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We have permanently closed our food business

Thank you so much for your support over the past 17 years!

Saigon Soul Food

The Best Spring Rolls on the Planet!

                         ...And More

Find our gourmet products at over 50 fine food retailers in Ontario.

Made by Hand. Local.

Highest Quality, Fresh Ingredients.

Authentically Vietnamese.

Gluten Free, Vegetarian, Vegan Options.


The Saigon Soul Food Story

I was eight years old when my family fled our home in Viet Nam for Canada.  Every day in Saigon and then in Toronto, I cooked and learned from my mother in our kitchen.

My mother taught me to make spring rolls come alive with more fresh vegetables and legumes than most Vietnamese recipes.  I also learned that wrapping with two or three layers of pastry makes a spring roll golden and flaky ... but also oily.  To make my spring rolls light, and not oily, I carefully roll each one by hand with only one layer of pastry.

In 2003, a friend "volunteered" me to make my spring rolls as a lunch for my sons' Waldorf schoolmates and their parents. The overwhelming response from that lunch led me and my husband, Cameron David Topp, to launch our food business, Saigon Soul Food, at the Milton Farmers' Market.

It is from our commercial kitchen downtown Hamilton that I, and five Vietnamese-Canadian staff, make:

The Best Spring Rolls on the Planet! …And More.

We have brought my emphasis of healthy ingredients to other Asian gourmet delights.

Many stores carry my:

Gourmet appetizers

  • spring rolls, dumplings, curry samosas and beef wellingtons


Gourmet meals

  • curry stews and savoury rice

Gourmet sauces

  • roasted garlic plum sauce, spicy roasted garlic plum sauce and tamarind and ginger sauce


My sauces are THE ideal complements to my frozen gourmet delights.  Many of my products are also Vegan or Gluten Free.

Please purchase my Saigon Soul Food products at the best fine food retailers in Ontario!



Tâm Nguyn


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"My mother taught me to make spring rolls come alive with more fresh produce and legumes than most Vietnamese recipes"

Tâm Nguyn

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