Canley Crawl (Part I)

Sometimes, you just need a little help.

Thang of Noodlies realised that he couldn’t comprehensively cover an entire suburb’s delicious offerings by himself. Though he’s never told me himself, I’m sure he was inspired by Marvel’s Avengers and knew he needed to  assemble a food blogging all star team to help him out.

Somehow, I snuck past their defences, clubbed the guy that was supposed to go in my place and got to enjoy the lovely Canley Heights strip.

Oh, before I launch into this envy-inducing blog; here’s the superhero team that was assembled:

Milkteaxx, Cooking Crusade, Jeroxie, Insatiable Munches, Foodie Agenda and Noodlies
Milkteaxx, Cooking Crusade, Jeroxie, Insatiable Munches, Foodies Agenda and Noodlies

Canley Heights is a suburb I have never set foot in prior to today.  According to the locals; Canley Heights is an offshoot of Cabramatta as Cabramatta lacks a night life.

Hey, who knew me and a suburb had that trait in common?

Anywho, Canley Heights was born as most people don’t like going to bed at 6PM. Restaurants and cafes sprung to life for locals to gallivant and socialise.

The Food Blogging Avengers got to sample five of the best local haunts and we started off with some coffee at Vy Vy’s.

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Vy Vy Garden Cafe offers a hidden gem that only those in tune with Vietnamese cuisine are aware of.

Vietnamese cuisine is famous for a lot of things but one of its most underrated exports is its fantastic coffee.

More specifically, its drip coffee that is served in an awesome do-it-yourself fashion.

Fortunately for me, there was a demonstration as I would’ve somehow flooded the place.

Note: The little girl refused to give me a hi five. I'm still scarred.
Note: The little girl refused to give me a hi five. I’m still scarred.

Other than using fantastic coffee, the key to its incredible flavour is the implementation of condensed milk. Only a minimal amount is required but it adds an awesome creaminess and level of sweetness that I thoroughly enjoyed.

Kate showing a lot more finesse than I did.
Kate showing a lot more finesse than I did.
Drip drip drip
Drip drip drip

You can choose to have it either hot or cold and I opted for something cold because I’ve been burned so many times in the past.

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Considering the fact that barely any of us had registered a full night’s sleep, giving us a caffeine hit to start things off was a master stroke. The fact that it was premium coffee was just pure gravy (even if I did get rejected by a little girl with a deadpan look usually reserved for one of my jokes).

Vy Vy Garden on Urbanspoon

We were on a strict time limit so we rushed to our next destination as soon as we sculled our coffee. This made me feel like an actor who had to attend multiple red carpet screenings even though there was no red carpet or any sort of movie nearby.

I just make weird analogies.

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You know how I said most of  us hadn’t had a full night’s sleep? Well, I was the exception. I had actually gone to bed really early the previous night because I was extremely tired from an action packed Saturday consisting of watching Disney movies and discussing the intricacies of Frozen with my Niece.

I had also woken up really early so it felt like lunch time (it was about 11:00am) even though most people was thinking of it as breakfast time.

Well, this was unlike any breakfast I’ve ever had in my life.

For us? Uh oh.
For us? Uh oh.

Bau Truong is a family run restaurant featuring franchises in Marrickville, Cabramatta and the one we had a chance to visit on Canley Vale Road.

The owner of the Marrickville franchise personally came out to break down every one of the dishes for us.

But first; food bloggers had to do what food bloggers do:

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After earning a copious amount of attention from other diners, we proceeded to try and blend in by dining ourselves.

We started with some Ngheu Cuon (Try saying that three times really quickly).

Ngheu Cuon: Pippies, water chestnuts and garlic encased in rice paper rolls.
Ngheu Cuon: Pippies, water chestnuts and garlic encased in rice paper rolls.

Think of these as a remix to the ever-popular summer rolls. I had no idea what to expect when I sunk my teeth into them and was blown away by what hit me back. You’re not going to believe this but it was the first time I’ve ever had pippies for breakfast. The mixture of ingredients gave it a completely different vibe to the atypical rice paper role.

The fish sauce with added bass and dubstep was ingenious as well.

Bun Suong: Vermicelli in a pork knucle soup base with fermented beans and peanuts.
Bun Suong: Vermicelli in a pork knuckle soup base with fermented beans and peanuts.

Sorry about the fuzzy quality, I was too entranced by how this dish looked.

This turned out to be my second favourite item of the day (I had a LOT of items). The key to this noodle dish was the soup. It was sweet; I’m not talking sweet like Candice Swanepoel; I’m talking sweet like candy minus the insulin shots afterwards. You could’ve bathed anything in that clear soup base and produced an awesome dish.

On top of all that, y0u add some killer prawn cakes and succulent pork?

So good.

You had the option of adding fermented beans, peanuts and chilli but I actually preferred it naked.

Heh.

Bo Lui: Curry spiced minced beef served with lettuce, fresh herbs and plum.
Bo Lui: Curry spiced minced beef served with lettuce, fresh herbs and plum.

Seriously, all this was for breakfast? I’m living in the wrong country, man.

Anywho, this was eaten KBBQ lettuce style. Translation: You take some of this delicious beef, wrap it up in lettuce and you’ve got an authentic Vietnamese burrito on your hands.

I wiped this out before all the other bloggers had even taken a bite. What can I say? I’m efficient.

Bun bo hue and cha la: Spicy pork and beef soup served with mini cold pork parcels in banana leaves.
Bun bo hue and cha la: Spicy pork and beef soup served with mini cold pork parcels in banana leaves.
Aforementioned cold pork parcels!
Aforementioned cold pork parcels!

Yo, I play fighting games so I can always appreciate a killer combo.

Bun bo hue is the classic hipster version of pho. The added spice to the soup base makes it a force to be reckoned with. The cold pork parcels were hand made by the owner’s mother in the morning prior to our arrival. We threw them into our bowls and let the parcels soak up some soup. The flavour components were just so good; the entire meal just had me thinking about how underrated Vietnamese cuisine is.

This was a completely unique dining experience and I enjoyed it immensely.

It’s so much more than just pho; pho real.

Bau Truong on Urbanspoon

Another highlight of the crawl: My man's shirt.
Another highlight of the crawl: My man’s shirt.

Here’s the TL:DR of part I of the Canley Crawl:

– I’m an Avenger. Sup?

– Six of Sydney’s finest had the chance to indulge in some local Vietnamese cuisine in Canley Heights.

– I’m already kinda full at this point…and there are still three restaurants to go.

– Its ok though because I’m an avenger.

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