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| The three coloured drink, with an extra touch of honeyed nuts, accompanies the compulsory chilies, dilute tea and bean sprouts. Ever reliable for a snack or feed, Tan Viet Noodle House was our destination again for sustenance on a busy day. Tables are placed close together, as can be expected in an Asian food house. The restaurant is indeed located along a busy street, amidst a wide selection of cafes and restaurants offering diverse cuisine and street food. Interior decor is relatively modern. The menu is not as extensive as some comparable places in Cabramatta or Canley Vale, but is streamlined for easy decisions be made by customers. Staff are of the younger set. In my experience, they do greet you and offer quick service. Many customers I observe are come, eat and come again. At Tan Viet, there are the usual variety of Che, the traditional Vietnamese sweet beverage that comes in various combinations with kidney beans, tapioca, clear or grass jelly bits, black eyed peas, Mung beans or fruit slices (especially Longan, Jackfruit, Durian, Mango and Lychee). Personally I prefer those without coconut milk and with a clear look, displaying the various add on ingredients that go with a texture and bite in your mouth. Depending on the season, you may like them either served warm, hot or cold. Che, which can also mean simply tea, also comes with colourful stuff like Pandanus leaf extracts, Sesame seeds, Aloe Vera and seaweed. Che is a south-east Asian phenomenon. Closely related varieties are found in the Cendol of George Town, Penang island; the Filipino Halo Halo and Sago T' Gulaman ; and Indonesian Es Teler, laden with avocado, Nipah palm jackfruit and young coconut meat. |
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| Herbal duck with egg noodles and veg - the Mi Vit Tiem. When a meat is lovingly massaged and then cooked, it shows. I did not regret going for something different at Tan Viet - the duck thighs placed in a herb bag, coming out with their skin crisp and yet with the inner meat moist. Flavour infusion and delicateness are the key themes - hints of rosemary, thyme, pepper, garlic, ginger and spices like cinnamon, clove and star anise. Dried mandarin fruit skin enhances the marinade for the herbal duck. Although the duck is brown looking, the taste is refined, with contrasting sensations between the succulent meat and texture of outer skin. |
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| Braised goat curry. Not as hot as versions dished up in the Caribbean or the Indian sub-continent, the goat curry from Tan Viet is a milder but still flavourful and spicy option. Unlike white meat like chicken, goat can be not every one's taste and preference. Tan Viet does it well in slow cooking the goat meat served till it is juicy tender and yet it does not break apart. The body does feel noticeably warm inside after partaking this dish - so it can be suitable for autumn and winter consumption. Best eaten with steamed rice, the accompanying curry gravy is peppery. Tan Viet's offering here is not gamey at all but provides a wholesome experience that is more braised than curry. One cannot avoid some fat and bone with goat but I reckon they add to the experience. |
My impressions of Tan Viet Noodle House
Ambiance: 2.5 out of 5
Customer Engagement: 3.5 out of 5
Culinary Delight: 3.5 out of 5
X Factor: 2.5 out of 5
Overall: 3 out of 5
Recommended menu choices:
Crispy skin chicken with egg noodles or tomato flavoured rice
Hainan steamed chicken with flavoured rice
Herbal duck with egg noodles
Pork chops with egg omelette
Tan Viet Noodle House is located at 209 Rowe Street, Eastwood NSW, opposite the school.
Opening hours are from 1030am to 9pm every day.
Contact + 61 2 9858 6157
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