Originated from Hue, Banh Beo is like Japanese Sushi in term of visual aesthetic. Unlike the south, Hue foods are more appealing. If you look at the picture, the beautiful layout is similar to a flower. Banh Beo is made of rice flour and garnished with shredded pork and green bean (the yellow part). I am not too crazy about Banh Beo. One dish is all I can take. I am not into the coconut milk part, especially when mixed with fish sauce. The combination is a bit weird for my taste. It’s still a nice dish to have once in a while.

A simple dish coming straight from Hue, Banh Bot Loc is made of rice flour with shrimp and meat inside. The clear flour gives the shrimp a beautiful shape and color inside the flour. Just sprinkle some fried onions and pour in some mixed fish sauce, and it is ready to serve.

The last time I was in Viet Nam, a lady was selling Banh Bot Loc in a stall. By the time I got to her, she only had one dish (five pieces) left. She could see that I liked it so much that she offered to go home to prepare more if I wanted more. Of course, I wanted more because her Banh Bot Loc was amazingly good. She made some extra cash that day and I was able to satisfy my craving for Banh Bot Loc so we were happy.

Celebrating Vietnamese New Year without Thit Kho (Pork Simmered in Caramel Sauce), Dua Gia (Pickled Bean Sprouts) and Banh Tet (Sticky Rice Cake) is like having Thanksgiving dinner without turkey. The combination of the fat of Thit Kho, the sour of Dua Gia, and the sweet of Banh Tet make you want to go hmmmm! As you might notice, we have fried the Banh Tet for a greater taste. And boy! My brother-in-law’s Thit Kho is a killer, especially the fatty parts. They are so uncontrollable when they touch your mouth. The juicy and creamy flavor make you want to eat them and forget about high cholesterol.

I made a simple, healthy, and veggielicious dish for dinner last night. Check out my Su Su Xao Tom Kho, looks great huh? I am surprised myself. Of course, I could not do it without my mom’s instructions. So here is a quick recipe for your own pleasure.

Before you do anything, pop in a Vietnamese CD to get into the mood. Traditional music is the obvious choice and Quang Linh, Nhu Quynh, or Truong Vu is preferable. It’s all about the mood, baby!

Slice the skin off the chayote squash. Split it in half. Take out the white part inside. Slice the squash into thin pieces then rinse thoroughly with salt water to get rid off the sticky stuff. I rinsed it three times.

Chop green onion into small pieces. Take the scallions (white part of the onion near the root) and fried them with a bit of oil. Pour in dried shrimp, swirl a bit then pour in the chayote squash. Sprinkle a bit of sugar and salt. No MSG is necessary since the chayote squash already has a natural sweet taste to it. Stir well for five minutes. Voila!

Simple huh? Make sure you choose a firm, unblemished, and light green chayote squash for the sweet and crunchy taste. Dried shrimps can be purchased in any Asian grocery store. The ones I used are made by my mom, so the quality is superior. Her dried shrimps are the elegant replacement of peanuts for drinking. I can listen to music, drink, and pop her dried shrimps in my mouth all day.

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.