The Recruitment Process Begins

At this point, I’m fairly convinced I’ve been scouted by Cape Town’s Vietnamese food scene. Which, honestly, is quite exciting. Cape Town is full of agencies and I always thought being scouted would involve a modelling contract, excellent lighting and someone telling me I had “a look”. Alas, mine appears to be food-related. I’ll take it. I don’t know when recruitment started, but I’d like to formally accept.

Viet Roots is one of the newer kids on the block, and somehow my first visit fell on one of those rare Cape Town days when the air was so humid I stepped out of my car and thought, okay… Cape Town has apparently relocated to Southeast Asia for the afternoon. Then, as if the universe was really committing to the bit, a breeze came down the street carrying the smell of the kitchen straight towards me. I had never been before, but navigation was clearly no longer necessary. I just followed my nose. Very cartoon character of me, actually. Suuuurely Chel? Maybe Megara? This is becoming a personality test. I digress.

“You take your vitamins, you finish your supplements, you clear the pho. I don’t make the rules.”

A Little Glow-Up

Inside, Viet Roots has personality without screaming for attention. Warm yellow walls, greenery, plenty of open space and just enough going on to make it feel homely rather than hectic. It still feels distinctly Vietnamese, just with a little glow-up. Basically, like someone’s really cool aunt opened a restaurant and actually has excellent taste.

Dessert Before Lunch, Basically

Given the borderline tropical situation outside, an iced coffee felt less like a choice and more like survival. I went for the salt iced coffee, which I hadn’t tried before, but if you’ve been here longer than five minutes you’ll know sweet-and-savoury combinations are my kryptonite. Not to be confused with a crypto knight. Although, given the state of dating apps lately, crypto for a night might not be completely off-brand either. Anyhoo… There was rich condensed-milk coffee underneath, thick salted cream on top, and the whole thing was icy cold.  It was sweet, creamy, salty, slightly ridiculous and exactly what the weather ordered. Essentially dessert before lunch, except the salt made it feel responsible. That’s nutrition. Don’t question me.

A Little Pre-Game

Speaking of lunch, obviously we needed a little pre-game before the main event. We started with what I am dangerously close to calling some of the best dim sum I’ve had. The wrappers were thin and glossy, with just enough chew to keep things interesting, while inside was this plump, juicy prawn filling. Dip one into soy and suddenly we’re back in my favourite neighbourhood. Sweet meets salty. Soft, bouncy, dangerously easy to eat. Leave me alone with a basket of these and, respectfully, start emotionally preparing yourself for disappointment because you are not getting one.

Fresh, With a Little Something Extra

Then there were the fresh spring rolls, which were, excuse the irony, incredibly fresh. Light, crisp and clean, with prawns, noodles, herbs and vegetables wrapped up in rice paper and served with a rich, nutty, savoury dipping sauce. And that’s kind of why Vietnamese food gets me. You can be sitting there eating prawns, herbs, vegetables and rice paper feeling like the picture of health, and then suddenly there’s a rich, nutty dipping sauce reminding you that being healthy doesn’t have to be boring. A very fair arrangement, if you ask me. 

Some Fairly Serious Sushi Engineering

Being the curious cat that I am, which feels particularly appropriate considering my only tattoo is literally a cat, I eventually wandered off for a little look around. Somewhere between taking photos and sticking my nose into things that absolutely did not concern me, I was invited into the kitchen to watch Anh put the finishing touches on what I can only describe as some fairly serious sushi engineering.

And one thing Viet Roots clearly understands is presentation. Once I realised what was coming, I promptly scurried back to my seat with the excitement of a child who’s accidentally seen the Christmas presents before everyone else wakes up. Except instead of a bicycle under the tree, our waitress appeared carrying what looked like a miniature Sea Point construction project. Platforms. Levels. Structural engineering. Basically LegoLand, but in sushi form. Given the amount of construction happening in Cape Town lately, it felt suspiciously on theme.

Started From the Top

Naturally, after photographing it from about seventeen angles, I started at the top. Started from the top and now we’re here? No, that’s definitely not what Drake said. In fairness, I’m Team Kendrick, so maybe I just don’t care. Moving on.

The Naughty Child of the Table

Up first was the Viet Roots roll, and this was definitely the naughty child of the table. Tempura prawn, salmon, tuna, teriyaki, mayo, sweet chilli… essentially all the good decisions and several questionable ones rolled into a single bite. Rich, saucy, crunchy, creamy and gloriously over-the-top, but importantly, just enough. Because so much of what came before it had been fresh, light and clean, we could absolutely afford one roll behaving badly.

The 80/20 Rule

Then we swung completely the other way with the salmon rainbow rolls. Simple, clean and exactly the kind of sushi where there’s nowhere for mediocre ingredients to hide. The rice was spot-on, the salmon buttery and fresh, and honestly, it didn’t need much else. Then the salmon maki took that simplicity even further. Salmon, rice, nori, a fairly irresponsible amount of wasabi from me, and soy. Done.

And honestly, that little contrast sums up what I enjoy so much about this style of eating. There’s an almost accidental 80/20 rule happening. Lots of freshness, herbs, vegetables and clean flavours, with the occasional condensed milk, tempura prawn or generous amount of mayo popping up every now and then to stop us all getting suspiciously well-behaved.  Although, for the record, we’re adults, you’re allowed to make it 70/30 if the mood takes you.

The Main of Mains

Sushi skyscraper demolished, it was time for the main of mains. And yes, before somebody races to the comments, I know sushi isn’t traditionally Vietnamese. I’ve heard you. Many times. But at this point I do feel the complaint may be better directed towards the Vietnamese owners putting it on their own menus rather than me, the woman happily eating it. Choose your battles wisely. 

Onto the Pho!

Onto the pho! The beef pho is exactly why I keep coming back to Vietnamese food. That broth! It still blows my mind that something essentially clear can carry that much flavour. It’s light and fragrant, yet somehow still tastes like there’s so much going on. Add tender beef, rice noodles, a little hoisin, sriracha and lemon, and suddenly lunch becomes an interactive sport.

What I love most is that it gives you all the comfort-food satisfaction without the post-meal punishment. No heaviness, no need to lie horizontal for three business days… just warm broth, herbs, noodles and that lovely little feeling that you’ve eaten proper comfort food without needing recovery time afterwards.

A Cold Noodle Situation

Then there was the beef vermicelli bowl, and I am such a sucker for a cold noodle situation. Fresh and pickled vegetables, noodles, beef and that salty-sweet fish-sauce magic all get mixed together into organised chaos, with a crispy little veggie spring roll on top doing its little bit for the 70/30 rule.  Fresh, fresh, fresh… and then something fried because we’re still here to enjoy ourselves.

Also, unsolicited pho advice that absolutely nobody asked for. If you think it’s strictly winter food, let it cool down a little on a hot day. I love it once it hits that warm-to-lukewarm zone and the noodles have had even more time to sit in all that broth. Suddenly it feels almost summery. I said what I said. 

Two very different bowls, both requiring a little strategy, plenty of mixing and enough slurping to get me removed from a more formal establishment. Exactly my kind of lunch.

Nutritional Admin

Somehow, after all of that, we’d cleared our plates. Which sounds dramatic until you remember Vietnamese food is basically nutritional admin. You take your vitamins, you finish your supplements, you clear the pho. I don’t make the rules. 

Front-Row People-Watching

By then I was in absolutely no rush to leave. Viet Roots has that easy kind of energy where you can happily linger, and being right on the corner makes it particularly good for one of my favourite hobbies. People-watching with absolutely no context. There’s even counter seating opening straight onto the street, which is essentially a front-row seat.

Go With the Flow

But eventually it was time for one last drink before making my way downtown… only to drive all the way back to the Deep South. The Ocean Blue Soda. What’s in it? Excellent question. I tried to figure it out. I failed. And honestly, maybe that was the lesson. It was blue, cold, refreshing, delicious and exactly what I wanted before the drive home. Sometimes you don’t need all the answers, you just have to trust the process and go with the flow. Sea what I did there? Sorry.

From Muizenberg to Town



And actually, going with the flow feels rather fitting here, because between Viet Roots in town and Vietnamese Street Kitchen in Muizenberg, Sue and Anh have somehow made sure I can be on either side of Cape Town and still have some of my favourite Vietnamese food within reach. A very dangerous convenience for me, personally.

Thank You!

There’s still so much of the Viet Roots menu waiting for me, so this definitely won’t be my last visit. Thank you, Sue and Anh. I’ll see you both again soon. Whether that’s in Muizenberg or in town really just depends on which side of Cape Town I happen to be hungry on.