Thirroul is about to get served authentic Vietnamese cuisine. Photo: Eric Marion Williams.
A student of law and commerce, a banker and a business owner – Lam Do’s eclectic career has taken him from Southeast Asia to Australia, but here in the Illawarra, he’s come full circle to settle on food.
It’s a win for Thirroul, where Lam will open his new restaurant Nôm in late May, at the former site of Madam Choi.
A Vietnamese native and the youngest of nine children, Lam’s earliest years were characterised by the scent of home cooking wafting from the kitchen and family meals at the dinner table.
“My mum was a very good cook, and she taught me from a very young age,” he says. “My favourite thing she’d make was her special clay pot fish. It might be the reason I eventually became a chef.”
Both the early culinary influences of his home kitchen and professional chef’s training will be on full display at Nôm, where Lam intends to dish up true Vietnamese cuisine.
“Very authentic,” Lam stresses. “Not fusion. And no MSG.”
Patrons can expect all the fan favourites from banh xeo (Vietnamese pancakes) to pho and bun cha (grilled pork), but also some specialty dishes from Lam’s home region in central Vietnam, like the rich and spicy soup bun bo hue.
“The centre of Vietnam has some very special dishes,” Lam says. “I am very excited to bring some of the flavours to Thirroul.”
Lam is not a new face to Thirroul. It’s been a year since his family took over Thirroul Hot Bread — a go-to for banh mi and other baked goods.
Since announcing his intentions about Nôm on Facebook, Lam has received daily enthusiasm from locals.
“Every day they ask me when we’re opening,” he says.
There’s still a little while to go. The restaurant will be receiving a makeover, including all-new equipment and furniture.
But more than the fitout, it’s a whole new menu and cuisine that Lam is most looking forward to bringing to the northern suburbs.
“Food is my passion, and this restaurant is my dream,” he says. “I just want to make good food that everyone can enjoy.”
