Danglicious Vietnamese Kitchen — Restaurant in Washougal

My favorite part of the experience was the awesome waiter, she was friendly and attentive of the pretty busy restaurant and consistently checked in on me :) On to the food… I started with the crisp egg rolls , they looked like 3 good size rolls in the picture, I got four “fried spring roll” (like the ones from Panda Express) looking rolls that had mostly shredded carrot and the crispy part wasn’t crispy. I ordered a Pho Beef Special, at first I was really enjoying the broth ( I always like to taste the broth before adding all the goodies ) it’s really good and very hot - not many pho places get it out hot like this, I just couldnt bring myself to enjoy the meat. It looked weird with yellowing that I thought was fat but the texture was different, the meatballs were good! Before I left I saw they had 50%off Milk Tea and Fruit tea on Wednesday so I also ordered a Honeydew Milk Tea with Boba. When the waiter rang me up I think she forgot the discount, I felt sheepish to ask seeing how busy she was and she was really nice, so I just tipped $3 (in my mind the discount I didn’t get made up for the rest) and left, on my way out I took a drink of my bobas and the boba pearls were hot! I then realized idk how these things are made but I had never tasted it like this. I mixed it a bit but as much as I tried I didn’t enjoy this $35 lunch. I won’t...

family run . Friendly and attentive service. Modern & warm decor. Some of the menu get an interesting spin on traditional dish. For example: deep fried Bánh Bao ; Phở Khô ; I give the owner lots of credit for coming up with these ideas. They're well done but I don't think it's appreciated enough. The whole idea of any dry version of a noodle soup is to retain the al dente texture of the noodles. With regular Phở or any noodle soup, the noodles keep cooking while it is in hot broth. By the time you get to finish a third of your bowl , the remaining noodles are mushy and overcooked. Keeping them separate allow you to control the texture of the noodles. You can transfer the noodles to the soup bowl as you eat. I like the lean, thin cuts of the beef . The bò viên could be a little better.

The deep fried Bánh Bao gets the kudos for innovation. Not to take away the owner's credit for coming up with it, I think it could be inspired from the taiwanese pan fried bun. I could do with less sweet meat filling. My husband ordered the veg Phở. He claims the broth is on the bland side.

I would come back if I'm...

Pho is my favorite food—hands down. I grew up surrounded by dozens of pho spots in the Bay Area, so I know what good pho tastes like. Living in Washougal now, I was genuinely excited when Danglicious Vietnamese Kitchen opened up. Unfortunately, the pho here is just bad. I tried it four separate times to be sure, and the broth is consistently weak and off. If you know pho, you know the broth is everything—they just don’t get it right.

Some of their other dishes are okay, occasionally even good, but it’s inconsistent. Given how many overly positive reviews this place has, I have to assume some people either don’t know what good pho is or are just being nice. Between Washougal and Vancouver, this is easily the worst pho I’ve had.

I truly hope they improve, and I might check back in a year to see if they’ve learned how to do the broth properly. But as it stands, this place is a disappointment for anyone who...