This article shares you 6 Vietnamese dishes in Cabramatta (share from CNN).
1. Broken rice (Com Tam)
Com tam was originally a pauper’s dish, originating from the days when broken grains of rice sold for rock-bottom prices at market. Humble as its origins may be, broken rice is now a delicacy.
A mound of al dente vermicelli with pork skin sits beside the rice, which is topped with a softly fried egg and accompanied by a pork chop, egg and vermicelli cake and cucumber slices. The gamy pork skin flavors the rice and runny egg yolk boosts the richness of the chop, which is heady and smoky with five-spice and chili.
2. Pho Tai
Pigs’ trotters, congealed blood cubes, clawed chicken feet and duck fetuses were once more common in Saigon than Sydney.
But Cabramatta, a western suburbs enclave of all things Asian, is home to 40 per cent of New South Wales’ Vietnamese population. And where Vietnamese tread, the country’s fragrant, subtle, poignant flavours are sure to follow: The area is bursting with restaurants, markets, street traders and hawkers peddling everything from freshly-made noodles to sugar cane juice.
There’s something about Vietnamese food that brings out the addict within. Its heady, sweet spices and grassy, fresh herbs are thrown in with off-kilter texture combinations and punches of chili. The likes of pho and banh mi have converted even some of the staunchest Aussies; but what about some less common –- and more challenging — flavors of Vietnam? See more Pho Hanoi – The best delicious dish from Ha Noi.
3. Trung Vit Lon
Even Anthony Bourdain, master of the gastronomic challenge, calls hot vit lon a “difficult dining experience.” Yes, foetal duck eggs, known more sympathetically as “half-hatched eggs”.
So, crack the shell, add salt, pepper and lemon, drink the foetal fluid, scoop out the mix of feathers, flesh, egg white and yolk and intersperse with leaves of Vietnamese mint to cut through the richness.
