About me

Photo 1 edited

Hello! I’m Cielle, the passionate food blogger behind Savour the Pho. From Vietnam and now in Germany, I’ve launched this blog to spread my love for Vietnamese food as well as Asian cuisines.

I love cooking, travelling, practicing yoga, reading manga, listening to Korean & Japanese music, and learning new languages. I’m also a true history and culture nerd. That’s why you’ll find that I write a lot about the origins and stories behind the cultural recipes.

My goal with Savour the Pho? Bringing authentic Vietnamese and Asian food to a wider audience 😉.

What you could find on my blog?

Recipes and tidbits to demystify Vietnamese cooking:

I was born and raised in Vietnam, spending 26 years growing up and traveling around the country from the North to the South, as well as throughout Asia, before coming to Germany for my studies. That’s why I can recognize the differences between the Vietnamese culinary landscape in Vietnam and abroad.

I hope that my blog can become your trusted source for information and demystification of Vietnamese and Asian cooking. That’s why you will find in my blog posts I talk about:

Recipes for Kitchen Appliances (Instant Pot, Air Fryer…)

These lifesavers are perfect for lazy cooks (like me) who still want to enjoy amazing food.

Asian Recipes (Mostly Travel-Inspired Recreations)

Sometimes, finding the original flavors from my travel memories is a challenge. So, I start to experiment and recreate those beloved dishes in my own kitchen and the results are often satisfying.

What’s cooking? Well, it’s a mix of authentic and fusion recipes.

Baking and sweet treats:

The few recipes that I’m always willing to take my time. I don’t have much of a sweet tooth, so my creations aren’t overly sugary.

So, that’s the scoop on me and Savour the Pho. If you’ve got some time to spare, roll on down and get to know the story behind Savourthepho. It’s a tasty tale 😆.

A humorous meme featuring a potato as a response to a long post, bringing lightheartedness and humor to online interactions.


Growing up in Vietnam, I was surrounded by a rich culinary culture filled with bold flavors and fresh ingredients. Cooking was a cherished tradition in my family, bringing us together to share nourishing meals and stories around the table.

A delicious Vietnamese meal with steamed rice, egg meat loaf, vegetable soup, lemongrass chicken, and stir-fried green beans.
A traditional Vietnamese meal

I was born and raised in Nha Trang, a beautiful coastal city in the middle of Vietnam. My parents are immigrants from the North. I spent around 10 years in Saigon (my most beloved city). Vietnamese cuisine is incredibly diverse, encompassing not only Phở and Bánh Mì.

From the North to the South, each region has its own specialty delicacies. When I moved to Germany for my studies, I found myself longing for the familiar tastes and dishes of my homeland. So, I began to experiment in the kitchen, recreating the beloved dishes I missed. It was during this time that I realized there was a gap in the market for authentic Vietnamese cuisine.

I discovered that many people associate Vietnamese food with popular dishes like “Phở,” “Bánh Mì,” and “Vietnamese coffee.” But Vietnamese cuisine encompasses so much more than these well-known favorites.

An appetizing bowl of Bun Bo Hue, a traditional Vietnamese noodle soup. The dish features a rich and flavorful broth, filled with thick rice vermicelli noodles, tender slices of beef, and aromatic herbs. A garnish of fresh bean sprouts, lime wedges, and chili peppers adds a vibrant touch to the dish.
My “Bun Bo Hue” (Vietnamese Hue-styled Beef Noodle) in Germany
A mouthwatering bowl of Bun Cha Gio, a Vietnamese dish, beautifully presented in a photo. The bowl contains a generous serving of vermicelli noodles, topped with crispy and flavorful fried spring rolls. Fresh herbs, lettuce, and pickled vegetables add vibrant colors and refreshing textures to the dish. A dipping sauce accompanies the bowl, enhancing the overall taste.
My “Bún Chả Giò” (Vietnamese Spring Roll Noodle Salad) in Germany
Cielle prepares bun cha gio for a friend, skillfully assembling flavorful ingredients with care and attention, creating a delightful meal and cherished memories.
Preparing “Bún Chả Giò” for my dear Catherine

It was also during this period that my Chinese friend asked me for my Vietnamese dipping fish sauce (nước mắm chấm), and my German friend successfully crafted Vietnamese spring rolls (gỏi cuốn) with my guidance. These experiences encourage my passion to share my recipes and cooking experiences with others.

I realized that cooking is not just about food – it’s a way to bring people together and share my culture and traditions with others.

A joyful moment captured in a photo as Cielle and friends coming together to make spring rolls.
Spring rolls are always my all-time best potluck recipe.

This blog would become my cooking diary during my time in Germany. It’s also much easier for me to share my recipes (with many notes for foolproof results) to my international friends, who are not familiar with Asian cuisines.


Aside from my love for Vietnamese cuisine, I have a strong passion for Asian cuisines.

This passion has been with me since childhood when I developed a deep admiration for Japanese culture through manga and anime (that’s why you’ll find my recipe for Dorayaki – Doraemon’s favorite dish!).

Three pairs of Dora Cakes, sweet red bean paste sandwiched between two fluffy pancakes, arranged neatly on a rectangular dish.
Ultra Soft & Fluffy Dorayaki

Japan holds a special place in my heart as my second cultural love, right after my beloved Vietnam. With my understanding of the Japanese language, I could say most of Japanese recipes on my blog are quite authentic, such as my 20-minute Teriyaki Chicken or my Chicken Karaage.

Gluten free Teriyaki Chicken 1
20-minute Teriyaki Chicken

I’m also a big fan of Korean culture and Korean food. My all-time favorite K-Drama is “Crash Landing on You,” which made me obsessed with Chimaek, the amazing combo of Korean fried chicken and beer. Inspired by that, I created my own recipes “a hack for spicy Korean fried chicken, Yangnyeom” and “Tasty soy garlic fried chicken, Dakgangjeong”.

Last but not least, I have a knack for Chinese cooking. Living in Saigon’s bustling Chinatown exposed me to the wonderful flavors of Cantonese, Teochew, and Hakka-style Chinese food. Since I moved to Germany, I’ve been longing for these Chinese dishes, alongside my cherished Vietnamese cuisine.

My recent travels to Yunnan and Taiwan have opened my eyes to the incredible diversity of Chinese food. Additionally, my friend Annie from Beijing has greatly influenced my love for Chinese cuisine, introducing me to many delicious northern-style Chinese delicacies.

A mouthwatering photo of Sheng Jian Bao, a popular Chinese pan-fried dumpling, sizzling in a cast iron pan. The image showcases a delectable array of golden-brown dumplings, perfectly seared on the bottom and steamed to perfection on top.
My Sheng Jian Bao (Pan-fried pork dumplings)
A delightful photo capturing a joyful moment as Cielle and Annie preparing Chinese dumplings together
Making Chinese Dumplings with Annie
Delicious Jiao zi: traditional Northern Chinese dumplings with flavorful fillings
Jiao Zi – Nothern Chinese Dumplings

In my food blog, you can also find baking recipes. I taught myself how to bake from scratch and gradually gained confidence in creating various desserts and baked goods . While my cakes and bread may not be perfect, I’m happy to see improvement in my baking skills day by day.

Occasionally, I feature baking recipes, especially ones inspired by Asian bakeries like Coconut Pandan waffles or Vietnamese Cassava Cake.

It’s worth noting that for these recipes, I provide precise measurements in grams, ounces, or pounds rather than using cups. This is because in baking and dessert making, accuracy in measurement is crucial for achieving the best results.

A captivating photo of Hokkaido milk bread, a soft and fluffy Japanese bread. The image showcases a perfectly baked loaf with a golden-brown crust, revealing its light and airy interior.
My Hokkaido Milk Bread
Delicious cinnamon sticky date rolls baked in a cast iron pan, oozing with sweet cinnamon sauce and luscious dates.
My Cinnamon – Date Sticky Rolls
Delicious baked charsiu bao: golden-brown buns filled with sweet and savory barbecued pork.
My Baked Charsiu Buns

I love traveling, especially within Asian countries (mostly in Southeast Asia and East Asia). Even though I currently live in Europe, Asia will always be my home. Food has always been one of the most cherished memories I bring back from my trips.

Upon returning home, I often find myself yearning for the taste of those authentic national dishes that are difficult to find locally. Then, I take it upon myself to research and recreate those dishes such as Taiwanese Caramel Milk Tea or Thai Pad Ped Gai in my kitchen.

Delicious Khao Poon Nam Seen: Laotian spicy beef noodle soup with flavorful broth, tender beef, and fresh herbs.
My Khao Poon Nam Seen – Laotian Spicy Beef Noodle

Some dummy stuff about me:

  • I’ve been a Kpop fan for 15 years, and I’m a proud Cassiopeia, the fandom of DBSK (Dong Bang Shin Ki/Tohoshinki). Their music has played a big role in my love for Korean and Japanese cultures (They are a Korean boygroup mostly active in Japan now).
  • Not a vegan or vegetarian but I love eating veggies. I enjoy incorporating a variety of veggies into my recipes to make them more nutritious. Moreover, Vietnamese vegan food is just amazing, and my all-time favorite is Bun Bo Hue Chay (vegan Bun Bo Hue).
Healthy spinach steamed buns: nutritious and delicious green buns
My Healthy Spinach Steamed Buns
  • Even though I now reside in Europe, I always seek out Vietnamese and Asian food during my travels, particularly in cities with vibrant Asian communities like Berlin, Paris, Prague, or Düsseldorf.
A tempting bowl of Pho enjoyed in Paris, featuring steaming rice noodles, flavorful broth, tender beef, fresh herbs, and vibrant toppings.
One of the best bowls of “Pho” I’ve ever tried is in a Vietnamese Restaurant in Paris

Stay connected:

Feel free to reach out to me via email at [email protected] for any Vietnamese or Asian recipe inquiries. As a new food blogger, your comments and feedback mean a lot and provide me with valuable encouragement 🥰.

Savour the Pho is written in both English and German. As neither English nor German is my native language and writing is not my strong suit, I often worry if my posts are well-written enough.

Nevertheless, I make a conscious effort to provide a comprehensive description of the cooking process and the taste of each dish in every post. Despite my limitations, I hope to convey my love for cooking through my writing and motivate others to explore new recipes in their own kitchens.

Thank you so much for stopping by and joining me on this culinary journey! Cám ơn rất nhiều!!


pinit fg en rect red 28