A Family Affair at Nguyen Brothers
Vietnamese food is one of the most varied and seductive on the planet, admits Helen Flanagan, but it is now on our doorstep and locals are lining up for dumplings, pho and more.
Traveling through Vietnam with its heady array of street food is a culinary awakening. From Hanoi in the north down to Ho Chi Minh City in the south, the bustling streets are lined with compact kitchens-on-wheels and vendors serving up fresh salads, crunchy banh mi and spring rolls, comforting pho, refreshing desserts and so much more.
Makes you want to go on a holiday, but before you do, hot-foot it to the Noosa Lakes Resort near the Noosa Marina and savour the flavours at Nguyen Brothers.
Billed as the ‘only authentic Vietnamese restaurant on the Coast with nearly 30 years’ experience’, this is the fourth opening after Maroochydore, Sunshine Plaza and Birtinya under the Nguyen Brothers’ banner. All are owned by Yen Nguyen who continues the authenticity, charm and legacy established by him and his brother at their two restaurants in Sydney.
They started a hole-in-the-wall Vietnamese kitchen called ‘Yen for Viet’ in 2010. The word spread, their uncle’s Pho became famous, and larger premises found in 2015 were duly named Nguyen Brothers.
In 2017 Yen left his brother Le with the restaurants in Sydney, made the sea-change to the Coast and the rest as they say, is family history, as locals lapped up the traditional cooking techniques of South Vietnam.
The cuisine has notes of Khmer and Thai influences, where the hotter climate means more emphasis on fresh, fragrant salads; grilled meats – so-called ‘cooling foods’ such as crackling pork, spicy lemongrass beef, grilled chicken; and green papaya and prawns.
“I’ve got mum and dad here helping with prep every day,” says Yen, adding “mum looks after herbs and dumplings, dad is boss of spring rolls and wontons, which are all hand made.
“Being from South Vietnam it influences our taste so you may find our food a bit sweeter and richer than the rest of Vietnam.
“Some of the most popular dishes are pork and ginger dumplings; and salt and pepper calamari, which is a recipe given to me by my uncle and auntie who used to run restaurants in Sydney.”
Everyone’s favourite is of course pho, a fragrant, rich rice noodle soup typically made with beef or chicken and served with Vietnamese basil, lime, bean sprouts and chillies.
Deep-fried whole fish, fresh from the boats at Mooloolaba, served with tamarind fish sauce has been a crowd-pleaser and Yen says other authentic dishes such as fermented taro with shrimp paste; as well as durian for dessert, will be introduced.
Meals are leisurely affairs and dishes other than dumplings and spring rolls are worth considering from the all-day street food menu. Choose from rice paper rolls with chicken, beef, prawn, pork or tofu; crispy sticky chicken wings; or Vietnamese baguettes with cold pork, crackling pork or grilled chicken.
Follow with larger dishes such as wok-tossed black angus beef cubes in pepper sauce; pan-fried noodle with wok-tossed chicken and vegetables; or chicken stir-fried with onion, chili and lemongrass. For something different try brown pipis wok-tossed in XO sauce; barramundi fillet steamed with ginger and shallot; or caramelised pork belly served with rice and housemade pickle.
Wok-tossed snow peas with garlic, pork and prawn; and chunky eggplant, tofu stir-fried in vegan sauce are also sure to please.
Vietnamese food is one of the world’s most dynamic cuisines, the Nguyen family deliver generous authentic fare with a cracking wine list.
Choose to sit indoors or out on the terrace but be warned – do not rock up without a booking. It is popular for good reasons.
NGUYEN BROTHERS
3 Hilton Terrace, Tewantin
Tuesday to Saturday,
11am – 2:00pm / 5pm – 8pm
Reservations: 5319 3750
Visit www.nguyenbrothers.com.au for all locations and menus
