Your Next Stop: New Saigon

For some shoppers, a trip to the grocery store is simply about picking up dinner ingredients. For others, it’s an opportunity to reconnect with familiar flavors, carry on family traditions or discover an entirely new cuisine. At New Saigon International Market, all those experiences come together under one roof.

Established in 1994, the market has spent decades serving the region’s Asian community while welcoming an increasingly diverse group of customers eager to explore Asian cooking. Whether shoppers arrive searching for the ingredients they grew up with or hoping to re-create a favorite restaurant dish at home, the market offers an extensive selection of specialty products that can be difficult to find elsewhere in Wilmington.

“We hope our market serves as a place where different cultures can come together through food,” says Hanyu Ren, store manager. “For many customers, we provide the ingredients that remind them of home and help them keep family traditions alive. At the same time, we’re always happy to welcome new customers and help them discover authentic Asian ingredients and recipes.”

Vietnamese- born Lan Washington started the market 32 years ago on Market Street in the corner of a Chinese restaurant, selling pantry basics previously not offered in the Port City. As business grew, it relocated to Kerr and Franklin avenues, where it operated for many years. New Saigon moved to its current location — 831 S. Kerr Ave. in University Square — in 2018 and welcomed a new owner in 2019.

The market serves customers from a variety of backgrounds, including Asian families, students, professional chefs and home cooks from Wilmington and surrounding communities, Ren says. While longtime Asian customers remain an important part of its clientele, she says she has noticed growing interest from non-Asian shoppers interested in preparing international dishes in their own kitchens due to social media, travel and cooking shows.

“As Wilmington’s food scene has grown, we’ve had the opportunity to introduce more people to authentic Asian ingredients and flavors,” Ren says. “We’re proud to be part of a community that appreciates diversity and enjoys exploring new cuisines.”

New Saigon offers an assortment of sauces, spices, noodles, frozen foods, specialty snacks and beverages from across Asia. Fresh produce and herbs provide ingredients that may be difficult to find at a conventional supermarket, including Thai basil, tropical fruits and specialty mushrooms.

Among the market’s most popular staples are jasmine rice, fish sauce, curry paste, coconut milk, tofu, kimchi, noodles, ginger, fresh herbs and dumplings. Shoppers will also find an array of sauces and seasonings that form the foundation of many Asian dishes, including soy sauce, oyster sauce, hoisin sauce, sesame oil, miso paste, five-spice powder and chili garlic sauce.

Beyond the everyday essentials, Ren encourages shoppers to look for lesser-known discoveries, from specialty desserts and regional sauces to Asian beer and wine, beauty products and seasonal offerings. The store also carries homemade kimchi and live lobster, adding to the range of products available.

For those who prefer a classic Asian dish, Ren offered a recipe for traditional pho, the comforting noodle soup that has become one of the most recognizable staples of Vietnamese cuisine. Typically made with a richly flavored broth, pho combines rice noodles with thinly sliced beef and aromatic spices. It is commonly served with fresh Thai basil, cilantro, bean sprouts, lime and sauces that allow diners to customize each bowl. Nearly everything needed to prepare the dish can be found at New Saigon.

Ren says she chose pho for its cultural significance and its ability to bring people together around the table. Although it can be enjoyed any day of the week, preparing a flavorful broth takes time, making the dish especially suited to leisurely weekends, holidays and family gatherings, she adds.

New Saigon is open every day, including holidays, and plans to offer specials and discounts throughout November and December, Ren says.

As Wilmington’s appetite for international cuisine continues to grow, New Saigon plans to grow with it. The focus remains on expanding the product selection, bringing in fresher and specialty items and making it easier for customers to find the authentic ingredients they need, Ren says. Future plans include adding fresh meat and seafood sections, along with a kitchen where the market can prepare ready-to-eat meals and traditional dishes, she adds.

Ultimately, Ren says she hopes the market will remain a fixture in Wilmington, catering to longtime customers while welcoming the next generation of curious cooks.

“We hope to continue serving the Wilmington community for many years to come,” she says. “We want to be a place where families can find the food they love, where people can discover new flavors and where everyone feels welcome.”

Traditional Pho 

(Serves 2)

Ingredients

1 pound beef bones, 1/2-pound beef brisket

1/2 onion, 1 small piece of ginger (charred)

Pho spice mix pack or 1 star anise, 1/2 cinnamon stick, 2 cloves, 1 teaspoon coriander seeds, 1/2 teaspoon fennel seeds, 1 black cardamom

1 tablespoon fish sauce

1 tablespoon rock sugar

Salt, to taste

1/2-pound rice noodles

1/4 pound thinly sliced beef

2 or 3 beef meatballs

Green onions, cilantro, bean sprouts, Thai basil, lime and hoisin sauce (for serving)

Instructions

Blanch the beef bones, then simmer with the brisket for 4-5 hours.

Add the charred onion, ginger, spices and meatballs to the broth.

Remove and slice the brisket. Strain the broth and season with fish sauce, rock sugar and salt.

Cook the rice noodles and divide them between two bowls. Add the brisket and raw beef slices.

Pour the hot broth over the beef. Garnish with green onions and cilantro, and serve with bean sprouts, Thai basil, lime and hoisin sauce or chili sauce to taste,
if desired.