Ga da don, crisp-skin chicken, is the speciality at this double-fronted, cavernously deep eatery, and the weekend queues for it are legendary. Wafer-thin flaky skin and tender juicy meat are moreish on their own, and utterly addictive when dipped in fluoro-red chilli sauce. The chicken arrives within seconds of ordering, with a choice of rice noodle soup, egg noodles (soupy or dry) or the crowd favourite, tomato rice. Bo kho (spicy beef stew) with tender beef, tendons and carrot is a hearty alternative; again you can have it with rice or egg noodles, but hey, you’re in Cabramatta - order it with a fresh Vietnamese bread roll.