VIETNAMESE CUISINE SINCE 2003
WELCOME TO LÊLÊ!
LêLê started as a small, family-run street kitchen in Vesterbro in Copenhagen.
It was the first Vietnamese street kitchen in Denmark and became so loved by guests that we today have a restaurant,
several street kitchens, convenience products, festival food stands, a food truck and a catering business.
We welcome you to a Vietnamese dining experience with fresh ingredients, lots of herbs and delicate dishes.
THE STORY BEHIND LÊLÊ
The four Lê-siblings saw opportunities in their childhood's Vietnamese cuisine, which until the beginning of the 21st century was relatively unknown in Scandinavia. In 2003, in collaboration with Pierre Truchot, they opened LêLê's first street kitchen in Copenhagen. It quickly became very popular with long queues down the street, and the family has developed the company from there.
LêLê has in just a few years taught the Danes love and respect for Vietnamese food. The mood is vibrant and the Vietnamese cuisine fluctuates in line with modern international food trends. What began as a small family business, has evolved into several Street Kitchens, food truck and festival stalls, cookbooks, convenience products and a catering business.
FOOD CULTURE IN VIETNAM
Vietnam's food culture is affected by the influence of the French gastronomy with country kitchen, bistro and gourmet. Similarly, the Vietnamese kitchen is divided into three categories: peasant cuisine, street kitchen and imperial kitchen.
In the rural areas of Vietnam simple peasant cuisine traditions still rule. The dishes consist of what we already have in the household and in the field. A classic from peasant kitchen is Bo Kho, the strong beef stew. The recipes are simple and rustic, but very tasty.
In Vietnam's cities street food is the thing. The Vietnamese love to eat from the small street stall, where you can always find new delicious street food dishes and snacks. Here you get everything from crispy fried wontons, fresh spring rolls and the delicious bánh mì – sandwiches with stir-fried meat and fresh herbs inspired by the French baguette tradition.
The most sophisticated is the imperial kitchen, which is served at the fine dining restaurants in Vietnam's major cities. Here the Vietnamese top restaurants are inspired by international gastronomic tendencies and create reinterpretations of classic Vietnamese recipes.
Vietnamese food can be divided into three regions, characterized by the climate and the unique raw materials available in the each region.
Hanoi is located in the northern Highlands. The region is bordering China, which has affected the food culture. Here the salty taste of the traditional cuisine dominates, and the dishes are typically seasoned with soy and fish sauce.
In the central part of Vietnam the rough climate complicates the cultivation of vegetables with alternating drought and rainy season. Here they have developed dishes with strong dried spices originally imported from neighboring countries.
In the tropical south is Ho Chi Minh City (formerly Saigon). Here you traditionally find a trend towards more sweet dishes with sugar and coconut as important ingredients.