Today we’d like to introduce you to Vi Ly.
Hi Vi, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
Lets see..I’ve been cooking professionally for at least 15 years. While I was a child I never dreamed of a future in culinary arts. I thought I wanted to be a pediatrician because I loved working with children but as I got older, the resources to go to college wasn’t there unless I was a committed student and lets be real, I was what the Vietnamese people call “ham choi”. I always loved eating but didn’t appreciate how incredible Vietnamese food is until I abruptly moved out of my parents home at 18. Still working at day cares and Montessori schools as assistant teachers it wasn’t Hung of Top Chef season 3 caught my eye, he was not only Vietnamese American, he immigrated directly from the motherland, HELL YEA. I thought to myself, how am I going to break into the food scene without any formal education? I figured if I started working FOH at a hip restaurant, I could possibly work my way back in the kitchen. My goodness, the transition from working with children to adults in restaurants, as a hostess mind you, was discouraging to say the least. Lets say my patience wore pretty thin with grown ass adults and at 23 I knew I wasn’t cut to work in customer service.
After a devastating break up in 2008 I moved back home for the first time in 6 years and eventually got part time gig at Sweetish Hill bakery as an assistant catering a school lunch for a private institution in Westlake. There was where I met at least 3 of the most talented women I have known who were so kind and patient to little ol’ me who has never stepped foot in a professional kitchen. I learned my basics there and although I’ve been able to show my talents throughout a few restaurants in Austin, it wasn’t to its fullest potential. Yes, Vietnamese food is excellent but have you tried Vietnamese food with a southern twist? After my mother emigrated from Vietnam at 13, she and her family were sponsored by a church in Lafayette, LA. My parents met there and moved to Houston, TX thats where I come in. The food I grew up eating was not only authentic Vietnamese food but it had flavors from the south. I’m sure you’ve heard of Viet- Cajun now but back in 2013, there wasn’t anything like that in ATX, not to MY knowledge. Vietnamese food and Cajun/Southern food is a winning combination and I so badly wanted to share this with anyone who appreciates food.
In October of 2019 I had my first pop up dinner in my friends dreamy and spacious back yard. I sold 20 seats for a 5 course sit down dinner and a movie. What an exhilarating ride THAT was. I received great feedback and couldn’t wait to do it again soon.. but the pandemic came sooner. I found the silver lining. No contact? No problem. Want Vietnamese food delivered to your door? Sign up for my mailing list and I’ll share with you what I am making each week, get your orders in my Wednesday and by Friday of that week, your meals will be at your door ready to eat or heat, enjoy! I LOVED DOING THAT. Not only was I able to provide comforting, authentic Vietnamese food to my community, I also was able to keep my head above water because I didn’t have one of those landlords that “didn’t take rent during covid times” (whut?). Fast forward to now, thanks to Community Garden, Stargazer and Tearazzo Tea, I’m still doing pop ups here and there and when I say THERE, I mean its usually in the fall because HOT. I still have a mission and it’s to prove that Vietnamese food isn’t just pho and banh mi and it’s just not southern hospitality, its Saigon Hospitality.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
A smooth road, I wouldn’t say. A lot of self doubt which probably stems from my ongoing depression which rooted from my generational trauma and past trauma. I did every single thing by myself when I was running my delivery business during the pandemic. I shopped, I cooked, I prepped, took orders, answered emails all on my own. At the time, asking for help was a struggle.
Appreciate you sharing that. What else should we know about what you do?
I am a private chef and caterer and specialize in Vietnamese and Southern Comfort food. I have pop ups throughout the year and during the cooler seasons, I throw themed parties in my back yard. I’ve learned many tricks of the trade throughout my career and one of them is entertaining. I know I mentioned I’m not cut out for customer service but if I am throwing my own event, I love colorful and dramatic aesthetics. You WILL taste my love in everything I make, I am known for being a man of my word and never cutting corners when it comes to excellent food. I made tasty vegan Vietnamese ice coffee with my own dairy free condensed milk because I (most asians) am lactose intolerant. I am most proud of being the daughter of refugees who have taught me to be true to who I am and where I came from. What sets me apart from others is my integrity and conviction in my work and everyday life.
What do you like and dislike about the city?
I have the best friends a gal could ask for who still live in Austin, my community, my clients here are good to me, my niece and nephew are close by and the public library is near in all directions. What I like least about Austin, it’s getting way to crowded with the wrong folks, rent is ridiculous and Austin is still in Texas.
Contact Info:
- Instagram: Saigon_hospitality
- Facebook: Saigon Hospitality
