Doers and shakers: Nam makes Vietnamese food regional and sustainable

By entering the Do, one sees at first sight that the Vietnamese restaurant is something special. It is stylishly and authentically furnished, the staff smiles at you in a friendly way and you quickly get into conversation with Nam, the founder of the small shop in Dresden Pieschen.

Sustainable and regional

What you don't see at first glance is the 28-year-old's attitude: When he opened the restaurant in April 2017, it was clear to him that he didn't just want to open a Vietnamese restaurant: it should be sustainable and regional. In return, he was always smiled at by the competition at first - he didn't care. Born in Dresden, he knows that sustainability is simply contemporary and that he wants to do something good, which is why he had already dealt with the topic a lot before the restaurant opened. 

Nam actually comes from a completely different corner: before he opened the Dô together with his brother, he worked in a tax office. There he accompanied many business start-ups, 90% of them in the gastronomy. He was always interested in good food and then he learned by chance that the shop on Leipziger Strasse was about to become vacant. Although he actually already had other plans and was about to move to Hamburg for a job, he decided to take the chance and just go for it.

The food at the Dô is classically Vietnamese. Nam has the recipes from his family. But the ingredients he gets mostly from the environment and where possible organic. Everything is prepared fresh in the kitchen. And you can taste that! That's why we have been regular guests for quite some time now and spend at least one lunch break a week at the Dô. If you want to take something home with you, you get it in a compostable "eco-packaging" made of sugar cane. And those who bring their own can get a discount.

The Dô is more than just a restaurant

But mostly people stay in the store for dinner. And not only for dinner, many of them just come to chat, tell Nam about their life and sign off when they are on holiday for a while. Not only the customers feel the special atmosphere in his shop. The employees of the Dô are also satisfied. They are like his family, he says. And for him, that too is part of a sustainable business philosophy. Nam involves them and supports them - and they are proud of the fact that the restaurant attaches great importance to sustainability.

What Nam wants is more recognition for the value of food and the craft of a cook; that people understand that good food has a price, but that it is also worth paying. His many regular customers from all over Dresden are already doing this and show him that his idea is working. So if you live in Dresden or are visiting, pay the Dô a visit! We love the food there and can give you a clear recommendation!