Co Nam: Where Vietnamese Street Food Meets Culinary Innovation
Discover how Co Nam’s owner, Trung, is transforming traditional Vietnamese street food with inventive cocktails and unforgettable tasting experiences in the heart of Oakland.
In Oakland, California, Co Nam is reimagining what it means to share Vietnamese street food. Led by owner Trung, Co Nam blends the nostalgia of Vietnam’s street eats with inventive, rotating tasting menus and cocktail pairings. This approach not only honors the cuisine’s roots but also offers a modern twist for American diners. For Trung, Co Nam is about more than just food — it’s an experience that’s constantly evolving. We sat down with Trung to learn about his vision for the restaurant, Co Nam’s unique culinary approach, and hear what’s next for Co Nam.
Honoring Vietnamese Street Food Traditions
At its heart, Co Nam celebrates Vietnamese street food’s authentic spirit. But as Trung explains, adapting these traditions for American dining has required some adjustments. “Some street food like Pho, for us, is not typically a dinner thing. In Vietnam, it’s something people have for breakfast or lunch, something that warms the soul before the day starts,” he shares. While Co Nam’s primary service hours cater to the American dinner crowd, the soul of Vietnamese cuisine is what Trung keeps alive. “It’s our style,” he says, describing the vibrant flavors and familiar warmth that define their dishes.
Creative Pandemic Pivots: Chef’s Table and Tasting Menus
Like many restaurateurs, Trung faced a new set of challenges during the pandemic. Co Nam’s response was a creative pivot: multi-course tasting menus paired with cocktails, offered in intimate settings called “chef bar” and “chef table” experiences. “We’ve focused on these multi-course cocktail tastings paired with our street food menus,” Trung explains. “We change about 15% of the food and drink menu every month, so it’s always evolving.” For guests, this provides an ever-fresh experience, making each visit to Co Nam something new and special.
Through these tasting events, Trung finds a more direct and immediate way to get feedback from his diners. “With these experiences, feedback is right there, in the moment,” he says. For regular patrons, Trung encourages online reviews with QR codes and feedback forms at the restaurant, making it easy for guests to share their thoughts. “People love us, but they’re busy — so we’re making it easy for them to leave a review.”
The Dynamic Kitchen Behind Co Nam’s Menu
Trung’s wife, who serves as Co Nam’s executive chef, is another key ingredient in the restaurant’s success. A Culinary Institute of America graduate with years of experience, including time in Wolfgang Puck’s kitchen, she brings an expert touch and passion for the cuisine. “She’s my boss in the kitchen,” Trung laughs, adding, “She takes care of all the amazing flavors and even the mixology side.” Together, they keep Co Nam’s menu evolving, from traditional dishes to creative cocktails that capture the spirit of Southeast Asia.
Co Nam’s regular menu is also dynamic, drawing on insights from the tasting events. Trung describes his approach: “Whenever an item from one of these events becomes really popular, we transition it to the main menu. It keeps us ahead of the curve and lets the staff experiment and grow.” With a team that has been by his side for over a decade, Trung values keeping things “interesting and fun” for both customers and staff.
What’s Next for Co Nam?
As Co Nam continues to thrive in Oakland, Trung has exciting plans for his original San Francisco location. It’s being transformed into “Mr. P Bottoms,” a speakeasy-style, invitation-only dining experience where mixology meets gastronomy. “It’s going to be fun, high-end, with eight to ten courses, low- and high-ABV cocktails, and a theme-driven dress code,” Trung reveals. Inspired by his travels, he aims to bring diners something memorable, blending fine dining with high-energy entertainment in a way that’s adventurous and unique.