Song Fang Khong, Fairfield

I’ve been all over South East Asia and as a result I’ve developed a deep appreciation for food from these areas. Whether it be Malaysia, Singapore, Vietnam or Thailand nothing beats the food you can get from their respective street stalls. There is something about pulling up a milk crate on the side of a street and eating freshly charcoal grilled meat or a boiling hot bowl of noodles with the locals in 35 degree heat while wiping the sweat off my forehead. Not exactly the most charming image!

One country which I have not been to in south-east asia is Laos, though it’s a cuisine which I find myself constantly going back to. Much of this is due to me growing up south-west Sydney and it’s abundance of no frills and ‘real deal’ restaurants run by immigrants to Australia. In Fairfield which is about a 5 minute drive from Cabramatta, you’ll find a few Laos restaurants. One of these is Sang Fong Khong which has been in the same spot and with the same decor for as long as I can remember (at least 10 years).

Sang Fang Khong is situated right next to Laos Village, my favourite Laos restaurant. I figured it’s about time I break the mould and try something different,  but does it live up to expectations ?

Crisp fried quail

We figured the best test would be to order the same dishes we usually order at Laos Village next door. We start with the piping hot crisp spiced quail. We can tell it’s freshly fried after I burn my mouth by being too keen to dig into my piece. It’s crisp and lightly salted on the skin with tender meat, not dry. There is a bit of lemon, salt and pepper dipping sauce on the side which is welcoming.

So far so, so good.

Khai Luk (fertilised duck egg)

Some people may find this disgusting, eating a still fertilised duck egg with its embryo still inside. Truth be told, I find it more of a beer snack and not something I’d order during lunch or dinner but many people order it as entrée in Laos and Vietnamese restaurants. Either way we order it so our guests can see what the fuss is all about. We eat the boiled egg with lemon, salt and pepper and fresh herbs such as Vietnamese mint. Fortunately there wasn’t a duck beak sticking out this time.

Nam khao (crisp rice salad)

Fried rice is one of my favourite dishes in the world. I’d be happy eating fried tomato rice with egg and lap choung . I like nam khao because of its different textures and flavours. There is the deep flavour of Laos sausage and then the crunch of deep-fried rice balls and chopped peanuts. I usually eat nam khao wrapped up in lettuce leaves with fresh herbs and a bit of Laos fish sauce. This type of food is my ideal comfort food, nothing too complex but packed full of flavour and textures.

Lao papaya salad

Laos papaya is a bit different to Thai papaya salad in that it’s less sweet and a bit more pungent. It’s got brined crabs in it and has a darker colour as a result. I prefer it over the Thai style because of it’s more pungent taste and smell. The salad here isn’t too bad but lacks the ‘punch’ of what Lao Village serve next door. However I’m not going to write it off just yet because we did a request for a slightly milder version with less chili. I’ll have to try it again one day to make a fair comparison.

Lao sausage

A lot of countries have their own versions of sausage and Laos is no exception. It’s usually made with a mixture of coarsely chopped fatty pork seasoned with lemongrass, galangal, kaffir lime leaves, shallots, cilantro, chillies, garlic, salt and fish sauce. The sausage here is packed full of flavour but is a bit dry for my liking, but some people would disagree. Either way it tastes pretty good especially wrapped in lettuce leaves and herbs dipped in fish sauce.

Grilled ox tongue

Another one of my must order dishes is the ox tongue. There is nothing special about and the variation of taste doesn’t vary too much between each restaurant, but it’s a great accompaniment to dishes such as the nam khao (crisp fried rice). The tongue here has a deep beefy flavour and slightly chewy. I think it is slightly seasoned, perhaps with just salt and pepper. You’ll need to dunk it in some fish sauce otherwise it can be a bit plain.

Chicken feet salad

Chicken feet, you either love it or hate it. I love the Laos version of this salad because the chewy texture of the chicken feet goes so well with the different herbs, red onion and fish based sauce. I find the version here a bit on the sour and sweet side. I think I’m just too use to what Lao Village offers.

Judging by the crowds on Sunday during lunch, Song Fang Khong has no shortage of loyal customers. I notice a predominantly Lao customer base which is always a good sign. I’m not a Laos food expert by any means, but if you are after an introduction in Laos food you should hit up one of the many restaurants in the Fairfield and Cabramatta region. Song Fang Khong wouldn’t be a bad choice.

Song Fang Khong

7 Anzac Ave

Fairfield NSW 2165
Ph : 9728 4552

2 Comments

1. thang @ noodlies

   September 4, 2010

   

   Thanks Howard, haven’t tried this place nor Laos Village.. we usually go to Yum Sab, but maybe it’s time for us to give these two restaurants a try!

   Reply
2. Mark @ Cafe Campana

   September 5, 2010

   

   That quail looks a little creepy but I am sure it tastes great.
   Mark @ Cafe Campana´s last [type] ..Search for the Golden Ticket – Cherry Ripe Chocolate Ganache Tarts

   Reply

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