Both work, but the menu changes. Drop-off suits banh mi, spring rolls, salads, grilled meats and rice. Rice paper rolls, banh xeo and pho need staff on site because they must be assembled during service. Tell us your format and we will build the menu around what will actually arrive in good condition.

Because the wrappers dry out and fuse within a couple of hours of rolling. A roll made at the kitchen and delivered later has cracked edges, stuck sides and limp herbs inside. We bring the fillings prepped and chilled and roll in continuous batches through service, so what guests pick up was made minutes earlier.

Yes, as a staffed station rather than a buffet tray. The broth is simmered in our kitchen and held hot in insulated urns, noodles are blanched on site in small batches, and guests finish their own bowls with beef, herbs, sprouts, lime and chilli. It needs bench space and a power point, and it is a strong choice for cooler months.

Yes, it is one of the best options for a working day. The food is light, most of it eats cleanly with one hand, and portions do not leave the room sluggish for the afternoon session. Banh mi sliders, rice paper rolls, bun cha bowls and salads cover a mixed office without needing anything explained.

Yes. For a dam hoi or tea ceremony we keep the morning service light and quick — fresh rolls, savoury bites, fruit and tea — so it fits around the ceremony itself, then run a full menu for the reception later. We coordinate timings with the family so food does not land in the middle of the formalities.

Yes. Fish sauce is central to most Vietnamese cooking, so we substitute rather than simply omit — a soy and mushroom based nuoc cham gives a comparable savoury depth for vegetarian, vegan and allergy-affected guests. Shellfish is kept to clearly separated dishes with their own tongs, and we label everything on the table.

Yes, and it works well because pho is assembled rather than cooked to order. We hold the broth hot, blanch noodles in batches, and build bowls at the station with herbs, bean sprout, chilli and lime going out on the side. It needs bench space, power, and a realistic ratio of staff to guests so the queue keeps moving.

Yes. Tet falls in late January or February and brings specific dishes, particularly banh chung or banh tet, thit kho trung, gio lua and xoi gac. It is the busiest period in the Vietnamese calendar, so we take bookings well ahead. Banh chung needs long cooking and lead time, which is the main scheduling constraint.

Yes, and Vietnamese Buddhist cooking gives us a genuine foundation rather than substitutions. Com chay traditions cover mushroom pho broth, tofu and lemongrass dishes, vegan goi cuon, banh xeo and noodle salads. The key change is replacing fish sauce and shrimp paste with soy or vegan nuoc cham, which we do across the whole menu so nothing gets cross-contaminated.

Carefully, because peanut appears in dipping sauces, garnishes and satay-style marinades. We identify every peanut-containing item at the planning stage, prepare allergen-free versions separately, and label clearly at the service point. Peanut garnish is served in its own container rather than scattered across dishes, so guests who need to avoid it can still eat the base dish.

Yes, with the right format. Shared banquet service suits Vietnamese food well, with grilled meats, rice, noodle dishes and salads brought to the table in courses. Delicate items like goi cuon and banh xeo need live staffing or get limited to smaller counts. We balance assembled dishes with ones that hold so the kitchen is not the bottleneck.

Yes, though it changes the profile honestly rather than hiding it. Nuoc mam carries much of the savoury depth in Vietnamese cooking, so we substitute with soy-based or vegan fish sauce alternatives and adjust the balance with lime, sugar and chilli. We can also keep a fish sauce version alongside, served separately, so guests who want the traditional seasoning get it.