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Best Champon in Sydney

“One pan needed. Pork, seafood, vegetables fried in lard, then boiled directly in chicken and pig bone broth with ramen.”

Champon

What the real thing tastes like

Champon (ちゃんぽん, Chanpon), also known as Chanpon, is a noodle dish that is a regional cuisine of Nagasaki, Japan. There are different versions in Japan, Korea and China. Champon is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is then added. Ramen noodles made especially for champon are added and then boiled. Unlike other ramen dishes, only one pan is needed as the noodles are boiled in the soup. Depending on the season and the situation, the ingredients differ. Hence the taste and style may depend on the location and time of year. Although Nagasaki Champon is the best-known rendition, there are other variations found in Japan. Ankake no Champon is a soy-sauce based variant found in Tottori, Shimane Prefectures, as well as the city of Amagasaki in Hyōgo Prefecture. In the city of Akita, a version with miso broth is served, with the soup filling the bowl almost to the point of overflowing. In Okinawa, Champon is a rice dish where assorted

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Champon is Nagasaki's answer to building an entire meal in a single pan—pork and seafood seared with vegetables in lard, then met with a deep broth made from chicken and pig bones, all finished by boiling ramen directly in the soup. What makes it distinct is its flexibility: the same dish tastes different depending on season, location, and what the kitchen has on hand, from Tottori's soy-sauce versions to Akita's miso broths that nearly spill over the bowl's edge.

Order it here when it has

  • all-in-one cooking method
  • regional ingredient flexibility
  • layered umami from bones and pork

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