Hai Au Lang Nuong Restaurant- Canley Vale, Western Sydney Region

Hai Au Lang Nuong on Urbanspoon
Hands down, one of the best and most captivating grilled pork skewers ever.

The grill area at the corner of the restaurant.

Combine the best of south-east Asian herbs, condiments and spices, like lemongrass, ginger and vinegar.  Utilise Aussie grown meat.  Be inspired by the tradition of barbecuing, skewering and grilling.  Hark back to the traditional use of charcoal, with its unique flavoured outcomes.  Position yourself in a so-called ethnic suburb, recreate a culinary experience back from the motherland and have efficient and fast working staff run the place. You may then realise a place like the Hai Au Lang Nuong.

Pandanus flavoured mung bean vermicelli.

Can someone please tell me what the name of the restaurant means?

Two of us tried this out on a Saturday evening in summer. We had previously noticed the buzz and acknowledged the aromatic food when passing by a few months earlier, the restaurant being strategically positioned at a corner of Canley Vale Road a block away form the railway station.   When we stepped into its food hall, people were busily gathered, intent on or already consuming their dishes. It is a casual place where you can be asked to share tables with strangers or have small round tables for twosomes. The range of their menu is impressive, which includes stir fries, soups, salads, noodles and seafood. Their piece de resistance is definitely their grilled meats, marinated to a delight and a must for any visitor, especially when they are wrapped in banana leaves. We were attended throughout by the same male staff, who carried through a conversation with us in a positive way that we appreciated.  The place is cash only, the salads are fresh and there are TV screens with Vietnam Tv channels.

Bite sized pierces of roast suckling pig after the carving, served with shallots, bird eye chill and veg pickles.

Lettuce, Vietnamese mint,pineapple slices, bean sprouts, cut carrots and cucumbers - texture and taste in the wraps to hold the grilled meats.

For the more adventurous, there are offerings like the betel nut wrapped beef, crispy duck tongues, marinated crocodile, or crispy pork offal.  Dishes that are favoured by many communities in south east Asia are available - deep fried flounder fish; stir fried water spinach; pork belly cuts and shelled prawns cooked with winter melon; pipis with XO sauce; and hot and sour soup.  The grandmother of a Penang family, earlier overheard speaking Hokkien at their table, came to us later and mentioned how delicious the food here was - but in Mandarin.  There are no pretensions and formalities here and after visiting here, it may also be a good idea to try the Vietnamese style desserts.

Condiments and sauces to accompany most Vietnamese dishes.

Wok stir fried beans, carrots and cabbage - with an oomph in the wok heat.


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