Archive for the 'Eating Out' Category

Pho Viet – Cabramatta

Wednesday, 7 Apr 10

I had a friend in high school who thought spoken Vietnamese sounded like the quacks of a duck. He announced it to the oval at large one day as we attempted to paint Impressionist interpretations of the school farm. Of course, that didn’t stop him from telling everyone to do unsavoury things to their mothers inVietnamese, or proclaiming his undying love for the pho (initially pronounced by him as “foe”) of that famous institution Pho An in Bankstown (“Foe Ann”).

As a ABV (Australian Born Vietnamese) who butchers the language and has little home-country pride (“No, I will *not* allow myself to be dragged up on stage and applauded by the Vietnamese community for getting a good UA—Oh, there’s money involved? Alright! =D”), I suppose I can’t say all that much against that, without sounding pretentious. But I’d like to show you how much more Vietnamese cuisine has to offer beyond beef rice noodle soup.

Bun Bo Hue – $9

We normally eat down the other end of John Street in Cabramatta at Pho Tau Bay, but for some reason, we decided to eat at Pho Viet on this Sunday. My sister didn’t want to give up her weekly pho, but the rest of us decided to try something different (mostly because once you have a favourite place for pho, it’s hard to eat somewhere else without comparing it back).  Mum had the Bun Bo Hue, which translates to beef noodles from Hue, the middle country of Vietnam. ‘Bun’ noodles are rice-based like pho noodles, but round, like spaghetti. You might have similar noodles in a Vietnamese rice paper roll, though they will be thinner. The soup is based on beef and occasionally pork (which makes for a sweeter soup than plain beef stock), and often quite spicy, with aromatics such as lemongrass and chilli making themselves well known (though not so much the case in Australia, I find). You’ll often find it served with a sauce called ‘sate’ – not quite like the Malaysian satay sauce, this is instead a very hot mixture of ground chillies and other spices, with a real kick. Pork knuckle, slices of beef, cha (sort of like a pork sausage?) and pigs blood jelly top the bowl.

Mien cua – $9

I chose one of my my favourite noodles, mien cua, because it had vermicelli, or cellophane noodles. I suppose you could translate it to cellophane noodle soup with crab. Unlike bun, these noodles are made from canna (a lily-like flower which has a bulb rich in starch), and are translucent, and carry flavours very well. The soup, though probably having a similar base as the bun bo hue, is not spicy at all. The redness comes from the spice mixture, and a good mien cua will have lots of crab meat, which Pho Viet provided, much to my delight.

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Mi Quang – $11

This noodle soup was unfamiliar to me, but apparently I have tried it once before in Vietnam. The name translates to Quang-style noodle, and it is apparently special because the type of noodle is unique to the soup. The restaurant called it ‘prawn, crab meat, yellow noodle’. Wikipedia tells me that the dish is most often made from yellow, wide rice noodles called lá mi, which are coloured by turmeric, and served with pork chops, prawns, peanuts, various types of cha (usually beef, but I think I spy a seafood cha in there), just enough broth to moisten the noodles and on the side, a rice cracker. It is certainly different, the noodles are a little more bouncy in texture than pho noodles and definitely worth a try.

So there are three other noodle soups which you might try next time, and many many others! You might not be convinced, and I don’t mind if you order pho next time and every time you eat Vietnamese. But please, one thing? Please please pronounce it more like “fur”, and less like “foe”!

Pho Viet

11 John St
Cabramatta NSW 2166
(02) 9728 6657

Posted at 7:41 am in Eating Out | Respond?

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