Memories Phở Life
You never know what childhood event turns into an adult habit. When I was 7, we were still a poor immigrant family and most of the time we ate at home. But every once awhile, when it was really cold or rainy, my dad would take to me eat phở. I always remembered coming in from the cold, taking off my cold wet jacket and gloves, setting them on the seat next to me, and ordering a number 1. Come to think of it, I always ordered a number 1 because that’s what my dad ordered. Funny how you don’t make these connections till much later.
When the phở arrived, the warm smell of beef broth, star anise, and the steam rising from the bowl always made the world right. I loved the accompanying plate of bean sprouts, thai basil, and lime too. At the end of the meal he’d say “The best thing in the world is a hot bowl of phở and a cà phê sữa đá (vietnamese iced coffee)” I always loved the really cold and rainy days, because I knew that I’d get to eat phở my dad.
Fast forward 30 years and I still find myself craving phở when it’s rainy and cold… and the 7 year old me thinks of my dad too. Even though we don’t do sit down at DD Mau, I still wanted to do phở. So we did phở… DD Mau style.
This week’s special: Phở Bánh mì.
Thin sliced top sirloin cooked in phở broth with bean sprouts, basil, hoisin, sriracha n all the fixin’s, all in our hot, crispy baguette. That’s right, phở in your hand. And just to get the sweat glands going, a side of hot phở broth for sippin’ & dippin’. I prefer dippin’ and dunkin’. Add to that DD Mau’s new 16oz traditional drip cà phê sữa đá and you have a meal worthy to make memories over. Come on in and try it, you won’t find anything else like it.
Twitter Contest: Help Us Create a New Special!
Have you ever wondered what bacon in a banh mi would taste like, and wanted to try it, but was too busy (or lazy) to create one yourself? Well, wonder no longer. We, at DDMau, want to know what ingredient you guys want to see in our weekly banh mi special. Help us, help you! The person with the winning ingredient gets free banh mi for a week!
Follow these two steps to enter:
1) RT the following: Help us make our next special and win free banh mi for a week with @ddmau http://ow.ly/nWltt RT to enter! #DDMauSpecial
2) Tweet us your ingredient suggestion: “I want _____ in the next @ddmau banh mi special. #DDMauSpecial”
Contest Details: Winner will be chosen at random. Contest ends August 31st. Winner will receive one banh mi per day for seven days. Prize does not include special banh mis and additional add-ons. Prize is not transferable and can only be claimed by winner.
Recap – Customer Appreciation Party
Thanks to everyone for joining us last Sunday for our Customer Appreciation Party. We had some great fun giving back to all our loyal customers who have helped us get to where we are today.
Since it was a day dedicated to our customers, we decided to bring back the fan favourite, spicy meatball banh mi! We also had tofu banh mi and salad rolls. Plus wine & beer, of course. Can never go wrong with that combination, am I right?
Special shout out to the cobbles for providing some kick ass music follow him at @thecobbles. Thanks again to everyone that stopped by. Hope to see you all again soon! Check out our facebook to see more pics and follow us on twitter to get all your DDMau news!
Vietnamese Cuisine 101
Listen up kiddies, I’m going to take you guys through a quick lesson on what makes Vietnamese food unique (and freakin’ delicious).
1. All Ingredients must be fresh. Gotta be fresher than febreze, yo.
2. Waste nothing, eat everything, ya’ hear?
3. Vietnamese food combines 5 different tastes: crunchiness, sweetness, sourness, saltiness, spiciness and bitterness
Now click the picture below to see how the Vietnamese do it.
And, that’s basically it. Got a favourite Vietnamese dish? Tweet us @ddmau
DMau Photo Challenge: Win Some Free Banh Mi
Yepp, you read that right, we’re giving away free banh mi for a week to one lucky winner, and that person could be you. All you gotta do is post a picture with DDMau’s logo sticker on twitter or facebook and hashtag #DDMau #banhmi. Plain and simple. Still don’t quite get it? Take a look at this pic, DDmau sticker? check. Awesomeness? double check.
Get your photos in by July 31st, and remember to be creative. Good luck, and let the games begin!
We’re also serving up some pho beef ball banh mi, with pho aioli for this week’s special. If you ever wondered what pho tasted like in a bun, now’s your chance to find out.
Banh Mi Mondays at DDMau
Hello Vancouver! Hope you all enjoyed the beautiful weather this weekend, sadly it’s back to the office for some of us. So why not treat yourself for making it into the office today with a banh mi? We at DDMAU know you deserve it.
To help make your Mondays a bit more exciting, we’ve decided to introduce a new special every week. This week ,starting today, you can get your hands on a Chicken Satay with Peanut Sauce banh mi. Doesn’t that sound delicious? If not, maybe you need something to make your taste buds tingle.
If that ain’t your thing, stop by and have one of our original banh mis including the fan fave Grilled Lemongrass Chicken! Come visit us everyday from 10:30am to 8:00pm and we’ll be sure to make you one of our mouthwatering Viet subs. Don’t forget to tune in next week to find out our next banh mi special!
P.S. We have a patio, bring your friends and come soak up some sun while the weather’s nice!
Meet Kim, the Creator of Deliciousness
Meet Kim, the face behind DDMau. She’s friendly, creative and full of personality. If you’re a regular, you’ve probably noticed her preparing some delicious food behind the counter or sorting through business affairs in the corner of the Cheap UGG shop.
Kim’s passion had always been food. While studying for classes in university, she always had the Food Network playing in the background. Before DDMau, she had spent several years working in the food industry. At one time, she worked as a chef in a Japanese restaurant, which happens to be one of her favorite cuisines (behind Vietnamese of course!). Kim sees DDMau as a reflection of herself; Vietnamese but with a western twist. A fusion of two great cultures, if you will. The design of the shop also reflects her personality, as it was all her idea, from the bike on the wall to the light bulbs in jars hanging from the ceiling.
Why banh mi, a Vietnamese-style sandwich filled with mouthwatering tastiness, you ask? Well, it all came to her after a trip to California. She noticed the numerous eateries dedicated to banh mi and wondered to herself why doesn’t a city as multicultural as Vancouver have this? With that, she made it her mission to bring some banh mi love to the city where she was born and raised. The plan started out as a food-truck idea, but after losing out on the lottery, Kim knew it was a sign to go storefront, and with that, she opened her own restaurant!
Running your own business, isn’t always the easiest, but Kim always has a positive outlook. To her, everyday is a different day with new challenges to overcome. What motivates her to work as hard as she does is having customers complimenting her on the food she had a hand in creating or telling her the decor in the restaurant looks awesome. Plus, it doesn’t hurt to have achieved most popular on Urbanspoon as well as #4 most talked about in less than a year since opening day!
As the owner of her own restaurant, Kim lives, breathes, and sleeps DDMau, but when she has some time to herself, you’ll be sure to find her running along the Seawall listening to some Red Hot Chili Peppers . If she happens to be indoors, she’ll probably be catching up with all the latest TV shows, including Game of Thrones or anything Anthony Bourdain. One thing she hopes to do in the future is travel Vietnam from north to south and eat, eat, eat!
When asked to describe DDMau in one sentence, she said that it’s gotta be “Awesome in your mouth!”
DECEMBER CATERING SPECIAL! BOOK NOW!
Grown Up Bò Kho Bánh Mì
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!
Bánh Mì Was Fusion Before Fusion Was Cool
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.