Natuzzi editions corner sofa

by Hoàng Vân Anh

Ma Xó prides itself on its priceless sunset lake view, which is certainly one of its main selling points. Best known as a brunch spot, it’s nonetheless packed most of the time and its unique, cosy ambience reminds me of hanging out at a friend’s house.

Scrolling down its posts, I saw that they show guests snuggled up in warm blankets on cold winter days. Best yet, the food is always fresh, healthy and delicious, and they offer a host of different sessions that create a community of food, wine and art lovers, all soaking in its unique vibe and space.

BLUE VIEWS: Tiny seats on the footpath and good company at Ma Xó. Photo courtesy of Ma Xó

I first went to Ma Xó a few years ago after reading reviews raving about its brunch. It was packed, and we eventually sat down in tiny chairs and shared a few dishes that didn’t really stand out. The tiny chairs reminded me of iced tea places on the footpath, which wasn’t exactly what I had envisioned, so I then proceeded to forget all about Ma Xó for a while.

After leaving Hà Nội and returning last year, I saw a post about an intimate DJ Mixup and invited some friends over to see and hear what it was all about. It was a surprising sight: there was no raised DJ booth, just a regular table that you could sit at across from the DJs, and maybe even get to know them when they weren’t busy DJing.

Since my friends and I wanted to chat, we decided to head upstairs instead, and were pleasantly surprised with the space: a balcony with cosy sofas and dim yellow lights, creating the perfect setting for a casual get-together. While a friend ordered a teapot, I went with one of their incredibly affordable cocktails, and we all sipped on drinks and took in the surroundings. It was a little on the empty side, so we plugged in our phones, listened to our music and created our own vibe, as if it was one of our living rooms. We didn’t need to worry about fitting in, or sharing the space with others.

From 5.30pm to 7.30pm every Wednesday and Thursday, Ma Xó offers an affordable wine session where people can watch the sunset and enjoy the breeze while sipping on some tasty selections.

Since my second encounter with Ma Xó was so pleasant, one beautiful sunny day I invited some friends to come along and soak up the beautiful sunshine over brunch.

The menu at Ma Xó is as diverse as Tây Hồ district itself: Shakshuka with house-made creme fraiche and Roti Canai, fig toasty, slow-roasted duck phở cuốn ( phở rolls), cao lầu (delicious Quảng Nam mixed noodles), and Swiss-style pumpkin rostito, as well as seasonal offerings like rich and creamy winter-warmer roasted cauliflower and coconut soup, with Moroccan spice blends ras el hanout.

The menu works perfectly for groups of picky friends who want to try some international cuisine. All dishes can be made into vegan or vegetarian versions, and Ma Xó really does try to please everyone and put a smile on their face.

I had to go with the fig toasty (VNĐ150,000), as the photo and description sounded too good to be true. Their toasted sourdough bread with fennel seeds was packed with pecorino and goat cheese, crispy bacon and figs, caramelised onions, and a side salad of mint, avocado and feta cheese. It was so fresh and tasty.

My friends, who had never tried figs before, were shocked at the texture and the flavour of the toasty. One of them ordered the omelette, bacon and roti bread with a side of chunky tomato salsa (VNĐ130,000), and really enjoyed it. It had been such a long time since I last had roti, so it was nice to discover I can have it for brunch with beautiful views of Hà Nội. All of the food and their flavour combos leave you feeling full but happy and healthy.

AMAZING TEXTURE: The fig toasty was incredibly fresh and tasty. VNS Photo Vân Anh

They also offer fresh smoothies and juices, and the best part is, it’s not over-priced like other healthy food spots around Tây Hồ.

The seating at Ma Xó is unique. Spread across their two floors, each corner offers different vibes. There’s a tiny, hidden corner right next to the kitchen for those preferring privacy. The main seating on the first floor involves large groups squeezing in, which literally brings everyone together. There are also tiny wooden tables and chairs facing the lake, under the breezy shade of tall trees — perfect for a lazy afternoon. Most first-timers will be able to see these corners since they’re on the first floor. But my favourite spot is the fourth floor, where there’s a sofa as well as short and tall tables, with incredible views of Truc Bach Lake at all times of the day.

I love every Instagram post Ma Xó creates. They promote and brag about what they have to offer, but it feels genuine, like receiving a text from a close friend.

It really does offer the best of all worlds: excellent food and drinks, affordable prices, incredible spaces, and great views all day long. VNS

COOL SPOT: Ma Xó is shrouded in greenery. Photo courtesy of Ma Xó

Editor’s note: The story below is written by Ray Kuschert, who is from Australia, in response to Tuoi Tre News ‘ discussion on pho in the north and the south of Vietnam. The story was edited by Tuoi Tre News for clarity, consistency, and coherence.

From the perfect ‘hangover cure’ to the best breakfast in town, pho is known worldwide as the most quintessential Vietnamese meal, and a fix-all home remedy for good health. However, outside this country, little is known about the variations, flavors and types of pho that exist in the local provinces all over Vietnam.

The essential ingredients in pho across the country don’t change all that much. They include piping hot water, with spices mixed into it to create a soup broth, noodles, onions, chicken or beef, and some local inclusions, depending on if you are eating the northern or southern pho .

As a long-time southerner, and Australian expat, my introduction to pho was built around the southern version. The base of spices is a hot soup that teases the nose on a hot street corner. The noodles and meat swim in the soup waiting for the last touch, your own input with lime, sauce and herbs added to complete your personal meal.

However, the southern version has one special ingredient that is arguably the best part that separates it from the northern pho , the green herbs. There is nothing more enjoyable than receiving a bucket of local green herbs and plants that you can add to the broth in your own way. Finally, add ‘tuong den (hoisin sauce)’ and chili to your pho , and you have a mixture of flavors that are world-class for less than two dollars.

My personal favorite in Ho Chi Minh City is the iconic Pho Binh at 9 Ly Chinh Thang Street in District 3. This historic site has served their aromatic blend of southern-style pho for over 50 years. Every time you go there you have a choice of chicken or beef and receive the biggest bucket of green herbs. After you take a minute or two to add all your personal options to the bowl, the noodles and meat seem to be hidden by the masses of greenery packed in at the top of the bowl and it tastes delicious.

Strangely, another favorite pho experience comes, not in Vietnam, but in the suburbs of Sydney, Australia. Parramatta is a large city on the fringe of Sydney. Near the train station is Pho Pasteur, taking the name of the famous pho restaurant here in Ho Chi Minh City, and they not only serve pho but a range of Vietnamese foods. On my visits back to Australia, I always make sure I visit the restaurant and enjoy a pretty good southern-style pho , with a little Australian influence. The cold winter nights are often warmer with a big hot bowl of pho to help me turn my mind to getting back to Vietnam and to the people I love and miss when I am away.

As a southerner, the ‘Hanoi-style’ pho is one that seems a little boring, but it does have its own special touch. The broth has a distinctly different flavor, being saltier and not as sweet, with a number of minor, yet significant, variations to the southern dish. There is also an egg, similar to a poached egg, that is sometimes heated in a separate dish of the boiling broth mixture and many people talk about the unique chili sauce that is often made in the restaurant. Another addition to the northern pho is the ‘cheo quay,’ a deep-fried bread stick that you soak in the broth as you eat. Some say it’s a little oily, but it definitely makes it into a full meal.

Avoiding the conflict of suggesting that northern pho is not actually pho , many southern Vietnamese often comment how the northern version actually uses a different type of noodles, being bigger than the southern noodles, in the traditional food. This brings a different texture to the dish and adds yet another level of originality to the local food. Is it better? Well, that will never be agreed upon in this country.

First experiencing pho in my home country of Australia, where many southern Vietnamese settled in the 1970s and 1980s, and having lived in Ho Chi Minh City for the best part of a decade, my absolute preference is the southern version of pho . I really value the taste variation of the herbs and endless green leaves that can be added to the dish. It really gives it a clean and fresh taste and I know it’s about as healthy as you will get in any noodle dish worldwide.

A lot of people were taken by surprise to know that Nghiem Tien Vien had resigned from a high-paying job to return to his hometown several years ago.

Many of them would like to ask him a question: why?

It is natural to raise the question, in fact.

Vien, a millennial, quit when he had a decent job with a monthly salary of around US$2,500, which would be a dream to many other people in Vietnam.

At the age of 31, Vien is the director of the Gostream Technology Joint Stock Company, one of the seven most excellent startups of Vietnam which participated in Techfest 2019 in Silicon Valley in the U.S.

Gostream managed to raise $1 million in its Series A funding round from the local Vinacapital Ventures Foundation previously.

Facebook once listed it as one of 30 platforms that had been live-streamed most in the world in 30 days.

‘I can do it more simply’

Vien was offered a job as a technical manager in a U.S. company based in Vietnam with a salary of $2,500 a month after he graduated from the Hanoi University of Science and Technology several years ago.

To many people’s surprise, however, he gave up the post to come back to his hometown and work for a newspaper as a technical manager.

While working there, Vien had to do a lot of tasks related to live-stream activities.

He found it uncomfortable to use existing tools and apps that were available on the market then.

“It can be improved. I can do it more simply, why did others make it complicated like that?” Vien wondered to himself.

Vien nurtured the idea for one year before launching a startup offering a technical solution named Gostream.

The app helps users save time by using recorded and edited videos in live-streaming.

Gostream was put in the spotlight virtually immediately after being unveiled, thanks partly to meeting the growing demand of many sellers online at that time in Vietnam.

Being inspired from the first success, Vien continued to introduce a new product, Gostudio, an app that provides users with a tool to live-stream interactively on such popular social media platforms as Facebook, YouTube, and Twitter with many unique features and functions.

“The platform can be used as a mini studio that allows you to add a logo, photos, characters, and videos to live streams,” Vien talks of some special functions of Gostudio.

“You can also operate it as a network of television channels and invite others to live-stream videos from anywhere they have got a connection.

“You can use two cameras from two different corners to flip scenes during a live stream, which is really the same as a real studio.

“Gostudio, however, is easier to use because you can utilize smartphones instead of cameras.”

In the context of the novel coronavirus (COVID-19) pandemic, Gostudio soon became a household name because of a growing demand for virtual meetings and conferences and its capability to cope with the demand domestically and internationally.

“The pandemic turned out to be an opportunity for us and we tried to engage with investors,” Vien told Tuoi Tre (Youth) newspaper.

“They were so persuaded by our existing products that they were willing to invest in our projects in 2021.”

Gradually conquering global market

Three years ago, Vien chose the north-central province of Nghe An, his hometown, as a starting point for making Vietnam recognized on the world’s ‘technology map.’

However, Hanoi and Ho Chi Minh were two only cities whose startups could attract investments at that time.

Vien acknowledged that his decision to choose Nghe An to launch a startup was driven by financial considerations.

He only needed to spend a much smaller amount of money than his peers do in other big cities like Hanoi or Ho Chi Minh City paying for office rent or equipment.

This helped Vien’s enterprise hold on for a longer time to have their first client.

Vien had to deal with human resources as well.

“It is very difficult to compete with major companies,” Vien acknowledged.

The young businessman became a headhunter in his own hometown, looking for potential employees who live and work in the local community and training them for the company.

Apart from setting up a head office in Nghe An, Vien chose a co-founder to be a leader to work with investors in the southern region on his behalf in Ho Chi Minh City.

“Our products are sold via the Internet; we work mainly on the web so where our company locates would not matter,” the millennial explained.

“That is why I chose my hometown, Nghe An, to make my dream come true.

“When our products get well known, it would not matter to investors where our company is based.”

The first steps are always the hardest. This is not different to Vien, who experienced a challenging phase during the very beginning stages with the startup.

Vien took three to four jobs at the same time, including product development and customer service.

Sometimes Vien had to stop eating to fix some errors after receiving a call from his customers.

Vien and his co-workers found the right direction despite encountering many obstacles.

Gostream has become a popular choice amid the increasing demand for selling goods online in Vietnam.

There are more customers who look for the company’s products, as its brand name has become more recognizable.

“Our subscription plans are various, from VND100,000 [US$4.3] to millions of Vietnamese dong per month depending on the client’s demand,” said Vien.

“The customers are willing to pay the fee as long as they are well served in their business goals.

“There have been more than 700,000 Gostream subscribers to date.

“There is an average of 10,000 active users daily, which includes around 50,000 live streams.”

Gostream’s revenue in 2020 was around VND15 billion ($650,000), which created jobs for a team of 40 young employees.

“We are in the process of perfecting Gostudio, making some new improvements to make it suitable for foreign markets,” Vien talked about the ongoing plans.

“We set a goal of entering the Southeast Asian market in the first half of this year.

“In the second half, we will conquer markets in the U.S. and Europe.”

Thanks to the excellent achievements in the startup industry, Vien was included in the list of Vietnam’s 10 most outstanding young faces of 2020.

This year, Vien will be Vietnam’s representative to compete in the ‘Startup World Cup 2021,’ which will be held in the U.S. on November 11.

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