These Saigon Siblings Are Making Their Perfect Version of a Silky Chả Lụa
Why Eric and Sophie Banh consider it essential through the pandemic
In the 20 years of owning Saigon Siblings in Seattle — the restaurant group that includes Ba Bar and Monsoon — Eric and Sophie Banh always wanted to offer a homemade version of chả lụa, the silky pork roll they liken to mortadella. Though many consumers settle for store-bought versions of this key ingredient in bánh mì (sandwiches), bánh ướt (rice crepes), and bánh cuốn (rice rolls), they wanted the one they serve to satisfy their own cravings.
Late last year, they started making their own. Even as restaurants switched to takeout only through the pandemic, they kept their commitment to making it themselves. “It’s one of my favorite childhood foods and I can eat it every day,” says Eric. “Someone has to keep doing this. And that’s us. It’s a comfort to me and others right now.”
Even as restaurants switched to takeout only through the pandemic, they kept their commitment to making it themselves.
Since the bánh cuốn didn’t make the cut to the abbreviated to-go-only menu, now diners can bring it home in the bún mọc, a pork noodle soup.
