Noodle soup tour of Melbourne

It's one of those things that you don't even realise that your craving, but in the matter of a week and a bit, I deliberately drove out of my way to get a delicious bowl of noodle soup.

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

Ladro is still hot...

Unfortunately for readers of this blog, I am often too vain to take photographs in Melbourne restaurants, which was the case at Ladro last weekend. I just can't bear it to drag out my camera and make all the waiters look at the tourist taking photos, generally, and I know this is a bit of an oxymoron for a food blogger that loves restaurants, I think cameras don't belong in restaurants.
When I worked as a professional waiter and would be asked frequently to take a group shot of guests, my cheeky line would be, "Well, I can't guarantee you will have heads... " hehehe
Anyway thats my excuse for not having any photos from Ladro.

Ladro must be in its 3rd or 4th year now and I have to say that it is as 'hot, hot hot' as it has ever been. Great food, interesting well priced winelist and smart, passionate service (and Geoff, my favourite waiter...!)
I'm very fond of classical flavours and was excited to see stracciatella soup. Whenever I see it on a menu, I have to order it. A classical rich chicken broth with whispy bits of egg white, parmesan cheese and parsley. The Ladro version was a classic and as I would expect a perfect example of what I love about the place. Simple, elegant and produce driven.
Love it.

October dish of the month
Stracciatella - Ladro

Jack