About NamNam

Our Roots

An illustration of NamNam fresh herbs

NamNam was founded by Director and Owner Chef Nam through his love for cooking and exceptional culinary skills. Born in Vietnam, Nam fled to Denmark with his family in 1979 when Vietnam fell to the communists. Though he had only spent 7 years of his childhood in Saigon, his parents took every effort to ensure that he kept to his Vietnamese traditions and culture.

Instilled with Vietnamese pride, Nam embarked on a culinary expedition around the world. He has worked in various award-winning restaurants and hotels – such as the one Michelin star Le Canard Oslo and the prestigious Sukhothai Bangkok, where he took the reins as Executive Chef.

Despite his travels and exposure to various cuisines, Nam returned to his roots and finally opened NamNam Noodle Bar on 15 October 2012.

The casual quick-service noodle bar took 5 years of careful planning before making its maiden debut in the bustling Raffles City Shopping Centre. NamNam is now one of the most popular Vietnamese restaurants in Singapore, serving up a variety of noodles, including Vietnam’s famous pho, as well as savoury baguettes known as banh mi. Based on old-world recipes with a modern twist, NamNam’s food transports diners to the vibrant streets of Vietnam.


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    Pho-etiquette - Choose Your Pho Illustration
    Choose Your Pho

    Choose from a variety of toppings like beef slices, tendon, meatballs, or a combination of all! A meatless option is available with leafy greens, tomatoes, mushrooms, and tofu.

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    Pho-etiquette - Add Garnish Illustration
    Add Garnish

    If you order additional toppings, begin by adding bean sprouts, fresh herbs (sweet basil and Vietnamese mint), and a little squeeze of lime. Push the garnish into the hot broth and gently mix with the noodles.

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    Pho-etiquette - Dig In Illustration
    Dig In

    With a spoon in one hand and chopsticks in the other, lift noodles and enjoy, alternatively slurping the broth. Dig into your pho while it’s piping hot, otherwise it will turn soggy and taste bland.

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    Pho-etiquette - Sauces Illustration

    Sriracha chili sauce and hoisin sauce are traditional condiments. Squeeze a little of each into a saucer. Mix both sauces together with your chopsticks.

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    Pho-etiquette - Dip Illustration

    Dip beef slices or other meat toppings you have into the hoisin-sriracha sauce mixture.

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    Pho-etiquette - Slurp & Enjoy
    Slurp & Enjoy

    In Vietnam, it’s not considered rude to tip the bowl and slurp the broth. Go for it if you’re in the mood and savour every last drop!