GoodDays

Features

Vietnamese

Your local Vietnamese restaurant isn’t normally the joint you take your vegetarian friend to. And if you’re vegan, forget about it. But GoodDays in Brunswick is an exception. Half of Nam Nguyen’s menu is vegan-friendly, and the meat is ethically sourced.

Nguyen found that the vegetarian and vegan offering at most Vietnamese restaurants was an afterthought; they don’t put as much care into it as they do their meat dishes.

His Sydney Road restaurant serves a peerless vegetarian pho, made with a shitake and kombu stock, served with noodles and four types of mushroom – king brown, shimeji, enoki and shitake.

Meat produce is not only free-range, but some of the best quality available. Milawa chook is used in the pho ga, and served over rice in a Vietnamese take on Hainanese chicken. McIvor Pork and Australian prawns are rolled in rice paper rolls. Hagan’s Organic Butchers provide beef for the bún bò hue, a spicy beef noodle soup with origins in Central Vietnam.

GoodDays has counter service and can seat around 25. Designed by Matt Stuckey of Be Friendly, it’s an elegant little space with walnut cladding, spring-green walls and chequered hexagonal tiles.

There's tap beer from Kensington’s Henry Street Brewery and Victorian wines.