Marrying the distinction of Vietnamese coffee drinks with its signature pastries leads to the opportunity for Vietnamese coffee-infused pastries. Think pastry creams that fill traditional cream puffs or éclairs and inject them with new flavor.

—CHARLIE BAGGS, President/Executive Chef, Charlie Baggs Culinary Innovations

The complex flavors in a banh mi can cure multiple flavor cravings, and also can lend opportunity to modify around seasonality and preference. The combined use of fresh vegetables, mint and jalapeños is especially big in my book.

—CHRIS AQUILINO, National Director of Culinary Development, Elior North America

Vietnam and other smaller parts of Southeast Asia have much to contribute to our foodservice business in the U.S. It is important that chefs learn about the methods and flavors to accurately reproduce dishes or even represent influences in their cooking. It is great to see so many beverages being adopted as well; hopefully we can continue to proliferate this cuisine in the U.S. by executing it well and engaging customers with positive experiences.  

—BRAD BARNES, Chef/President, Pure Food Consulting

Vietnamese beverages are having a moment. Younger consumers love to purchase beverages more than any other generation does. It’s that affordable luxury, the little splurge, that fits nicely into their lifestyles. And their love of textures within a beverage is huge.

NIKKI FREIHOFER, Strategy Director, The Culinary Edge

The trend in Vietnamese café culture feels so perfectly timed. Banh mi was quickly accepted into the sandwich world here, with its craveable build inspiring so many creative translations. Right behind that acceptance and embrace of banh mi is Vietnamese café culture, coming in strong as an experiential trend.

—MINDY ARMSTRONG, VP of Menu Innovation, Ascent Hospitality Management

Consumers are becoming bored of the omnipresent coffee chains, yet dark-roasted beans are the signature flavor profile Americans have come to crave and love. Vietnamese-style coffee is usually dark roasted, hence, familiar. American-Vietnamese second generation entrepreneurs are capitalizing on this and exceeding expectations by improving the quality of the beans, precision of the brewing, and going beyond the condensed milk standards found in any Vietnamese restaurant in the U.S. They are bringing unknown Vietnamese classics alive in a comfortable setting with great service, winning over the American consumer with something familiar with a twist.  

—ROBERT DANHI, Curator of Cultures, Chef Danhi & Co.

Marrying the distinction of Vietnamese coffee drinks with its signature pastries leads to the opportunity for Vietnamese coffee-infused pastries. Think pastry creams that fill traditional cream puffs or éclairs and inject them with new flavor.

—CHARLIE BAGGS, President/Executive Chef, Charlie Baggs Culinary Innovations

The complex flavors in a banh mi can cure multiple flavor cravings, and also can lend opportunity to modify around seasonality and preference. The combined use of fresh vegetables, mint and jalapeños is especially big in my book.

—CHRIS AQUILINO, National Director of Culinary Development, Elior North America

Vietnam and other smaller parts of Southeast Asia have much to contribute to our foodservice business in the U.S. It is important that chefs learn about the methods and flavors to accurately reproduce dishes or even represent influences in their cooking. It is great to see so many beverages being adopted as well; hopefully we can continue to proliferate this cuisine in the U.S. by executing it well and engaging customers with positive experiences.  

—BRAD BARNES, Chef/President, Pure Food Consulting

Vietnamese beverages are having a moment. Younger consumers love to purchase beverages more than any other generation does. It’s that affordable luxury, the little splurge, that fits nicely into their lifestyles. And their love of textures within a beverage is huge.

NIKKI FREIHOFER, Strategy Director, The Culinary Edge

The trend in Vietnamese café culture feels so perfectly timed. Banh mi was quickly accepted into the sandwich world here, with its craveable build inspiring so many creative translations. Right behind that acceptance and embrace of banh mi is Vietnamese café culture, coming in strong as an experiential trend.

—MINDY ARMSTRONG, VP of Menu Innovation, Ascent Hospitality Management

Consumers are becoming bored of the omnipresent coffee chains, yet dark-roasted beans are the signature flavor profile Americans have come to crave and love. Vietnamese-style coffee is usually dark roasted, hence, familiar. American-Vietnamese second generation entrepreneurs are capitalizing on this and exceeding expectations by improving the quality of the beans, precision of the brewing, and going beyond the condensed milk standards found in any Vietnamese restaurant in the U.S. They are bringing unknown Vietnamese classics alive in a comfortable setting with great service, winning over the American consumer with something familiar with a twist.

—ROBERT DANHI, Curator of Cultures, Chef Danhi & Co.