Where Freshness is Rolled Into One
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It is the freshness of Vietnamese cuisine that makes the Southeast Asian country’s dishes so appetizing and appealing. A healthy blend of spices, vegetables, fresh meat and noodles complement each meal, and those items are sometimes combined and presented in deliciously wrapped rolls.
At Saigon House, owner Mandy Nguyen has created her own fresh interpretation of the egg roll. The restaurant’s Finger Shrimp Cha Ram ($8) takes the concept of the egg roll and puts a fresh spin on it.
“The egg roll is an ethnic food from Vietnamese cuisine,” Nguyen says. “Vietnamese is very healthy, very tasteful, so I kick it up a notch with the shrimp because no one can resist shrimp. It is my favorite creation.”
Finger Shrimp Cha Ram brings marinated bite-size shrimp together with carrots, cucumber, pickled vegetables and greens. Even better, it’s MSG-free.
“In Vietnam, we eat a lot and make a lot of rolls. You roll, you dip and you eat. This is very similar,” Nguyen adds.
For dipping purposes, the rolls are served with a fish sauce, which accompanies many Vietnamese dishes.
Nguyen — who was born just outside Ho Chi Minh, Vietnam, and raised in Hawaii — created this dish after she and a friend discussed the concept of developing a dish they could package and sell in larger markets.
“I went home and brainstormed a lot, experimented and came up with this,” Nguyen explains. “Everyone says it is ono. It is my own invention and I take the most pride in it.”
- 2743 South King Street
- Honolulu, HI 96826
- (808) 942-4577
- 9 a.m. – 9 a.m.
- Monday – Saturday
- Free parking available behind the restaurant.