Good Nights Restaurant
- Xuong Heo Nuong
- Banh Khot
- Cha Gio
- Bun with Banana Leaf Barramundi
- World-Famous Pho Special
- Creme Caramel
We were off to an amazing start with a trio of appetisers. The Banh Khot were an instant standout. Vibrantly coloured, the mini yellow pancakes were light and fluffy. The turmeric and coconut mixture made for an aromatic experience, which was topped with some of the freshest prawns we’ve come across straight from lakes entrance. Paired with plenty of fresh leaves and mint, along with a sweet and tangy dipping sauce, these were some of the most delicious bite-sized pancakes we’ve had.
We also enjoyed the Cha Gio. Fresh out of the fryer, the golden brown spring rolls were fried to perfection. With a thin, crisp skin that wrapped a juicy, mushroomy inner, the pork and prawn mixture was flavourful and tender.
The Xuong Heo Nuong certainly didn’t disappoint either. Thanks to the char grill, the pork ribs exhibited a lightly burnt and caramelised outer that created a hint of crispness and a tinge of bitterness. Within, the pork was well marinated with lemongrass, which was incredibly fragrant and aromatic. Thanks to the tender, succulent pork protein that fell effortlessly away from the bone, all combined with plenty of mint and chilli, and held together by a sweet and tangy sauce, these certainly, kept us licking our fingers long after.
Our mains consisted of Vietnamese classics like the Bun and Pho. Good Nights offers a unique take on the traditional noodle soup, adding in arguably more exotic ingredients like bone marrow, ox tongue and ox tail. Filled to the brim and beautifully presented, the bowl of noodles looked mighty impressive. The bone marrow was buttery and rich, while the ox tail was slow braised beautiful tenderness with a hint of chewiness. Meanwhile, the ox tongue had a distinctly unique texture and carried a gamey flavour. The most important components of the pho were of course not forgotten. The broth was bold and flavoursome, with great depth on flavour though a tad oily, which perfectly coated the silky smooth strands of soft, rice noodles which were plentiful.
The Bun was a much lighter dish. The thin rice noodle salad was served with plenty of shredded greens, mint as well as crushed peanuts. The individual components were elegantly tied together by a sweet and tangy fish sauce that felt light and refreshing. This was paired with a beautifully cooked barramundi wrapped in banana leaf. The banana leaf flavour was forward, nicely complementing the fresh sweetness of the barramundi itself.
We rounded off our meal with the Banh Flan. Good Nights took this traditional staple in Vietnamese cuisine and added their own twist with hints of coconut. The caramel was creamy and smooth, with the caramel sauce offering an intense sweetness.
The fusion of traditional Vietnamese dishes with Western flavours more often than not feels half-baked and lacks authenticity. Good Nights however has artfully combined the best of both words, offering a modern take that still pays respect to the traditional ways of Vietnamese cooking.
With a clear emphasis on fresh, quality ingredients, coupled with authentic execution, made this a thoroughly enjoyable meal.
Would Penguin Eat Again?
Most definitely! One of the best modern Vietnamese we’ve had to date!
Penguineats would like to thank Good Nights Restaurant for inviting us.