AN CHOI

Kicking it at Rick Oden park in Garland with the homie cowtippinicecream till 9pm.

Stop by for egg rolls, sandwiches, ice cream & more!

Next week, 1/28 in Richardson from 11-3pm!

One menu item I’ll be offering is a traditional viet dish called Banh hỏi với heo quáy! translates to Vermicelli noodles with roasted pork.

D A L L A S • L I F E
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A beautiful day in Dallas and a grateful for the opportunity to work with to feed over 100 guests at their facility! Seeing big smiles and hearing the amazing feedback on the food was amazing 💜💯.
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A big thank you to Reverend Sweeney, Mrs. Culbertson and their team for allowing my friends and I to serve your guests today. Thank you to all of that donated and helped us put together toiletry baggies and those that donated sweaters, coats and blankets!
Thanks to Community BBQ & Grill for donating gumbo for todays hot meal and for their chicken fried rice!
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S A L A M A T • F I L I P I N O S
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Firstly, such an amazing event hosted by ! kudos to the entire team for planning it so well! Thank you for inviting me to be apart of it! 👏👏👏

Secondly, thank you to everyone that waited for their orders as we worked so hard to get out of the weeds. At one point, we had to stop taking orders of lechon baos because my steamer couldn’t get the baos up to temperature quick enough. 🙈☠️🥲
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Yesterday us vendors received an email stating that over 1600+ rsvp for , I immediately became stressed as I only had enough to serve a few hundred.
I began frantically brainstorming on what item I could add to last me throughout the event and after an hour the idea came to me, garlic rice w/ steak.
The idea came from my time in the Philippines where the quickest meal would consist of rice and a protein usually of BBQ on a stick. I went to my kitchen at Pho 544 and whipped up a small batch of rice, fried garlic and raw garlic. I knew this would be a solid addition (not knowing it would be the most popular item).
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8am this morning, whipped up 4 batches of rice and added an ungodly amount of fried garlic and raw garlic and hoped for the best. Guests were ordering four to five orders at a time 🤯.
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Special guests and awesome family that I’ve known for many years came out of retirement to join in on a glorious event, the Samaniego’s aka . Mama Emmie brought her OG halo halo and absolutely killed it today. Can’t wait to work with you guys on other collabs!
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Event 9/18, stay tuned for details!!

A R L I N G T O N • T E X A S
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Thanks plateau for inviting .choi.tx out to celebrate your one year anniversary! What an amazing turnout today!
Our steak fries V2.0 and egg rolls sold out!!
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We look forward to future collaborations!
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Please join us in celebration of 5 year Anniversary Night Market! It’s always a good time, filled with delicious eats, drinks and great energy! Don’t forget to bring a tote, Tupperware, friends/family to divide and conquer andddd most importantly, YOU!

Date: Saturday 7/23
Time: 7pm-10pm
Where: Sandwich Hag
Addy: 1902 Botham Jean Blvd, DTX 75215

This lineup tho!! Award-winning chefs, restaurants, bakeries, designers, retailers, and artists!








Choi.tx






us

Performances by:



Thank you to Volta for always making our Night Market artwork so beautiful.

Thank you to everyone that braved the Texas heat today!

Fun and delicious collab w/ The Boba Plug 🔥🤤!

S T R E E T • C O R N
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Coming soon to my food trailer, .choi.tx, is my version on Vietnamese style street corn! Y’all, if my kitchen staff each devoured 4 of these, I’d say it’s viet approved. It’s Sweet, salty, buttery and delicious!
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Last night was a success launch of my tamarind crabs and xiu mai (Vietnamese meatballs)! Thank you to all that came out!

Based on the feedback, I’m going to tweak my sauces a bit but overall I’m very happy with the outcome!

Mark your calendars for June 25th, a fun collaboration with The Boba Plug!!

Hello foodie friends,

After 3 successful events, it’s due time to formally introduce myself to you guys!
My name is Philip aka to a few. Thank you for following my food trailer page, hope I get to meet all of you guys in the future!
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Q: what made me decide to open a food truck?
A: it’s been an idea of mine for the last couple of years. I’m always in the kitchen working on recipes so I felt this was the perfect way to showcase my food to you guys without sacrificing a lot of money opening an actual restaurant.
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Q: why Vietnamese street food?
A: growing up, my parents would take my sister and I to Vietnam for a month and that’s where my love of street began. My parents would warn us to not eat sketchy street food but in typical fashion, I didn’t listen and devoured everything that caught my attention. Pho, banh mi, meat on sticks, juices, & more, I ate it all! I’m also 100% Vietnamese 😁
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Q: An Choi, how that come about?
A: Literal translation is Eat & Play.
I grew up in a household where my parents worked weekdays and hosted parties on weekends. Being surrounded by food, family, friends is the norm (parents still do it today). Food shouldn’t be pretentious, it should be fun, easily approachable and delicious!
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Q: where am I Located?
A: I have a spot at Saigon Mall next to the other food trucks. Stay tuned for my grand opening announcement!