Homey place to eat a warm bowl of offal congee (Chao Long) in a wet winter day.
Atmosphere: 3
Food: 4
Service: 5
Duy Thiện Võ
Delicious food, enthusiastic
Atmosphere: 4
Food: 5
Service: 4
Mengfei Du
Love the food! They have green chilies as a free option (on the table with other spices)Asian version of manudo.
Atmosphere: 5
Food: 5
Service: 4
Ha Dinh
Well seasoned cháo lòng. Bún đậu mắm tôm is also delicious, with the tofu deep fried to perfect texture, warmed up noodle and chả cốm. Service is quick as well. Great for casual eat!
Atmosphere: 5
Food: 5
Service: 5
Tram Ho
Vermicelli dish with tofu and shrimp paste: very bad - fried green rice patties are thinly sliced and deep fried with no flavorVermicelli is just a type of steamed vermicelli, not a vermicelli roll specifically for this dishEspecially the dipping sauce - shrimp paste is pre-mixed and spicy, so customers can mix it to their likingBanh noodle soup is extremely coldSuggestions are not acceptedSuggested to change the dipping sauce because it's too spicy, replace it with fish sauce...A cheerful morning for the whole family was extinguished by terrible food
Atmosphere: 3
Food: 1
Service: 1
Long ..
Good authentic Vietnamese porridge. Guy waiter was very personable. I will be back, thank you.
Gary C.
Finally a restaurant that's not just rice plate or pho noodle soup!Their menu doesn't have a lot of item, which is great because they concentrate their effort to make good quality dishes.I had the Bo Ne which is the sizzling plate of beef, egg and pork pate. Their bread was super fresh and crispy!
Kat T.
If you're looking to try a new spot for the colder season, this a nice restaurant for porridge and soup! It's a pretty recently opened restaurant across Target on Capitol and on the quiet side with low staff, but they were friendly and the orders came out really quickly!My mom and I ordered the two most popular items, pork offal porridge and banh canh (not pictured). Although these dishes aren't super unique or standout-esque, they definitely feel homey and nostalgic if you've grown up eating a variety of porridges/congees and viet noodle soup.The pork offal soup is an acquired taste for first timers! In short, it's a mildly savory porridge with an assortment of meat and organs. Definitely a culture specific ingredient list, but don't knock it till you try it! If there's anything that might not be as tasty, it would be the liver's bitter taste and more chewy texture both of which are pretty standard in this cuisine. A really cozy porridge to try if you don't want a long wait. Lime, lots of bean sprouts, and a fish sauce rendition provided :)The banh canh included thick, bouncy noodles and a tangy soup which I really enjoyed because some banh canh noodles can fall apart easily and don't have a nice mouthfeel (too mushy). There were meatballs similar to the ones in Pho Kim Long's bun rieu, so melt-in-your-mouth and delicious! I'd love to order my own bowl of banh canh here next time.
Vicky T.
This place mainly focus on organ meat such as intestines, liver, heart... the food is so good. We ordered intestine porridge and noodle and they were the most comfort food in the cold weather. The down side is their menu is limited. If you are looking for pho, this is not the place. The food is 100% authentic Vietnamese food and it can be exotic for others. The servers were really nice.
Andy Jan
The congee at da thanh was absolutely delightful. We also got the bun long, which we enjoyed, but the congee is the way to go here. Add some sate and birds eye chilies, dip in some Chinese donuts, and you’ll be good to go.
A pork organs and offal specialist. They have offal porridge, noodles along with offal salads that can be eaten with rice or by itself.
Atmosphere: 4
Food: 5
Service: 4
Recommended dishes: Cháo Lòng Pork Offal Porridge
Andy L.
The congee at da thanh was absolutely delightful. We also got the bun long, which we enjoyed, but the congee is the way to go here. Add some sate and birds eye chilies, dip in some Chinese donuts, and you'll be good to go.
D.wight L.
Totally haphazardly ventured into this hole-in-da-wall in east man jose. I was waiting for my phone screen to get fixed down the parking lot so I used the waiting time to get a bite to eat. Place was such a hit for me that I've been back 3 times since.Real deal Vietnamese where almost everyone in there is speaking the native language. They'll often start to converse with me in Vietnamese as well (I'm Filipino) and I'll take that as a win. Even saw an old school uncle type who was 5' 2" in denim jeans and jacket, oversized baseball cap with a monster tall boy can of beer that he brought himself, cuz this place don't sell beer/liquor. But OG wanted to get his comfort food on cuz foo was day drinking in the 90 degree 408 swelter. Respect my brutha, I ain't judging. Menu crazy tight, maybe 3-4 things. I've only had 2 of them, but I'm kinda hooked on one of them, that I get cravings for it now. Bo Ne ($17/3.5*) This is Viet version of steak n' eggs. Here it is thin cut filet mignon, marinated in some Viet sweet soy and nicely seared. They don't ask how you want it cooked, but I'm sure you can request something. Though it may be hard to do a rare temp on a steak that thin. It comes on a hot iron pan much like what you'd see fajitas on. On that pan will also be sauteed onions and peppers, a generous dallop of liver pate which is melting away on that hot pan, and maybe more of that sweet soy sauce to keep things nice and saucy. Also of course 2 fried sunny side eggs.Off to the side comes a simple side salad, which is mandatory for me as this dish leans heavily on the rich side. So to take bites of tangy fresh salad is a great complement for this dish. Also on the side is a perfect French crusty roll, much like what you'd see for a banh mi. But as you rip pieces of this bread then top it with pate, peppers and onions, then a nice cut of steak dipped into runny egg, makes quite the epic bite. Kinda wished I had a glass of full bodied Cabernet to match with it, would have been perfect. Even though I liked this dish, a part of me just wanted it to be much simpler, like American steak n' eggs. I mean if you use a good quality steak, fresh eggs and season with a good hand, then the pure flavor of seared beef and fried egg is perfect enough for me. Any sweet/salty sauce, added fat like a pate is just a tad bit superfluous to me. But that is just coming from a purist standpoint. Then Banh Cuon ($16/4.5*) This is why I've been back. Their version here seriously slaps. It is a roller coaster ride of textures and flavors with an emphasis on umami. It is as comforting as pho but much more exciting. So this is basically Vietnamese Udon Soup but the broth is super flavorful. My guess it is a hybrid of pork and dried seafood. The broth also comes slightly thick as I think the starch from the noodles thicken the broth. The noodles are slightly on the overdone side but it is very smooth and slurpable. And on top of this soup lies like 5 proteins that are all so different but all contribute in unison as you take bites of each. There is big chunk of pork shank meat. This was actually my least fave of the bunch as they definitely leave it a bit firm and chewy. I like this to be meltingly tender and unctious, like when it is in menudo. But here you have to seriously chew it. But there's also this crab meatball thing that I'm sure is real similar to what goes in Bun Rieu, but this is THE best version of it I've ever had. Super delicate yet quite meaty. And even though I'm sure there is pork for the body, the crab flavor really comes through. Man this thing is really special. There is also couple each of some perfectly cooked large shrimps and some whole quail eggs. See how each bite can be so different and diverse yet so special. And when I squeeze a bit of lime into the broth, add a few dabs of fish sauce from the table and a tiny spoonful of that lethal coasely pureed orange tinted chiles from the jar, just makes me as happy and as comfortable a
Kalani S.
This is a new place just found in San Jose.Small, clean and great food. Love the taste of unique style of Vietnamese food.Here is my scoring card for this restaurant:1) Location: ( 5 Point ) - Great location for customer to see and find. Great parking for street parking and back side with parking lot parking.2) Decoration : (2 Point) - They still have the original decoration. New and clean.3) Price: ( 4 point)- The price is competitive but still a little bit pricey compare to other same stars and type food they serve4) Quality and Taste : ( 3 point)- The quality is ok, food taste is good and portions are average.5) Type of cuisine standard : ( 4 point) - The style of Vietnamese style food they serve is pretty close to the way it was prepare in Vietman. Not bad! But some dishes did have slightly modify to cater the customer's needOverall it's not bad and I thinks it's great to give it a try and let me know what you think. Go foodiesTotal max is 25Score 18Stars = 72% round up to 3 stars
Homey place to eat a warm bowl of offal congee (Chao Long) in a wet winter day.
Atmosphere: 3
Food: 4
Service: 5
Delicious food, enthusiastic
Atmosphere: 4
Food: 5
Service: 4
Love the food! They have green chilies as a free option (on the table with other spices)Asian version of manudo.
Atmosphere: 5
Food: 5
Service: 4
Well seasoned cháo lòng. Bún đậu mắm tôm is also delicious, with the tofu deep fried to perfect texture, warmed up noodle and chả cốm. Service is quick as well. Great for casual eat!
Atmosphere: 5
Food: 5
Service: 5
Vermicelli dish with tofu and shrimp paste: very bad - fried green rice patties are thinly sliced and deep fried with no flavorVermicelli is just a type of steamed vermicelli, not a vermicelli roll specifically for this dishEspecially the dipping sauce - shrimp paste is pre-mixed and spicy, so customers can mix it to their likingBanh noodle soup is extremely coldSuggestions are not acceptedSuggested to change the dipping sauce because it's too spicy, replace it with fish sauce...A cheerful morning for the whole family was extinguished by terrible food
Atmosphere: 3
Food: 1
Service: 1
Good authentic Vietnamese porridge. Guy waiter was very personable. I will be back, thank you.
Finally a restaurant that's not just rice plate or pho noodle soup!Their menu doesn't have a lot of item, which is great because they concentrate their effort to make good quality dishes.I had the Bo Ne which is the sizzling plate of beef, egg and pork pate. Their bread was super fresh and crispy!
If you're looking to try a new spot for the colder season, this a nice restaurant for porridge and soup! It's a pretty recently opened restaurant across Target on Capitol and on the quiet side with low staff, but they were friendly and the orders came out really quickly!My mom and I ordered the two most popular items, pork offal porridge and banh canh (not pictured). Although these dishes aren't super unique or standout-esque, they definitely feel homey and nostalgic if you've grown up eating a variety of porridges/congees and viet noodle soup.The pork offal soup is an acquired taste for first timers! In short, it's a mildly savory porridge with an assortment of meat and organs. Definitely a culture specific ingredient list, but don't knock it till you try it! If there's anything that might not be as tasty, it would be the liver's bitter taste and more chewy texture both of which are pretty standard in this cuisine. A really cozy porridge to try if you don't want a long wait. Lime, lots of bean sprouts, and a fish sauce rendition provided :)The banh canh included thick, bouncy noodles and a tangy soup which I really enjoyed because some banh canh noodles can fall apart easily and don't have a nice mouthfeel (too mushy). There were meatballs similar to the ones in Pho Kim Long's bun rieu, so melt-in-your-mouth and delicious! I'd love to order my own bowl of banh canh here next time.
This place mainly focus on organ meat such as intestines, liver, heart... the food is so good. We ordered intestine porridge and noodle and they were the most comfort food in the cold weather. The down side is their menu is limited. If you are looking for pho, this is not the place. The food is 100% authentic Vietnamese food and it can be exotic for others. The servers were really nice.
The congee at da thanh was absolutely delightful. We also got the bun long, which we enjoyed, but the congee is the way to go here. Add some sate and birds eye chilies, dip in some Chinese donuts, and you’ll be good to go.
Atmosphere: 4
Food: 5
Service: 5
Recommended dishes: Cháo Lòng Pork Offal Porridge
Restaurantji Recommends
A pork organs and offal specialist. They have offal porridge, noodles along with offal salads that can be eaten with rice or by itself.
Atmosphere: 4
Food: 5
Service: 4
Recommended dishes: Cháo Lòng Pork Offal Porridge
The congee at da thanh was absolutely delightful. We also got the bun long, which we enjoyed, but the congee is the way to go here. Add some sate and birds eye chilies, dip in some Chinese donuts, and you'll be good to go.
Totally haphazardly ventured into this hole-in-da-wall in east man jose. I was waiting for my phone screen to get fixed down the parking lot so I used the waiting time to get a bite to eat. Place was such a hit for me that I've been back 3 times since.Real deal Vietnamese where almost everyone in there is speaking the native language. They'll often start to converse with me in Vietnamese as well (I'm Filipino) and I'll take that as a win. Even saw an old school uncle type who was 5' 2" in denim jeans and jacket, oversized baseball cap with a monster tall boy can of beer that he brought himself, cuz this place don't sell beer/liquor. But OG wanted to get his comfort food on cuz foo was day drinking in the 90 degree 408 swelter. Respect my brutha, I ain't judging. Menu crazy tight, maybe 3-4 things. I've only had 2 of them, but I'm kinda hooked on one of them, that I get cravings for it now. Bo Ne ($17/3.5*) This is Viet version of steak n' eggs. Here it is thin cut filet mignon, marinated in some Viet sweet soy and nicely seared. They don't ask how you want it cooked, but I'm sure you can request something. Though it may be hard to do a rare temp on a steak that thin. It comes on a hot iron pan much like what you'd see fajitas on. On that pan will also be sauteed onions and peppers, a generous dallop of liver pate which is melting away on that hot pan, and maybe more of that sweet soy sauce to keep things nice and saucy. Also of course 2 fried sunny side eggs.Off to the side comes a simple side salad, which is mandatory for me as this dish leans heavily on the rich side. So to take bites of tangy fresh salad is a great complement for this dish. Also on the side is a perfect French crusty roll, much like what you'd see for a banh mi. But as you rip pieces of this bread then top it with pate, peppers and onions, then a nice cut of steak dipped into runny egg, makes quite the epic bite. Kinda wished I had a glass of full bodied Cabernet to match with it, would have been perfect. Even though I liked this dish, a part of me just wanted it to be much simpler, like American steak n' eggs. I mean if you use a good quality steak, fresh eggs and season with a good hand, then the pure flavor of seared beef and fried egg is perfect enough for me. Any sweet/salty sauce, added fat like a pate is just a tad bit superfluous to me. But that is just coming from a purist standpoint. Then Banh Cuon ($16/4.5*) This is why I've been back. Their version here seriously slaps. It is a roller coaster ride of textures and flavors with an emphasis on umami. It is as comforting as pho but much more exciting. So this is basically Vietnamese Udon Soup but the broth is super flavorful. My guess it is a hybrid of pork and dried seafood. The broth also comes slightly thick as I think the starch from the noodles thicken the broth. The noodles are slightly on the overdone side but it is very smooth and slurpable. And on top of this soup lies like 5 proteins that are all so different but all contribute in unison as you take bites of each. There is big chunk of pork shank meat. This was actually my least fave of the bunch as they definitely leave it a bit firm and chewy. I like this to be meltingly tender and unctious, like when it is in menudo. But here you have to seriously chew it. But there's also this crab meatball thing that I'm sure is real similar to what goes in Bun Rieu, but this is THE best version of it I've ever had. Super delicate yet quite meaty. And even though I'm sure there is pork for the body, the crab flavor really comes through. Man this thing is really special. There is also couple each of some perfectly cooked large shrimps and some whole quail eggs. See how each bite can be so different and diverse yet so special. And when I squeeze a bit of lime into the broth, add a few dabs of fish sauce from the table and a tiny spoonful of that lethal coasely pureed orange tinted chiles from the jar, just makes me as happy and as comfortable a
This is a new place just found in San Jose.Small, clean and great food. Love the taste of unique style of Vietnamese food.Here is my scoring card for this restaurant:1) Location: ( 5 Point ) - Great location for customer to see and find. Great parking for street parking and back side with parking lot parking.2) Decoration : (2 Point) - They still have the original decoration. New and clean.3) Price: ( 4 point)- The price is competitive but still a little bit pricey compare to other same stars and type food they serve4) Quality and Taste : ( 3 point)- The quality is ok, food taste is good and portions are average.5) Type of cuisine standard : ( 4 point) - The style of Vietnamese style food they serve is pretty close to the way it was prepare in Vietman. Not bad! But some dishes did have slightly modify to cater the customer's needOverall it's not bad and I thinks it's great to give it a try and let me know what you think. Go foodiesTotal max is 25Score 18Stars = 72% round up to 3 stars
Very good, I will come back?
Atmosphere: 5
Food: 5
Service: 5