Local Chef Spotlight - Christina Nguyen of Hai Hai

Article by Becky Fillinger, photos provided

Chef Nguyen                                                                               Photo Credit Matt Lien

Christina Nguyen won a James Beard Foundation Award this summer for Best Chef Midwest. We wanted to learn what the award meant to her, and some dishes not to overlook at Hai Hai. If you haven’t visited her restaurant at 2121 University Avenue NE, make a reservation today to experience her bold, complex Southeast Asian dishes cooked from the heart. She is also the chef behind Hola Arepa, with many press accolades.

Photo Credit Matt Lien

Q:  I’ve read that you’re a self-taught chef – congratulations on excelling at it! What were some of the biggest challenges you faced while teaching yourself to cook? How did you overcome these challenges?

A:  I guess that I would say that it's a lot of trial and error and years of practice. Obviously, it is sort of defeating when you try to make something and it doesn’t turn out as you envisioned, but I never considered cooking as too laborious or too stressful. I have a lot of perseverance; I learn from my mistakes.

Q:  Congratulations on winning the award for Best Chef Midwest from the James Beard Foundation this year. What does winning this award mean to you?  

A: Oh gosh, it means, it means a lot in so many different ways. It is a testament to my whole team’s consistent and excellent work – we make food that is delicious and you do it over and over again every day.  With every single dish, that is always an opportunity to fail or mess something up. I know that everyone tries really hard. I try hard. We all do to make sure we’re making great quality food in a fast-paced setting. 

And also on a personal level, it's really an honor because I know that there are so many people who are better chefs than me who are more deserving. My path started from not knowing how to cook to 13 years later having this honor - I have worked a lot of hours and it definitely didn't happen overnight so I feel personally that it is recognition for the effort and results from learning and creating delicious foods. I was helped by many people – my husband, Birk, and so many others.

Thirdly, in a cultural way, I think it means a lot for immigrant food - for Southeast Asian food to be recognized on the same level as more European or Western food, because I think that a lot of the times when you think of these sorts of awards, you think of a more high-end or, I don't know, French or Italian - that kind of food, and not so much Asian or Southeast Asian food.

People have always loved Southeast Asian food, but I think it always seemed that Southeast Asian food was considered cheap - it's "cheap eats" or it's "a hole in the wall" type of experience. It means a lot to have that recognition for immigrant food in general because it is a labor of love and it is difficult and labor-intensive food to make. So, to have that recognition and to know you don’t just have to be making handmade pastas and souffles and steaks and things like that in order to get this recognition - it means a lot.

Hanoi Sticky Rice

Water Fern Cake

Balinese Chicken Thigh

Q:  How would you describe your culinary philosophy?

A:  I would say that my culinary philosophy is creating delicious food from the heart, with bold flavors. I like to make auntie food, street food and food that female entrepreneurs make all around the world. My food has big bold flavors, with fresh ingredients and herbs – it excites the palate with complex flavors and contrasts.  Vietnamese food and my food have contrasts between hot and cold, savory and sweet, bright and umami.  

Q: Do you foresee expanding your restaurants beyond the Twin Cities?

A:  Ooh, beyond the Twin Cities. I wouldn’t rule it out. I'm not actively searching for that now. I have my hands full, but I wouldn't rule it out.

Q:  Or perhaps selling your products in grocery stores? I sampled your Balinese Chicken and Hanoi Sticky Rice appetizers – both delicious - at this summer’s recent hospitality events surrounding the U.S. Olympics Gymnastics Trials. I could definitely envision those as frozen food items available in grocery stores.

A:  That definitely that would be exciting. Honestly, I know that kind of thing takes a lot to get into grocery stores and getting placement. If I partnered with the right person to make that happen, I feel like that would be awesome and totally a dream come true. I certainly wouldn't mind being able to get more of these flavors out to more people.

Q:  What is one menu item we should not overlook when we visit Hai Hai?

A:  There's definitely more than one menu item we shouldn't overlook! No, I'm kidding, but I would say it's really hard to narrow down. Of course you mentioned the Balinese Chicken and Hanoi Sticky Rice, which are a couple of our best sellers that are both unique and fantastic. I would also throw in our Water Fern Cakes, which are really close to my heart and taste very quintessentially Vietnamese. I love them, and they’re something you can't get in many places.

Q:  Are there any new projects or concepts you're working on that you can share with us at this time?

A:  Nothing that I can 100% share yet! There are definitely some exciting things in the works, fun partnerships and events. I can't wait until I can actually talk about them. So, you'll just have to keep following me and looking at my Instagram to find those things out.

Q:  All right, we will! And that leads into how can we best stay current with your news?

A:  The best is our Instagram accounts: @haihaimpls, and for Hola Arepa @holaarepa. My personal Instagram is @christinanguyenmpls. Please follow us. Please come visit us, too.

Hai Hai feast                                                                        Photo Credit Tyson Crockett