The much-anticipated Dang Bánh Mì opened this week. The passion project from the Pluckers owners was born out of a love of Vietnam and its cuisine. I attended a media preview and was pleasantly surprised by the authenticity and attention to detail in the food.
Lemongrass pork and shrimp spring rolls were light and fresh, but the real star was the peanut dipping sauce. My dining companions and I looked for anything and everything to dip in that sauce.
At first glance we were surprised to find one lone Thai dish on the menu, but the Som Tam was so well done that we agreed that its inclusion was warranted. A 6 oz portion is $2.50, a bargain.
I tried three bánh mì. The Dang Original was my favorite, made with 15 ingredients including pork belly, pork tenderloin, ground pork, and homemade pâté. The Char Siu Chicken was just as hearty and flavorful. The Oxtail, which is a limited offering, was a labor of love having been braised for 12 hours in pho stock. All were delicious and on the heavier side for bánh mì, and as with most bánh mì found in Austin, the bread’s not quite as light/crusty as you might find in other cities. Each sandwich is topped with a fried egg, which I found to be a nice touch.
The pho broth was incredibly flavorful and beefy, delighting my good friend Peter, whose opinion holds a lot of weight. I really liked the inclusion of mint in the toppings, which brought a burst of cool flavor that contrasted nicely with the brisket, sirloin, and eye of round. Meat-lovers will really love this pho.
Already full, we pushed on to sample the grilled lemongrass pork bún, which was chock full of vegetables, making it lighter than many other bún I’ve had. It’s worth nothing that the fish sauce was aromatic, citrusy, and just very special. Maybe my favorite fish sauce ever! I also loved the generous portion of fried shallots on the dish.
Although it was later than my cutoff for consuming caffeine, I couldn’t help but indulge in the Vietnamese iced coffee. Sometimes they can be too sweet for me, but this particular cup had just the right amount of sweetened condensed milk. Perfection!
The prices are a little higher than typical Vietnamese restaurants. The pho is $9.50 and bún are $10. Most of the bánh mì are around $8.50, with the most expensive being the oxtail, which is $12.50. But the popularity of Elizabeth Street Café suggests that people are willing to shell out more for Vietnamese, so we’ll see how it goes.
Will you be checking out Dang Bánh Mì? Leave me a comment and tell me your favorite Vietnamese joints.
Dang Bánh Mì
9070 Research Blvd, Ste 303, Austin, TX 78757