Saigon - Saarbrücken

So far, this has been the most pleasant experience for me in Saarbrücken. The place is located slightly away from Dudweilerstraße and so away from all the noise. The food is inexpensive and extremely delicious. I mostly ate the vegetarian food and they had a lot of options. It’s a must go if you are in Saarbrücken.

Cost: €11 pp A corner-joint with plenty seating options, nice interior. Beef pho was massive! With tender and delicious meat and an okay broth. The dish is served with bean sprouts as expected and, surprisingly, also with sriracha sauce which really makes the broth come alive. Lady was kind and offered advice on how to handle the food in question. She even lit the mini candle on my table. Will come again to try other popular dishes in the menu.

At the last visit to the Saigon, I had committed to tasting the Bami Goreng offered here for EUR 13.00; Today it was done. For the first time, I also tried the Saigon soup at 4,00 Euro, while the Bia Saigon export (0,33l EUR 4,0) is regularly ordered by me. I have nothing to say about the ambience, service, cleanliness and price/performance ratio in the Saigon; everything is as usual, that's good. Even today, the restaurant was again well visited and again a large number of guests consisted of Vietnamese local eaters, especially students and students of the local music college. I had set up a longer waiting period; that was also the case, at least when I wait for the dishes, while the beer was very quickly brought by the boss. At some point my Saigon soup came, not to be confused with the Pho Bò I appreciated. This soup here reminded me very much of the consistency and taste of the Beijing soup I absolutely did not like; However, she had to show much more sharpness. I ate her (partly); she didn't taste me. I would certainly have had more pleasure in the Wantan soup with chicken meat I have never ordered from me. Bami Goreng is certainly one of the most famous national dishes in Indonesia, where there is no single representative original recipe for it in the true sense; Ingredients can vary from place to place or even from family to family. However, there are always the wheat flour noodles Mie as well as carrot pens, onions, mung bean sprouts, white cabbage, lower jaw, garlic, ginger and Sambal Oelek. Chilischotes and Ketjap Manis can also be used. As far as the vegetarian variant; well known, also here with us, Bami Goreng Udang are with shrimps, Bami Goreng Ayam with chicken meat, Bami Goreng Sapi with beef or Bami Goreng Kambing with goat or mutton meat. My present-day Bami Goreng was rigorously no attempt or unfit attempt to cross Bami Goreng Udang with Bami Goreng Ayam because both larger shrimps and chickens were abundant on my plate. There was also pasta; But this was by no means Mie, but a kind of Spaghettini. Carrot pens, onions, white cabbage, egg and Sambal Oelek reminded of a Bami Goreng. Mung Bohn sprouts, on the other hand, were completely gone, like ginger, Ketjap Manis and Chilischote. I couldn't even taste. My degree; What I thought today was not Bami Goreng, but only a delicious dish with noodles. The operators of the Saigon would be well advised to delete the name Bami Goreng from the map and to miss another name to the court, because especially Indonesian guests should come as they would shake themselves before laughing on the face of this bami. How should I ultimately evaluate the food sector this time? A soup that absolutely didn't cost me and a noodle dish that sails under the wrong flag, but that still cost me? I don't think I'm so wrong with well-intentioned three stars, and I'd rather keep myself on visiting my favorites; there are more star lines.

At the last visit to the Saigon, I had committed to tasting the Bami Goreng offered here for EUR 13.00; Today it was done. For the first time, I also tried the Saigon soup at 4,00 Euro, while the Bia Saigon export (0,33l EUR 4,0) is regularly ordered by me. I have nothing to say about the ambience, service, cleanliness and price/performance ratio in the Saigon; everything is as usual, that's good. Even today, the restaurant was again well visited and again a large number of guests consisted of Vietnamese local eaters, especially students and students of the local music college. I had set up a longer waiting period; that was also the case, at least when I wait for the dishes, while the beer was very quickly brought by the boss. At some point my Saigon soup came, not to be confused with the Pho Bò I appreciated. This soup here reminded me very much of the consistency and taste of the Beijing soup I absolutely did not like; However, she had to show much more sharpness. I ate her (partly); she didn't taste me. I would certainly have had more pleasure in the Wantan soup with chicken meat I have never ordered from me. Bami Goreng is certainly one of the most famous national dishes in Indonesia, where there is no single representative original recipe for it in the true sense; Ingredients can vary from place to place or even from family to family. However, there are always the wheat flour noodles Mie as well as carrot pens, onions, mung bean sprouts, white cabbage, lower jaw, garlic, ginger and Sambal Oelek. Chilischotes and Ketjap Manis can also be used. As far as the vegetarian variant; well known, also here with us, Bami Goreng Udang are with shrimps, Bami Goreng Ayam with chicken meat, Bami Goreng Sapi with beef or Bami Goreng Kambing with goat or mutton meat. My present-day Bami Goreng was rigorously no attempt or unfit attempt to cross Bami Goreng Udang with Bami Goreng Ayam because both larger shrimps and chickens were abundant on my plate. There was also pasta; But this was by no means Mie, but a kind of Spaghettini. Carrot pens, onions, white cabbage, egg and Sambal Oelek reminded of a Bami Goreng. Mung Bohn sprouts, on the other hand, were completely gone, like ginger, Ketjap Manis and Chilischote. I couldn't even taste. My degree; What I thought today was not Bami Goreng, but only a delicious dish with noodles. The operators of the Saigon would be well advised to delete the name Bami Goreng from the map and to miss another name to the court, because especially Indonesian guests should come as they would shake themselves before laughing on the face of this bami. How should I ultimately evaluate the food sector this time? A soup that absolutely didn't cost me and a noodle dish that sails under the wrong flag, but that still cost me? I don't think I'm so wrong with well-intentioned three stars, and I'd rather keep myself on visiting my favorites; there are more star lines.

At the last visit to the Saigon, I had committed to tasting the Bami Goreng offered here for EUR 13.00; Today it was done. For the first time, I also tried the Saigon soup at 4,00 Euro, while the Bia Saigon export (0,33l EUR 4,0) is regularly ordered by me. I have nothing to say about the ambience, service, cleanliness and price/performance ratio in the Saigon; everything is as usual, that's good. Even today, the restaurant was again well visited and again a large number of guests consisted of Vietnamese local eaters, especially students and students of the local music college. I had set up a longer waiting period; that was also the case, at least when I wait for the dishes, while the beer was very quickly brought by the boss. At some point my Saigon soup came, not to be confused with the Pho Bò I appreciated. This soup here reminded me very much of the consistency and taste of the Beijing soup I absolutely did not like; However, she had to show much more sharpness. I ate her (partly); she didn't taste me. I would certainly have had more pleasure in the Wantan soup with chicken meat I have never ordered from me. Bami Goreng is certainly one of the most famous national dishes in Indonesia, where there is no single representative original recipe for it in the true sense; Ingredients can vary from place to place or even from family to family. However, there are always the wheat flour noodles Mie as well as carrot pens, onions, mung bean sprouts, white cabbage, lower jaw, garlic, ginger and Sambal Oelek. Chilischotes and Ketjap Manis can also be used. As far as the vegetarian variant; well known, also here with us, Bami Goreng Udang are with shrimps, Bami Goreng Ayam with chicken meat, Bami Goreng Sapi with beef or Bami Goreng Kambing with goat or mutton meat. My present-day Bami Goreng was rigorously no attempt or unfit attempt to cross Bami Goreng Udang with Bami Goreng Ayam because both larger shrimps and chickens were abundant on my plate. There was also pasta; But this was by no means Mie, but a kind of Spaghettini. Carrot pens, onions, white cabbage, egg and Sambal Oelek reminded of a Bami Goreng. Mung Bohn sprouts, on the other hand, were completely gone, like ginger, Ketjap Manis and Chilischote. I couldn't even taste. My degree; What I thought today was not Bami Goreng, but only a delicious dish with noodles. The operators of the Saigon would be well advised to delete the name Bami Goreng from the map and to miss another name to the court, because especially Indonesian guests should come as they would shake themselves before laughing on the face of this bami. How should I ultimately evaluate the food sector this time? A soup that absolutely didn't cost me and a noodle dish that sails under the wrong flag, but that still cost me? I don't think I'm so wrong with well-intentioned three stars, and I'd rather keep myself on visiting my favorites; there are more star lines.