10 N. EUCLID AVE
11am - 9pm | MON - SAT
DINE IN | CARRY-OUT | DELIVERY
Missed reservations of parties of 8 or more will incur a $20 cancellation fee.
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"Selfless service, modern design, and exuberant Saigon spirit"
Joan was born in 1960 in Halong Bay, Vietnam. She was caught in the Sino-Vietnamese War and in 1979, was forced into a Refugee camp in Hong Kong with her family. When the opportunity to move to the United States arose, Joan and her family established a home in Los Angeles, California. In 1982, Joan’s mom opened her first restaurant, bringing authentic Vietnamese cuisine to the city of LA. Joan was inspired by her mom’s cooking and adapted her homestyle cooking to open Saigon Cafe in 2001. Today, Joan and her son, Michael Ly bring years of culinary expertise to St. Louis, where her menu of sharable Contemporary Vietnamese cuisine complements the restaurant’s selfless service, modern design, and exuberant Saigon spirit.
Family Owned And Operated Since 2001
11-9 pm | Mon - Sat
Closed on Sunday
From the press
"I've had lunch here a few times and I've loved the food and service every time. Staff is very friendly. Food is beautifully presented and delicious. Staff is friendly and service prompt without feeling rushed even when I went in near the closing of the lunch shift. Highly recommend" - Kathryn Chapman (Local Guide)
"The bahn xeo -- many of the same ingredients, with the addition of fresh leaf lettuce -- is designed to be rolled in an accompanying airily eggy pancake and dipped in a spicy rice-vinegar sauce. In this case, the quantity was more than sufficient, certainly big enough to be shared by two people."
"The crispy spring rolls had a perfectly fried crispy outside similar to rally's fries vs. a sad take-out Chinese egg roll. The filling was a savory meat mixture that included pork, shrimp, and crab, and was served with a flavorful but light nuoc mam that complimented the dish perfectly. The papaya salad was also well received. The papaya was very fresh and dressed with a light helping of nuoc mam and chili garlic sauce if you want to spice it up." Wells Ling (Elite 2020)