Feeling to full for Pacific House and needing some Vietnamese Soup we cancelled a booking and used mobile phones usefully (a rare occurrence) to change the booking to Thanh Ha.
Once settled amongst the locals, the gringos and the televsions we set about visually devouring the menu, looking for variation in the dishes.
As soup was on the mind, I ended up with egg noodles and stewed roast duck. A dark, bloody, red broth hiding a duck leg greated me, and was much tastier than it looked. The only problem was its richness.
While not a tasy as Phở, the soup was cleansing.
Accompanied by fresh prawn rice paper rolls and vietnamese pancake, we ended up with a very satisfying meal. Thanh Ha will never win any culinary awards, but sometimes that doesn't matter.
The Age Cheap Eats 2005
"The look's vintage Vietnamese caff: laminated tables set with tubs of cutlery, strings of flashing fairy lights and wall-hung TVs at either end of the room. The lengthy menu's pretty standard, too."
The Age, Agenda, 4/7/04, Roslyn Grundy
'Phi is often eaten for breakfast in Vietnam. Maybe it will catch on here. Thanh Ha's comes in several guises, including one with sliced beef, a boiled quail egg,tiny pieces of crackling and skinny noodles in a washbasin-sized bowl. The stock isn't as clear and long-flavoured as some, but you can tweak it to taste with chopped chillies, lemon and spearmint leaves.'
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