Tag: tripe

Posted on by

Tái Nạm Gân Sách

Pho with Tripe from Pho Dakao on Park Avenue in Worcester, MA

Pho originated in the early 20th century in northern Vietnam, apparently southeast of Hanoi in Nam Định Province. Pho was originally sold at dawn and dusk by roaming street vendors, who shouldered mobile kitchens on carrying poles. As this Vietnamese staple traveled west and was introduced to the Americas, the roots stayed the same but new culinary twists have been put on this dish for new flavors and profiles for the ever-evolving world of food and taste buds, alike. At Pho Dakao, a modern environment is met with Vietnamese comfort food in the form of pho. I was looking for a something that I may not have necessarily tried before. I settled on the pho (large bowl: $8.75) with raw steak, well done flank, tendon and tripe…yes, tripe!!! I decided to go with a flavorful chicken broth, white noodles, bean sprouts and jalapeno slices. The raw beef steadily cooked in the hot broth as I indulged in various veggies and assorted meats. The tripe was actually a pleasant surprise. The was a slight gaminess to it, as it is the lining of a cow’s stomach, but there was a nice texture to it as it was enjoyed with the broth. The addition of some Sriracha to the broth made for a pleasant, warming sensation the more you ate. Overall, the combination of chicken broth, the fresh veggies and various meats made this soup unlike any other soup I have ever had but made me want to go back again for more. If you are in the mood for something off the beaten path, or a cuisine that is out of the ordinary, this is the place for you to try next date night!

Posted on by

Tai Nam Gan Sach

Tai Nam Gan Sach from Pho Dakao on Park Avenue in Worcester, MA

Tai Nam Gan Sach from Pho Dakao on Park Avenue in Worcester, MA99% of restaurants have “safe” options in their menu, food everyone will recognize that is prepared and served in a familiar way. This being my first time experiencing Vietnamese food, I wanted nothing to do with safe. What can I say, I must be an adrenaline junkie.

Having skipped lunch, I jumped at the chance to order an appetizer and was intrigued when I saw the Vietnamese Crepe. In all my crepe experience (which is extensive and gluttonous) I had never run across this variety. Described as “a mixture of shrimp, pork, and bean sprout folded into a rice powder pancake,” I had no way of knowing if this dish was authentically Vietnamese and still have my doubts. It was slightly underwhelming in taste and overwhelming in portion. Though not unpleasant, it simply lacked flavor and was easily large enough to be a main course. It would also have benefited from more pork and shrimp, but is a fantastic choice if you have a unique and passionate love of bean sprouts and are looking for a socially acceptable way to order a garden’s worth.

I went with the recommendation of a fellow foodie who is well versed in Vietnamese cuisine (read: if a pretty girl recommends it, I will eat it) and ordered Pho for my main course. Sticking to my “nothing safe” plan, I ordered the Tai Nam Gan Sach: Rare Steak, Well-Done Flank, Tendon and Tripe. It was wonderful. The sweetness of the broth combined perfectly with the saltiness of the different meats, and though I’m not usually a fan of onions they accented the dish beautifully. After further recommendations I began adding several of the table sauces to the dish without knowing what they were (call me Evel Knievel) and firmly cemented my very positive opinion of Vietnamese food.

While I may try a different appetizer next time, there will most assuredly be a next time for Pho Dakao and its relaxed, unassumingly kitschy atmosphere.