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pol•y•pha•gi•a (noun) 
a. an abnormal desire to consume excessive amounts of food, especially as the result of a neurological disorder
b. an insatiable appetite

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polyphagia ♣ Sydney restaurants

Thursday, February 13, 2014 // 2:34 PM

Hidden in an alleyway behind Subway and one of our family favourites, is a busy little Vietnamese restaurant called Tuong Lai. At 11am, the place begins to pack with workers, old ladies tugging their grocery pull carts, mums and their kids. Like most typical Vietnamese restaurants in the area, the usual condiments, tissue box and cutlery are provided at each table. Luckily for us, we arrived early and were immediately seated. After our meal, a line had formed at the door.

tuong lai vietnamese restaurant:
It always feels quite intimidating entering bustling local eateries with no idea what to order and especially when the menu on the wall is only written in Vietnamese, Chinese and a little Thai. But fortunately, the staff know just enough English to take your order and give suggestions.

spring rolls, pork and vermicelli lettuce DIY wraps ($11.00):
The lemon grass pork slices are stir-fried but sadly, it was over cooked today. The spring rolls here are one of my favourites.

sugar cane prawns and vermicelli lettuce DIY wraps ($14.00):
Sugar cane prawns are a specialty dish of Central Vietnam. A chewy and soft prawn paste is wrapped around thin and shaven sugar cane sticks before being steamed and then grilled.

Each DIY wrap dish is provided with a plate of fresh pieces of lettuce, mint, perilla leaves and bean sprouts. Now to fun part begins!

To eat the sugarcane prawns, first slide them off their sugar cane sticks and slice into 4 strips or any bite size shape you prefer. Grab a piece of lettuce about the size of your palm. Layer with perilla and mint leaves, bean sprouts and the steamed vermicelli. Finally top your parcel with a chunk of the sugarcane prawn, some green shallots and crushed peanuts. Fold the lettuce over and dip into the chilli fish sauce.

I do the exact same with the spring rolls and pork but usually I break the spring rolls in half so it's easier the wrap up.

My family and I have been coming here regularly over the past years for a quick, simple and cheap feed. On days where I'm feeling lazy, I would order com dac biet which is broken rice served with steamed egg patty, a fried egg, pork skin dusted in roast rice powder and a pork chop, steamed rice rolls served with fresh greens, Vietnamese ham (cha lua) and fish sauce or a vermicelli salad (usually bun thit nem - grilled pork) if it's hot.

If you're looking for a quick, cheap and casual Vietnamese meal, this restaurant you should definitely consider!
Tuong Lai Vietnamese Restaurant
3 Belvedere Arcade
Cabramatta NSW 2166
t: (02) 9727 2650

Tuong Lai Vietnamese Restaurant on Urbanspoon

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Blogger Annie said on February 15, 2014 at 8:55 PM  

this has been a regular spot for my folks over the years as well. they rate the hu tieu dishes at tuong lai pretty highly


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