HO CHI MINH CITY, VIETNAM ¨C Bao and Ey Doan are sat at a table on the second floor of their favorite weekend dining experience, a chic, cavernous brick-and-beams pizzeria located inside a 130-year-old French colonial building in downtown Ho Chi Minh City.
Bao has ordered them one of Pizza 4P¡¯s¡¯ signature dishes, a Parma ham, burrata cheese Margherita pizza, though he admits to dithering over two other unusual and yet-to-be-sampled creations on the menu ¡ª one seaweed and calamari, the other smoked cheese seafood in spicy tomato sauce.
¡°If you take a look on social media, you¡¯ll see a lot of people calling this the Japanese pizza place,¡± says Bao, as Ey glances down at the open-plan kitchen below, where a team of chefs are busy twirling dough and shoveling mouth-watering creations in and out of three wood-burning ovens with long-handled peels. ¡°That¡¯s a bit misleading ¡ª it¡¯s a unique fusion. There¡¯s really nothing else like it.¡±
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