Tuesday, March 8, 2016
Granted Wishes at Dong Thap
Ask and ye shall be given--Dong Thap was given to me yesterday after my plea for pho with flavor and I see no reason to ever eat this dish anyplace else in Seattle. Pho in this place bears no resemblance to any I've ever eaten.
First of all there are those fresh made in house noodles. Second is their shape--flat, not round--"This is the shape we use in Vietnam,"said the Saigon-born owner, "Most places here use dried noodles and they are usually rounded." Third is the broth, rich with slow-cooked bones and aromatic with spices which are used with subtlety but are present on the tongue while eating. Then there is the meat--the brisket and meatballs that I chose from the twenty selections on the menu were perfect, not stringy, not dry, completely delicious.
"Never give up on pho. It is wonderful,"the beautiful lady behind the counter said before I left. Yes, it is--if you eat it at Dong Thap.