Khanh Huynh didn’t grow up dreaming of owning a restaurant. She came to Reno from Vietnam in the late 1990s with her mother and her brother to build a new life from scratch. She went to hair school, a practical choice, but cooking and creating always pulled at her. Life brought marriage and motherhood, and some hard times—challenges learning English, people judging her, her mother’s illness and passing, and financial struggles. She said there were times when she simply wanted to walk away from everything—but she stayed with it. She and her husband opened La Mint in 2019, and now it is a successful restaurant. She wishes her mom was alive to see it. Pho La Mint is located at 770 S. Meadows Parkway, No. 101, in Reno. Go to www.pholamint.com.
What’s the best thing you’ve eaten locally in the last month?
Steamed clams at Edelweiss—(they were) pretty good size and fresh. My husband and his friends are big fans of the old fashioneds, too.
Your kitchen is on fire. (Metaphorically.) What are you cooking?
Our wok-fired shaking beef or fried rice. Both need extremely high heat!
Who is/was your strongest culinary influence?
My late mom—I miss her. Her family is from Northern Vietnam; my dad’s family is from the south. I grew up in Saigon, and her cooking was a perfect blend of both regions.
What is your go-to midnight snack?
Hao Hao (Vietnamese brand) instant noodle. I have it with kimchi from Yim’s Market, fresh Thai basil, cilantro and scallion.
Which local restaurant deserves more attention and why?
Great Full Gardens on South Meadows. They’re our neighbors, and the food is healthy and delicious. Owners Juli (Scala) and her husband, Gino, are incredibly kind and generous people.
How does food contribute to our community?
Vietnamese cuisine has been shaped by Chinese and French influences but is also a culture with deep plant-based roots—driven in part by our Buddhist faith. That love of vegetables, herbs and fresh ingredients is a big part of what makes Vietnamese food so approachable and nourishing. It’s why I love sharing it, and why I joined the Reno Vegan Chef Challenge.
What is the one thing you won’t eat?
Sashimi or any raw meat preparation.
Please share your favorite food memory from growing up.
The first day of Lunar New Year was the best day of the year. First stop was my maternal grandma’s house for a big northern feast, then on to my dad’s side for a southern one. I came away stuffed and with a big bag full of red envelopes with lucky money.
What is the one kitchen tool you can’t live without?
My little step stool. I’m a whole 5 feet of me on a good day, and those giant broth pots are not coming down to my level!
What has been your most memorable meal?
I grew up poor and used to save up my money for one particular udon soup I loved. I’d order just plain broth and noodles—I couldn’t afford the toppings. The lady behind the counter was so kind and would often slip in a few slices of pork anyway. Now I can make an exceptional udon with any toppings I wish, but nothing compares to that bowl from my childhood.