Today I was at the new Madame Danh on Fraser with Roanna of @foodiegramca.
This modern Vietnamese restaurant opened five months ago and is a destination worth travelling to between the contemporary decor and the inspired dishes.
They have some funky drinks, but no cocktails. The Kumquat Red Tea reminded me of Thai ice tea in its slightly bitter after taste and the Butterfly Pea Sugarcane tasted like boiled sweet potato water. Pretty in the cup, but not as expected.
The Vietnamese Springs roll were your standard Chinese style spring roll. A crispy shell stuffed with pork, shrimp, taro, yam, and carrot; served with with Nuoc Cham for dripping. Tasty, but nothing remarkably unique.
The Tender Charred Octopus was otherwise, delicately prepared and wonderfully presented. Accompanied by a zesty chili sauce that actually tingled as it burned so good. This was more Mexican than Vietnamese, and I would like it on a taco.
The Caramel Garlic Wings are a must, glazed with a sweet and savory caramel garlic sauce. The wings were so thick and meaty that I couldn’t take it in one bite. I would order this again, very satisfying.
For something more traditional look to the Pho Bo, Vietnamese style beef noodle soup with AAA rare beef, brisket, beef short plate, rice noodles, and aromatic herbs. Familiar, tasty, and clean. But like the spring roll nothing new to report on.
The Grilled Pork Jowl on Rice was some of the most tender meat I have had. A more luxurious play on lemon grass pork served with rice, a crisp salad, and Nuoc Mam fish sauce. Elegantly simple and incredibly delicious, the meat was throttling both fatty and lean with an even char. We were especially impressed by how much meat you get in one order.
My favourite dish was the Squid Ink Fried Rice with squid, dried scallop, eggs, scallion, and tobiko. This was an airy and light fried rice. Clean and not greasy with a delightfully eggy texture. The tobiko added delightful pops of flavour and freshness, as well as textural interest.
The Crispy Duck Noodles was not expected, but better than anticipated. Crispy duck confit, rice noodles, basil, and cucumber, sprout, and garnished with fried onions. A substantial and well prepared leg of duck, the side to a generous portion of wide rice noodles. It elevated and replaced the typical vermicelli bowl and was equally drenched in fish sauce. A well rounded and tasty dish I would order again.
And for dessert we could not pass up Madame’s Pandan Temptation. Anything pandan related is a win for me. Crispy golden Chinese-style donut sticks, paired with their secret Madame Danh sauce that is infused with pandan, which includes its telltale green hue.
In summary, this was a lovely and memorable meal and Madame’ Danh’s a restaurant I would recommend for an elevated Vietnamese experience, at an affordable price. Traditional flavours done modern, served in portions and presented like that which appeals to Vancouver’s appetites.
Madame Danh
4288 Fraser St, Vancouver, BC V5V 4G2
(604) 568-1518
