Following Instructions

The other day I had a rather unremarkable start, to an otherwise challenging day.

No mater what I did, I just couldn’t seem to get anything right.

Perhaps you can see where I made my mistake…

The Instructions said,

…in a large pan, reduce one bottle of white wine, with a few coarsely chopped mushrooms, half an onion, two garlic cloves, and a sprig of fresh basil…

Which I did.

I put all the ingredients in a large pan,

….. switched on the heat;

………. the fresh ingredients burned, and

…………… the bottle exploded!


Terror in the Kitchen!


I still don’t quite know what went wrong…

A Simple System of Pie Identification

Here at Villa Tempest, we have explored various methods of identifying what pies are what once they’ve been baked. this is what we’ve settled on.

To help keep track of our different types of pies, we use a simple, vent hole identification system:

A slit for beef…

An oval hole for Chicken…

Fork holes for Vegetarian…

Of course, while putting up pics of our tasty treats, here’s our ever popular,

made with our traditional, Australian-style, homemade savoury sausage filling.

If you’d like to place an order, feel free to contact us via mail.

News: Dough Sheeter

Recently, after a long term of searching, designing, and being told, “No! Can’t be done in Hanoi” we finally took ownership of a manual dough sheeter (Máy cán bột). Having first sighted such an item in the kitchen of Cafe CCCP, we managed to track down and eventually find not only a supplier who knew what we wanted, but was also willing to have it made within a week. No Problem! And they delivered. Here’s what it looks like:

This device was sourced from Nguyen Khuyen Str., and is hand cranked. The roller gap is adjusted by two screws mounted forward of the rollers. Underneath the rollers are two spring loaded pans that are there to stop the pastry rolling around the rollers, but the current mounting system also tends to catch stick pastry from time to time. The stainless steel catch pan was installed by my favorite sheet metal worker in Hang Thiec Str. With this now in the bakery, We plan to use it for making puff pastry and for finishing pastry shells to the correct, set thickness.

What’s Your Idea of a Chinese Banquet

Recently, we’ve been reviewing our time in China and some of the many, many dishes we enjoyed. By doing this we’ve managed to nail down a set of dishes we believe encompasses our experiences and would make the Number One’s list.

This of course begs the question, what dishes would make it onto your, all time favourites, Chinese Banquet Menu?

This is our choice of an all time favourite Chinese Banquet


Kouweisha, 口味虾 & Liang Bang uanggua, 凉拌黄瓜 or Chuan La Huanggua, 麻辣黄瓜

Changsha-style Spicy Freshwater Crayfish, and

Cucumber Salad or Spicy Sichuan Cucumber


1. Ma Po Dou Fu, 麻婆豆腐

Mapo Tofu

2. Muer Chao Jidan, 木耳炒鸡蛋

Stir fried Woodear Fungus and Egg

3. La Baicai

Spicy Cabbage

4. Qing Cong Rong Xilanhua, 青葱西兰花

Shallots,青葱 (instead of garlic, 蒜茸) sauteed with Broccoli

5. Qing Jiao Niurou Si, 青椒牛肉丝

Stir Fried Beef and Green Pepper

6. Qing Zheng Gui Yu, 清蒸桂鱼

Steamed Mandarin Fish


Xi hong shi Ji dan Tang, 西红柿鸡蛋汤

Tomato and Egg Soup

Palate Cleanser

Hami Gua, 哈密瓜 or Seasonal Fruits

…And that’s the latest news from Villa Tempest.


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Summertime Menu Price List

Pies, Pasties & Sausage Rolls   VND  USD* (Approx.)
Chunky Beef Pie ₫75,000.00       $3.25
Spinach & Feta Pie ₫70,000.00       $3.00
Chicken & Mushroom Pie ₫70,000.00       $3.00
Traditional Pastie ₫65,000.00       $2.75
Sausage Roll ₫50,000.00       $2.25

Custom & Gourmet Pies made to order for special occasions.

Contact ThePieMan for More Information


*** Minimum Order Quantity is 6 pies per order.

Orders can be placed directly to Villa Tempest by emailing, The Pieman.

Lead time on orders is approximately 10 days, [barring illness or some other mishap.]

All orders and costs will be confirmed via email.

Payment Terms: Cash Only, to be paid in full at time of delivery.

Packaging & Delivery

All pies, pasties and sausage rolls are individually packed in heat resistant pie bags and are deep frozen prior to delivery or pickup. Delivery fees MAY apply, depending on location.

Size and Weight

Each pie is approximately 12.5 cm in diameter, 3 cm deep and weighs nominally 170g to 190g depending on the nature of the fillings.

Each pastie is approximately 18 cm long and weighs nominally 170g.

Each sausage roll is approximately 12 cm long and weighs nominally 80g.


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Style Pie
Beef All Rounder Aussie Export
Beef and Tomato
Beef and Onion
Beef and Vegetable
Chicken Chicken and Vegetable
Chicken and Mushroom
Vietnamese Yellow Chicken Curry (Cà Ri Gà)
Fish Fish Mornay
Curried Fish
Chili, Fish and Vegetable
Vegetarian Spinach & Feta
Indian Spinach and Potato Curry (Aloo Palak)
Caramelized Onion, Feta and Tomato
Savory Pumpkin
Other Australian-style Pastie
Sausage Roll

Contact ThePieMan for More Information