Dao Son

Eric, owner and head chef of Dao Son, has a fascinating story behind his venture into the restaurant business. At the age of five, Eric and his family were forced out of Vietnam into a communist refugee camp in Cambodia. Food was limited and they were nearly starving for six years. Eric became interested in cooking simply because he wanted to eat. He hung around the cafeteria watching the chefs and eventually began working with them. He also learned to kill animals like snakes and birds and cook them in a bonfire, then ate the food in secret in the evening when everyone was suppose to be inside. People in the camp were not allowed to own anything so Eric had to make his own pots from clay he gathered from the river. From the time he was 6 to 11 years old, Eric cultivated his cooking skills in a dramatic fashion and out of necessity he became the master of his food.

In 1980, at the age of 11 Eric returned to Vietnam. There he had the opportunity to work with his grandfather, Doa Son, who owned a traditional Vietnamese restaurant. His Grandpa made two signature dishes, hainam chicken (rice and chicken served in a hot pot) and tasty red chicken. Today, these dishes are two of the most preferred items on the menu at Eric's restaurant. Along with Dao Son's traditional Vietnamese dishes, Eric believes that the secret to his success includes fresh food, hefty portions at affordable prices and the selection of Asian beers such as Sapporo and Asahi. It also can not be denied that Eric's brother T is one of the most comical waiters around.

Eric takes special interest in his vegetarian dishes. He explains how most restaurants simply deep fry their tofu, Eric takes the extra step of coating it with a delicious peanut batter prior to cooking it so the tofu remains crispy on the outside and soft on the inside. He is currently working on adding a vegetarian-only menu. In addition to expanding his menu, he has also expanded his business by opening a Chinese restaurant called TAO Vietnamese Japanese Cuisine on Adams Avenue in February of 2009.

Considering the challenging circumstances Eric faced in his upbringing, he feels very fortunate for the life he has in America. When his family first arrived, he got a job working at a noodle house on Convoy Street. The first Dao Son location opened in Escondido, but his sister, who owned the restaurant, left to raise a family. Eric decided to move Dao Son down to San Diego, first on Park Boulevard, then to El Cajon Boulevard in 1997. He is very pleased that with the neighborhood improvement he has witnesses over the past 12 years. With neighboring businesses such as Pomegranate Russian-Georgian Restaurant, the Lafayette Hotel, Eclipse Chocolat, Live Wire and the newly-opened Luigi pizzeria, El Cajon Boulevard is certainly building on its reputation as dining destination.