Chao Gao Nhum (Dark Congee)

I haven’t have chao gao nhum with dua mam (pickle) and tep ram (caramelized shrimp) for almost twenty years, and still don’t like it much. I miss the look more than the taste of it. I am not even sure what part of Viet Nam the dish is originated, but it’s a very strange combination, and the coconut cream added a layer of “ngan” (What’s the equivalent English word? Too lazy to think.) to it. Actually anything with coconut cream would ruin the dish for me. Maybe it’s the summer that is making me losing my appetite. For the first time, someone actually fronted me that I don’t eat much.