Vietnamese cuisine

What we will cook / List of Wines

Phở Gà
- chicken noodle soup with herbs, Quay

BÒ LÁ LỐT
- beef carob in betel leaves, rice noodles, lemongrass sauce, peanuts

HEO GIÒN DA
- crispy belly, papaya salad, pineapple-chili dip, sweet soy sauce

SINH TỐ BƠ
- avocado mousse

3 800 Kč including VAT per person

You will enjoy watching Kevin in the kitchen! Vietnamese tastes run through his blood and he always cooks food from the heart. He enjoys authenticity and traditional recipes the most, but at the same time he tries to satisfy the demand for European tastes and is not afraid of experiments. Kevin can be proud of his experience from renowned Prague and foreign Asian restaurants. The Asian fusion restaurant SaSaZu or the Berlin restaurant Nithan Thain are definitely worth mentioning. Now you can taste Kevin's food at the modern Prague Asian restaurant Sia. The Asian menu of this restaurant is based on traditional recipes, procedures and technologies, which are spiced up by the ideas of the international team of chef Jiří Štift. However, if you want to be able to not only enjoy traditional Vietnamese dishes, but also to be able to prepare them, then come to our Laboratorio cooking school.

Strong chicken broth, rice noodles, ginger, coriander and other herbs are the basis of perhaps the most famous Vietnamese soup, Phở Gà, which Kevin will teach you to prepare as a native Vietnamese would make it. For this, you will also try to prepare Quấy, which is a fried dough made of wheat flour, which is served with Phở Gà and few people know about it. The name of the next course, BÒ LÁ LỐT, hides beef carob in betel leaves, rice noodles, lemongrass sauce and peanuts. And it tastes amazing. The sweet-sour taste balanced down to the smallest detail will make you want to taste it again and again. Quality beef will be used for the beef carob, but you can also prepare a cheaper version of pork at home.

Next comes the Hanoi pork belly with a salt crust - HEO GIÒN DA. The crispness of the belly, the freshness of the papaya salad, the spiciness of the pineapple-chili dip and the sweetness of the soy sauce best characterize this dish. Ingredients such as star anise, cinnamon, coriander, garlic or even mint will scent the kitchen during the preparation of the course. Avocado mousse, a pleasantly light dessert, is not only fresh, but also quite simple to prepare and damn good!

Kevin Ngu

Kevin Ngu has been living in the Czech Republic for several years. For a long time he worked at the Asian fusion restaurant SaSaZu under the leadership of chef Sahaf Satabay. But he also has experience from abroad, specifically from one of the most famous Asian restaurants in Berlin, Nithan Thai. Now Kevin is happy to serve you his art on a plate in the modern Asian restaurant Sia, where he works under the direction of chef Jiří Štifft. Kevin cooks with his heart, he loves traditional Asian cuisine, but at the same time he realizes the importance of meeting the demand of the tastes of the European population and thus does not resist experiments.