MMMM...
NOMZ NOMZ NOMZ!

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Our final pre-order starts on Sunday, October 17, 2021, and closes on Thursday, October 21, 12:00pm ET.

Orders will be ready for pickup on Sundays afternoon. The pickup location will be updated weekly.

The menu will change weekly.

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WEEK 1

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ĂnXôi.NYC

​​Ăn Xôi is a passion project run by Thảo Bùi. Based in NYC and inspired by childhood days eating xôi before school in Sài Gòn. Ăn Xôi focuses on Vietnamese sticky rice and all of its deliciousness. 

​XÔI MẶN
GỎI BẮP CẢI TÔM THỊT

COURTESY OF THẢO BÙI

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Savory sticky rice with chicken liver pâté, xá xíu (char siu pork), fried egg, pork floss, scallion oil, crispy shallots, and pickles.

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COURTESY OF THẢO BÙI

Shredded green cabbage, halved shrimps, sliced pork tossed in a sweet, savory, and tangy nước mắm (fish sauce mix). Garnished with fresh mints, crushed roasted peanuts (optional), and fresh Thai chili pepper (optional)

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Nhi Lê

Nhi works in the fashion industry and comes from central Việt Nam. Her hometown offers many unique and distinctive cuisine compared to the common Việt food often seen in the US, which makes it so much harder to seek. Her cooking is an ode to her hometown in central Việt Nam and its distinctive regional cuisine. She has established a small business, selling tapioca dumplings (bánh lọc lá) and rice dumplings (bánh nậm) within her circle, for whom also craves central Việt food.

BÁNH LỌC LÁ

Pork belly, shrimp, and tapioca flour wrapped in banana leaves and steamed to perfection served with nước mắm (fish sauce) and fresh Thai chili pepper (optional).

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COURTESY OF NHI LÊ

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WEEK 2

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Bếp Gà

“Chúc Ăn Ngon” is our interpretation and love of Phở Gà and Cơm Gà! A glimpse of simple and tasty food that could gather a community.

CƠM GÀ HỘI AN

COURTESY OF THENEW YORK TIMES

Turmeric Chicken Rice that comes with shredded poached Chicken with Rau Răm (Vietnamese coriander), thin-sliced pickled onions, topped with fried shallots and Makrut lime leaves and ginger dipping sauce to compliment. 

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Bánh By Lauren

Lauren Trần worked at Gramercy Tavern prior to the pandemic and when she was laid off, she started making Vietnamese bánh because she couldn’t find any in NYC. Bánh by Lauren features desserts and pastries that pull from Lauren’s background as a proud Vietnamese-American and from being a classically trained pastry chef.

BÁNH BÒ

A chewy pandan flavored honeycomb cake made with tapioca flour, rice flour, coconut milk, sugar, and eggs.
/ gluten-free /

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BÁNH DA LỢN

A sticky steamed Vietnamese cake with alternating layers of pandan and mung bean, made with tapioca flour, rice flour, coconut milk, sugar, mung beans, coconut water, and pandan water.
/ gluten-free / vegan /

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COURTESY OF LAUREN TRẦN

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COURTESY OF LAUREN TRẦN

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WEEK 3

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An Võ

An is a graphic designer with a background in environmental design. When she’s not diagramming architectural strategies, she’s out walking her dog or cooking something fun in her tiny kitchen.

​BÁNH NẬM

COURTESY OF THẢO BÙI

Rice flour and tapioca flour, fluffy bits of shrimp wrapped in banana leaves and steamed to perfection, topped with scallion oil, fried shallots, and served with nước mắm.

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Mai Thy Loaf

Mai Thy Nguyễn is a California native working in the fashion industry here in NYC. Like many others, Mai Thy has found joy in baking during the pandemic. Started from her small kitchen in downtown Brooklyn, MaiThyLoaf is always looking for a new flavor twist to her sourdough bakes.

SOURDOUGH PÂTÉ CHAUD

Buttery sourdough Pâté Chaud made with ​​Ăn Xôi’s homemade pate, pork and wood-ear mushroom then baked to flaky, crumbly goodness. 

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COURTESY OF MAI THY NGUYỄN

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COURTESY OF THẢO BÙI

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COURTESY OF THẢO BÙI

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ĂnXôi.NYC x MaiThyLoaf

After our first week of Việt Nomz, Thảo Bùi from Ăn Xôi returns to collaborate with MaiThyLoaf to bring you one of many Vietnamese comfort foods with a carb-tastic twist.

XÍU MẠI TRỨNG CÚT

Xíu mại with juicy ground pork, onions, wood-ear mushrooms, crunchy jicama, with a quail egg in the middle and cooked in a tangy tomato sauce.

BÁNH MÌ HÀNH NGŨ VỊ

Scallion focaccia seasoned with five-spice, white pepper and sesame seeds. Baked to golden perfection.

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WEEK 4

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Bé Bếp

When the pandemic forced us to shelter in place in March 2020, Bé Bếp was born to provide a sense of comfort and community in the form of home-cooked Vietnamese food. Founded by farmer and chef Phoebe Tran, the project has since evolved into a roaming monthly pop-up that offers traditionally prepared dishes made with seasonal ingredients from the NY region and her parent’s garden in California.

COURTESY OF PHEOBE TRẦN

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BÚN CHẢ CÁ ĐÀ NẴNG

Market fish, chả cá, tomatoes, starfruit, kabocha squash, bamboo, bean sprouts, rice noodles, herbs, fried shallots, lemon

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Leanne Trần

Leanne Trần is a Vietnamese American chef currently living and cooking in and around NYC.

In remembrance of her favorite childhood saran-wrapped steamed bun lunch snack, typically found freshly made at family-owned Vietnamese delis in San Jose, the city she's from, she'll be making Bánh Bao for this week.

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COURTESY OF LEANNE TRẦN

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BÁNH BAO

It has a super soft, fluffy, and mildly sweet steamed bun with an oyster sauce and shallot marinated ground pork, mushroom, fresh quail egg, and most importantly, lạp xưởng (cured Chinese pork sausage) filling. 

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FAQ

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Is Việt Nomz only in New York City?

Yes, Việt Nomz is best for folks who reside in New York City.

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Are the menus for Việt Nomz different every week?

Yes, every week we partner with at least 2 different Vietnamese food makers here in NYC to offer a pre-order package of at least 2 different Vietnamese dishes. 

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Can you deliver?

As much as we'd love to, we can only offer pickup on Sundays — a confirmation email for pickup time and location will be sent to follow up after you successfully place your pre-order.

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Do you accommodate dietary restrictions?

We wish we could, however, we can't. 

We disclose all the ingredients used in every dish offered through Việt Nomz. If you have allergies and are concerned about the dishes, please send us an email for clarification.

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Do you only offer Vietnamese dishes?

Yes, Việt food only — Đùm Bọc is not only a fundraiser but also a platform where we hope to highlight Vietnamese & Vietnamese-American creatives, foodmakers all over the U.S as well as Vietnamese food & culture.

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Can we pre-order only one of the offered dishes each week?

Unfortunately, we can't accommodate customized pre-orders. Each week dishes can only be pre-ordered together.

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How much money collected from Việt Nomz will be donated to the two non-profit organizations?

The amount of proceeds donated to these two organizations is determined at the discretion of each participating foodmaker. The price per pre-order has been determined to accommodate food cost, time, profit and proceeds. At the end of the fundraiser, we will announce the total amount raised.

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WEEK 5

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Gà Đi Bộ

It started with cơm gà and phở. Hiếu of Gà Đi Bộ learned how to cook his first gà when he was 11 years old and became obsessed with the different gà dishes Việt Nam has to offer. The project Gà Đi Bộ started with the idea of bringing Vietnamese culture to New York City. 

COURTESY OF GÀ ĐI BỘ

BÚN THANG

Bún Thang is a northern Vietnamese dish. Bún, vermicelli, submerged in a clear and fragrant both, topped with gà xé (shredded chicken), chả lụa (Vietnamese cold cut), tôm khô (dried shrimps), trứng sợi (eggs) and rau răm (Vietnamese coriander) 

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TPBakes

TPBakes, aka Phục Nguyễn, an ex-scientist who gave up her job to move from Melbourne to Saigon to learn more about her roots, won the Green Card Lottery while there, moved to NYC and decided to give the baking thing a shot by working at Milk Bar, moved once again but this time to Shanghai and baked at Egg Shanghai before returning to Brooklyn to bake for herself and anyone who wants cake that is “oh that’s good - not too sweet”.

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COURTESY OF PHỤC NGUYỄN

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BÁNH DẺO - HỒNG GỪNG x LÁ DỨA SỮA DỪA

Snowskin mooncakes with persimmon ginger filling and pandan coconut filling. 

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Duy Võ

When not designing buildings, or making carpal tunnel-inducing illustrations, Duy can be found rummaging around in his kitchen or Asian grocery stores looking for ingredients to make a number of Vietnamese dishes. Duy learns cooking and finds his love for food from his mother. With every dish, he strives to master the fine art of nêm nếm.

COURTESY OF DUY VÕ

GỎI GÀ XÉ PHAY BẮP CHUỐI
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Shredded banana blossom, shredded steamed chicken, rau răm (vietnamese coriander) tossed in a sweet, savory, and tangy nước mắm (fish sauce mix). Garnished with thinly sliced pickled onions, fried shallots, crushed roasted peanuts (optional), and fresh Thai chili pepper (optional).

 
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PRE-ORDER

PRE-ORDER

Pre-order is open until 8:00pm ET, Thursday, Oct 21, 2021.

We will follow-up with a payment request to your email provided here after we receive your pre-order.

PICKUP
11:00am - 1:00pm
Sunday, Oct 24, 2021
Boka
23 Pell St.
New York, NY 10013
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YOU'RE THE BEST!
WE'VE SOLD OUT...

WE'RE GRATEFUL FOR EACH AND EVERYONE OF YOU, WHO HAS MADE VIỆT NOMZ SUCH A GREAT SUCCESS!!

THANK YOU!!!