My Thuan, Cabramatta
Even though there is a plethora of Chinese dishes available, I always seem to gravitate towards two dishes: hu tieu mi xao do bien (stir fried rice noodles with seafood combination) and com tam bi suon cha (broken rice with pork chop and steamed pork and egg cake).
I was in danger of doing it again, but it’s a good thing that I’m eating with people who’s assertive with what they want to order. It didn’t take us long, then, to decide on what to order and for Lynda to order (in Vietnamese, no less) to our waitress. I listened enviously as she confidently ordered our dishes. Whenever I attempt to order in Vietnamese or Cantonese, I’m so conscious of how stilted and Aussie-fied my pronunciation is so I sometimes stick to pointing and saying the dish’s English name.
Braised Scallops with Snow Peas ($17)
F couldn’t pass up this dish when he saw it on the menu – he literally gasped and stated that we were ordering this dish in a tone that brook no argument. I have no arguments here, I adore scallops with snow peas – a dish that my father used to make all the time at home.
It’s been a very long while since he’s made this dish, but with one bite, it all came back to me in a rush. The well-seasoned scallops were soft and juicy, while the snow peas provided a fresh, crisp, crunchy counterpart.
Crispy Skin Chicken ($13)
They say that the skin is where most of the fat is on the chicken; they say that when you’re dieting to fit into a dress for an up-coming wedding that you should forgo eating that skin and go for the leaner option of eating just the flesh (if you must eat it at all that is).
Clearly whomever said this hasn’t seen just how deliciously and invitingly sinful this crispy skin chicken looks. Surely they can’t resist something that looks like this. The chicken is pretty much WYSIWYG: totally crispy skin barely draped on succulent, juicy meat.
Sigh. It was totally worth the amount of exercise needed to work off the piece I ate.
BBQ Beef in Lemon Sauce ($13)
This is David’s and Lynda’s favourite dish from My Thuan; they order it every time they come here. F thought it was so tasty and different with its perfectly-seasoned, tender beef that has a slightly acidic tang.
Don’t be fooled by that big pile of beef though: most of the dish is butter lettuce.
Soft Shell Crab ($20)
The amount of soft shell crab was amazing for the cost – comparing it to the barbecued beef, there seemed to be a lot more crab than beef for a fraction more.
I think this is the first time I’ve had so much meat in a soft shell crab dish; bite after bite, my mouth would be filled with soft, well-seasoned crab meat. Nom nom nom. I think F and I hoovered up this dish, unable to resist from coming back for more.
Stir Fried Morning Glory in Salty Bean Curd ($9)
I was expecting to see chunks of salty bean curd peppering this dish for some reason and I so was a bit disappointed that there weren’t any. The salty bean curd flavour was definitely there though, as was the ginger flavour. What I originally thought were strands of noodles were actually terribly thin slivers of ginger. I half marvelled at how they got it so thin and was half annoyed that I would have to meticulously pick them out before eating the greens.
I wasn’t going to have dessert, but F was the devil sitting on my shoulder and I found myself ordering two che ba mau, a “three-coloured” sweet bean dessert with coconut and shaved ice. I was so excited about eating it that I totally forgot to take a photo of it until we had cleaned out our tall glasses.
My Thuan is located at the corner of the perennially busy artery that is John Street and Hill Street. The service is slightly better than your average Chinese restaurant and a lot more attentive too.
I was determined to reach my goal by the weekend that followed this dinner, only to be foiled by the simple, delicious food… but my goodness, it was worth every bite.
My Thuan
117A John St
Cabramatta, NSW, 2166
Ph: (02) 9728 9843
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By squishies
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This article was written on 24 Jun 2010, and is filed under Chinese, Dinner, Sydney, West.
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Your photos are amazing! I am salivating, but that’s probably because I haven’t had breakfast yet.
I always get the bun thit nuong and I’ve never tried any other dishes here. But they sound really good, especially the soft shell crab!
oooh bun thit nuong! I should try that next =)
Gosh, my mouth is watering for those yummy dishes you took. I have a thing for chicken and beef, hopefully someday I get to taste the crispy skin chicken and the bbq beef in lemon sauce. By the way, you got great shots.
Now I really regret jumping on and reading about that soft shell crab. Actually, now I’m craving Asian food all round
Hahaha, I’ve given up completely in ordering in Vietnamese or Cantonese. I think it’s easier for both the waiter and me, that I point or order in English
Looks like a good selection of dishes!
My theory is that the fat is not in the skin but under it. So if I am at all trying to be good, then I carefully peel off the skin, remove any fat attached then hoe in without guilt!
Oooo… that’s a very interesting theory! Next time, I’ll try it =) Hopefully I won’t feel so guilty. heheh
nice blog. what camera you using?
Thanks! =D
I’m using a Nikon D700.