Mekong Mekong..in Melbourne

Mekong?

YESH!! Thats the famous (i think) Vietnamese stall in Melbourne city



If you cant find the place, just grab any passerbys in the street and ask them where's Mekong
THEY will definitely point it out to you in the right directions
(unless you suay lah)

pho noodle ~ meat, noodles and broth.
add in garnishes such as bean sprouts, ngo gai (thorny cilantro), hung que (Thai/Asian basil) and lime.

and THIS IS HEAVEN!!!!

Moi's pho ritual:
1. Bean sprouts: Add them(alot alot) raw for crunch
2. Small cut chilli : Throw in a couple of thin slices hot chilli in the hot broth for a "shiok" soup
3. Herbs: Strip the fresh purple-stemmed Asian/Thai basil (hung que) leaves from their stems, tear up the leaves and drop them into the bowl giving the broth a sweet anise-like flavor.
4. Lime: A squeeze of lime gives the broth an "ommph" taste
5. Sauces: squirt some hoisin (tuong) to make a dipping sauce for the beef meatballs (bo vien).

Lastly..
6...ATTACK!!!!!!.......the noodles!!!!!! Chomp Chomp away..

Hey..wait a minture...
Pho noodle without spring rolls??? You kidding me!!!..
they are my favourites!!!

Spring rolls aka Egg roll (Nem Rán or Cha giò) – deep fried flour rolls filled with pork meat, Vietnamese yam, crab, shrimp, rice vermicelli, mushrooms and other ingredients.
Summer rolls aka Spring rolls (Goi cuon) also known as Vietnamese fresh rolls. They are rice paper rolls that often include shrimp, herbs, rice vermicelli and other ingredients wrapped up and dipped in Nuoc cham or peanut sauce.

Slurping up the pho noodles

Truly the best Pho noodle i ever had....*blurppp*
excuse moi