Restaurant in Denmark blends Vietnamese flavors with Nordic ingredients
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Do Duc Huy, a Vietnamese man who moved to Denmark at age 15, established Vietnamese Table, a restaurant in Frederiksberg, Copenhagen, that merges Vietnamese cooking with local European ingredients.
Huy aims to introduce Vietnamese cuisine beyond the restaurant and into Danish homes, hoping dishes like pho will become commonplace. Vietnamese Table’s menu features both traditional dishes and inventive combinations.
The restaurant serves banh xeo, a Vietnamese pancake, made with Norway lobster instead of shrimp, and bun thit nuong with Iberico pork. Huy also modifies goi cuon, or fresh spring rolls, incorporating salmon, mango, and Danish vegetables, and balances the strong flavor of mam nem, a fermented fish sauce, with lemongrass, chili, and pineapple. Huy prioritizes recreating the experience of home cooking, inspired by his mother’s dedication to Vietnamese meals in Denmark.
He believes the lengthy preparation of dishes like pho, which he serves in both southern and northern Vietnamese styles, shows care and affection. He also connects the Vietnamese tradition of family meals to hygge, the Danish concept of coziness and togetherness, reflected in the restaurant’s decor. Vietnamese Table now attracts both Danish locals and Vietnamese visitors to Copenhagen.
