Rating: 4 out of 5
296 Chapel Road South, Bankstown 2200
When Momofuku’s David Chang came to Sydney for the first time, he was given a list of go-to noodle restaurants curated by Deputy Editor of the AGT, Pat Nourse. Most of them are centred around the CBD but among the few that aren’t is Dong Ba in Bankstown. It doesn’t take a detective to work out that their specialty is Bun Bo Hue, if their windows are anything to go by.
The Bun Bo Hue ($10) is a huge serving of soup noodle goodness. If you’re not shy about animal products like processed meat or offal, this is deliciousness in a bowl. The round, white rice noodles are topped with chunks of tender pork, slices of fish cake, tender beef, and big firm, cubes of jellied pigs’ blood. Chilli flakes and chilli oil float on the golden broth, which is spicy, and fragrant with lemongrass and deep beef and fish flavour.
Enhanced with the fresh, crunchy bean sprouts, torn basil leaves and a squeeze of fresh lemon, you could almost imagine yourself in a busy street side stall in Vietnam. Now you only need to whisk yourself away to Bankstown for a slice of Vietnam.