Last year, after a successful crawfish season and having garnered plenty of accolades, Saigon House Midtown shut down for renovations, and then in September, unexpectedly shuttered, leaving many to question what the future held for superstar Chef Tony Nguyen.
Well, he had a second Saigon House in mind already. What was supposed to be the second outpost, on 3645 FM 1960 W Rd, north of the Tollway, was reinvented as its headquarters and quietly opened its doors on May 5.
With crawfish season nearing its end, Nguyen finished the construction and got through inspection under the wire. While he opened amid the restrictions set in place during the COVID-19 pandemic, Nguyen is grateful for the love the foodie scene has given him.
“My mom and I have been extremely grateful for the Houston Strong community,” Nguyen says. “After we reconstructed Saigon House from Hurricane Harvey, we were graciously welcomed into the arms of our guests. I’m proud to be part of such a supportive and resilient city. We are delighted to continue serving Houston in our new location.”
On the menu you will find his popular Viet-Cajun crawfish slathered in either H-Town Bang (garlic butter) or Thai Surprise (citrus garlic) with spice levels ranging from the mild sissy unicorn to the spicy fiery phoenix to the blazing angry dragon, with corn, potatoes and sausage extra.
Also on the menu is Viet-Tex pho (Texas oak-smoked brisket in oxtail pho broth), fried fish, fried shrimp egg rolls, and signature sauces by the quart.
Of course, this isn’t all Nguyen is doing at the moment. He and The Blind Goat chef Christine Hà are teaming up with Hà’s husband John Suh on the soon-to-open Xin Chao in the former Decatur Bar & Pop-Up Kitchen space in the Washington Avenue area. That will feature modern Vietnamese cuisine, an opportunity for both Hà and Nguyen to spread their wings.
As for Saigon House, there are plenty of claws to dig into.