Food and Drink
Posted by Timothy J. Robinson
15. Dec, 2010
When it comes to Vietnamese restaurants you can’t beat Victoria Street, and when it comes to Victoria Street you can’t beat Binh Minh. This Richmond institution has been serving up cheap and delectable Vietnamese, Malaysian and Chinese cuisine for over a decade, packing out two levels on a nightly basis.
In my opinion, the best thing about Vietnamese cuisine is the starters – and Binh Minh’s selection is second to none. We start with the combination spring rolls, which come with lettuce leaves and Vietnamese mint. For the uninitiated, wrap the spring roll in the lettuce, add a piece of mint then dip away in the sauce for a wonderful play of flavours. We followed with pork and prawn rice paper rolls, pleasingly light and refreshing on a warm summer night. But the stars of the show were the pearl balls, rice–covered meatballs stuffed with Chinese sausage, shitake mushroom and water chestnut. A visit to Binh Minh isn’t complete without them.
Two heaving mains arrive to finish us off, Chinese broccoli in oyster sauce and salt and pepper squid. The squid was crispy yet tender, served on a bed of noodles and topped with onion, capsicum and chilli. Splashed with spicy pepper sauce it’s a feisty finale to our Binh Minh experience (though the bill for $25 a head wasn’t too bad either).
If you’re still peckish why not try the dessert special? A banana fritter with two scoops of ice–cream, arranged in an amusing shape.
40 Victoria St
Mon – Fri 11am – midnight
Sat – Sun 4pm – midnight
In the first of our monthly peek behind-the-scenes of Melbourne's restaurant scene, we witness the mayhem and madness of Chin Chin's daily staff meal. Affectionately known at 'trough'.
We were lucky enough to attend Chin Chin's first birthday bash and document David Thompson's 13-course degustation as it happened.
In part two of our short film series, we visit Der Raum and get a lesson in cocktails from head bartender Luke Whearty.