29 April 2022

Five minutes with Sophie Stott, Miss Van's Vietnamese restaurant

| Evelyn Karatzas
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Woman seated in restaurant

Sophie Stott, Miss Van’s Vietnamese Restaurant. Photo: Michelle Kroll.

Who is Sophie Stott?: I am the front of house manager at Miss Van’s.

Best recent dining experience: My best recent dining experience would have to be at Two Blind Mice. We ordered a lot of food because everything on the menu sounded amazing, and it all tasted amazing too.

Smoked eggplant

Sophie says the food at Two Blind Mice in Curtin is amazing. Photo: Thomas Lucraft.

Most embarrassing pantry item: Probably the 500 ml bottle of Biscoff. I can put that on anything!

What ingredient can I not live without: I cannot live without caramelised vinegar. I pop that over my scrambled eggs of a morning!

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Favourite place for lunch in the ACT: My favourite place for lunch is actually my workplace, Miss Van’s. I love the food we have and it never fails me!

A must-try on our menu: You need to try Ban Doh’s Prawn Toast! I order prawn toast whenever it’s on the menu, and this one takes the cake.

Prawn toast with cabbage and herb salad

Miss Van’s Prawn Toast with cabbage and herb salad is a must-try food. Photo: Supplied.

Favourite cookbook: If my wife hasn’t already made something to eat, I usually just go straight to taste.com.au!

Favourite cuisine: Asian cuisine is for sure my favourite. I can never get enough of Japanese, in particular.

Japanese food

Okami’s menu is packed with over 30 Japanese dishes (and it’s all you can eat). Photo: Supplied.

What’s on the menu this week: This week, we have some killer Kingfish Collars. They’re just so tender and delicious.

Where am I travelling to next: I’m definitely going back to Japan! For the great food and the great snowboarding to be had!

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Death row meal: Probably a meat pie! But it has to be from the Jindabyne Bakery.

My least favourite food: Overcooked vegetables – they just taste like mush.

Meat pies

The pies in Jindabyne are Sophie’s favourite. Photo: Nimmitabel Bakery Jindabyne Facebook.

COVID-19 response: During the height of COVID, I was still working at The G Spot full-time. COVID hasn’t been very nice to the hospitality scene at all.

Fortunately for us at The G Spot, we were already a takeaway business, so we were lucky enough to continue trading throughout the lockdowns. I also created an online system so our customers could order online and come pick their order up and offer delivery in lockdown and in high quarantine periods.

My really simple recipe tip: My tip is to marry a chef! She does the cooking; I do the cleaning.

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