Each bowl had their own attractions, at Laksa King, it was the deep aromatic spices of the coconut curry, rich and satisfying, at Pho Dzung Tan Dinh it was the clean and healthy feeling of chilli and chicken broth.
Sliced chicken and rare beef pho
Seafood laksa noodle soup
The beautiful advantages of living in Melbourne, driving from the boring lunch den of South Yarra (I should except Suzuran as it is still a favourite) to the diverse opportunities of Victoria St (Pho Dzung Tan Dinh, #208) or Racecourse Rd (Laksa King, #320).
Both places have an obvious following, a lengthy queue can develop for the foolish late comers, yet a quick table for one never seems a problem.
Having been to Vietnam and Malaysia, the home of these dishes in the past few years, it reminds me of the complexity of flavours that you miss if you dine at the usual 'modern' offerings. No where else in Melbourne have I been able to identify the sweet mix of spice, coconut and chilli that I crave at Laksa King. Even the accessible Laksa Me doesn't live up to the true flavours and generosity of crunchy textural prawns, mussels, calamari, fish and fried tofu in a broth that leaves my tummy giggling as I just can't leave it behind.
My chicken and beef pho is reminiscent of the first bowl I ate at in Hanoi. A few years back, late at night, delirious from a flight we went wandering for food. Until a funny little place appeared on the corner, kiddy stools and tables, and remarkable soup that we pointed and ordered. The regulars giggled politely at us as we sign-languaged our way through a beer order as well. I could eat if for breakfast, lunch and dinner even in the Hanoi summer of 40C and 90% humidity, perhaps in between strong condensed milk iced coffees!
While on Victoria St. I find it impossible to by-pass Ming Tan II. They are the only place I know of in Melbourne where I can get 'snow balls' or glutenous rice balls. In Sydney, I would eat them with a coconut, sugar and sesame crumble centre, at Ming Tan II, it's usually egg custard, yet last week it was mango!
Chunks of ripe mango in sticky rice paste balls with sweetened coconut, a new favourite (190 Victoria St.) get in before the mangos are finished!
Jack
