This “Vietnamese pancake” has a yellow outer layer and is filled with boiled shsredded chicken or pork, shrimp, bean sprouts and onions.
Vietnamese bò kho (beef stew) is packed with tender, fall-apart braised chunks of beef loaded with herbs, aromatics and a delicious broth.
Vietnamese-inspired savory sticky rice topped with perfectly caramelized Chinese sausage, sauteed shrimp and cha lua (Vietnamese ham), scallion oil and crispy shallots
Lang Bui started a small Vietnamese restaurant in Ypsilanti, Michigan near Eastern Michigan University (EMU) in the spring of 1990 serving mainly students and staff there with limited traditional southern Vietnamese dishes such as Goi cuon (fresh spring rolls), fried spring rolls, Pho (noodles soup), Vermicelli bowls, stir-fried chicken lemongrass & chili paste, etc. She then moved to historic downtown Ypsilanti for larger space and also added more dishes to the menu. She's finally retired after 27 years running this business as a chef and owner. Her daughter-in-law, Tran Nguyen, has taken over the family business and moved it to the current location (2216 S. Main St., Ann Arbor, Mi 48103). Tran has maintained most menu items and improved them with premium ingredients.
Tran Nguyen has joined Dalat since 1997. Her daily multi-tasking role helped her to understand the restaurant business inside out. She started learning to cook traditional Vietnamese cuisine with her mother-in-law, Lang Bui who was previous owner (1990-2017) since 2004. She's currently owner and main chef of Dalat. She has improved existing and new dishes with premium ingredients since taking over the business in 2018. Most of her healthy and nutritious recipes are gluten-free and dairy-free.
2216 S. Main St.,
Ann Arbor, MI 48103
Mon-Sat: 11:00 AM - 8:00 PM