Pho Dang Restaurant Review: Far East foodies and fans of pho need look no further than this downtown kitchen. The Vietnamese soup comes laden with rare, thinly sliced beef, fresh cilantro sprigs and a heady broth fragrant enough to woo even the most provincial eater. Chase it with freshly squeezed mango, for a sweet, pulpy treat (and note, alcohol is strictly BYOB). The café’s modest room seats fewer than twenty and no reservations are taken, but service is brisk so there’s seldom a wait. Regulars return for the pungent, lemon grass soy squares bedded over hot pepper and onion. But the timid favorite remains bun thit nuong, cha gio --- a dish of grilled pork and crunchy egg roll served over soft vermicelli. Atop this white wonderland sit crisp bites of spare rib, perfect for hunting with chopsticks. Tossed with nuoc cham (fish sauce) and the ubiquitous sriracha, it’s a flavor bomb. Some prefer the familiarity of kung pao chicken to the phonetically knotty (and healthier) bun ga nuong, but, intrepid diners are sure to reap tasty rewards. |
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RESTAURANT AWARDS 2013
Check out the 2013 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.
