1 Gumshara, Haymarket
Chef Dan Hong calls the ramen at Gumshara ‘The Chronic' and after one spoonful, you'll know what he means. There's no phone number, and no menu except what's on the board. It takes seven days to make the pork stock for the tonkotsu ramen and three ingredients: water, miso and 120kg of pork bones. Yowza.

2 Pho An, Bankstown
If you're serious about your Vietnamese beef noodle soup, you'll be heading out to Bankstown - land of pho (it sounds like ‘fur'). The Pho An crew do one of the best in town.

3 Twisted Noodle Bar, Sydney
Yunnan noodles with your choice of chilli level? We're there. The Kunming bowl, a house specialty, has the noodles arranged over pork mince, cubes of spongy fried tofu, bean sprouts and preserved greens.

4 Menya Noodle Bar, Sydney
One of the tastiest things they do here is the dragon jya-jya men - hot noodles covered in a spicy, chilli-studded pork mince and boiled egg garnish. They also have an excellent soba noodle and spicy beef soup absolutely riddled with chilli bits.

5 Tan Viet, Cabramatta
Head out to Cabramatta for ‘criskin chicken' (they might not know how to spell, but they sure know how to fry). It's glutinous rice noodles floating in chicken broth, topped with fried shallot. Eat with a side of crisp-skinned chicken.

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First published on 3 Jul 2009. Updated on 11 May 2011.

By Time Out Sydney editors   |  
 

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