Admittedly, I wasn't thrilled with every dish I tried, but at these prices, I didn't mind taking a chance.Īmong people who love real-deal Vietnamese food, Da Vang has quite the following. But at Da Vang, a hole-in-the-wall eatery nestled amid a cluster of Vietnamese businesses on 19th Avenue, the huge platter of leafy greens that inevitably landed on my table was a sign of good things to come. I get grouchy if the kitchen skimps on these traditional veggies, or if they're not ultra-fresh. While the spiciness factor at other kinds of Asian restaurants can be inconsistent, with Vietnamese cuisine, it's up to you to turn up the heat or the sweet, or the salty.
Tableplus wacky plus#
You can dress up your dish with the fiery, Christmas-red Sriracha chili sauce and sweet hoisin sauce found on every table, plus heaping plates of crisp mung bean sprouts, fresh basil and cilantro leaves, lime wedges, and slices of jalapeño, meant to be added to soups or rolled into wraps that you assemble yourself. That's what I love about a good little Vietnamese joint, where the options go well beyond salt and pepper. And when it comes to dining out, customization with sauces and fresh add-ins lets me please my own palate. If I get bored with my wardrobe, I start doing wacky things with accessories, or even (in an extreme case) take a pair of scissors to something with the hope of making it interesting.
When I bought a new car, I could hardly stand to drive it until I got some new rims. If you can't make something from scratch, customizing it is the next best thing.