16 Jun 2016
EAT FUH. JUST DO IT.
There’s been much hype around Eat Fuh since its doors swung open on May 18th. The Facebook page still puts it in the category of ‘Food Stall’ which up until now was the truth. Farmers and Street markets were where you had to track these guys down. You might not have to chase them around Sydney any longer, but you do need bring the patience to wait for a table with many, many others.
How do you create this much hype around a restaurant in a suburb that is already saturated with some pretty awesome pho? According to the owner, Hoang, you kick family hand-me-down-recipes to the curb and make up a new recipe that combines traditions from southern and northern Vietnam and make it your own.
You’ve gotta try everything at least once in life.
I should have known that when I asked the Vietnamese waiter: “What is the best pho to have?”, I would have gotten an answer some would deem the ‘adventurous’ choice. My fellow diners respond with a mix of excitement and gag reflexes when they find out this contains beef tendon & tripe. I have a compulsion to try everything (at least) once in life and 90 million Vietnamese can’t be wrong, right? I’m not sure those type of ingredients add a lot of their own flavour, but it’s definitely a textural experience. I see how these challenge some taste buds. The other highlight on this compact menu is the Beef Stew Noodle Soup. A combination of lean beef and beef shin chunks are stewed with ginger, lemongrass, tomato paste and aromas star anise, cinnamon and garlic. Chewy rice noodles add texture to this warming and delightful bowl. Not that we need anything else, but, curiosity compels us to order the vegetarian spring rolls which are quite large, textural and crisped to perfection.
The great thing at Eat Fuh is that if offal isn’t your thing, you can go with the plain beef or chicken pho and even (drumroll please…) Vegans are catered for! And it’s not just a vegan pho that makes it to the menu, but also vegan spring rolls (fresh or fried) and a vegan noodle salad. Have some fun with the little trolleys provided, offering sauces like sriracha, hoisin, a tray of lemons and fresh chilli if you think it needs it.
The trick to getting in without the wait is to come by nearer 8pm. We managed to get to a table straight away with our party of 3 on a Saturday night, so go for a beer nearby and work up an appetite.
Hands down my favourite pho place in the city.
The short and sweet:
THE GOOD BITS: The broth. It’s all about a slow cooked spiced and flavoured beef broth. Also comes as a vegan version which surprisingly is very tasty too.
THE NOT SO GOOD BITS: Queuing outside when it’s winter.
STANDOUT DISH: The Beef Stew Noodle Soup. Potentially solves world crises.
COST PER HEAD: $20 for a soup and a fizzy drink. A little more when you order the spring rolls. You won’t need them, but you should have them anyway.
Location: 274 Illawarra Road, Marrickville