Southern Vietnamese Cuisine

Momma Dang is from the Northern highlands near Sapa but traveled to the warm South, like so many others, after the French left Vietnam in 1954.  

Almost 1 million people left during this mass exodus and migration to seek refuge from the threat of war and communist division between the North and South.

Food Evolution

Momma Dang talks often about many political, economical, and social struggles that came from this time period, but also shares an understanding of differences these cultural changes brought to their food and cuisine.  As a child growing up in the poor country side, flavors came from an uncomplicated yet balanced base of available meats, broth, rice, fish sauce, with simple spices like black pepper and salt.  Lucky for the South, the migration of people also meant they were bringing their recipes and style of Vietnamese cuisine to mold into the fresh, lite-flavors that were native to the lower half of the country.  The stews and noodle dishes of the North are now paired with an abundance of lettuce, fresh and lightly pickled vegetables creating an incredible hybrid version of itself.  

Southern Vietnam has the perfect climate to harvest tropical fruits, vegetables, and herbs; and their cuisine reflects that.  Southerners tend to like more flavor, big heat, lots of herbs and "bells and whistles" as Chef Thai says.    

Rambutan - A beautiful gem of tropical fruit is beneath the armored magenta shell.  Kinda tastes like lychee.

Rambutan - A beautiful gem of tropical fruit is beneath the armored magenta shell.  Kinda tastes like lychee.

Fishing is a way of life throughout Vietnam.  The South has some of the finest fish served countless ways.  Snails, prawns, squid, shrimp, crabs, clams, and mussels are grilled, fried, steamed, and stewed to perfection.  

Steamed Periwinkle Snails - A popular snack eaten throughout the day.

Steamed Periwinkle Snails - A popular snack eaten throughout the day.

These little appetite stimulators will be found on the menu titled : món ăn choi (snacks for fun)

Razor Clams pulled from the China Sea (although the people of Vietnam call it the East Sea), toasted peanuts and scallion confit.

Razor Clams pulled from the China Sea (although the people of Vietnam call it the East Sea), toasted peanuts and scallion confit.

Haisous Vietnamese Kitchen

Haisous, 1800 South Carpenter Street, Chicago, IL, 60608, United States

We are an authentic Vietnamese Kitchen located on 18th St & Carpenter St., Pilsen, Chicago, Illinois. Join us!  We have VALET parking right out front!  We are proud to announce that a portion of proceeds from valet go to Jungman Elementary School.