Goi Vietnamese

Goi is a takeaway concept that honours traditional Vietnamese cuisine, fresh produce and healthy foods.

Goi was born out of chef Candy Dao's passion to bring food from her Vietnamese heritage to everyday people in Australia.

  Left:  Goi are soft rice paper rolls with a variety of fresh herbs and meats.  Right:  Pho is an aromatic soup and meat dish. Both dishes are served with dipping sauces.

Left: Goi are soft rice paper rolls with a variety of fresh herbs and meats. Right: Pho is an aromatic soup and meat dish. Both dishes are served with dipping sauces.

Born to a family of five, both her parents worked long hours, often leaving for work early in the morning and returning home late in the evening. Without time to prepare meals, they gave Candy the responsibility to prepare family meals from the early age of eight. 

  Left:  This Goi's purple colour comes from the perilla leaf.  Right:  Candy Dao, the chef and founder.

Left: This Goi's purple colour comes from the perilla leaf. Right: Candy Dao, the chef and founder.

Vietnam's fertile plains and its mix of ethnicities has been the driving force behind a cuisine rich in flavours and traditions. Its people have cultivated an appreciation for a range of cooking styles and techniques. Candy spent her youth honing her skills and upon arriving in Australia, felt a strong desire to bring Vietnamese cuisine to an expanded audience through this unique takeaway format. Her takeaway store Goi is the result, a humble food experience devoted to maintaining the principles of authentic Vietnamese cooking. 

  Left:  Fresh herbs are a common feature of Vietnamese cuisine  Right:  Coconut, shaved ice, jellies and nuts are common within Vietnamese desserts which are often full of colour.

Left: Fresh herbs are a common feature of Vietnamese cuisine Right: Coconut, shaved ice, jellies and nuts are common within Vietnamese desserts which are often full of colour.