The neon-speckled walls and woven lamps of Saigon Table carry a level of whimsy that echoes Lynn Lee’s childhood growing up in Vietnam. For the Rye native, Saigon Table is not only a labor of love, but a meshing of her two worlds: the culture she came from and the community that continues to champion her.
Don’t let the fast-casual attitude or the convenience of ordering on a screen fool you — there is nothing casual about the dishes Saigon Table turns out. Pillowy soft vermicelli noodles can be adorned with juicy hanger steak, plump shrimp, or more, while the umami of the scallion oil and fish sauce brings the dish full throttle. Traditional Vietnamese pho is not to be glossed over, with tender brisket being the best vehicle to soak up the rich broth. For dessert, fluffy chiffon pandan cake made with Pandanus amaryllifolius leaves is a traditional sweet to send your meal off with. Even though she isn’t the one donning the apron, most of the recipes are Lee’s or passed down from generations ago.
Having fresh, clean, organic ingredients is a standard that Lee prides herself on. And when you make everything from scratch with love and piety, it’s tough to lose.
12 Purdy Ave, Rye; 914.821.1010
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