At Viet Pho on Grant Street, the smell of simmering broth and grilled lemongrass drifts into the street, drawing locals and visitors into this authentic Vietnamese street food eatery.
The man behind it all is Hoc Nguyen; owner, head chef, and the heart of the operation. Since opening in 2015, Hoc has been tantalising taste buds with his bold, flavour-packed dishes. And while his kitchen skills are undeniable, he credits his success to a rich family history steeped in food, tradition, and the restaurant trade.
“My mum and dad are the best cooks I know, I learned everything from them."
Born and raised in Vietnam, Hoc grew up in a family where food was more than just a daily routine, it was the centre of everything. His parents ran a small eatery, and his grandfather before them. He grew up in a household of cooks, and from a young age he was surrounded by the sounds, smells and rhythms of the kitchen, learning by watching, tasting and helping wherever he could.
His family were not only wonderful cooks but also clever business owners. Hoc inherited both traits, along with something even more valuable: a collection of closely guarded family recipes. These dishes, passed down through generations, continue to guide his menu today and set his style apart.
Sitting down to eat at Viet Pho, you can almost taste the history. Each mouthful is an explosion of flavour that reveals a culinary understanding that cannot be taught, it’s ingrained from an early age.
“My mum and dad are the best cooks I know, I learned everything from them,” Hoc says. “All the recipes I use in my kitchen are secrets that have been passed down through generations.”
And those recipes are a hit. Viet Pho is one of the most popular spots in town, and it’s not unusual to see the place full from midday until close. The kitchen runs fast, but nothing is rushed. Broths are slow-cooked, herbs are fresh, and every dish is made with care. It’s the kind of food that feels both quick and thoughtful.
That same balance carries through to the atmosphere. The outdoor seating spills onto the footpath, buzzing with conversation and the comforting rhythm of shared meals under the open sky. It feels more like a warm evening in Vietnam than a tropical tourist town; relaxed, inviting, and full of heart, just as street food should be.
Hoc became a professional chef in 1999, working long hours in a five-star hotel in Vietnam while running his own small restaurant on the side. “I’ve always had something of my own,” he says. “My grandfather did, then my father, and now me. It’s just what we do.”
After relocating to Australia and eventually settling in Port Douglas, Hoc opened Viet Pho as a way to continue that legacy. From the beginning, he kept things simple: cook what you know, do it well, and keep your standards high.
And people noticed. Locals talk about the freshness, the balance, the way the pho broth carries depth without being heavy. Others swear by the grilled pork vermicelli or the rice paper rolls that arrive packed tight with herbs, lettuce, and just the right amount of crunch. Hoc doesn’t play favourites, though.
“I honestly don’t know,” he laughs “I created the menu because it’s what I know and love and I love to cook it. Everything is good and I have my family to thank for that.”
The restaurant is very much a family affair. Hoc’s wife works alongside him in the kitchen and out front, and their child helps when they can. It’s the same model he grew up with, a small business built on mutual effort, shared pride, and the knowledge that food can be a bridge between generations.
Hoc says little about success, awards, or ambition. He doesn’t talk in marketing language or seek the spotlight. But the full tables, returning customers, and familiar faces lining up for takeaway speak for themselves.
“I just want to keep doing what I’m doing,” he says. “Cook good food. Keep the recipes going. That’s enough.”
Thanks to Hoc, Viet Pho offers more than just a good meal. It’s a continuation of a story that began long before Port Douglas. One that’s still being told, one pho at a time.
To learn more or to book a table, click here.