Miss Chu is a rice paper roll genius, but not only. Her little tuckshops offer a small selection of my favourite Vietnamese delights with a special touch.
I first had the pleasure to taste Miss Chu’s delightful cuisine at The School in Rosebery (Sydney). Megan Morton The School’s creator and THE Australian styling guru has been following Miss Chu over the years and admires her for her creative flair and business genius. When Megan gives her famous styling classes at her school she often chooses Miss Chu as a caterer.
It is a pure marvel. The freshest and tastiest rice paper rolls around. Her extensive use of fresh herbs makes them very flavoursome.
She is a huge fan of Perilla or Red chiso which I am about to plant in my garden. I don’t think I can live another year without this herb in my life :)
After this culinary explosion, as soon as I could I went to one of Miss Chu’s little tuckshops in Sydney. I tried the one hidden in an underground gallery in Town Hall, not far from the delicious restaurant: The Chef’s Gallery.
We had a selection of 3 different pairs of rice paper rolls:
– Satay Chicken and young coconut
– Free range egg omelette, avocado & balsamic caramelised onions
– Roast duck & Banana flower
Then we tried her large Beef & Oxtail Pho soup and Pork Banh cuon… It was smallish but probably enough for the business lunch market in Town Hall…
A sneak peek in the kitchen :)
This is always a special moment… what is this Pho going to taste like… It can be gorgeous, simple, or even very disappointing…
This Pho was very special, and we know Pho, after decades of Paris Phos, Phos in Saigon, Phos in Melbourne, Phos all around Sydney. Miss Chu’s Pho is worth the trip. The Oxtail melts in the mouth. There are some strong spices in there, strong notes of cloves. I absolutely loved it!
This was our lunch (plus the banh cuon we had to get later…)
The satay Chicken and young coconut is to die for… I love the the Perilla leaves… mmmmhhh.
Each rice paper roll has its own sauce. They are delicious.
As a decor, Miss Chu has displayed the immigration photos of her family when they came to Australia from Vietnam.
A dollop of Sriracha on top of our Pho is a must :)
The Nuoc Mam is very salty but nice. In France it is lighter and a bit sweeter.
The roast duck & Banana flower rice paper roll with its salty Nuoc Mam sauce is really delicious.
Do not miss the delicious Pork Banh Cuon. I got addicted to those when living in Paris. I had to go to the Vietnamese quarter, Belleville, to get my Banh Cuon fix.
Miss Chu says that her grand-mother was a Banh Cuon street vendor in the 30ies. She was raised with these delicious dumplings and know all about them.
Well… we really enjoyed our lunch. We’ll be back… again!
NOTE: this post is not sponsored