ĂN CỖ Vol. VI: A 5-Course Vietnamese Dinner Banquet w/ Cocktail Pairing

Ăn Cỗ is a limited event series by Thu Pham Buser that spotlights lesser-known regional Vietnamese dishes and traditional food art. Every event is unique and includes rare ingredients and materials from Vietnam. It is served as a sit-down meal to be enjoyed in an intimate setting. To bring out the flavors, we pair key dishes with Vietnamese-inspired cocktails and a little storytelling about the dish.

Ăn Cỗ means "attending a banquet" in Vietnamese and signifies our invitation to experience our food and culture throughout the series.

Thu's childhood home in the center of Saigon is a verdant oasis of climbing plants, orchids, and fish ponds - a world apart from the turbulence just outside the gates. Her earliest memories are of snatching bites from her mother's prep station shaded by starfruit trees and of peering through holes in the fence to the city beyond.

Connected to a web of twisting alleys, each turn from her front door promised vendors selling tasty delights hidden from the chaos and sun of the main streets. Sizzling pork fat, roasted duck, clinking glasses, and the tinkle of the ice cream cart all beckoned.

This menu playfully twists nostalgia and innovation through Thu's memories of Saigon as she reimagines dishes from her mother's restaurant and her neighborhood alleyways.

Commemorating 50 years since the end of the Vietnam War, this will be the most personal banquet event yet.
We welcome you to join us for Volume 6 of Ăn Cỗ.

• 48 seats for Sunday, April 27th @ 5-7:30 pm
• 48 seats for Sunday, April 27th @ 8:15-11 pm

Dê Nướng Chao
grilled goat, fermented bean curd, charred okra, chicory, fresh herbs, cucumber, starfruit, rice paper

Heo Lắc Ăn Cỗ
crispy pork belly, mango, pickled eggplant, lemongrass, chili, sansho, fresh herbs

Gỏi Khô Bò
maple beef jerky, shredded papaya, roasted peanuts, basil, soy vinaigrette, fermented hot sauce, Saigonese crouton

Mì Vịt Tiềm
braised duck noodle soup, herbal broth, shiitake, choy sum, fresh egg noodles, pickled papaya

Kem Ký và Các Món Bánh Xưa
nostalgic Saigon dessert tasting flight, served with homemade jasmine lychee ice cream

We will offer a welcome wine and three unique cocktails inspired by warm evenings in Thu's mom's garden to enhance each dish's flavor. Cocktails are available in both alcoholic and non-alcoholic versions, with the option to switch on the day of the event.

***A-la-carte cocktails are available for $15 each on-site

The event will be held at the Knife Factory (347 Maujer Street in Brooklyn, New York) and offer 2 seatings: 5:00-7:30 pm & 8:15-11:00 pm.

• Each course will feature a bit of storytelling about why the dish and cocktail were selected
• The first three dishes are served shared for two people, we recommend coming with others
• The first dish is served 15 minutes after the seating time begins so please arrive on time
• No vegetarian options or substitutions will be available
• We cannot promise any accommodations due to allergies
• There are no refunds available, but you may exchange tickets and just inform us of the new names so we can update the name cards
• We cannot offer any takeaway packages, but please feel free to bring a container for your leftovers! (Expect full plates, come hungry)

Thu Pham Buser is a culinary artist, food stylist & Le Cordon Bleu-trained chef based in New York City. Born and raised in her family's restaurant built into the side of their house, she is excited to bring some of the most delicious and beautiful parts of her culture to NYC. The Ăn Cỗ series is her passion project and an experiential way to discover the flavors of Vietnam in a new light.

This limited series will - sadly - come to an end, so make sure you're signed up and don't miss a Volume!

Photos from our past Ăn Cỗ events

Photos by Isa Zapata, Alex Huang and Phillip Le

Host or Publisher Thu Pham Buser