Meet Van Do Luong. After living and and working in Berlin for ten years, he returned to Saigon and opened a Döner Kebab shop in District 3 (18 Nguyen Thuong Hien).
Döner kebab (Turkish döner kebap, literally “turning roast”), is a Turkish dish made of meat cooked on a vertical spit and sliced off to order. The meat may be lamb, mutton, beef, goat, or chicken. Alternative names include kebap, donair, döner, doner or donner. Döner Kebab is the origin of other similar Mediterranean and Middle Eastern dishes such as shawarma and gyros. A version developed to suit German tastes by Turkish immigrants in Berlin has become one of Germany’s most popular fast food dishes, and Turkish emigrants export German döners back into their home country.
The Astronomer, Nina, The Boyfriend and I are big fans of Luong’s Döner Kebab. According to Luong, the Döner Kebabs are made with chicken because the Vietnamese don’t dig lamb, plus it’s much pricier than the white meat. A Döner Kebab costs 14,000 VND and comes stuffed with shredded lettuce and red cabbage, cucumbers, tomatoes and slices of chicken warm off the spit. A zesty garlic taziki sauce keeps the Döner Kebab nice and moist. The bread ain’t nothing like banh mi. It’s hearty, toasted and reminds me of an Italian variety from Philly. According to German expats, Luong’s Döner Kebabs are the real deal. I find it endlessly cool that I can get authentic Döner Kebab made by a Vietnamese guy in Saigon. Now, this is Asian fusion.