Gia’s Journey to the Mekong Delta

Returning to the Roots of Vietnamese Ingredients.

At Gia, every dish begins long before it reaches the table. It begins at the source, with land, water, people, and stories.

The journey to Vietnam’s Southwestern region (the Mekong Delta) was not simply a team trip. It was a deliberate return to origins, guided by Chef Sam Tran’s belief that understanding ingredients means understanding where they come from, how they live, and who lives with them.

This journey marked a shared experience for the entire Gia team from the kitchen to the front of house to walk the land together, listen together, and ultimately cook with deeper awareness.

Why The Mekong Delta?

For Chef Sam Tran, returning to the source of ingredients is a way of enriching her culinary language. Four years ago, the Mekong Delta was the first place she returned to after nearly a decade living in Australia. That journey left a lasting imprint, not because of spectacle, but because of its sincerity: the generosity of the land, the openness of its people, and the vividness of everyday life.

The aromas of traditional markets, the rhythmic sounds of early-morning floating markets, and the comforting depth of a bowl of Southwestern bún riêu offered a new lens through which Vietnamese cuisine revealed itself, layered, bold, unapologetic.

Those experiences did not end as memories. They became a foundation for how Chef Sam thinks about flavor, balance, and storytelling at Gia today. This time, inspired by her reflections, the entire Gia team followed that path together.

Life on Water, Life with Nature

Immersing ourselves in the daily life of the Mekong Delta, the relationship between people and nature became unmistakably clear. Here, cuisine is not curated, it is lived.

Flavors are direct, honest, and bold: Saltiness must be truly salty, like fermented fish sauces. Spiciness burns with intent, from bird’s eye chilies and black pepper.

Bitterness is unapologetic, from bitter melon and wild greens. This powerful flavor spectrum mirrors the people themselves: sincere, generous, energetic, and deeply grounded. Cuisine, we were reminded, is not decoration. It is a reflection of land, climate, survival, and spirit.

Cai Rang Floating Market with Bún Riêu

A small boat floats by, carrying steaming pots of broth, noodles, vegetables, tomatoes, meat, and condiments. The vendor sits calmly among it all, turning left, turning right, serving bowl after bowl of hot bún riêu. Fragrant crab broth, fermented shrimp paste, pork, fresh herbs. Nothing elaborate. Everything complete.

This humble bowl, enjoyed on water at dawn, encapsulates the essence of Mekong Delta culture, practical, generous, deeply comforting. Simply describing it is never enough.It is an experience best understood, and later, reinterpreted, through Chef Sam’s lens at Gia.

Chau Doc Fish Sauce

Where the Mekong splits into the Tien and Hau rivers, An Giang becomes a natural gateway for fish migration. Abundance demanded preservation, and salt became the answer.

Thus, the tradition of fermented fish sauce was born. In Chau Doc, the capital of mắm, we encountered an astonishing diversity: linh fish, snakehead, mudfish, climbing perch, each transformed through time, salt, and experience. Each type carries its own aroma, intensity, and culinary role. Some are perfect with plain rice. Others require careful preparation to reveal their depth.

What we discovered was not just preserved food, but a living culinary heritage of the Mekong Delta, one that Gia hopes to respectfully reinterpret.

What Remains?

This journey was not about collecting recipes. It was about collecting understanding. The Mekong Delta reminded us that cuisine is shaped by land and water, but carried forward by people. These experiences will continue to echo, subtly, thoughtfully, in Gia’s evolving menu.

About Gia

Nestled in the heart of Hanoi’s Old Quarter, Gia is a contemporary fine dining restaurant proudly listed in the MICHELIN Guide Vietnam. Led by Chef Sam Tran, Gia tells Vietnam’s culinary story through seasonal tasting menus that bridge tradition and innovation. Each dish reflects the restaurant’s philosophy – to honor Vietnamese ingredients, elevate local craftsmanship, and create a dining experience that feels both personal and timeless.

Recognized among Asia’s 50 Best Restaurants (Top 51–100) and The Best Chef Awards, Gia continues to celebrate Vietnam’s rich gastronomic heritage with modern artistry and quiet confidence.

→ Discover more about Gia: gia-hanoi.com/home