This post is about how I woke up one morning and really wanted Vietnamese crispy skin chicken. There are a few places in my area that make chicken this way with the most popular being Tan Viet, theirs is so popular that according to Dad when another restaurant opened in the same area several years back to sell a similar style chicken, the competition closed up due to the fact that customers still flocked to Tan Viet instead of the competitor.
Crispy skin chicken is Tan Viet’s specialty it’s even called criskin chicken. Ideally we would’ve had criskin chicken from Tan Viet but to score a table on a Sunday would mean waiting in excess of 15 minutes, life’s too short. However I know of another place that also does the famous criskin chicken. Just two minutes away on foot, Tan Ky is located on the prime eating strip that is John Street and plus we can sit down for breakfast. Thirsty? They have an array of Vietnamese refreshments ranging from your usual Asian fruit shakes to Che (Vietnamese sweet drinks)
Tan Ky’s Che Ba Mao consists of a layer of mung beans, azuki and red jelly, coconut milk and shaved ice on top. You mix it all up with the long handled spoon provided and as the ice melts, you drink the sweet coconut milk. Straw not necessary.
The custard apple shake is thick it’s basically custard apple blended with some ice so it’s refreshingly cool and is like having ice cream through a straw, delicious.
What I’ve been thinking about all morning! The skin is blistered and very crispy, it’s scalding hot yet I still manage to sink into the meat so juicy and moist I pick every bone clean. This chicken is up there with oysters and caviar, I’d make this at home to devour every week but the process is lengthy. Completely worth it though. I choose to have criskin with dried egg noodles dressed in sesame oil, bok choy, coriander and crunchy fried scallions. Gastronomic bliss.
This dish is one of my favourite to have in the colder seasons, cubes of beef shanks and carrot are stewed in a heady mix of spices and aromatics, the orangey-red hue is from annatto seed oil added last minute, the meat to sauce ratio is like 1:3 personally I prefer it 1:1.5 but the sauce is spooned onto fragrant jasmine rice.
I’ve had a very good brunch with Ash, normally I don’t eat out in Cabramatta since it’s pretty much like eating at home if I’m cooking but the lure of criskin chicken is an exception, maybe I won’t have to leave the house if the possibility of home-made criskin is real. Future blog post? What do you think? Let me know in the comment box below if you’d like to see a post on how to make criskin chicken!
Tan Ky Noodle House
70 John Street Cabramatta NSW 2166
(02) 9724 9008