Thai Dang’s Back With Papaya Salad and Clay Pot Mussels
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It’s time for a crash course in Vietnamese food.
Real Vietnamese food, not just Bahn Mi. Although we’ll cover those, too. Just… not yet.
First, there’s the pressing matter of HaiSous, which will start serving up recipes plucked from chef Thai Dang’s family tree and dishes discovered on the streets of Hanoi once it opens on Tuesday in Pilsen. Feel free to take a look around in the meantime.
Your lesson will begin in a dining room designed by Danielle Dang and filled with treasures from the couple’s travels. Plus, some exposed brick, live edge wood banquettes and bamboo ceilings. Of course those.
An open kitchen will offer glimpses of the clay pots used to steam mussels with lemongrass and coconut broth for the So Nau Nuoc Dua. Flaming grills will char whole squids that were marinated in garlic and chili. You’ll be in the center of it all with a date if you’re doing the right thing.
Tasting menu: yes. White Negronis and guava rum punch: of course. And about those Bahn Mi: they’re coming to a late-night sandwich shop called Cà Phê Dá, which will open next door next month.
That probably wasn’t a crash course so much as it was just good sense.
