DECEMBER CATERING SPECIAL! BOOK NOW!
December-04-2012
Receive 15% off any catering package booked before December 13th for any event before Christmas Day. The 15% will be donated to the Lower Mainland Christmas Bureau to ensure that every family in Vancouver will have a great Christmas! Download the catering menu in our menu section. Email info@ddmau.ca or call 604 684-4446 for more details.
Now Offering Delivery Throughout Vancouver!
October-16-2012
Visit www.foodsters.ca
Ever craving that Lemongrass chicken bánh mì? How about that crispy roasted pork coupled with some salad rolls? Foodsters is a great delivery service that will bring our yummy bánh mì’s straight to your door! Whether it’s a movie night in, dinner party or office meal, they are prepared to deliver so check them out at www.foodsters.ca.
Grown Up Bò Kho Bánh Mì
October-02-2012
As September passed us by so quickly, I immediately thought of a special fake rolex that would ease us into the fall weather (and of course give me an excuse to buy a Dutch oven). I wanted to make something that was a variation the traditional Bò Kho recipe we ate growing up. It’s a hearty beef stew often served with a baguette or over noodles. I always preferred the baguette over noodles though. I find that it soaks up the juices from the stew better. For this special I decided to use beef short ribs instead of beef brisket. I also received a special batch of Sate sauce from a local company, which I was super excited to try out. It definitely gave this recipe a nice kick.
To lock in the moisture I seared the short ribs creating a caramelized brown crust full of meaty flavor. For the braising liquid I used beef broth, red wine, the sate sauce and a combination of spices. Of course I made sure to include the star anise to bring out some phostalgia in this dish.
I braised it in the Dutch oven for 5-6 hours to ensure that all that yummy connective tissue breaks down to a melt-in-your-mouth goodness. Now that all the ribs have absorbed all the flavors of the braising liquid, it’s ready to be deboned and put into a banh mi.
I decided to add caramelized onions and watercress to accentuate the sweetness and slight bitterness of the reduced red wine in the short ribs. I’d like to think of this special as grown up version of bo kho in a banh mi!
-K
Bánh Mì Was Fusion Before Fusion Was Cool
May-29-2012
Bánh mì was fusion before fusion was cool. French Baguette, French Pate, and French mayonnaise, coupled with Vietnamese fillings, fresh Cilantro, tangy pickled carrots and daikon, and a few thin slices of hot peppers. Wrapped in newspaper, sold on every corner of Vietnam either out of a cart or a basket, ubiquitous as the equatorial sun and Southeast Asian humidity. Brought to the rest of the world by Vietnamese immigrants in the late 70’s, bánh mì has made inroads into the culinary topography of the immigrated countries since. We serve to further the peregrination of bánh mì and happily offer our place as a destination for bánh mì lovers new and old.
We’ve got something new for everyone. If you’re familiar with the million-crumb shuffle from bánh mìs served on the traditional baguette, we offer our bánh mì on a multigrain baguette. If you’re don’t know the difference between bánh mì and a blow hole, we’re more than happy to introduce you, as slow or fast as you like, to the world of bánh mì. Everything from being on the edge with our roasted duck in our special bánh mì, to going all the way back to traditional Vietnamese headcheese in our Classics.
As the sun sets on our second month of serving customers and delighting palates, we’re grateful for the warm welcome to the neighborhood and onto the Vancouver food scene. If you haven’t been in visit us yet, we look forward to seeing you soon. If you’ve been in already, we look forward to seeing your smiles again.
Love what you eat, leave no stone unturned, and always share your passion with others.
#ddmaupacquiao
Hello!
May-01-2012
Our new website is live! Please take a tour and see what we are serving up.
