It is too long since we’ve hunched over a bowl of piping hot Pho in VIETNAM, but lately I’ve heard snippets about Nguyen Bros Vietnamese Restaurant Maroochydore. The Sunshine Coast Daily lists them as No. 1 or fourteen new restaurants to try on the Coast.
One day when the weather turned to rain and a tempting INSTAGRAM PHOTO appeared in my feed, we went on a Pho hunt. Their facebook page described them as a Pho Restaurant so we knew it would be great.
We love Asian food and there are some great Asian restaurants here on the Sunshine Coast.
First, our Son and I had a shared birthday dinner with Marty at Corbins in Ocean Street Maroochydore and then Marty and I had a lunch date at Junk Restauarant in the same street. When daughter and SIL were in town we tried and loved RICE BOI on the Wharf Mooloolaba and when Marty and I found BAO DOWN at Mount Coolum shopping centre we were on cloud 9.
But today it is all about the Pho at Nguyen Bros in Maroochydore.
What is Pho?
Pho (pronounced Fuh) is a broth, simmered for 24 hours, continually skimmed to keep it clear. It is mostly made from beef and sometimes chicken. It is the long simmering with roasted onion and traditional spices like cinnamon, clove, star anise, coriander and fennel that gives Pho it’s signature taste.
For all that slow cooking the final serving is lightning fast. The beef brisket from the broth is sliced and added to a bowl with Bean sprouts, white flat rice noodles and thinly sliced raw beef sirloin. The bowl is then filled with ladles of steaming broth.
Garnishes are all important and in South Vietnam, self serve bunches of Vietnamese basil, Saw Tooth Coriander and Vietnamese mint sit in a vase on the table.
At this Vietnamese Restaurant in Maroochydore, chopped herbs garnish the top of the bowl of Pho. Chillies and quarters of lemon are served on the side. We omitted the chilli, but the lemon was the perfect addition.
Vietnam is divided over their Pho. In the north it is delicately flavoured with ginger and lime, while the southern version is sweet, robust and served with hoisin sauce, fish sauce, lime and chilli paste.
The Origins of Pho
Pho originated in North Vietnam in the twentieth Century and is most likely a local take on Pot Au Feu, or French Beef Stew.
Vietnam gained independence from France in 1954 but retained some French influences in their food. If you’ve been to Vietnam or Laos, you will remember their coffee, baguettes, pate and patisseries – all leftovers from the French.
Pho is a favourite street food in the north. Celebrity chef Luke Nguyen (I don’t think he is related) says the traditional place to eat Pho in Saigon is at Pho Ngoc on Ho Hao Hon Street in District 1.
Pho at Nguyen Bros. Maroochydore
This was excellent and affordable Vietnamese restaurant food. Our Pho was a Southern Style Vietnamese Beef Pho with the choice of adding hoisin and chilli sauce. Fresh sliced chillies and lemon come on the side. We skipped the sauces as it was delicious without.
I was full well before the bottom of the bowl came into sight, but kept on eating. It was just too good not to.
Find them at:
55 Plaza Parade, Kon-Tiki building
Phone them on: (07) 5443 3772
Made to Pin.
Banh Mi at Nguyen Bros. Maroochydore
Stop Press> We returned for lunch in April 2018 and ordered Banh Mi.
First of all, the baguettes were baked beautifully. Crispy on the outside, light and fluffy on the inside – they were delicious. I had the classic pork Banh Mi which was very moorish. Make sure to ask for lots of chilli if you like it hot.
The roll, spread with pate and mayo, was filled with loads of tender juicy pork slices, grated carrot, thinly sliced red chilli, cucumber and coriander leaves. Some spring rolls on the side would have been nice – just because I’m partial to them. I’ll order some next time.
P.S. Marty had the grilled pork Banh Mi and was equally impressed.