Found this gem 5 years ago. The food is just as stellar today as it was when I first came. Though I kind of miss the old hole in the wall location.

The menu has all the classics of Vietnamese street food; rice dishes with grilled meats, rice noodle dishes, and of course, pho. Portions are a good value, with menu items over $12 generous enough for two when taken home and split.

The #33 is a great changeup to the pho, with both rice and egg noodles, shrimp, quail eggs, and a generous portion of tender, low fat pork. The #34 is the stir fried version, also delicious.

The pho is the standout here. I have compared this pho side by side to the pho from another, more prominent Vietnamese restaurant.

Hands down, the Dang rules SUPREME!!

The key to pho is the extraction of gelatin from the beef marrow bones. After a triple wash (cold water on bones brought to a boil and dumped), the bones need 18+ hours on low simmer for full extraction. You can observe the gelatin content by letting the pho cool to 40 degrees F.

Cooling both of the samples of pho, the Dang pho is completely gelatinous, but solid enough to maintain the shape of the container when gently shaken.

Pho B was in a liquid form with no signs of gelatin forming. Pho B was also heavy on the aromatics normally used (star anise, cinnamon, cloves, cardamom, and coriander seeds).

Gelatin in the broth is what gives richness to the liquid, delivering an incomparable mouth feel. There is no shortcut to this. Neither msg, salt, nor aromatics can come close to replicating this.

Attempting to accelerate the process with high heat will destroy the clarity of the broth. A gentle simmer is critical.

Pho broth, at its essence, is a classic french broth, consomme like, but without simmering with a raft to clarify the liquid.

The chef is a master of this craft.

Thank you chefs for keeping our culture alive!!!