When I opened my first restaurant in Hochiminh City in 2015, it wasn’t just a business—it was my heart project. I wanted to share the true flavors of Central Vietnam, especially the food from Hue and Hoi An. It was really scary at first because Saigon has tens of thousands of big and small restaurants and everyone cooks very well. Starting out was very hard, but I held onto five simple rules. These rules are why my restaurant succeeded.
Here are the five simple things that helped me build my business from the beginning.
1. Simple Rule: Know Your Food and Make It Yours
In the food business, many people say “be authentic.” But for me, it must be more. It must be personal. I needed to put my own story into the food.
The secret flavor? Fish sauce (nước mắm).
I grew up near the sea, so I know a special type of fish sauce. It’s the taste of my childhood. When I cooked, I chose to use only that special, high-quality fish sauce. This made my Hue and Hoi An dishes taste different—they had a “Maria” flavor that customers could not find anywhere else. It was my simple way of telling a story with food.
2. Simple Rule: Don’t Have Too Many Dishes
When you open a restaurant, you want to sell everything. But I stopped myself. I kept my menu small and focused.
Why? Because I needed to be the best at what I cooked. By only having a few dishes, like Bún bò Huế and Cơm Gà Hội An, my small team and I could focus all our time on making those dishes perfect, every single time. A small menu meant I could promise great quality and consistency.
3. Simple Rule: Quality is Everything, Don’t Save Money on Freshness
The early days were tough. Sometimes we didn’t have many customers. This is when many owners start to worry and try to save money on ingredients. But this was my most important rule: Ingredients must always be fresh.
I remember feeling the pressure. I had fresh food left over, and I thought, “Maybe I can use it tomorrow to save money.” But I quickly said no. To build trust with customers, I decided that every single meal must be made with fresh ingredients bought that day. I would rather throw away the unused food than serve something less than perfect. This is how you earn a good name.
4. Simple Rule: The Boss Must Cook and Must Know the Numbers
A restaurant needs more than good cooking; it needs good management. I had two rules for myself as the owner:
- Be Present: I had to be in the restaurant every day—cooking, talking to customers, and watching everything. This showed my staff I was serious and helped me fix problems right away.
- Know the Money: Passion is important, but you must know the numbers. I learned how to track costs, cash flow, and where the money was going. You can’t just cook; you must plan and understand the finance to stay open.
5. Simple Rule: Family Must Agree and Help
The restaurant life is long and very hard work. My biggest support came from my family. My husband and I had to be a team.
My husband’s support was more than just talking. When we first opened, we couldn’t afford enough staff. My husband would come to the restaurant after his own job, late at night, and help me wash all the dishes. This sacrifice, this working together on the hardest, most unglamorous job, was the real power that helped us through the very difficult start. If your husband is not happy, if your children still need your care, then never think about opening a restaurant.
My first and very small restaurant’s success was not a miracle. It came from simple rules: respecting the food, focusing on quality, understanding the business, and having family who supported me fully. I hope my story can help others who want to start their own journey.
