Saigon Bistrot is the culmination of Angela’s lifelong passion for cooking, a journey that began when she was just 12 years old in Saigon. Tasked with feeding her 11 other siblings on a tight budget, young Angela learned early how to transform humble ingredients into feast-worthy meals. In the bustling kitchen of her childhood, she discovered that food made with love and creativity could nourish both body and soul. Those formative years sparked Angela’s unwavering dedication to crafting flavorful, nourishing dishes – a dedication that has only grown stronger over the decades.
This grand opening also marks the next chapter in the family’s restaurant legacy. Angela and her family are no strangers to the Southern California food scene: their story began back in the early 1990’s with the beloved My Lan Restaurant in El Monte, CA, a community staple that introduced many to the family’s home-style Vietnamese cooking. From that first success, the family’s culinary influence expanded into the Fort Worth metroplex in Texas, where multiple My Lan locations earned loyal followings
Saigon Bistrot now builds on this legacy, bringing the family’s time-honored recipes and heartfelt hospitality back to California in a fresh, intimate bistro setting. “Cooking for others has been my joy since I was a little girl,” says Angela, Founder and Head Chef of Saigon Bistrot. “With Saigon Bistrot, I’m excited to share our family’s recipes and the story behind them with a new community. Every dish here has a piece of my heart in it.”
The result is a broth that is remarkably pure and aromatic: pressure cooking seals in the essence of beef bones, spices, and herbs, yielding a cleaner broth with reduced impurities and none of the heavy grease or cloudiness that can accompany lesser pho. The shortened, pressurized cooking also means higher nutrient retention and enhanced collagen extraction, creating a base that is rich, silky, and deeply flavorful. Every steaming bowl that leaves the kitchen reflects Angela’s commitment to innovating in the name of taste and tradition.
At the core of Saigon Bistrot’s menu is a bowl of pho unlike any other. Angela has reinvented the traditional pho broth by using a labor-intensive pressure-cooking process instead of the standard long-simmering method in a commercial setting. This innovative cooking methodology is a technique she perfected through years of experimentation and love for nutrition.
By pressure-cooking bone broth in small batches, Saigon Bistrot is able to extract the deepest flavors and beneficial nutrients from the ingredients in a fraction of the time of conventional methods – without sacrificing quality.
Beyond its rich taste, Saigon Bistrot’s signature broth offers real health benefits for guests. Thanks to the pressure-cooking technique, the pho is teeming with natural collagen and minerals drawn straight from the bones – a nourishing elixir for digestion, joint health, and immune support. atch pressure-cooking method. While most restaurants mass-produce their broth, we dedicate time and precision to ensure each bowl is nutrient-rich, deeply flavorful, and of the highest quality.
Each sip of the warm, gelatin-rich broth can help soothe the gut and promote easier digestion, while the abundance of collagen supports healthy joints and skin. The broth’s clarity and purity also mean it’s gentle on the stomach, allowing diners to enjoy a hearty meal that leaves them feeling good afterward.
In an era when many restaurants rely on mass-produced stock bases or quick flavor additives, Saigon Bistrot stands apart: no shortcuts, no powdered broths, and no compromise on nutrition. “We want our pho to comfort you from the inside out,” Angela explains. “It’s not just about feeling full, but also about feeling nourished and energized after you dine with us.” Diners can trust that each bowl of pho at Saigon Bistrot is as beneficial for their well-being as it is delicious – a stark contrast to factory-made broths that often lack the same depth of nutrients and goodness.
While pho is the soul of Saigon Bistrot, the restaurant’s curated menu offers a voyage of flavors across Asia, all meticulously crafted and tested by Angela over the years. One of the standout offerings is the Signature Garlic Fried Rice, a dish perfected through decades of family cooking and customer love. This fried rice comes in four irresistible flavor variations – Original Garlic Butter, Thai Tom Yum, Thai Basil, and Curry – each with its own unique personality and aroma.
From the rich, savory warmth of the Original Garlic Butter to the tangy, spicy kick of Thai Tom Yum, these recipes showcase Angela’s culinary creativity and the influence of her travels. (She drew inspiration from bustling night markets in Thailand for the Tom Yum and Thai Basil versions, and from fragrant South Asian spice bazaars for the Curry flavor.) The result is fried rice that is intensely flavorful and unlike anything else in Orange County, marrying Vietnamese comfort food with pan-Asian flair.
In addition to the fried rice, Saigon Bistrot’s menu features a handpicked selection of house specialties and family recipes, each with a story. Guests will find dishes like slow-marinated lemongrass chicken, aromatic beef stew with a Vietnamese-French twist, and refreshing herb-infused salads that reflect Angela’s journey through different cuisines. Every sauce, marinade, and condiment is made in-house from scratch, staying true to the principle that authentic flavor comes from real ingredients and patience.
Whether it’s a traditional bowl of TumYum reminiscent of Thailand or a creative special inspired by Angela’s international explorations, Saigon Bistrot promises unmatched flavors that will intrigue foodies and comfort the nostalgic alike. It’s a menu designed to take diners on a cross-cultural adventure, all while feeling as cozy and satisfying as a home-cooked meal.