St. Paul, MN 55103
651-222-6148
Trieu Chau: Authentic? Check. Affordable? Check. Delicious? Check. If you’re jonesing for the real deal -- some honest-to-goodness Vietnamese cuisine -- Trieu Chau is not to be missed. Trieu Chau is part of the slew of Southeast Asian restaurants lining University Avenue and its ambiance is typical of the “hole-in-the-wall” ethnic eateries found on that strip of Frogtown, but something sets Trieu Chau apart from their competitors -- something organic, cleansing, or dare I say Zen.
Known for their pho – a traditional Vietnamese soup made with beef broth, rice noodles, and various odds and ends of beef – Trieu Chau is recognized (in my eyes anyway) as a leading contender in medicinal foods, much like grandma’s homemade chicken noodle soup. Whether I need to cleanse my palate, jump start my digestion, or shake off that “oh shit, I think I’m getting sick” feeling, a ladled pot of beefy, savory goodness always does the trick. Not to mention, pho comes with its own fun factor: it’s served in an enormous bowl fit for the likes of Paul Bunyon and is accompanied by a side platter piled high with bean sprouts, lime wedges, mint leaves, fresh jalapenos, and crushed peanuts. In the end, there’s no one else to blame for the citrus or spice level, as you’re your own dictator in that regard.
If beef isn’t your bag, Trieu Chau also serves similar soups made from chicken or seafood stocks with added proteins ranging from pork, chicken, and meatballs to squid, tripe, and bean curd. Perhaps you’d prefer egg noodles over rice noodles? That can be arranged as well. The versatility of pho is endless. Considering the colossal portions, $5.50 – $6.25 per bowl is a steal. In fact, nothing on Trieu Chau’s menu is over $10, including chow mein, lo mein, and an array of stir-fry dishes. If you’re feeling daring and want to widen your ethnic scope, try a new beverage, such as Xi Muoi (salted plum juice), Sinh To Trai Cay (durian, sour sop, or jack fruit shake), or Soda Sua Hot Ga (soda with egg yolk and condensed milk).
Although Trieu Chau serves a few Americanized Asian favorites like cream cheese wontons and sweet and sour chicken, their secret lies in their clientele – the majority being of Vietnamese descent. As a rule of thumb, you know the food is authentic and well-prepared when the customers hail from the country that inspired that particular restaurant's cuisine. With that in mind, skip the beef fried rice and go for the gold. I implore you to step outside your comfort zone and try something new; if not for you, then for your sheltered taste buds. Trieu Chau couldn’t be a better place for experimentation, as their staff is friendly and helpful, and you won’t go into the poor house while exploring new food frontiers.
Mindy’s Rating: 8/10 Sporks!