Nonla is an unexpected, delightful find in the heart of downtown Mattawan. A funky, casual setting is not the only thing that greets you when you walk in the door. A smile from Executive Chef Johnny Nguyen and a whiff of delectable Vietnamese street food (with a French twist) are yours as well. The presence of this exotic and welcoming little place in the heart of a small town like Mattawan is a perfect example of why Southwest Michigan is such a great place to live.
Nonla is owned and run by Chef Johnny and he wants you to feel like one of the family. His goal is to have you love the food so much and feel so welcome that you will return and soon be on a first name basis with him. With dishes like Free-Range Chicken Pho, his addictive Sweet Potato Ginger Fries and a selection of Banh Mi sandwiches, there is plenty on the menu to tempt your taste buds. Chef Johnny tries to source quality ingredients, using sustainable, organic, and local products whenever possible.
Chef Johnny came to West Michigan with his wife Kelly in April of 2015, just in time for their daughter, Olive, to be born. They came from California, where Johnny attended OCC Culinary School and served at Five Feet Restaurant for three years in a variety of roles. He was part of the opening team at the Montage Resort and Spa in Laguna Beach and was the Sous Chef for the Loft Restaurant. He worked under Chef Gregory Short for two years before moving with him to San Francisco to work at MASAS as his Sous Chef. Chef Johnny then worked for First Crush Restaurant Group as Executive Chef for eight years before making his cross-country move to Mattawan. Life is busy for Chef Johnny, with a beautiful wife, two eighty pound dogs, and daughters Olive and newborn Bea at home but he wouldn’t have it any other way. He is thrilled to come to Nonla every day and put his enthusiasm and attention to detail to work in an effort to bring the people of Mattawan and Southwest Michigan a taste of the food he loves.
Chef Johnny has generously shared his recipe for Chicken Banh Mi to try at home. Enjoy!
5 Spice Chicken Bahn Mi
Makes 4 sandwiches
- 4 8 inch baguettes
- 2 Jalapenos, sliced
- ½ bunch cilantro, washed and cleaned
- 4 Tablespoons of mayonnaise
CHICKEN MARINADE
- 4 Five ounce boneless chicken thighs
- 1 t. Chinese five spice powder
- ½ t. sugar
- ½ t. oyster sauce
- ½ t. soy sauce
Technique: Combine all ingredients in a bowl and mix together well. Cover and refrigerate for 4 hours.
PICKLED VEGETABLES
- 1 large carrot, grated
- ½ daikon radish, grated
- 2 C. water
- ½ C. white vinegar
- ½ C. sugar
- 2T. salt
Technique: Mix water, sugar, vinegar, and salt in a bowl. Add the grated carrot and daikon radish and mix together. Cover and refrigerate overnight.
Assembly: Grill chicken on medium heat until cooked through. Set aside and cover with foil. Heat the baguettes in an oven preheated to 375 degrees for two minutes. Cut slits through the baguettes and peel open. Spread baguettes with a tablespoon of mayonnaise each. Cut cooked chicken thighs in half and place two halves in each baguette. Top with pickled vegetables, jalapeno and finish with cilantro.
Erica Shier is a married mother of four who loves reading, scrapbooking and thrift stores. When she’s not driving her small pack of children around, she spends her time volunteering, writing and trying to keep on top of the laundry.