Not many students have the opportunity to share a part of their culture with fellow students every night of the week. Joey Dang '10, however, has single-handedly upgraded the Late Night offerings by serving his classic Vietnamese pho soup at Collis Late Night.
So, you have been singled out for the food issue of The Mirror for your pho soup at Collis Late Night -- how does it feel to be recognized for your culinary skills?
I'm honored -- I don't know how much culinary skill I actually have, but it's cool.
That was going to be my next question: do you have any other culinary talents, or is pho soup your one specialty?
I think I'm a one-hit wonder. I actually make a pretty mean spring roll though, which we're trying to introduce soon. They're not the fried ones, they're the ones that are rolled in rice paper, if you've ever had those.
Have you heard good reviews about your pho soup?
A lot of people tell me they like it -- I hope they're not just trying to not hurt my feelings. A lot of Asian people get it -- I try to be really enthusiastic and informative about it, so that people who have no idea what it is might want to try it. It's really healthy, completely fresh and there's vegetarian options.
Can you describe what pho soup really is?
Typically it's with a beef broth, when they make it in Vietnam, and when it's a Vietnamese person making it. But since Collis is more into "alternative" options, we use a veggie stock, but it's all the same spices, it's just without the beef fat and all that. But it's with cooked rice noodles, which just slide down your throat.
Are those the thick noodles?
Yeah, they're like pad thai noodles. And then there's the beef -- we use thinly sliced roast beef, but typically they use rare strips of steak that cook in the broth. And then garnishes of scallions, cilantro, onions, bean sprouts, lime and jalapeno. And then the steaming broth is ladeled on and you put the hoisin and sriracha hot sauce on it. So it's a blend of crisp and spicy and savory and sweet.
Is it very spicy? I don't know if I could handle that ...
It depends on everybody's tastes -- you could put in more jalapenos, or a lot of sriracha hot sauce, but yeah, some people don't, and it's just a savory kind of chicken soup.
So, how did you get started making the pho soup, did you work at Collis late night?
Well, actually, I was part of the Vietnamese students club, and we did a fundraiser making pho. We did it in Collis, and they gave us some of their tools to use, like their heaters and coolers. I made a bowl for one of the supervisors who was there, and then Don Reed, who's the manager of Collis, got one and he liked it, and they liked it so much that they wanted to develop it for Collis.
Wow -- when was that?
This was last fall, so pho's been going on since last winter and spring. I wasn't working this fall so they didn't have it -- they didn't have the staff to do it.
So, pho is there Sunday through Wednesday, with Late Night -- any ambitions to bring it to Lone Pine?
At Lone Pine it's a little harder to serve because people don't see it -- but we tried it a couple times there. Lone Pine has a different atmosphere though, and pho is a great study snack, and a lot of people study at Late Night but not at Lone Pine.
Are you the only person who can do it correctly?
Well ... I'm the only person that people think it's authentic from. Other people know how to make it, but maybe I just have the special touch or something. But I have some friends who now work for Collis, who I've taught the order and stuff to do it.
Do you think that the pho soup you can make here at Collis is equal to real Vietnamese pho, or what you might make at home with all the right ingredients?
It comes pretty close, it reminds me of home. But I'm hoping that we'll be able to use the beef broth soon in addition to the veggie broth, which will make it come even closer. And I think there will be a lot of people who will really like that.
Can you talk about your favorite foods on campus? What do you think of Dartmouth dining options in general?
I think there's pretty good stuff available, I love the Food Court prime rib, I love that. I also like the ribeye at Pavilion, at the kosher grill. Oh, and then I also like the popcorn chicken from the Skiway. The sushi is good, too, the fresh sushi. I get to hang out with my Asian pals ...
Do you think that Dartmouth has enough of an ethnic diversity of foods?
I think it definitely does -- I mean Collis right now has both sushi and pho, and there's a ton of Asian kids that go. I see a lot of my more ethnic friends enjoying it. And I had chicken vindaloo last night at Food Court, which was pretty good, and that's Indian, so they do try to offer options.
Yeah, what we can get in New Hampshire. Our valid attempt.
It's true. I just wish there were a pho place in town. Maybe after I graduate and don't get a job I'll open a pho restaurant.
