Vietnamese
Dong Ba specialises in a devastatingly challenging central Vietnamese dish - bun bo Hue, a fiery soup that's fuelled with lemongrass, chilli and fermented shrimp paste. Lurking in the broth are large slices of beef, cha lua (pork loaf), a pork trotter or two, congealed blood and udon-shaped rice noodles. Banh uot is a milder option, large flat rice cakes and cha lua are balanced with beansprouts, freshly sliced cucumber and Vietnamese mints, with chilli fish sauce. Tea is free, but more enticing is a glass of super-sweet longan in crushed ice - a perfect palate soother. Also two locations at Cabramatta.
Restaurant reviews, news and the hottest openings served to your inbox.
Sign up