Most restaurants translate Banh Xeo as Vietnamese Pancake. I would call it omelets to be more exact since it is prepared more like an omelet. Summertime is the best time for Banh Xeo because we need the fresh veggies. The variety of herbs, especially the lizard’s tail (rau dap ca), boosts the flavor significantly. Of course, a good mixed bowl of fish sauce is required. To make a good Banh Xeo, the skin needs to thin and crispy. Cu xan (the white strips that sneak out from the photo) needs to be sweet and juicy. I like the stuffing to have at least two jumbo shrimps and a bit of pork’s fat. A bottle of chilled beer, preferably Sapporo, might be necessary to wash down the food.

Another fantastic sweet treat from mom. Although Banh Khoai Mon is not as popular as Banh Trung Thu (Moon Cake), I like the light sweet and distinctive taste of the taro root. This piece of cake is highly enjoyable with a cup of hot tea.

Mom always find something new to go with her foods. She made this wonderful Chao Goi Ga (Congee with Chicken Salad) that got me sweating while slurping. Chao Goi Ga is nothing new, but Vietnamese chicken salad with nachos is quite different. She asked me to try, and I was reluctant at first, but was hooked once I gave it a taste, especially when accompanied by a bottle of Tsingtao. Her special mixed fish sauce added an astonishing tang to the Vietnamese taco. Mom, you rock.

Although mom was not able to make much food this time because of her surgery, she did managed to make a delicious banana cake, one of my favorite desserts. The light sweet banana is enhenced by the creamy coconut milk, and together they taste fantastic.

Too hungry to describe. Let the photo speaks for itself.

I can’t wait for the weekend to come so I drive up to Dorchester for my favorite Bo 7 Mon at Pho 2000. Even though Bo 7 Mon is being served at several Vietnamese restaurants in Dorchester, Pho 2000 stand out the most, thanks to their incomparable Mam Nem (Fermented Anchovy Dip). Based on Mekong’s style, their version of Mam Nem includes fine chopped fresh lemongrass and pineapple.

Beef is the main part, but the meal would not be complete without the savory dip and fresh vegetables. My favorite dishes are Bo Nhung Dam (Beef Fondue), Bo Chien Bo (Butter-Fried Beef), Bo Tai Chanh (Rare Beef With Lime), Bo La Lot (Grilled Beef-stuffed Leaves), and Bo Mo Chay (Fatty Beef). I am not too crazy about Cha Dum (Beef Pate) and Chao Bo (Beef Congee). Fortunately, switching dishes are allowed.

I like the way they serve each course one at a time, instead of throwing everything on the table at once. I also like the self-serving part of the meal. Some like it rare, some like it cook, some like a certain vegetables, and some don’t. So the best solution is to let each person does it the way he or she prefers. My rolls are always packed with vegetables, which required two spring papers to hold them together. Obviously a glass of cold beer is the best choice for washing down the beef and Mam Nem, but they don’t serve alcohol at Pho 2000. So a glass of durian shake is not a bad supplement.

Anh Hong, a newer restaurant also in Dorchester, offers Ca Bay Mon (seven-course fish) as an adaptation. Although the dishes are not so bad, they just don’t flow together as smooth as the original Bo 7 Mon.

Alan Favini, the chef we adore, is back. Despite his packed working schedule (eighteen hours a day), he managed to squeeze in a few hours to give us an exceptional graduation dinner. Once again, Alan wowed us with his mouthwatering and aesthetically compelling dishes.

After a typical party-starting scene: chatting, drinking, taking pictures, and congratulating the graduates, the dinner kicks off with Roasted Beet Salad with Shallot and Balsamic. What makes Alan’s salad distinctive is the way he pulls off the basic taste-essence: bitter, sweet and sour. The initial taste of the popcorn shoots (white strips on top as shown in the photo) is bitter, but the flavor becomes a sweet sensation almost instinctly inside our mouth. He added a slightly sour Balsamic dressing not only to complement the sweet and bitter tang of the fusion vegetables, but also to balance the visual presentation by providing a yellow element to the green composition.

The visual aesthetic only gets better, and the Lobster Bisque with Brie Toasts is evidence. The beautiful orange soup is creamy and rich in texture. My favorite part of this portion is not only the soup but also the crunchy piece of bisque topped with cheese, cherry tomatoes, and lobster meat that had been flamed by a splash of Cognac. Dipping the bisque inside the soup and put it my mouth is just heaven-sent.

The main course, Stuffed Lobster Tail with Mushroom Risotto and Baby Vegetables, showcases Alan’s culinary style and a passion for his craft. The dish has a delicious savor and exquisite presentation. Like a painter who captures his art on a canvas, Alan captures his art on a plate. The arrangement is simple but striking. Obviously, the lobster tail is the best part, but the rice, which enhanced by the fragrance of wine, is no less impressive. The wine flavored rice is a perfect accompaniment to the tender, sweet, and meaty lobster. The only thing I needed to wash down these great food is a glass of wine.

As a visual guy, I love the process of making art; therefore, I did not waste an opportunity to watch Alan in action. From the timing, to the precision in measuring, to the meticulous attention to the details in seasoning and decorating, Allen gave me a deeper appreciation for the art of culinary. Just from watching him cook, I wanted to become a chef; however, I am more of a taster than a baker, and I can’t handle eighteen hours a day like he does. What inspires me the most is the way Alan controls his production in professional manor. He prepped up twenty fresh and hot dishes on the spot without breaking a sweat. With his level of skills, he could easily start his own catering company for small parties like ours. In fact, he should open a restaurant to push his art to a higher level.

Fish sauce again? Of course, fish sauce will enhance the chicken, but we’re not using it this time. For a distinctive taste of chicken wings, flavor them with chao (fermented tofu). Let the chicken sits for at least three hours (the longer the better) to allow the smooth and creamy tang of chao marinate into the meat. Deep fry the chicks and that’s it. However, it don’t mean a thing if you ain’t got that spicy thang. The infamous Tuong Ot Sriracha Hot Chili Sauce (no blue cheese is necessary) is a perfect complement to the wings.

Spent a Friday with my best buddy who I haven’t hung out with for more than four years. Luan and I go way back to seventh grade. Unfortunately, we went our separate ways after high school. He moved to Cali and settled down. Nevertheless, he remains closest out of all my boys.

While rewinding and reminiscing the good old days, his uncle prepared some hamburgers and hot dogs for us. The burgers were so delicious that I had to ask him his secrets. He simply said that the patties were marinated with a dollop of fish sauce, MSG, salt and sugar. As a result, the beef was tender and had a savory flavor. I normally could not finish a hamburger, yet I had two of his Vietnamese style burgers. Thanks to Luan’s uncle who is such a cool and mellow man. His sons and Italian wife are some of the nicest and down to earth folks I have met.

When it comes to Bun Bo Hue, I like mine to be hot, the spicier the better. A good bowl of Bun Bo Hue is easy to spot. You know you have cooked up a delicious pot when the exquisite aroma of your broth makes people hungry. As for me, a great bowl is when I start to talk with Hue’s accent after eating it.

Thanks to uncle and aunt #2 for the savory Bun Bo Hue.