Explore the culinary diversity of Vietnam at Richmond’s An Uong, Eat. Drink. Vietnam.
Started by three friends, Richard, Zico and Le, the restaurant combines their hometown cooking cultures and travel adventures in a dynamic menu that’s designed to be shared.
Head Chef, Zico has returned to Melbourne to share his family’s recipes, skills and passion for Vietnamese food. After stints at Grossi Florentino, Donovans and Peter Gilmore’s Quay in Sydney, he was perfectly placed to produce a skilful and innovative menu.
An Uong – which means ‘eat, drink’ in Vietnamese – aims to showcase Vietnamese food and cooking methods in a modern way, without losing its authenticity. Using fresh and flavoursome ingredients sourced from local markets, diners are invited to experience traditional dishes with contemporary flair.
The grilled kingfish rice paper rolls and kingfish salad draw inspiration from the seafood at the fishing city of Nha Trang when the boys visited Le’s family. The beets duck salad is based on a traditional northern recipe that uses fresh duck’s blood, but Zico has adapted it to use beetroot juice, catering for the Melbourne market.
Most of all, Zico is excited to share a variation of his mothers Thit Kho Tau – a sous-vide pork belly glazed in a delicious caramel masterstock sauce. Made over three days, it’s served with free-range eggs, coconut juice and pickled greens, making for a masterful reinvention of an old classic.
The wine list provides the perfect match to the native flavours of Vietnam. The list includes many local names and is smart and bold, just like the food it is paired with.
An Uong offers a fast and affordable lunch menu, while dinner provides a more diverse offering. The fit-out is fun and cheerful and encourages group dining, paying homage to the bustling sidewalks of Vietnam.
Take a trip through Vietnam and explore the gastronomic diversity of such a colourful country. From north to south, the menu is bound to evoke some wanderlust in all of you.