I'm a writer living in the suburbs of Sydney. I aspire to be your, "fun" reporter and share with you Sydney's pockets of culinary joy.
Published March 18th 2012
There are Vietnamese restaurants everywhere in Sydney. But it's only the real deal when you can see thermos tea on tables, can smell the aromatic fish sauce in the air and can even feel the fish sauce on the table surface. Trust me. I'm from Cabramatta.
If you're in Cabramatta, you can't go past Phu Quoc and its famous, Banh Hoi Chao Tom which translates, "roll-it-yourself rice paper rolls with sugar cane prawns". If you're a first-timer to this culinary delight, consider the dish with the assorted meats. I did and here's how it looks.
2. Then you add the meat, some greens and rice noodles to the softened rice paper. Roll it up.
3. Then you dunk it into the golden pool of fish sauce
For an incredible 18 dollars, you get a lot of fun out of it and truly appreciate what goes into your food and what makes Vietnamese food Vietnamese. This one in particular had a colourful array of freshly sourced greens (basil, bean sprouts & mint) to balance out the flavour-infused meat. Balance- the basic essence of Vietnamese cuisine- well-grounded into Phu Quoc's cooking.
The locals love it. I love it. And I hope you love it too.
Try it out yourself this weekend. If you're not Vietnamese, try ordering in Vietnamese and you might get a friendly and appreciative smile for trying. My friends did. Great friendly service.
What's your favourite local, "Fun food" and where can us Weekend-noters find it?