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.

Ideally, Chao Long is for breakfast; however, it is also great for getting sober after a night of heavy drinking. The best part of Chao Long is Huyet (pork blood), which is barried under the congee in the photo. I also love Chao Quai (deep-fried breadstick) even though it is so greasy. Make sure to keep the heat on all the time because Chao Long is best when it is hot. Most important of all, the intestines need to be wash thoroughly to get rid of the odors before cook. That’s as far as I know so don’t ask for my rescipe.

Instead of serving our traditional Vietnamese cuisine, we were honored to have our dear friend Alan Favini -who is one of the finest chefs in Boston- prepared some special Italian dishes to celebrate our aunt and uncle’s 5th anniversary. Although the weather didn’t cooperate with us, the party still went on smoothly with everyone attended and special thanks to Alan for a superior dining and wining. A little bit too much wining actually.

I know you’re getting hungry so let’s get straight to the menu. After three glasses of Manhattan, my dinner began with a nice and fresh taste of Grilled Scallop Salad with endive and watercress. For appetizer, the Lobster Ravioli is just irresistible. If you get a chance to try Alan’s cooking, this marvelously indulgent ravioli is surely not to be missed. For the main course, the Grilled Salmon over portabella mushroom and broccoli couscous is simply delicious. One of my uncles is a salmon freak and the compliment he gave was, “This is one of the best salmon I ever had.” Lastly, Poached Fruits Over Vanilla Ice Cream on Martini glass is our yummy dessert.

Not only his food tastes delicious, Alan’s presentation is aesthetically beautiful as well. I love his clean, simple and elegant design. You probably couldn’t see the details too well (specially the Grill Salmon) from my photos because they are a bit blurry. Sorry, I was a bit too buzz to get my camera focused after doses of beer, wine, champagne, mix drinks, and a few Tequila shots.

If you’re in the Boston area and would like some Italian finest cuisine for your special occasions, Alan is available for catering. I am telling you, Alan can cook and I am recommending him undoubtedly. So drop me a note if you’re interested and I’ll get you hook up.

Fresh off the meat rack, Bo Nuong La Lop has a fantastic fragrance and a dazzling taste. Thanks to the leaves, the beefs are protected from being burned, chewy and dried. What you get is the sweet and juicy meat. While the beefs are still hot, roll them up with a piece of banh trang (spring roll), a little bit of bun (vermicelli) and a whole lot of mixed vegetables; Dip into Mam Nem (Fermented Anchovy) that has been mixed with pineapple, sugar, lime and hot peppers; and enjoy! It’s just magnificent. Thanks ma for this incredible gourmet.

I drove 4 hours last weekend just for Vit Nau Chao and it was definitely worth it. This time our uncle made it just perfect. The duck was tender and juicy. The broth was just right. Look at the young and fresh Rau Muong (Vietnamese Spinach). Just imagine dipping Rau Muon into the boiling broth and finished it off with a bit of fermented tofu mixed with sugar, lemon and hot peppers. Oh Lord! My mouth is salivating just thinking about it. I am craving for more already. Thanks to our uncle 9 for this bangin’ Vit Nau Chao. We have to to this once again before the summer ends.

I just love the mininalist presentation of Canh Mang; however, don’t let the look fools you. Take a bite of the bamboo and you’ll find the tenderness to be pleasing. The broth it just amazing and I don’t know how my mom made it. Although it looks clear and plain like water, the tang is just perfect. Not too heavy, not too sweet, not too salty, it’s just right. I am not sure if the chicken gives off the juicy flavor to the broth or the broth enhances the vigorous taste of the chicken or they compliment each other. Whatever it is, Canh Mang is scrumptious. Thanks ma.

Chao Trang Dua Mam is a quick and simple dish. Actually, Dua Mam is hard to make but I got mine hand delivered from My Tho. It was a special import; therefore, it is the real deal. Unlike the jar you get from a regular oriental store, this Dua Mam is crunchy and tasty. I love Dua Mam ever since I was a kid. I would eat everything with Dua Mam: rice, porridge or vermicelli.

Talking about Dua Mam brings me back to the old days when I spent time with dad away from home. He was incharged of buidling a small theater in Cai Be and I was tagging along. During that time, I was around four or five and there was a woman, who was quite younger than him, always came by to where we lived. I am not sure who she was or why she was there but every time she came by, she always brought me Dua Mam. His workers used to laughed and teased me about she was being my mother. I can’t remember what the heck went on but I can surely remember the good Dua Mam. Hopefully, he didn’t do anything stupid.