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Ong Vietnamese Kitchen

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by Jonathan Phoon (subscribe)
I love trying new food and new restaurants. My other passions are Origami www.weekendnotes.com/origami-classes-japan-australia-friendship-association/ and Pokémon www.weekendnotes.com/pokemon-center-tokyo/
Published February 8th 2021
One of the various restaurants located along Rundle Street in the Adelaide CBD, Ong Vietnamese Kitchen specialises in offering Vietnamese dishes, some of which are a bit different from those normally seen at similar restaurants. It is very popular, so it's best to book a table if you plan to have a meal there.

Their Pork Belly Crispy Rice Paper is like a Vietnamese version of pizza, with grilled rice paper serving as the base. The grilled rice paper had a lovely crunchy texture and the slow-cooked pork belly was soft with a lot of flavour. Hoisin sauce added a delectable sweet-savoury flavour and a scattering of fried shallots added extra crunch. There is also a version that replaces the pork belly with confit duck.

Ong Vietnamese Kitchen, Pork Belly Crispy Rice Paper, Adelaide
Pork Belly Crispy Rice Paper (Photographed by Jonathan Phoon)


The deep-fried brussel sprouts in the Brussel Sprouts dish were fried sufficiently to give them a nice charred flavour. They also still retained a bit of bite to them. The use of fermented chilli sauce gave the dish a wonderful kick, also included was honey to help balance the flavour out.

Ong Vietnamese Kitchen, Brussel Sprouts, Adelaide
Brussel Sprouts (Photographed by Jonathan Phoon)


The Sugarcane Pork with Weaved Vermicelli was a nice take on Sugarcane Prawns, with minced pork fittingly replacing the minced prawns. The pork was cooked just right. The sugarcanes which served as skewers imparted a slightly sweet taste. The various vegetables served alongside the pork provided freshness and the peanut sauce partnered perfectly with the pork. To eat the dish in the Vietnamese fashion, layer the pork, vermicelli and vegetables on a lettuce leaf, roll it up and eat it like a wrap.

Ong Vietnamese Kitchen, Sugarcane Pork with Weaved Vermicelli, Adelaide
Sugarcane Pork with Weaved Vermicelli (Photographed by Jonathan Phoon)


Their Rice Paper Salad was similar to Green Mango Salad but with the addition of strips of rice paper for extra texture. The green mango and shredded cabbage still retained a bit of firmness and the dried shrimp provided a bit of salty flavour. We liked that the dressing was not too overpowering, allowing us to savour the flavours of the other ingredients in the dish.

Ong Vietnamese Kitchen, Rice Paper Salad, Adelaide
Rice Paper Salad (Photographed by Jonathan Phoon)


While fairly small in size, the décor of the restaurant gave it a cosy and slightly rustic feel. Its location makes it convenient for people in the CBD that desire Vietnamese cuisine that has a bit of uniqueness.

Ong Vietnamese Kitchen, Adelaide
(Photographed by Jonathan Phoon)
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When: Tues – Sat: 5pm - late
Phone: 08 8223 7575
Where: 287 Rundle Street, Adelaide, SA
Your Comment
Pork belly is my favourite meat dish Jonathon and the crispy rice paper version sounds and looks delicious.
by Neil Follett (score: 3|1655) 17 days ago
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