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year of the snakerestaurant week

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.

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

Valentine's day dinner

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

Charity Events

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!

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!

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!

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.

chicago gourmet
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!! __________________________________________________________________________
windy city
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. __________________________________________________________________________

green tie ball
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


magic flute
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.

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.
2 star

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

farmers market

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


pho for 4

Phở For Four
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.

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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

View all available Catering Options


Introducing Wild Ophelia Gourmet Chocolate from Vosges

Available at both the restaurant and French market location.
wild ophelia

restaurant picture

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.

gift certificate link

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


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.
dose logo


Saigon Sisters Catering

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

call 773 383 8828, … more info

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, 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.

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.

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

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

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

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


Saigon Sisters Catering

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.

773 383 8828, Click here for more info