Other
Truong Minh Triet
Chef
- Discipline
- Other
i. Biography
At MAMMOM in Hanoi, Vietnamese cooking is handled through ingredients, regional habit, household memory, and restraint. Executive Chef Truong Minh Triet works from fresh, locally sourced material into a home-style register where preparation is tied to place, season, and the family table. North, Central, and Southern Vietnam are treated as a working repertoire rather than a tour of regions. The cooking is polished, but the point is clarity: Vietnamese flavors kept recognizable and intact.
The Path
The Head Chef role at MAMMOM is a stewardship position as much as a production role. Truong Minh Triet’s work is to hold multiple Vietnamese traditions in balance while fitting them to a contemporary dining room in Hanoi, without making spectacle the organizing principle. Tradition here is used as a living set of references, not as a museum object. In Truong Minh Triet’s kitchen, dishes are read through region, family table, and everyday appetite. The discipline is in selection and refinement: what to preserve, where to clarify, and how to keep the character of a dish intact.
The Work Today
The menu at MAMMOM is built around nostalgic, home-style flavors made with fresh, locally sourced ingredients. Under Truong Minh Triet’s name, more than 200 traditional Vietnamese dishes are curated into a broad but grounded map of Vietnamese cooking. The menu’s geography is visible in its named specialties. Bo nuong la lot sets grilled beef inside piper lolot leaves, relying on aromatic leaf, savory filling, heat, and smoke. Banh goi Ha Noi, the Hanoi pillow-shaped dumpling, carries the comfort of a familiar form. Goi ngo sen tom thit brings lotus-stem salad with shrimp and port, crisp and layered in the way Vietnamese salads often are. Vit tap vung, roasted duck with galangal and sesame, moves into deeper fragrance, while ca loc kho tieu, stewed snakehead fish with black pepper, works through braise, spice, and sauce. Cua rang me, tamarind glazed crab, brings brightness and tang while staying rooted in a familiar Vietnamese flavor logic. Taken together, the dishes show a kitchen concerned with continuity rather than display. The cooking is regional without becoming fragmented, traditional without becoming static. At MAMMOM, Truong Minh Triet presents Vietnamese cuisine as a broad, detailed inheritance, refined enough for the dining room and still close to the tastes that gave the dishes their standing.
Signature
The signature set includes bo nuong la lot, banh goi Ha Noi, ca loc kho tieu, and cua rang me. Grilled beef in leaves, a Hanoi dumpling, peppery stewed fish, and tamarind glazed crab each state the kitchen’s priorities plainly: fresh material, regional identity, remembered flavor, and refinement that sharpens rather than erases the original Vietnamese profile.
Acclaim
Recognition for the work sits in the scale and specificity of the repertoire: more than 200 traditional Vietnamese dishes kept close to their home-style roots. That repertoire gives MAMMOM its place in Hanoi. The craft is in local sourcing, regional memory, and careful presentation, with each dish refined only far enough that its original flavor remains legible.
Profile updated July 2026
FAQ
Asked of Truong
What is Truong Minh Triet's current role?
As of 2026, Truong Minh Triet is Executive Chef at MAMMOM.
What is Truong Minh Triet known for?
Vietnamese cuisine.
