There’s no right way in making pomelo salad. Let your imagination go wild. You can opt out of a salad & eat it like we did growing up by just dipping the pomelo chunks in salt & black pepper mix & nosh on it as a snack. They’re just as good on their own.

I’m going to enjoy my personal expression of it with napa cabbage, carrots, red onions, herbs, and peanut sprinkles to give a textural contrast to the delicate juicy pomelo. Dressing it in soy vinaigrette takes the salad to a bold direction. Eating this bold & zesty pomelo salad will transport me to the warm sun & sandy beach or at least get my body in shape for it. It’s really delicious & refreshing to eat!

INGREDIENTS

For the salad:

1 medium-large size pomelo

1 1/4 cup napa cabbage, finely shredded

1/2 cup carrots, shredded

1/8 cup cilantro, leaves only

1 tbs mint (leaves only), chiffonade

1 tbs Thai basil (leaves only), chiffonade

1/4 cup red onion, thinly sliced

1/2 a red jalapenos, thinly sliced

For the garnish:

2 tbs lightly toasted chopped peanuts

1 tbs crushed peanuts

1 tsp lightly toasted sesame seeds (optional)

For the vinaigrette:

3 tbs lime juice

3 tbs vegetarian fish sauce

1 tsp tamari

1 tsp sugar

1 garlic clove, minced

1 Thai chili, chopped (optional)

METHOD

For the vinaigrette:

In a small mixing bowl, combine the lime juice, sugar, & vegetarian fish sauce. Stir well dissolving the sugar. Add in tamari, minced garlic, & Thai chili. Stir & mix well. Set aside.

For the garnish:

In a skillet over medium high heat, lightly toast the peanut till it’s fragrant & turn slightly brown. Transfer to a bowl & set aside. In the same skillet, lightly toast the sesame the same way & transfer to a bowl & set aside. Crushed a tbs of roasted peanuts & set aside.

For the pomelo salad:

Soak the thinly sliced red onion in 1 tbs rice vinegar for 15 minutes. Remove & set aside. Peel the outer rind & pith of the pomelo. Remove the pulp from the opaque skin of each pomelo wedge. Break pulp into chunks. In a large bowl, add in the napa cabbage, carrots, pomelo chunks, herbs, jalapenos, & red onions. Pour in 2 tbs of soy vinaigrette & tossed gently making sure salad is fully coated with the vinagrette. Taste & add more as needed to your liking. Add in the toasted chopped peanuts & toasted sesame seeds. Toss well & set aside.

ASSEMBLE & SERVE:

Mound the pomelo salad on each individual plate. Sprinkle the crushed peanuts on top & serve.

Lobster Fridays For Lent!

Fri, 02 Mar 2012 03:10:00 -0500

Every Friday this Month, we will be cooking up a special Banh Mi for our Lent Special. Our Lobster Banh Mi will make your mouth water. Mmm hmm it will be a good Friday indeed. *only available at the restaurant location

Restaurant Week Pick: Saigon Sisters

Wed, 29 Feb 2012 17:51:00 -0500

Restaurant Week Pick: Saigon Sisters:

Warm up your palate with a spicy, sweet and salty Vietnamese prix fixe.

February 27, 2012

This menu will be extended until march 10.

Quickly rising from a French Market curiosity to a stand-alone lunchtime spot, Saigon Sisters has become Chicago’s paragon of Vietnamese cuisine. The West Loop eatery’s prix fixe dinner ($33) includes three courses of authentic Vietnamese fare. Dishes range from grilled confit octopus to oxtail pho with tender strips of bison carpaccio and spicy house sambal. For dessert, the sinfully rich chocolate ganache cake beckons. 567 W. Lake St., 312-496-0090

Click here to see original post on Michigan Avenue Magazine

Sandwich of the Week - The Ducky

Thu, 23 Feb 2012 16:13:37 -0500

ARTISANAL TEAS

Wed, 08 Feb 2012 21:54:00 -0500

Announcing our new Tea Service.

ARTISANAL TEAS
From Rare Tea Cellars
(price per serving)

FLORAL $9
    Litchi Noir (black) Earthy, silky
    Emperor’s Chamomile (D) Pineapple, stonefruit
TOASTY $12
    Emperor’s Genmaicha Green, puffed rice kernels
    Gingerbread Dream Rooibos (D) Aromatic, holiday spice
DECADENT $15
    Moonlight Jasmine Blossom Green, soft, delicate
    First Flush Darjeeling Complex, balanced, tannic

Happy Valentine's Day, Restaurant Week!

Thu, 26 Jan 2012 14:56:00 -0500

Saigon Sisters presents a special menu for Valentine’s Day where duck is the starring role in the dishes. Special Duckavore Menu is available on Sat. 2/11, Mon 2/13, Tues 2/14. Please specify request for Duckavore menu when making reservation.

Whole Roasted Duck are prepared in 3 out of 4 courses for $49 per person, excluding tax and gratuity. Optional wine pairings for $40 per person.

First Course
Smoked duck papaya salad with crispy duck tongue, Thai basil, peanuts, ginger nuoc cham dressing
Jean-Yves Peron 2009 Cotillon des Dames Savoie, France

Second Course
Duck and foie gras dumpling soup drizzled with duck fat chili oil
Barmes-Buecher 2009 Pinot Blanc Alsace, France

Third Course
Lucky Fried Rice tossed with duck eggs, hearts, and gizzards
accompanied with 5 spice roast duck and Chinese broccoli
Domaine Chaume-Arnaud 2009 Cotes-du-Rhone Rhone Valley, France

Fourth course
Yuzu Shu Sorbets
Organic Pear Cider (Poire authentique)
Normandy, France

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Chicago Restaurant week and Bites Bash Kick off event

Chicago Restaurant Week. Those glorious ten days in February when restaurants you’ve been dying to try offer delicious deals. This year’s 5th annual event will take place from February 17-26. We will offer 3 course pre fix menu for $33 without tax and gratuity.

And if this event couldn’t get sweeter, United Airlines and Stephanie Izard (Top Chef winner and chef/co-owner of Girl & the Goat) will host the Official Kick-Off Event - First Bites Bash- on Thursday, February 2, 2012 6-9PM inside the Great Hall of Chicago Union Station. Over 50 of Chicago’s best chefs and restaurants will offer savory and sweet tastings. And you can pair your tasting with Moet Hennessy wines, Belvedere cocktails and Blue Moon craft beers. We will be one of the vendors serving pho braised short ribs with cauliflower and coconut puree.

Come join the tastemakers and artisans for some food, fashion and art at Dose market on Feb. 12. We will be one of the food vendors serving up Mama Suu’s special spring rolls and cute little Banh Mi Classic and Vegetarian sandwiches.

FOR THE COZY & LIVELY ATMOSPHERE
AND AWARD WINNING CUISINE

Saigon Sisters is available for private parties: 35 seated, 60 standing

FOR SPECIAL EVENTS AND CATERING:
call 773 383 8828, … more info

Year of the Dragon 2012

Mon, 16 Jan 2012 14:31:06 -0500

Brace yourself, winter is here and we are prepared to warm your belly and nourish your soul with comfort foods the Saigon Sisters way. Pho is one of most popular dishes and we made a special oxtail broth with Bison carpaccio and house made sambal only for dinner.
An homage to our grandma’s hometown Hoi An and a specialty dish there, our Cao Lau is made with fresh egg noodles, braised pork cheeks, kamaboko, Chinese broccoli, crispy togarashi pork rinds and fish cakes. If that doesn’t bring you out of hibernation, then maybe our Pho braised short ribs will..with pickled purple cauliflower, coconut cauliflower puree, and Vietnamese herb salad.

We recently offered a special dining experience called “Everything But the Squeal” on Blackboard Eats. Diners could purchase a 4-course secret menu created by our Executive Chef Matt Riordan with excellent beverage pairings selected by our Mixologist Rashid Islam.

If you purchased the deal, here are some notes on what you can expect. (If you missed it on www.blackboardeats.com, please subscribe to our email newsletter and we’ll make sure you catch the next one!)

1st Course:
Head Cheese and Pork Liver Terrine Banh Mi with pickled daikon, jalapeno jelly and fresh herbs paired with Yuzu Infused Sake.

Palette analysis:
The sake provides acidity to the creamy texture and picks up the sweetness on the pickles and jalapeno jelly. The finish dances along the clean aromas of citrus peel and provides a starchy depth in the iron rich pate. The jelly pectin is tamed and the herbs explode with their zest. Refreshing long finish ends in more savory bites.

2nd Course:
Tempura Battered Pork Cheeks with parsnip puree, vanilla pickled pears, pork glaze paired with Vouvray Petillant Domaine Champalou, Loire

Palette analysis:
The richness of the protein and glaze are balanced by the vibrancy of the petulance of the Chenin Blanc. The pear sugars play along the dry honeyed poly saccarides, thus giving a balance to the pH. This dish highlights the crunchy and branchy receptors of the palette.

3rd Course:
Chao (congee) of Dried Scallop with brown rice braised pork belly, sake fish sauce cane sugar glaze, shoestring sweet potatoes, herbs paired with Joguet “Plante Martin” Touraine

Palette analysis:
The creamy richness of the rice starch and the nuttiness of the soy-mirin-hoisin and brown rice get accentuated with the toasty almond of the Chenin Blanc, while providing enough acidity against the pork belly. The deep golden weight of the wine dances along while providing a backbone. The warmth of this peasant dish resonates with every slurb and swirl.

Dessert:
Chocolate Ganache, five-spiced pork skin crispies with bacon ice cream paired with Graham Beck Brut Rose, S.A.

Palette analysis:
The red fruit notes of the sparkling provides malic and citric acidity. The tartaric acid balances the creamy lactose and the butterfat of the ganache. The crunch of the pork skins picks up caramel notes from the bacon. The palette experiences a myriad of texture, temperature and tang along with the cream and sugar.

Oxtail Pho with oxtail meats and bison carpaccio with house made sambal.

Cao Lau with fresh egg noodles, braised pork cheeks, fish cakes, maitake mushrooms, charred romaine, togarashi pork rinds, house made sambal

Pho braised short ribs, pickled purple cauliflowers, coconut and cauliflower purees

Banh Mi Dac Biet with house made head cheese, pork liver terrine, pickled slice daikon, five spice aioli, jalapenos jelly, cilantro, over toasted baguette.

brown rice braised pork belly, broken rice congee, sweet potato sticks, pickled shallots, cilantro, sake and fish sauce

Chocolate Ganache, five-spiced pork skin crispies with bacon ice cream paired with Graham Beck Brut Rose

FOR THE COZY & LIVELY ATMOSPHERE
AND AWARD WINNING CUISINE

You Want: A casual elegant private party for 35 people or cocktail party for 60 people with passed hors d’oeuvres.
We Give: Listed as one of the Best New Restaurants and Best New Dessert of 2011 by Chicago Magazine, Saigon Sisters Restaurant has captured the attention of both the Chicago food media and dining public with its uniquely innovative approach to traditional Vietnamese cuisine. For lunch, Saigon Sisters is a quick and easy casual stop for traditional and updated Vietnamese street food including: popular pho, banh mi, banh bao and spring rolls. For dinner, Saigon Sisters offers full-service dining experience with modern culinary flair to the classic Vietnamese street food recipes of owner Mary Nguyen Aregoni. With “downtown” hip, minimalist interior and walls exhibiting original works by local contemporary artists, the unique Asian dining spot goes one step further by offering an impressive beverage selection including wines, artisanal beers, sake and specialty signature cocktails.

FOR SPECIAL EVENTS AND CATERING:
773 383 8828, Click here for more info

We couldn't be more proud! Michelin Guide Recommended 2012!

Thu, 29 Dec 2011 18:18:00 -0500

Sizzling Crepes

Mon, 12 Dec 2011 02:30:00 -0500

Many people think the sizzling crepe called banh xeo is a gift from France, but I think it’s from India. Influences from China, India, Thai, & France are prominent in Vietnamese food. The use of rice flour, turmeric, coconut milk, & mung beans are common in Indian cuisine & not so much in the French pantry. This is enough to justify my belief for it’s influence being more from India. Besides, India have a pancake or crepe version called dosas which utilizes pretty much the same ingredients as banh xeo. No matter, you’ll sure love to devour this delicious savory crepe.

The traditional crepe fillings are slices of meat, shrimp, bean sprouts, mung beans, & onions. We will skip the meat & seafood for meaty mushrooms & creamy mung beans. Don’t skimp out on the mung beans because it gives full-flavored to the crepe & also jazzes up the texture.

Dipping sauce known as nuoc cham is a staple condiment in practically every Vietnamese meal and this dish needs it. Nuoc cham requires fish sauce. How the heck am I going to get around this? Then my aunt bought me a vegetarian fish sauce which saves my day! You need to add ginger, garlic, lime, & a bit extra chilies to give it a punch. It tasted good & sprightly.

We normally eat the crepe as a shared appetizer or first course & then follow by pho (duh of course) or other main dish. Often a vendor will have five crepe pans going all at once & filling it with all types of goodness. Only seconds off the pan we demolished it in seconds enjoying the hot crunchy texture of the crepe. We won’t be cooking 5 crepes all at once but to begin, make sure your pan is super hot & have enough oil so that the batter doesn’t stick & it’ll be easy to fold the crepe over. Don’t fret if you messed up couple times. I sure did. It’s a trial & error but with several tries you’ll get the hang of it. Give it a try & enjoy it with a small army of guests.

INGREDIENTS

For the crepe batter:

1 3/4 cups rice flour

1 tsp turmeric

1/2 tsp salt

1/2 cup coconut milk

2 1/2 cups water

For the fillings:

1 cup yellow mung beans, soaked in water overnight then steamed till tender

1 large yellow onions or white onions, sliced

2-3 medium to large portabello mushrooms or 1 pckg crimini mushrooms, sliced

4 scallions, finely chopped

2 cups bean sprouts

1/2 tsp chopped garlic, for sauteing the mushrooms

salt to taste

vegetable oil

For the garnish:

6 or more leaves of lettuce

1/2 bunch mint

1/2 bunch cilantro

1/2 bunch of perilla

For the dipping sauce:

1/2 cup of vegetarian fish sauce nuoc cham

1 tsp chopped garlic

1 tsp chopped ginger

1/2 tsp thai red chili, thinly sliced or 1/2 tsp sambal chili sauce

METHOD

For the dipping sauce:

Pour 1/2 cup of the vegetarian nuoc cham fish sauce into a bowl. Add the garlic & ginger & stir well. Squeeze in the juice of 1 1/2 limes & mix well. Add in the Thai chilies & stir. Adjust the amount of chilies & lime to your liking. Set aside.

For the crepe:

Combine the rice flour, turmeric, & salt in a mixing bowl. Pour in the coconut milk & whisk, then pour in the water & whisk thoroughly. Add in the sliced scallions & mix well. Set aside.

For the fillings:

Strain the mung beans that’s been soaked overnight. Put it steamer & steam till mung beans are done. Remove the mung beans onto a bowl & let cool. Once it’s cooled, put it in a pestle & mortar or food processor & grind it to a smooth grainy consistency. Place it in a bowl & set aside. Put a tsp of vegetable oil onto a pan on medium heat. Toss in the sliced onions & saute till the onions are translucent. Remove the onions onto a small bowl & set aside. On the same pan, put a tbsp of vegetable oil into the pan set on medium heat. Add in the garlic & stir for 30 seconds or so, then add in the sliced mushrooms & add salt to taste. Once it’s done, remove it from the pan & place into a small bowl & set aside. Wash the bean sprouts & place it in a bowl. Pour hot water onto the bowl of bean sprouts for 30 seconds & drain. Place the bean sprouts into a bowl & set aside.

Place all the bowls with the fillings for the crepe near the stove in an organized way so you can have easy access to it when cooking the crepe.

Cooking the crepe:

Place a pan (size of the crepe varies & really whatever size pan you have on hand is ok) on the stove & set it on medium high heat. Since I have an 8” pan, I’ll put in 1 tbsp oil into the pan & twirl the oil till fully coat the pan. Whisk the crepe batter so it’s mixed well before ladle it on the pan. Once you see the pan gets hot, ladle the batter into the hot pan & swirl it around so the batter will also fill the rim & that the whole pan is fully coated with the batter. The crepe is almost done if you see the batter gets crispy edges & the middle part is drying up & the other side is brown. Once it’s almost done, sprinkle in 2-3 tbsp mung beans all over the crepe, then spread the mushrooms to half side of the crepe, then add in the bean sprouts on half side of the crepe on top of the mushrooms. Cover for 1-2minutes to wilt the bean sprouts. Uncover & add some oil around the edge of the crepe to add crispness to the crepe. Wait for 1 minute, then fold over the crepe (like an omlet) so it looks like 1/2 a crepe. Transfer to a plate & serve immediately. This is best eaten as soon it comes off the pan so to enjoy the crunchy crispness of the crepe. Repeat the same way for each crepe.

For the Garnish:

Arrange nicely on a large plate, several leaves of lettuce, mint, perilla, & cilantro. Set aside.

ASSEMBLE & SERVE

Place the garnished plate of vegetables in the middle of the table so people can help themselves. Pour the dipping sauce into individual dipping bowl for each person. Place the finished crepe in the middle of the table to share or serve each crepe per person. Tear part of the crepe & fold it into a leaf lettuce with pieces of mint, perilla, & cilantro. Dip it into the dipping sauce & enjoy!

Happy Holidays!

Wed, 30 Nov 2011 17:26:00 -0500

Come celebrate 2nd year Anniversary and the HOLIDAY SEASON at French market as it transforms into the first ever Night Market on Thursday, Dec. 8th from 4 to 9pm. We will be serving small bites such as duck spring rolls, banh mi slider, belly bao paired with Champagne, Cocktails and Wine for $15. Shop unique gifts curated by Saigon Sisters such as Vietnamese Coffee Kit for 2 and other great gift ideas from other vendors.

You can purchase these items at the French market or contact us at info@saigonsisters.com.

We will be demonstrating how to make Vietnamese coffee and spring rolls using our kits at the Chicago Downtown Farmstand on Dec. 6 from 4 to 6pm

_______________________________________________________________

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AND AWARD WINNING CUISINE

773 383 8828, Click here for more info

Saigon Sisters

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By: ANDREA NGUYEN

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