On The Line: Hop Phan of Dos Chinos, Part Two
You can get with this, or you can get with that.
Photo by Amy Kaplan
If you didn't already know Hop was a family guy, you will by the end of Part Two. He also provides the Dos Chinos point-of-view on the realities of running a business on wheels. To look back on Part One, click here. And be sure not to skip over tomorrow, because he's sharing not one, but two recipes!
Hardest lesson you've learned:
To stay away from carnivals and small fairs.
What would your last meal on Earth be?
Who's your hero, culinary or otherwise?
Tell us about your foodservice industry background.
I grew up in the restaurant business.
The most challenging thing about running a food truck is:
Finding and training new people.
Where does menu inspiration come from?
The cold, hard streets of Southern California.
What kind of difference do you see between what diners order for lunch versus dinner?
Lunch orders are quick burrito orders and dinner gets more complicated.
Best way to order the eggs in your breakfast burrito and why.
Over easy, because the runny yolk is like a delicious sauce.
What dish would you tell newcomers to Dos Chinos to try first?
If they like seafood, then the Oahu shrimp: Hawaiian garlic butter shrimp with our pineapple salsa. If not, then the Bolsa roast pork: Vietnamese roast pork belly with the Dos Chinos salsa verde.
What would you be doing if you weren't in this business?
I would cease to exist.
What advice do you have for those who might be thinking about a career in food?
What do you see yourself doing in five years? Ten years?
In five years, hopefully be a dad of 2 by then. In ten years, hopefully be a dad of 6 or as many as possible!
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