Who We Are

HỦ TIẾU HỒNG PHÁT WAS FOUNDED IN 1975 BY VIETNAMESE CHEF ĐẶNG THỊ NGUYỆT, A PHNOM PENH–BORN CHEF WHO GREW UP SURROUNDED BY KHMER, CHINESE, AND VIETNAMESE CULINARY TRADITIONS. AT JUST 13, SHE BEGAN WORKING IN RESTAURANTS IN CAMBODIA, QUIETLY OBSERVING AND LEARNING FROM SEASONED CHINESE CHEFS. THOUGH SHE NEVER RECEIVED FORMAL TRAINING, HER NATURAL TALENT ALLOWED HER TO TASTE DISHES, IDENTIFY THEIR INGREDIENTS, AND RECREATE THEM IN HER OWN STYLE. 

IN 1970, POLITICAL UNREST FORCED CHEF ĐẶNG AND HER FAMILY TO LEAVE PHNOM PENH AND RESETTLE IN SAIGON. AFTER A SHORT-LIVED ATTEMPT WITH A PHO SHOP, SHE OPENED A HUMBLE STALL IN HER INLAWS’ HOUSE IN 1975, SELLING HỦ TIẾU NAM VANG (PHNOM PENH-STYLE RICE NOODLES). SHE ADAPTED TO SAIGONESE PALATES BY ADDING TIGER SHRIMP, CHRYSANTHEMUM GREENS, QUAIL EGGS, BRAISED OFFAL, STEWED BLOOD CAKES, FRESH GREENS, AND HER SIGNATURE MINCED PORK. SHE ALSO USED SUNDRIED RICE NOODLES FOR A CHEWIER TEXTURE AND LATER INTRODUCED FRENCH GLASS BOWLS IN 1979, GIVING HER DISH ITS NOW-ICONIC LOOK. 

THESE INNOVATIONS TRANSFORMED HỒNG PHÁT FROM A SMALL NEIGHBORHOOD STALL INTO A LONGSTANDING INSTITUTION BELOVED BY GENERATIONS OF SAIGON DINERS. HER UNIQUE RECIPE BLENDED CAMBODIAN, CHINESE, AND VIETNAMESE INFLUENCES, CREATING A DISTINCTIVE STYLE OF HỦ TIẾU THAT STOOD APART FROM OTHER NOODLE SOUPS. NEARLY FIVE DECADES LATER, HỒNG PHÁT CONTINUES TO CARRY CHEF ĐẶNG’S LEGACY, RECOGNIZED WITH THE MICHELIN BIB GOURMAND AWARD IN BOTH 2023 AND 2024 FOR QUALITY, FLAVOR, AND CONSISTENCY.