Bankstown, Saturday lunch John Newton visits
a giant among Vietnamese soup restaurants.
Bankstown is famous for two things: former
prime minister Paul Keating (born there) and
the best pho this side of Saigon.
…And he confirms for me my suspicion that
there is more to this bowl of noodles than
meets the eye and belly.
"Soup is a large part of Vietnamese culinary
culture," he says, "especially pho. For a
Vietnamese not to have a bowl of pho once a
week, something is terribly wrong. It is a
This is more than a meal, it's a
roots-renewal ritual. Having learnt to pho
at An, I can relate to that. 29/31 Greenfield
Parade, Bankstown, 9796 7826. Daily 7am-9pm.
(Sydney Morning Herald 02/12)
20 Bargain Bites
Eating well is not all truffles and caviar. It's
more about making every mouthful count, whether
you're feeding the kids, spending-up at a fine diner
or walking home after a night on the sauce. There is
value to be had in our fair city ... you just have
to know where to look. An Restaurant, 27 Greenfield
Parade, Bankstown. Ph: 9796 7826. Regarded by some
as the best Vietnamese beef noodle soup in the city
(others think it's the best in the country), An's
pho comes in 15 flavours (five chicken, 10 beef),
and - regardless of whether the superb broth is
garnished with slices of steak (pho tai), or chicken
heart, intestines, giblets, blood jelly and eggs (pho
ga dac biet) - there's a full and satisfying meal in
(Sydney Morning Herald 27/08)
"So pho, so good": an appropriate motto for
the soup kings of Sydney. Pho (pronounced "fuh"),
for the uninitiated, is the beef noodle soup
of the gods, made by plonking some flat
white rice noodles in a bowl and topping
them with slices of raw beef, spring onion
and coriander. Hot, aromatic beef broth is
then poured in, cooking the meat and
covering the noodles. The battery of
condiments and optional extras like basil,
bean sprouts and lemon varies from shop to
One thing is constant: everyone says Pho An
is where it's at. The decor is wipe 'n'
wear, but the soup is unforgettable. Most
pho fans shun the chook, sticking to the
eight variations of beef, from the
relatively innocuous tai (rare beef) and
chin (sliced tendons) to the full blown
organ-fest of the pho dac biet.
Sunday Life, August 2002)
Functional. We're talking noodles. When the noodles
go, so do you.
Almost more waiters than eaters: slick, fast and
If there's better pho in Sydney, take me there.
(Sydney Morning Herald 02/12)
An Restaurant invites all Sydney food writers to
come and experience the pho that has had numerous
leading critics singing its praises. When you add An
Restaurant's low prices and efficient, friendly
service into the mix the result is a happy customer
and a glowing review for the restaurant.
Why is An the
Sure, all the ingredients are of better quanlity
than the usual pro shop fare. But it's more subtle
than that - It's the quanlity woven into the
spicing. It's cleaner and more intense, that little
bit clovier and the ginger has been roasted just so
- the very picture of a dish constantly imitated but