"If you want super traditional Vietnamese food, definitely go check out the original mom and pop places. We're just trying to do what our version is. At Chao Ban-meaning 'hello, friend'-Tien has teamed up with Alan Vo, his partner in Hot Lola's fried chicken joint and a longtime friend from his early restaurant days in Louisiana."
"One of the banh mi at Chao Ban features Hot Lola's Sichuan-chili-oil-spiked Nashville hot chicken. Other sandwiches come stuffed with salt and pepper shrimp-a nod to the chef's late nights at New Big Wong in Chinatown-or crispy pork belly rubbed in pho spices. All of them come on bread that arrives par-baked from Leidenheimer Baking Company in New Orleans."
"Tien expects a sleeper hit to be the shrimp chips and dip with a Vietnamese 'salsa' made from charred tomatoes, chipotles, shallots, lime, and fish sauce. On the more traditional end of the menu is pho, including a beef version with 12-hour brisket and another with halal lemongrass chicken."
Chef Kevin Tien, known for his upscale restaurant Moon Rabbit, has launched Chao Ban, a fast-casual Vietnamese eatery in Tysons Galleria. Partnering with Alan Vo from Hot Lola's fried chicken, Chao Ban offers reimagined Vietnamese staples including pho, banh mi, and various bowls. The menu features creative items like Nashville hot chicken banh mi, salt and pepper shrimp sandwiches, and lemongrass beef short rib stew. Bread arrives par-baked from New Orleans' Leidenheimer Baking Company. Additional offerings include fried spring rolls, nuoc cham chicken wings, and honey pecan shrimp. The restaurant emphasizes hand-toasted spices and halal chicken options, positioning itself as a modern interpretation of Vietnamese cuisine rather than strictly traditional fare.
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