Scroll scroll scroll, the feed on twitter was as like any other day... until I saw a tweet from Thang of Noodlies in all uppercase, CANLEY VALE FOOD BLOGGERS FOOD CRAWL.
My pupils dilated on the spot.
a food crawl is an ingenious idea in my books. why you may ask? well pub crawls are so yesteryear and don't cater for non-drinkers like myself, and I can assure you that after reading this post, you will agree with me wholeheartedly that food crawl is the way to go.
Are you ready for a food journey out west? if so, fasten your seat belts (and loosen the ones around your pants!)
As food bloggers , we wanted to make the most of our time and stomach space (efficient bunch we are) so we begin precisely at 11am, bright and early on a sunday. Why you may ask? well it means we can have breakfast, brunch, lunch and also squeeze in afternoon tea. yes I'm being totally serious here.
But before we begin our gluttonous eating journey out west, a strong dose of caffeine is needed to wake us ( and our stomachs) up.
vietnamese coffee demonstration at Vy Vy Garden Cafe
No ordinary coffee would suffice us Food Avengers. To experience Canley Heights like the locals, a round of vietnamese coffee was ordered from Vy Vy's Garden Cafe. What is vietnamese coffee you may ask? forget the frothed regular, skim or soy milk, Vietnamese coffee is the original drip coffee, sweetened with good ol' condensed milk. Result? A strong yet creamy cup of caffeine goodness.
My attempts at making vietnamese coffee
Making vietnamese coffee is simple... or as the waitstaff at Vy Vy made it look. Simply put some vietnamese ground coffee in a coffee filter, press down gently and wet it with a bit of boiling water. Set filter on to of glass with condensed milk and pour more boiling water into filter, allow the caffeine goodness to slowly drip. This stuff is amazing, you really don't need much for an amazing vietnamese coffee. As easy as it sounds, my first attempt was a fail (back cup), I didn't put enough ground coffee and poured too much water, too soon (oops!), so the water and coffee went through and clouded the glass.
"let me take a selfie" coffee version.
Those eye bags and dark circles meant coffee was very much needed (and welcomed)!
cos I'm cool like that.
I'm not a regular caffine consumer, but every now and then, a jolt of caffeine is needed. It was a warm day that day so I poured mine over ice. gosh it was a sweet icy caffeine-y dream come true!I now know why people lust over this amazing drink!
As we were on a tight schedule, we had to leave and hit up the next stop, but no fear, armed with our coffees in takeaway cups, we marched up to the next stop, Bau Truong.
Bau Troung is the place for authentic vietnamese street food, Here you will find an electic mix of Saigon markets street food and guarded family recipes.
breakfast time! I could get use to this!
This was the first meal of the day for most of us but boy did we not expect a table brimming with food! If this is breakfast then what's for lunch?!?! (oink)
Professional food blogger at work.
First up is Ngheu Cuon, a traditional vietnamese fresh rice paper roll with pipi, water chestnuts and garlic. This is definitely a level up from your ordinary pork belly and prawn fresh rolls! These rolls were jam packed with flavour and texture, a great start to any vietnamese feast in my books!
Housemade fish sauce vinegarette
This is not your normal fish sauce, this fish sauce vingearette has tasty additions of finger lime and pickled carrots for a fresher and sweeter flavour. yum!
Bun Bo Hue
Next up is the Bun Bo Hue, spicy pork and beef soup. This is a more typical late afternoon or late night snackThis dish was my personal favourite from Bau Truong, it emitted a rich aroma and felt like a warm bear hug, you can definitely feel the warmth and love that went into it. best comfort food, hands down.
This of bowl aromatic noodle soup is served with mini cold pork parcels wrapped in banana leaves.
Dunk this cold parcel of springy goodness into the hot noodle soup and voila, dig in!
We break up from noodle soups for a bit next and try the Bo Lui, delicious skewers of curry spiced minced beef. These are traditionally served with raw banana and star fruit but as it is a bit difficult to get these fresh ingredients year round, Bau Troung has but a spin on it and serves it with pickled onions and plums. Wrap these bad boys with some fresh herbs and crisp iceberg lettuces and sink your teeth in!
Back to another homely vietnamese noodle soup, the Bun suong. This noodle of choice here is vermicelli, a favourite of mine as I find it less heavy than the thick rice noodles. The vermicelli sits in a gently sweet pork knuckle soup base and is generously topped with prawn cakes and pork slices. I loved how clear and flavoursome the broth was although it contained ingredients that are genrally associated with strong flavours. For those who like a more savoury taste, you can add fermented bean paste and crushed peanuts. If you want to try this, make sure you head into the Marrickville branch, as it is not yet available at the Canley Height and Cabramatta branches.
Michael, the owner of the Marrickville branch
Meet Michael, The son of Bau Troung owners. He grew up surrounded by good food, so it was no surprise when he quit his job in telco to head up the Marrickville branch.
sawtooth corriander and shredded raw kangkong and banana flowers
The herbs and condiments in Vietnamese are plentiful and come in so many different shapes and forms. Instead of your usual pho suspects of bean sprouts and basil leaves, here the noodle soups are served with amazing vietnamese produces such as sawtooth corriander, raw kangkong and banana flowers.
Bean sprout and purple cabbage salad
and of course a salad to help us digest all the amazing stuff we just had!
mangosteens. hands off and no one gets hurt!
Michael was really thoughtful and also bought out a massive bowl of mangosteens for the road (which was a mere 100 metre walk down to the next stop). Such a lovely guy!
Keen to visit Bau Truong but Canley Heights is a bit out of the way? Fear not, as they have branches in both Marrickville and Cabramatta.
BRB time to feast!
Thanks once again to the Thang of Noodlies and Fairfield council and also to the 5 other food avengers! Keep your eyes peeled (and stomachs empty) for part 2 and 3, us Food Avengres aren't that easily defeated!
P.S. And fresh off the press today on Good Food is an article on amazing Fairfield eats. Check it out here.
Milkteaxx attended this Fairfield food crawl as a guest of Fairfield City Council, opinions are however her own.