The Definitive Guide to Living in the Capital , Cairo , Egypt

Vietnamese cuisine is renowned for its fresh ingredients, bold flavours, and enticing culinary traditions. It has gained popularity worldwide, and Egypt is no exception. One fine afternoon, we decided to explore the wonders of Vietnamese food by visiting Saigon, a charming restaurant nestled on Park Street in Sheikh Zayed. Little did we know that we were about to
embark on an extraordinary gastronomic journey.

As we entered Saigon, we were greeted by the vibrant ambience, reflecting the lively spirit of Vietnam. The warm and welcoming atmosphere instantly made us feel at ease. The attentive staff guided us to a cosy table, eager to introduce and share their passion for Vietnamese cuisine. We had visited their renowned branch in El-Gouna, but this one took a more modern twist on the food items and interior.

To kick off our culinary adventure, we started with the classic appetiser – fresh summer rolls Goi Cuon (EGP210). These delicious rice paper rolls were filled with a medley of bright and crisp vegetables, succulent shrimp, and fragrant herbs. Each bite brought a burst of freshness and a delightful combination of flavours. Alongside the summer rolls, we also had the pleasure of savouring steamed prawn dumplings. The dumplings, Ha Cao (EGP260), were delicately crafted, with a thin, translucent wrapping and a generous filling of juicy prawns. Served with a tangy dipping sauce, we couldn’t help but marvel at the mastery of flavours achieved in such simple dishes.

Moving on to the main course, we opted for a warm beef salad, Tron Thit Bo (EGP310) – tender marinated beef slices stir-fried to perfection and served over a bed of crisp lettuce, cucumbers, and tomatoes. The salad was generously dressed with a zesty lime and fish sauce dressing, making every mouthful a refreshing explosion of tangy and savoury goodness. Finally, we couldn’t resist trying Saigon’s signature kimchi fried rice dish: Com Chien Kimchi (EGP210). Combining Vietnamese and Korean influences, this dish was a fusion of flavours and textures. The rice was expertly stir-fried with spicy kimchi, mixed with an array of colourful vegetables, and topped with a perfectly fried egg. Each spoonful delivered a satisfying blend of smokiness, heat, and umami, leaving us completely content.

Leaving Saigon with a contented heart and a satisfied palate, we couldn’t help but reflect on Vietnam’s vibrant and diverse culinary landscape. The staff were friendly and helpful, and even though the bill was a bit hefty, the experience was well worth it.