We can’t believe it has only been a little over 2 weeks since we got the keys to 399 Capitol Ave. It seems like so long ago and so much has change to this store.
We are just waiting for the final health inspection and then we are ready to open. We will soft open for the first week or two to let us work out our system and hours of operation. This is our first store so we have a lot of hard work to do and things to learn. We hope that our loyal customers and fans will understand if we don’t have curtain items ready on our menu for our soft opening because we are still learning.
Thanks Pho Everything
Team banh meee
Hi, my name is Dung (G) Tran. Vietnamese food to me is just food, but to many people it’s a special event when they go out to enjoy Vietnamese food. Vietnamese dishes are very colorful, full of different flavors and textures, and should be eaten freshly served because of the complexity of the condiments and veggies that enhance the dishes’ flavor.
Most people know what Pho is, but what about Bun Bo Hue? Or Bun Rieu? Or even a Banh Mi? I wanted to showcase that Vietnamese food isn't just a single dish that we eat for breakfast but other dishes with differences and contrasts in flavor. I wanted to show people that Sweet Spicy Fish Sauce "nuoc mam" can make a rice dish so much better (and that it doesn't actually smell like a nasty fermented fish).
I didn't just want to own a Vietnamese food truck but rather, I wanted to understand everything in the process, and adjust the flavor accordingly. And besides, an added advantage to a food truck is that it’s mobile so I can reach a greater customer base more effectively.
In 2015, I began watching my girlfriend’s mother and grandmother cook, and learned the skills and tricks they used to make the best versions of some of my favorite Vietnamese dishes. The tastes of these dishes were distinct, very flavorful and strong. I then came across Thuy from Little Viet Kitchen and said to myself "Wow, her dishes look amazing." From Thuy, I realized that presentation is key. I also decided to take it one step further by learning how to garden because I wanted to personally grow the herbs and vegetables that I would need to for the dishes.
Eating Vietnamese dishes isn't simple either. That’s because most of our dishes are noodles or some kind of rice with fish sauce. You can't just throw everything together and eat it two hours later (trust me, the taste will be off and the texture won’t be so good either). So, I wanted to find a container that would allow me to make eating Vietnamese dishes simple for the average person looking for an easy lunch, as well as be able to pack food to-go for the those customers who want to bring food home for their family or for dinner. After searching and trying out multiple different products, I finally found the right packaging.
After much trial and experimentation, I have optimized my favorite Vietnamese dishes into meals that are not only simple and easy to enjoy now (or later) but are also true to the taste of the dish. I hope to have the opportunity to share them with you.
This is the story of banh meee.
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