|Crispy skin chicken with tomato rice at Tan Viet Noodle House, John Street, Cabramatta|
The menu isn't overwhelmingly huge, but with the crispy skin chicken options laid out on the first page, there's barely a need to go further.
|Crispy skin chicken with egg noodles in soup|
And meanwhile, the chicken flesh beneath the glorious skin remains moist and juicy, enhanced by a dunk into the nuoc mam chilli dipping sauce on the side, and for me, a touch of hot English mustard.
The egg noodle option includes a huge bowl of thin, yellow noodles in soup with wilted lettuce and shallots, served with a pile of raw bean sprouts and fresh herbs, with chilli and hoisin sauces as condiments.
|Crispy skin chicken with tomato rice and pickles|
|Black herbal duck with egg noodles|
The duck maryland is poached with dried shiitake mushrooms and a heady array of Asian herbs and spices, with the distinct flavour of anise. Fall-apart soft and quite rich, the duck sits atop a stack of dry egg noodles with fresh coriander, while a dark herbal broth, that has to be good for you, is served alongside.
With hordes of diners worshipping at the cult of crispy skin chicken, this is one ritual pilgrimage I can happily incorporate into my life.