When we talk about using what our mother’s gave us, most of us think about our own physical assets. For the crew at Spring Hill’s Vietnamese joint Mamma Do, that saying extends further to include family recipes and style of homely style of authentic Vietnamese cooking. The sibling tandem behind Mamma Do comes from a large extended family – once helmed by beloved matriarch Mamma Do – and are using the venue to share their unique culture and the smells and tastes of Mamma’s home-kitchen recipes. The menu itself features a selection of classic Vietnamese dishes, including banh mi sandwiches stuffed with cold cuts and char-grilled meats (we hear the 12-hour simmered cold-cut pork belly is to die for), fresh rice-paper rolls, vermicelli-salad bowls, the hearty and filling beef pho and snacks such as grilled-pork meatballs and steamed banh baos. Vegan options are available, with fresh home-made tofu on offer alongside some gluten-friendly options. The clean and modern space is adorned with traditional Vietnamese Hoi An lanterns and a vivid neon ‘I Got It From My Mamma’ sign, which is frankly the perfect summary of Mamma Do’s cherished heritage.