Mộng tạ: Bringing the streets of Saigon to Sheffield

Mộng tạ are now hosting regular lunchtime pop-ups (11.30am to 2.30pm) at Union Street, serving up their delicious Vietnamese street food.

Their menu includes carefully-selected dishes that reflect the expression of fond childhood memories, stories and unique emotions which they hope you feel when you taste their food. They told us more in their own words.

We are a family-run street food business which started off in East London by Eric, whose grandmother resided in Saigon (better known today as Ho Chi Minh City) during times of war and poverty, before seeking refuge in the UK.

"Growing up, I was lucky enough to eat the food she cooked and it only makes sense to share that experience with the world," says Eric.

We combine fresh ingredients with family recipes to provide you with authentic flavours from the humble streets of Vietnam.

After having much success in London and catering on music video productions for the likes of Liam Gallagher, James Arthur & Rag’n’Bone Man, we now want to bring the concept back to our wonderful hometown of Sheffield. Expect pop-up events, supper clubs and perhaps a permanent venue in future!

[Eric] My favourite dish is Bún vermicelli noodle salad. It’s something that I ate a lot growing up and I don’t plan on ever stopping. For me, this dish illustrates the harmony of flavours, textures and colours found across Vietnamese cuisine.

You have the caramelisation of the grilled meat, crunch from the peanuts, tangy pickles that cleanse the palate and aromatic herbs in a single, colourful arrangement. The array of simple and fresh ingredients used to deliver big flavours makes it an absolute winner.

[Christine] My favourite would have to be stir-fried chilli prawns, particularly with rice, fresh herbs (the best part) and salad. It’s super fragrant and I love how there’s enough flavour and heat but it’s not overpowering.

[Kerre] I have a bit of a sweet tooth, so my favourite dish at the moment is Bánh Nò Nướng. It's also known as Vietnamese honeycomb cake because of its distinct honeycomb-like structure, created by pockets of expanding gas which can be seen when you cut into the cake. The vibrant green hue comes from pandan extract, a traditional flavour used in many Vietnamese desserts.

[Dom] My favourite has to be Goi Cuon, also known as Summer Rolls. These light and healthy rolls are a staple in Vietnam and are made with rice noodles, sliced prawns or tofu, and lots of fresh vegetables and herbs.

All the ingredients are neatly wrapped in rice paper, ready to be dunked into a rich and appetizing peanut-based dipping sauce. Once you start, it’s very hard to stop.