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Quick answers about Dong Xanh

Listed under Vietnamese Restaurant, Restaurants. located in Cabramatta.

About

Dong Xanh is a vietnamese restaurant located in Cabramatta. Rated 4.1 stars from 104 Google reviews.

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Contact Info

  • AddressShop 5-6/101-103 John St, Cabramatta NSW 2166, Australia
  • Hours
    Monday8:00 AM – 6:00 PM
    Tuesday8:00 AM – 6:00 PM
    Wednesday8:00 AM – 6:00 PM
    ThursdayClosed
    Friday8:00 AM – 6:00 PM
    Saturday8:00 AM – 6:00 PM
    Sunday8:00 AM – 6:00 PM
  • $
    Pricing$

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Photosfrom Google

6 photos

Reviews

4.1(104 reviews)
Isabelle Baluyot
Isabelle Baluyoton Google
5 months ago

I honestly love this place so much. I have been coming here since I was a little kid (now 24). My go too is their crispy chicken egg noodle soup ($19.00) and I must say the recipe has not change. I could honestly say it’s one of the better ones in Cabramatta. It always hits the spot whenever I get the chance to come in for a quick feed.

Jason Le
Jason Leon Google
7 months ago

Food tends to be too salty for me. Prices are slightly higher than those you would find in a casual eatery. The place is quite cosy within a cosy shopping arcade.

EXCEL Sports Management
EXCEL Sports Managementon Google
8 months ago

In the heart of Cabramatta. This seems to be the hidden king of Pho. Wow wow wow. I’m addicted to this place Service was fast. The owner is a chef I’m hooked

Sharron X
Sharron Xon Google
a year ago

The pork chop is generously sized and very juicy and tender! Pho broth is rich and flavourful. Bo luc lac is tender and caramelised. Also the rice dishes come with homemade Vietnamese "kimchi"/spicy cabbage which is cool. Just a tad pricey - $22 for bo luc lac (stir-fried beef cubes). $19 for broken rice and $18 for pho tai.

Clinton L
Clinton Lon Google
a year ago

Got recommended this place for its bum mam. To preface this review I'm Vietnamese and had got back from Vietnam eating bun mam before trying this. This wasn't just a bad bun mam but this isn't a bun mam at all. They used a broth which they would use for a bun bon hue and just added poor quality frozen fish. Had barely any flavour let alone one reminding me of bun mam. Eveyrhing about this dish was miserable.