The Saigon Soul Food Story
I was eight years old when my family fled our home in Viet Nam for Canada. Everyday in Saigon and then in Toronto, I cooked and learned from my mother in our kitchen.
My mother taught me to make spring rolls come alive with more fresh produce and legumes than the most common Vietnamese recipes. I also learned that wrapping with two or three layers of pastry makes a spring roll golden and flaky ... but also oily. To make my spring rolls light, and not oily, I carefully roll each one by hand with only one layer of pastry.
In 2003, I was volunteered to make my spring rolls as a lunch for my sons' Waldorf schoolmates and their parents. The overwhelming response from that lunch led me to launch a food business at the Milton Farmers' Market. My husband, Cameron, left his occupation in 2004 to help me build the business we call Saigon Soul Food. We now live with our two boys above our shop in Hamilton, Ontario.
It is from our commercial kitchen on James Street South that I, and a few of my Vietnamese friends, make: The Best Spring Rolls on the Planet! … And More.
We have brought my emphasis of healthy ingredients to other Asian gourmet delights. Many stores now carry my Spring Rolls, Asian Dumplings and Curry Samosas as well as my gourmet sauces. My sauces are THE ideal complements to my frozen gourmet delights. Many of my products are also Vegan or Gluten Free.
Please visit me and my Saigon Soul Food at the best Ontario Farmers’ Markets, the One of a Kind Christmas show and our shop in Hamilton.