Phat Phở is the lifelong dream of Hong Nguyen. Born on the little fishing island of Phú Quốc in Vietnam (where most of our fish sauce comes from), Hong moved to Australia as a small girl in the 1980s, where she grew up eating and learning the intricacies of Vietnamese cooking from her mother. Your pho choices are four-and-a-half-hours cooked chicken or beef, which are served in a bowl with fresh pho rice noodles, and topped with fresh basil, bean sprouts, onion slices, shallots and lime. Hong uses her own secret methods, techniques and ingredients to make the pho phat – meaning pretty hot and tempting. On the lunch menu you’ll also find banh mi thit, Vietnamese chicken salad, rice paper rolls and Hong’s special Nem Nuong lettuce wraps among other traditional Vietnamese yums. The full menu comes in at dinner time, which also includes dishes such as caramelised pork belly, lemongrass chilli chicken and grilled pork chop with jasmine rice. Thirsty from all those spices and chilli? Order a ca phe sua da (Vietnamese iced coffee) dripped before your eyes or a fresh whole coconut drink – or you can BYO.