Strings Premium Vietnamese Noodle Bar

I used to not really like pho in general but had to try out when I saw their vegan pho sign. I absolutely loved their vegan pho after my first sip. They recently added some more vegan menus which all are lovely. Their vegan spring rolls are the best spring rolls I've ever had. Their spring roll skin is not regular rice paper sheet, which makes it so much better. Usually go there during the lunch time and not order lunch special, small size noodles for because I wanna eat a lot but when I actually tried the small size, it still was a decent size. The waiter working during lunch time is always so sweet and helpful. If you're there for the first time, highly recommend to try out their vegan pho and spring rolls!!

The place is good! Recently opened, it looks nice and fresh. Beef soup is incredible, portions are big, they also have a lot of meat in the meat ???? We really liked this place and will definitely be back to get another part of the famous cattle soup. You only need more employees in Eat. A person did everything the orders are taking and serving a meal.

Strings are a charming new addition to the busy King Street Restaurant of Newtown. It offers authentic Vietnamese dishes and specializes in noodle soups. Sydney certainly has no shortage of Pho places, but strings are quite unique; This is about the broth. Just take a look at the menu and you will find that the different brews are cooked here for 6 to 12 hours and made with a wealth of herbs and spices. Grief Grief The aromatic spices in combination with the wealth of the bone marrow and the ox tail in the soup create an insanely tasty basis for the classic beef brush soup (PHO BO). The rare beef is melt-in-your-cent tender and the crispy fresh vegetables together with the hot soup make this dish the perfect food chuck. We tried the 10-hour Vietnamese crab noodle soup and the 10-hour central central Vietnam spicy lemon racial beef noodle - these two are less than very traditional local dishes in their average Vietnamese joint. Similar to the Pho, these soup noodles consist of a complex mixture of aromas in the base broth, and the accompanying meat and vegetables are also packed with taste and spice. The menu shows a musical topic that reflects in the food, as these pasta dishes really are a symphony: "An elaborate musical composition that even the toughest taste musics should fine". The portions were also very generous, and there is no doubt that they feel very satisfied after a bowl with the delicious noodles of strings. Grief We also had incredibly crispy spring rolls and an array of Vietnamese street mirrors on the side to complete our beautiful night at the strings. The spring rolls were back again, so supple and had the best crispy texture that it was hard to shut away a bundle immediately. The meat skewers (marinated pork, Nem Nuong, Sugarcane shrimp) were smoky and caramelized and had this amazing direct quality of the barbecue. Grief Total strings are a nice restaurant. The room is bright and casual with traditional and modern Vietnamese art and culture. The staff is friendly and knowledgeable about the food and it is a very inviting place to eat. The menu is small, but offers a number of authentic dishes with clear descriptions and is something for everyone here.

Had the Vegan Pho and it may be one of the most authentic tasting spray I had! I had the big (and it was really big, the broth was supple, but seemed quite greasy. All in all, it would recommend. The staff is also super friendly!

I got a table in the corner, close to the window that overlooks King Street, for an early dinner of beef pho (plain) on a Monday night. It's apparently their most popular dish though I'm not surprised since their menu boasts that the broth is a result of a dedicated twelve hours simmering time.  It came fairly promptly with the mint and beansprouts already heaped on top, followed by a small wedge of lemon and two sauces on the side that are optional additions. I made sure to submerge the raw beef, mint and beansprouts under the warm broth and mound of rice noodles to let them cook and meld with the broth, squeezing some lemon in whilst I waited. The result? A mellow, well-rounded bowl of pho, verging on the sweet side, with perfectly cooked rice noodles, several tender beef pieces and bites of crunchy beansprouts. Overall a good meal but I did find some flaws. My biggest gripe is that I wish the broth could have been served a little hotter. Not sure if it's... read more