White rice, a cucumber, and Mam Chung are all that I need to get by the snowy and icy winter. It’s a simple but wonderful meal. Make sure the cucumber is fresh and crunching. No need to slice it, just bite it with a cube of Mam Chung at a time. Mam Chung has a savory taste, but use it with a light hand. It’s a bit salty, and that is why the cucumber is there to balance the flavor. Want to spice the meal up a little? Take a bite on one of those green peppers. Those are the real deal; however, make sure you don’t kiss your partner after eating Mam Chung or he or she will gag.

Uncle 9’s Coconut Shrimp with Pineapple is an incredible appetizer. The sour of pineapple blended with the creamy coconut milk produced an amazing sauce. Just give me a fresh loaf of French Bread to dip in the sauce and I am all set. Great starter!

After eating Hu Tieu Bo Kho (especially when prepared by my mama), you’ll never want to touch American beef stew again. No disrespect to the Westerners, but their version of beef stew is so plain comparing to the rich and heavy flavor of the Vietnamese version. The mixed varieties of herds (cinnamon stick, star anise, annatto seeds, lemongrass, and mint leaves) give the broth an exquisite tang. Bo Kho also tastes great with Bun (vermicelli) or bread. My preferred choice is a hot, crunchy, and freshly baked loaf of Baggett.

Chao Ga Xe Phai is a typical Vietnamese dish. The shredded banana blossom and chicken salad is a great dish for those who love to drink hard liquor. A wing dipped into the mixed fish sauce is a perfect complement to a shot of cognac or ruou de (sticky rice brew). Bring out the guitar, hit a few Trinh Cong Sons’ notes, sip some liquor, and bite on the banana blossom, you will guarantee to breathe the fresh scent of Vietnam no matter where you are in the world.

As you already noticed, Visualgui.com is sporting a beautiful poinsettia for the holiday. I was not feeling the spirit until Charlie, a graphic designer at Vassar, made this magnificant Xmas cookie. It not only looks great but tastes yummy as well.

This is a special collaboration between mom and me. Before you scream out loud, “Damn! Donny can cook,” can you figure out which portion I made by looking at this yummy dish? Yes, you got it. It’s the instant noodle part. I am wonderful cook, am I not? You don’t need me to tell you how to make that, do you?

The best portion of this dish is the Roast Duck with Lily Buds and Bamboo Shoots, which prepared by mom. My favorite part is the Lily Buds which have a light sweet and a pleasant tang that enhances the flavor of my noodle greatly. This is by far one of the most fancy instant noodle dishes I ever had. Mom, you’re still the best.

It comes to my surprise that not too many Vietnamese folks are familiar with Bun Goi Gia. Am I lucky or what to have a mother who can cook rare and delicious dishes? Mom told me the only place she knows of that makes Bun Goi Gia is in My Tho, my hometown in Vietnam. A woman, on the street of My Tho, who only cooks this dish to make a living and she has been selling it for over 20 years. I can figure out why she lasts for so long. It’s such a mouth-watering dish. Unlike Bun Mam, Bun Nuoc Leo or Bun Kien Giang where the heavy use of Mam (fermented fish) is required, Bun Goi Gia’s broth gets its tang from the tamarind’s sensation; therefore, the fragrance is much more pleasing than Mam.

All you really need are the delightful broth, shrimp, pork (with fat and skin), bean spouts, and my favorite He, grass-like vegetable (see photo for detail). If you prefer heavier dip for shrimp and pork, Mam Nem (Fermented Anchovy) enhances the flavor beautifully. If you would like to increase the depth of the broth, a spoon of Hoisin sauce or a half-spoon of fish sauce will do. It depends on how sweet or salty you would like to accommodate the sensational sour tamarind. Bun Goi Gia is my most favorites out of all the vermicelli with broth dishes. I highly advocate Bun Goi Gia to not only Vietnamese folks but Westerners as well. Believe me, you’ll love it. It’s savory.

In order for Bun Tom, Cha Gio, Nem Nuong to taste good, nuoc mam ot (fish sauce mixed with lime, hot peppers, garlic and sugar) has to be well blended. Westerners should try the mixed version first before they try the straight one. I know nuoc mam stinks but if used properly -with a light touch- it can increase the depth of flavor for almost any heavy dish. I’ve read that some American chefs have used nuoc mam sparingly on their spaghetti sauce, chili, pot roast and even macaroni and cheese. Usually American foods are kind of plain so nuoc mam will definitely boost up the flavor.

Back to Bun Tom, Cha Gio, Nem Nuong, my favorite meat is Nem Nuong (the red sausage) and of course the mixed fresh vegatables. Although this is not a dish I crave for everyday, it’s nice to have once in a while.

As a kid, I used to gag every time mom shoved Canh Kho Qua down my throat. I was too young to appriecate the bitterness of life -I mean Kho Qua- but now I couldn’t resist that wonderful tang. Canh Kho Qua is not only delectable to eat but good for your health as well. If you have diabetes, Canh Kho Qua would be great for you. When you’re eating too much hot and oily stuff, Canh Kho Qua will cool down your body system. It’s a great soup to add to your daily meals.

Speaking of Kho Qua, does anyone know where the name came from? It’s a very interesting name. I always thought kho means miserable which refers to the bitterness of the melon. Qua means done or over. So if you eat Canh Kho Qua, you won’t be miserable anymore. Right?

Another savory dish from uncle 9, Bun Nuoc Leo has a fine depth of flavor from the rich and heavy fermented fish. Obviously, the key element is nuoc leo (broth); therefore, if the broth is too light, too salty, or too smelly, everything will fall apart. As good as uncle 9, of course, his broth is wonderful. It’s delicate, rich, and flavorsome. Bun Nuoc Leo is another delicious vermicelli dish next to Bun Kien Giang and Bun Mam. Even though all three dishes have some sort of Mam, each has a unique flavor of its own. As someone who enjoys exceptional foods, I find all three dishes to be enjoyable.