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My fourth restaurant in Hoi An, Morning Gloryl, was opened in 2006.My first restaurant, Little Mermaid, was very much a continuation of my parents’ restaurant - predominantly local food for local people. When foreign tourists started arriving in the mid 90s, Little Mermaid quickly outgrew its modest location so I sought a new building outside the old town where I could accommodate larger groups, thus White Lantern was born . My next venture, Cargo Club, opened with a varied menu western dishes for those missing a taste of home while they were away enjoy them too so I opened Morning Glory to give guests a broad view of the Vietnamese culinary landscape - what we eat, how we eat, and when we eat. Traditional dishes, celebratory dishes, comfort foods, workers’ meals, medicinal foods, street foods and snacks - covering all aspects of our daily lives.So why ‘Morning Glory’? Morning Glory (rau muống) is an extremely resilient plant - a type of water spinach packed full of iron. It grows quickly and easily in moist soil, mud or water. To me it reflects the Vietnamese people in many ways - it is hardy and resilient and thrives in even the most difficult of areas. As the most popular side dish in Vietnam it is eaten throughout the country and, after rice, it is the next most important food in our diet.


The restaurant takes its name from the morning glory vegetable, which, after rice, is the most commonly eaten food in Vietnam. One of the more appealing aspects of this edible plant is its resilience. It can grow in any kind of climate and from soil, mud or waterways. Its durable and flexible nature makes it symbolic in the eyes of Ms Vy, who views it as a representation of the Vietnamese character. It can survive, even thrive, in the harshest of conditions; growing into a beautiful green vegetable with a white starflower.

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Authentic Hoi An Street FoodSpecialities and family recipes

The Morning Glory Cooking School and Restaurant opened its doors in 2006. As Ms Vy’s third hospitality establishment, Morning Glory restaurant was the cumulative result of Ms Vy’s passion and vision to create a venue where visitors could not only enjoy a gourmet Vietnamese dining experience, but could also see local Hoi An food specialities made first-hand in the open kitchen. Located just across the street from Cargo Club on Nguyen Thai Hoc Street, Morning Glory has become the ‘not-to-be-missed’ dining experience for most visitors to Hoi An.

Xem thêm: Trường Đại Học Quốc Tế Có Tốt Không, Làm Sao Lấy Tấm Bằng Quốc Tế Một Cách Nhanh Chóng


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The restaurant and cooking school takes its name from the morning glory vegetable which, after rice, is the most commonly eaten food in Vietnam. One of the more appealing aspects of this edible plant is its resilience. It can grow in any kind of climate and from soil, mud or waterways. Its durable and flexible nature makes it symbolic in the eyes of Ms Vy, who views it as a representation of the Vietnamese character. It can survive, even thrive, in the harshest of conditions; growing into a beautiful green vegetable with a white star flower.

Popular Cooking School and Classes

Over the years, Ms Vy’s reputation as one of the country’s premier teaching chefs has grown and the Morning Glory Cooking School and Restaurant has flourished, although in 2013 the cooking classes were relocated to Ms Vy’s Market Restaurant & Cooking School on nearby An Hoi Islet. To this day, the restaurant provides the most comprehensive and authentic menu of Hoi An street food specialties, home remedies and family recipes from Ms Vy. The Morning Glory menu and cooking class have been an inspiration to many visitors to Vietnam.


Click here for traditional Vietnamese recipes

Cookbook available now directly through any of Ms Vy"s restaurants or online here