With the recent demise of one of the few Vietnamese restaurants in the area, Saigon Remembered, I decided we need patronize the other Viet joint in town to make sure that one stays around for a while. Pho Dat Than, an offshoot of a Columbia restaurant of the same name, is located just below the annoying traffic circle at the crossroads of York, Joppa, Dulaney Valley, etc., in Towson. Luckily, the circle can be avoided by parking in the lot behind the Recher Theatre, accessible via either Joppa Road or Towsontown Boulevard.
Pho Dat Than's decor is pleasant enough - it's simple and tidy, with mint green walls, high-backed booths, and tables arranged in neat rows. On the early Friday night we were there, the restaurant had a decent number of diners, and I could see carry-out orders lining up on what used to be a sushi bar in the back. That boded well for weekend traffic.
I had already perused the somewhat messy online menu and knew what I wanted us to try. But first, we ordered some iced coffee. The Vietnamese version differs from the more familiar Thai in that rather than receiving a glass of ready-made coffee, a cup of sweetened condensed milk topped with a metal brewing device full of coffee grounds and water, along with a glass of ice, is brought to the table. I was afraid that I'd spill the coffee all over the place while transferring it from cup to glass, but with judicious use of the saucer (and assistance from our waiter), it was easier than it appeared. The coffee was rich and dark and sweet - everything a good iced coffee should be, except cold, since the ice melted on contact with the hot coffee.
We started our dinner with an order of Bò Lá Nho (grilled beef in grape leaves). I recalled having this dish at Saigon Remembered and liking it very much. Pho Dat Than's is different in that the grape leaf rolls are larger, with less of a smoky flavor than those at SR. However, the juicy chopped beef (rather like a succulent meatball) and slightly charred bits of grape leaf were a lovely combination of flavors and textures, and much more to my liking than the usual rice-stuffed Middle Eastern/Greek version.
Next came an order of Muc Rang Muoi
(crispy spicy squid). The only dish that didn't come with a small bowl of nước chấm
, the ubiquitous fish-sauced based accompaniment for many Vietnamese dishes, it still benefited from a drizzle. The calamari was not as crispy as I'd have liked, possibly because it was served on a bed of roughly-torn iceberg lettuce, nor was it spicy, but it was pleasantly chewy and otherwise tasted fine.
Bún Thit Nuóng Cha Giò
(grilled pork & cha gio vermicelli) was a huge bowl of slender rice noodles topped with thinly sliced grilled pork, beansprouts, carrots, shredded lettuce, cilantro, plus crushed peanuts and scallions. It was very similar to the other noodle dish we tried, the Bánh Uot Cha Lua Thit Nuóng
(plain rice crepe with Vietnamese ham and grilled pork), which only differed in that the noodles were thin and sticky sheets - similar to the wrapper of the Chinese dim sum dish cheong fun -
and the inclusion of steamed pork roll, which I suppose was the "Vietnamese ham."
The combination of smoky pork and bland noodles, sparked with additions of nước chấm
and cilantro, was delicious. I preferred the vermicelli over the crepes, which were too gelatinous even for me. The pork roll (which I initially took for chicken or turkey) provided nothing but texture to the dish, as the flavor was nearly nonexistent. I could detect a vague peanut aura and maybe nuances of wet newspaper, but that's about it. Stick to the grilled pork.
Overall, the meal was pleasant and the quantity of leftovers made for a tasty supper a couple days later. I'm looking forward to going again, to experiment with different meats and definitely try the pho, which seemed to be on quite a few tables while we were there.
Pho Dat Thanh
510 York Road
Towson, MD 21204
Posted by theminx on Minxeats.com.