Venue Info

At Astoria's District Saigon, named for the chef's native locality, the pho broth is cooked for no less than eight hours, a testament to their commitment to flavor curation: the final product is a melody of ginger, fennel cardamom, coriander onions, shallots and fish sauce. It's not the only thing that's given care in making: shrimp is fried in-the-shell and lavished with butter and chicken curry is topped with crunchy sweet potato, and served in the wood-filled dining room with a mural depicting rice paddies as a fitting backdrop.

New York

District Saigon

District Saigon

At Astoria's District Saigon, named for the chef's native locality, the pho broth is cooked for no less than eight hours, a testament to their commitment to flavor curation: the final product is a melody of ginger, fennel cardamom, coriander onions, shallots and fish sauce. It's not the only thing that's given care in making: shrimp is fried in-the-shell and lavished with butter and chicken curry is topped with crunchy sweet potato, and served in the wood-filled dining room with a mural depicting rice paddies as a fitting backdrop.