“When you come and eat at this place, you come and eat at home,” said Nhu Hoang, owner of CôNu’s Corner Càfê and Bánh Mì Sandwiches.
DENVER — Colorado’s Asian food scene is growing and this week, it’s in the spotlight.
More than 100 restaurants from Longmont to Castle Rock are part of this year’s Mile High Asian Food Week. That’s double from last year, when it all began.
One of the newest restaurants to join the line-up is growing in popularity just north of Sloan’s Lake. CôNu’s Corner Càfê and Bánh Mì Sandwiches is located at 29th Ave. and Tennyson St.
“The bánh mì, the bread is really important,” said owner Nhu Hoang. “The meat is just second thing.”
To make the best, most authentic bánh mì, you need the right baguette.
“I have very high-level expectation on food,” said Hoang. “If you want to feel right, it has to be crunchy [outside] and soft inside.”
It’s why Hoang sent her dad back to Vietnam, to learn how to make it.
“He has to make bread in the morning and then he has to go to work,” said Hoang. “When bánh mì is sold out, it’s just sold out.”
Her mom is in the kitchen, too, preparing phở and rice noodle plates.
“She cook for the customer like she cook for me or for my dad,” said Hoang.
Eating here is like eating at home with three generations in the family business, including Hoang’s husband Bryan Pham, and 3-year-old son, Ian.
“Everything we make really small portion until we sell it out and then we make new one,” said Hoang.
For five years, Nhu said their shop struggled, until they expanded their convenience store to include a restaurant, last summer.
“I don’t know if what I raised for, or my culture is like that, but first thing when I see people, like, ‘Have you eat yet?'” said Hoang.
Instead of “hello” or “how are you,” Hoang’s greeting is, “Are you hungry?”
“I want to make sure that they eat right, eat good food,” she said.
Her joy is knowing everyone is fed.
“When I go to eat at a restaurant, when the restaurant the food is good, I’m happy. I’m really happy,” she said. “It’s refreshing my mind, everything, so that’s the reason why I want my food here is the same.”
Attention to detail is paramount.
“Top, on the side and bottom, it has to be crispy,” said Hoang. “That’s why I’m really difficult.”
Each side of the bánh mì is meticulously turned in the oven, toasted to perfection.
“It has to be perfect when it’s sent to the customer: good quality, fresh everyday,” said Hoang.
She learned from her mom, growing up in Vietnam.
“She just cook with her soul or something,” she said. “No recipes.”
Customers are noticing, and the business is growing fast. It’s giving Hoang and her family the energy to keep their traditions and cuisine, alive.
“I got a lot of support from everybody, customer, and I really appreciated that,” she said. “When customer eating, I want customer to feel the same way that I feel, you know? When you eat good food, you will be very happy.”
It’s always been Hoang’s dream to have her own shop. She immigrated here to the states with her parents 18 years ago.
Mile High Asian Food week continues through Saturday, May 4.
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