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The name "Tran Pizza" is not chosen randomly. It's the surname of the owner – Tran Trong Hieu, a true Saigonese, born and raised in the narrow alleys, who took many different paths before finally settling in this kitchen filled with the aroma of flour and fire.
The small kitchen was tucked away deep in a rain-soaked alley.
He studied English, put his studies aside to join the army, and then made a living doing various jobs. No one expected that those months working as a kitchen assistant in a bar would open the door to the path he's taken today.
“That day, the head chef took unexpected leave, and I was given the opportunity to learn how to make pizza, gradually becoming the head chef. I learned as I went, making mistakes and correcting them. But the more I did it, the more I felt I belonged in the kitchen,” he recounted, his voice calm but his eyes shining with passion.
Tran Trong Hieu – the owner and sole chef – still personally kneads the dough and tends the fire.
Tran Pizza opened without following any established model. No franchising, no chain, no market positioning. Just a small kitchen, a self-assembled gas stove, a few small tables, and a lot of passion. But it is precisely this simplicity that allows it to maintain its unique character – like a smoldering fire amidst the bustling city streets.
The cafe is small and cozy, just enough space for a few tables and intimate conversations.
I arrived at Tran Pizza on a drizzly Saigon afternoon. The damp alley led to the small shop, illuminated by warm yellow lights, where the aroma of pizza mingled with the smoke from the oven, soothing the soul. There was no loud music, no frantic ordering. Just the gentle crackling of the pizza cutter, the soft crackling of the fire, and a rare sense of unhurried pace in this bustling city.
I ordered two pizzas: a truffle sauce pizza and a four-cheese pizza. One was rich with the aroma of a damp forest, the other overflowing with creamy richness and a dynamic range of cheese flavors. The truffle pizza was freshly sliced, the aroma of mushrooms wafting through the thin wisps of smoke, as if bringing the entire deep forest into the small kitchen. The light, creamy truffle sauce, hidden beneath a layer of melted, slightly charred cheese, blended with a crust that was crispy at the edges and soft and moist in the middle, giving the sensation of biting into a piece of fertile earth.
Each cake is made entirely by hand – from the dough to the baking process, without the use of machinery.
The 4-cheese pizza is a different experience altogether: gentler yet equally bold. The aroma of melted cheese spreads, stimulating all the senses. The smooth mozzarella blends with the rich Camembert, creating a gentle base. Blue cheese adds a touch of boldness, providing perfect balance. All of this is supported by a rich cheese sauce, combined with a crust that is crispy on the outside and soft on the inside, creating an unforgettable culinary experience.
No toppings, no fancy colors, just flour, cheese, and fire, but it's enough to make you want to sit for a long time, eat slowly, and nod repeatedly after each bite.
No fancy toppings. Just flour, cheese, and fire – but enough to make you want to come back.
It's not hard to understand why Tran Pizza keeps its customers coming back. It's not just about the pizzas being handmade, but also about the feeling of being present in a place that truly cares about every little detail. There, the owner still kneads the dough, tends the fire, personally carries the pizzas to the table, and offers a gentle smile that's enough to make customers feel welcome.
The pizza here isn't Neapolitan, nor does it try to be a copy of anyone else's. It's simply the way the people who make it believe and love: genuine, straightforward, and not conforming to any mold.
Caught between success and failure, the owner chose to preserve the traditional craftsmanship, opting for a slower pace rather than expansion. A small, well-proportioned restaurant, a kitchen staffed solely by one person, and a brand that carries on the family name as a quiet way of preserving its honor.
Customers arrive, order pastries, and wait at their leisure.
Leaving Tran Pizza, I carried with me not only the lingering aroma on my clothes, but also a rare feeling of warmth in this modern city. There, someone chose to stay with the fire, with the flour, with the pizzas made with both self-respect and love.
