Chomp: Victoria Tru Thai holds place in my heart
By by jessica email@example.com
Sept. 7, 2011 at 4:07 a.m.
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The soup that comes with the meals is delish all by itself. Also, the cooks in the kitchen have quite a potent mix of spices. You can choose the degree of spice for the different dishes, including the currie and Pad Thai, from one being a subtle kick to a five, which will put some hair on the hair that'll sprout from your chest.
Open: 11 a.m.-8 p.m., Monday-Saturday
Address: 811 Rio Grande St., Victoria
Entree: $7.95 for lunch (11 a.m. to 2:30 p.m.) and $8.95 for dinner (2:30 to 8 p.m.)
Drinks: $1.99 for sodas and teas to $2.99 for Thai coffee and Thai tea
I love Thai food. It can wake the senses with different textures, including peanuts, bean sprouts and noodles, and flavorful bites will make the mouth dance to a different melody with those little red chiles, coconut milk, lemongrass and limes.
One day, I found myself wanting more than just the typical fare offered in the Crossroads, so I took a cruise in my little red car and arrived at Victoria Tru Thai. The food will take you to places far beyond the Gulf via your taste buds.
While reading the menu, one word caught my eye instantly - pancit. To most, the word probably wouldn't create even the slightest spark, however, just the sight of the word pancit plucked at my heartstrings and began strumming the sounds of my parent's house back in Rio Rancho, N.M.
Pancit is a traditional Filipino dish that my parents cook for nearly every special occasion. We had it for every birthday party, for every holiday imaginable and even on those days once we got older when all of us were home at the same time.
I eagerly placed my order for a plate of pancit and sat on the edge of my seat in anticipation. My server returned shortly with an eggroll and a small bowl of soup. If I hadn't ordered the plate of pancit, I could have been happy with just the bowl of soup. It was a simple, brothy soup with cabbage, egg and pork. It was light and refreshing and wasn't going to weigh me down or fill me up before my main course.
When the pancit arrived, I was so thrilled, I sent a photo of it to my family with a text that read, "It looks like pops' pancit." As it sat on the table in front of me, the smells reminded me of the same ones that mingled in the air whenever my parents cooked it.
Tru Thai's pancit had its own little nuances in the dish. They used the traditional thin rice noodles, put some extra spice into it and added a little bit of scrambled eggs. It was spot on.
All I needed were the sounds of my mom's child-like laugh and my pops' stainless steel butcher knife as it cut through vegetables to put me at the dinner table in the company of my family. It brought me home for the first time since March, if only for one meal.