Huong Xua Cabramatta — Restaurant in Sydney

Huong Xua, which means fragrance of the past (Vietnam) serves up all the standards but with a northern Vietnamese influence. That means the pho is cleaner, clearer - five spice and other spices are less prominent. That doesn't mean it's any less tasty - you're meant to appreciate the subtle flavours.

Similarly, the northern chilli sauce, the amber nuoc mam liquid has less fish sauce, is less sweet and less sour. Northern dipping sauces are often identified by chunks of pickled carrots and radish. You're meant to drown your food in their sauce, letting it seep through everything. This works perfectly with these Vietnamese spring rolls, the cha gio are wrapped in super absorbent, blistered shells, as are the thickly packed meat filling.

Take their unique Huong Xua Pho Challenge, half a kilo of meat, half a kilo of noodles and broth and greens. Eat it all in 11mins and it's free and you keep the huge bowl....

My family & I went there last Thursday 22/06/17 for lunch. The food was nice, price was reasonable. But customer service was terrible especially the guy with BLONDE HAIR WITH SLANT EYES (he's tall around mid 20s, worn a pink T-shirt, probably an oversea student who work there ILLEGALLY). We asked him to get us a menu, he heard us but ignored us completely. Other customer asked him if they can change the sitting because the aircon right there they feels cold then he ignored them again. Who the hell he think he is? Rude and not even a qualified waiter who can take order. He was there with his trolley all time to cleans up tables after each customer left. Huong Xua shouldn't employ this scrum to push their customers away. Our lunch got ruin, whole times we didn't even see a single smile from him but he keep staring at people with his slant eyes. Looks like customers are not welcoming to...

Given the limited number of open restaurants in the evening, a friend and I chose to dine here only to leave feeling absolutely cheated & ripped off.

The seafood hu tieu was abhorrent! This $14 plate was virtually empty - 2 prawns, a few miscellaneous pieces of unfresh seafood and a few slithers of rice noodles. Inexcusable, particularly for a modest Vietnamese restaurant in this area;

The pork chop in the 'com tam dac biet' was unbelievably salty. The flavour simply wasn't there; and

The pork/spring roll vermicelli was served on a plate when it is traditionally (and should always be) served in a bowl to facilitate the mixing of ingredients & fish sauce.

One of the most subpar and disappointing experiences in a Vietnamese restaurant at Cabramatta and we will not be...