Harry Le, the owner of Roll VIET Cafe and Restaurant. Photo: Shri Gayathirie Rajen.
Who is Harry Le? When I migrated to Australia, I studied hospitality in Sydney. And then I was looking out for opportunities to settle in Australia. While I was looking around, I found that Wagga is the biggest inland city and decided to give it a chance and open a shop (Roll VIET Cafe and Restaurant). We offer fresh food and Vietnamese cuisine. Wagga is a lovely town but there has been a lot of challenges in the last five years. When I moved to Wagga, the drought started, then it was the bushfire and followed by COVID and now inflation.
Best recent dining experience: Tammy’s Thai was pretty good. The food was cooked really well. Because I’m trying to be a vegetarian as much as I can and live healthier.
Favourite cuisine: Vietnamese is my first choice, then Lebanese and Thai food.
Most embarrassing pantry item: The very hot Siracha sauce.
Roll VIET Cafe and Restaurant has a range of gluten-free and vegan options. Photo: Roll VIET Cafe and Restaurant.
What ingredient can I not live without? Shallots.
Best coffee spot in Wagga: I prefer Vietnamese coffee. It has a really strong intense flavour with condensed milk. We do barista coffee and Vietnamese coffee.
What’s your coffee blend? Trung Nguyen G7 coffee from Vietnam.
One of the tasty dishes at Roll VIET Cafe and Restaurant. Photo: Roll VIET Cafe and Restaurant.
Next big thing in the Wagga food scene: Home-based businesses provide delicious food.
A must-try on our menu: Bahn Mi (Vietnamese roll) and noodle soup. There’s a lot of gluten-free and vegan options as well.
My biggest culinary influence: The blind chef from US Masterchef – Christine Ha.
Bahn roll are a must-try. Photo: Roll VIET Cafe and Restaurant.
Favourite cookbook: My mum’s cookbook. It’s all handwritten and really good.
Who I admire in the Wagga food and wine scene? The owner of Saigon restaurant. He’s been here for 30 years and constantly gives good food.
What are this week’s specials at Roll VIET Cafe and Restaurant? We have a deal with the roll and a can of drink.
Death row meal: Crispy pork, Vietnamese roll and Vietnamese coffee.
My top three cooking tips: Fresh ingredients and fresh herbs – don’t use frozen ones and cook what you need. Don’t waste food.
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