Saigon

Written by Sonia Gregor and Martin Zorrilla

During our stay in Ho Chi Minh City, Vietnam we started writing restaurant reviews for Ơi Magazine . Our first assignment took us to a Vietnamese restaurant called The Fish Sauce. Being fresh off the boat, we had some misgivings about the eponymous fermented fish liquid, so we approached with caution. Instead, we were delighted to discover a restaurant dedicated to traditional dishes and local ingredients, in the style of farm-to-table restaurants in the US. And the delicious nutty fish sauce was just the first in a long list of artisanal fermented ingredients on their menu.

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