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[ADVERT]If you've wandered about Adelaide recently you can hardly have missed noticing that Adelaide restaurants are facing some steep lunchtime competition from food trucks like the Chimichurri Grill and Veggie Velo.
Compounding the excitement is the food truck frenzy that is Fork on the Road, which recently added an evening session to the usually lunchtime service.
I'd noticed the colourful Phat Buddha van around several times, and finally could resist no longer at the Vacant Space alternative market.
Watching all the guys energetically spraying aerosols over cellophane in an effort to envelop Light Square in colour was making my stomach rumble, so I sauntered to the Phat Buddha truck while it was enjoying a quiet moment.
The menu was fairly simple - a choice of either beef or chicken roll with lemongrass, or spring rolls. Soft drinks are available of course. Apparently a vegetarian (zucchini) roll is normally available too, but I didn't see it on the menu today.
Finally ready, the serving lady was happy to display the colourful chicken and lemongrass roll for me.
I quickly secreted myself under a tree to do the taste test. Thre results were very satisfying - a fresh burst of flavours from the lemongrass and coriander went splendidly with the tender chicken, while the other salad vegetables were crisp and tasty.
The Phat Buddha Facebook page mentions that the meat is marinated at least 24 hours prior to cooking, and I could easily believe this as there was a delicious and complex blend of flavours that I found hard to identify.
Best of all, the roll was filling too - in fact there was just enough left over for my dogs to enjoy a meager taste.
This is one I'd definitely try again - have you tried it yet?
Like their Facebook page to find out where Phat Buddha rolls will be available next.
Was thinking it was about time we had another food truck article from you Dave :)
Never had Phat Buddha rolls but they do look like Vietnamese banh mi. Seems like the salad ingredients are a little different? Not sure whether its bean sprouts and capsicum I see in the photo. Were the vegies pickled?