Pho is one of those national dishes that has some vagueness around its beginnings.
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There's no doubt that it's an authentic Vietnamese meal, and there are villages in the country that are said to be the place it was first made. But what led to the dish's creation is still a bit of a mystery.
The important thing is that it was created. Why? It's delicious, nutritious and simply perfect comfort food for the colder winter months.
The dish itself has variations between north and south Vietnam and then province to province. It has been the focus of political regulations when North Vietnam banned mobile street sellers due to their capitalist nature. After the Vietnam War, pho was taken worldwide via refugees.
It's food loaded with history and meaning.
Thankfully, Vietnamese cuisine has made it to Newcastle, and you can taste the cultural icon that is pho at dining institution Saigon Feast.
Pronounced fuh, loosely speaking it is a soup with rice noodles, meat, onions, herbs (such as coriander and Thai basil) and served with extras such as sprouts, lemon or lime and condiments.
The meat in the dish can be either cooked or served rare; the hot broth cooking the meat in the bowl.
At Saigon Feast, the signature serving of pho is with beef - pho bo. In a large steaming bowl, you'll find rare beef, beef brisket, beef balls (the meatball kind), beef tripe and tendon. Don't be put off by the cuts of meat - they are all super soft and super flavoursome. The tendon is cooked down to be quite gelatinous and fatty, creating an unctuous broth.
You'll find wafer thin slices of red onion underneath - also cooking and softening in the soup, as well as thin rice noodles for slurping and splashing.
The broth is rich from all the flavours, plus some heady star anise, but it's not creamy or heavy in any way. A sprinkling of shallots on top adds bitey freshness. Ordering the pho, you'll also receive a plate of extras - bean sprouts, fresh chilli, hoisin sauce and herbs. Make your dish as fragrant and spicy as you like and settle in for a tummy full of warmth and satisfaction.
If the beef special sounds a bit too beefy for you, try pho with chicken or tofu and vegetables. Add more noodles or meat to really turn it into a hearty stew.
There are plenty of other delicacies to sample in this cheap and cheerful Hunter Street diner.
If you've never tried banh xeo - a savoury sizzling pancake - this is the place to do it. The crispy pancake is cooked with pork, prawns, bean sprouts and mung beans and served with big iceberg lettuce leaves, assorted herbs and chilli fish sauce. The idea is that you cut a piece of pancake, lay it in your lettuce leaf, sprinkle on herbs, chilli and sauce, wrap it up and eat with your hands. Each bite is a mixture of crunch, heat, doughy pancake and zesty freshness. It's a unique, simple food that's great for sharing as a starter.
Lunch-time favourite - rice paper rolls - are also a light entree worth trying. Three chewy rolls stuffed with lettuce, sprouts, carrot, pork, vermicelli noodles and prawns are served with a thick peanut dipping sauce. Essentially a hot version of this are the cha bio re - pork and crab net spring rolls - light, small crispy cylinders that are wrapped in netted vermicelli and fried. Or try some crispy chicken wings that have been stuffed with pork and should be dipped and dolloped into the accompanying sweet chilli sauce.
For larger plates, try the bo luc lac, which means 'shaken beef'. Cubes of beef are tossed and seared quickly back and forth in the wok, along with garlic, plenty of black pepper and onion. It's dark and sticky and a lemon pepper sauce adds a nice lightness the the big bites.
There are salads, stir fries, vegetable and rice dishes, but the signature plates are the ones to try and offer the most authentic flavours.
Don't forget to bring cash and your own wine. Expect no bells and whistles, Saigon Feast is about bringing the street food of Vietnam all the way to our town.
Quick Bite
- What: Saigon Feast. 267 Hunter Street, Newcastle, 4929 5592; saigonfeast.com.au; Facebook; Lunch and dinner, Wed-Mon.
- Take note: Cash only; BYO ($2.50 pp).
- Bottom line: Entrees 48-15; mains $12-20.
- Must try: Banh Xeo and Pho Bo Dac Biet.