On the outskirts of Fountain Valley’s serene Mile Square Regional Park, you’ll find NEP Cafe buzzing on a Saturday morning.

From the Orange County culinary powerhouse Kei Concepts, NEP Cafe brings forth Vietnamese fusion brunch with bold flavors and creative twists on traditional dishes.

One of the standout dishes is the bánh mì chảo, served on a sizzling cast iron skillet. This is a protein lover’s dream, featuring marinated steak, eggs, pâté, and a warm baguette for the perfect balance of rich and hearty flavors—not to mention, it makes for a colorful photo.

A beverage staple on the menu is the Vietnamese egg coffee. This velvety drink combines robust Vietnamese coffee with a frothy, sweetened egg yolk topping, creating a unique and indulgent experience. And if you're in the mood for something stronger, the cocktail menu has you covered.

NEP Cafe arrives at a meaningful time, coinciding with the 50th anniversary of the Vietnamese diaspora, a reminder of the deep cultural roots that continue to shape the local food scene.

Chef-Owner Viet Nguyen tells us, “We want NEP Cafe to be more than just a restaurant—we want it to be a space where the community can celebrate its roots while looking ahead to what’s next.” Read on to learn more about the story behind Nep Cafe.

Meet Chef-Owner Viet Nguyen

Can you tell us about the origins of NEP Cafe and what makes it distinct from other Kei Concepts restaurants?

NEP Cafe started in 2020, during a time when none of us could travel, and we were all craving the comfort of home. The idea was simple: bring Vietnam to Little Saigon. But we weren’t just recreating the classics—we wanted to highlight something that had always been part of Vietnamese food culture but wasn’t widely recognized in the States: Brunch.

Vietnamese breakfast and brunch have existed for generations, shaped by both native traditions and French influence. NEP brings that experience to the forefront, making these dishes more accessible, available all day, and presented in a way that feels both familiar and new. Unlike other Kei Concepts restaurants, which explore fusion or global influences, NEP stays true to its roots—giving Vietnamese brunch the spotlight it deserves.

What are some of the signature dishes that guests should definitely try when visiting NEP Cafe?

Banh Mi Chao has been with us since day one for a reason. It takes everything you love about a banh mi and serves it hot and fresh, straight from the pan. Filet mignon in black peppercorn sauce, eggs, cha lua, pâté, and fresh tomatoes, all paired with a crispy baguette. It’s meant to be eaten right off the sizzling skillet.

Crab Toast brings together lump crab, soft scrambled eggs, and Cajun seasoning on toasted bread. Creamy, savory, and packed with umami—it takes a familiar breakfast staple and gives it a Vietnamese twist.

Egg Coffee is special to us. When we first brought it to Southern California, you couldn’t find it anywhere but NEP. Now, it’s everywhere—but we were the ones who put it on the map. Thick egg yolk cream poured over strong Vietnamese coffee.

What was your vision when creating the menu?

The goal was to create a menu that reflects Vietnamese brunch and food culture as a whole. Vietnam is a coastal country, and seafood has always been a huge part of how we eat—it’s in our breakfast, our street food, and our celebrations. Naturally, it shows up all over the menu at NEP.

But the bigger vision was to take the flavors and traditions of Vietnamese breakfast and brunch and make them more accessible here. Some dishes lean traditional, some have a modern twist, but every plate is rooted in something familiar.

As the Vietnamese American community prepares to celebrate the 50th anniversary of Vietnamese immigration, how do you see NEP Cafe contributing to this milestone and preserving the cultural heritage through food?

This anniversary is huge—it’s a moment to reflect on how far the Vietnamese American community has come. And for us, food is one of the most powerful ways to honor that journey. Our menu is a nod to the traditions we grew up with and the creative energy coming out of Vietnam today. It’s about keeping those familiar flavors alive while introducing new takes that feel exciting for the next generation.