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.

Unlike my mother’s unorthodox version of Canh Chua Muc Ngo Sen, Canh Chua Ca Kho To is the traditional Vietnamese dish. There is a special way to eat Canh Chua Ca Kho? (Well, for me it is). With the bowl full of rice, you start off with the slightly salty Ca Kho. Don’t forget to sprinkle some of that heavenly caramel sauce on top of your rice. After you finished about 1/4 to 1/2 portion of your rice, pour Canh Chua into your bowl, sprinkle a little bit of fish sauce on top, mix well and start slurping. Don’t forget to pick up the goodies in Canh Chua either. Rau Muong (Watercrescent) is my favorite. They are just unbelievable. How about those hot green peppers that are nicely sliced? Canh Chua wouldn’t be complete without them. Canh Chua Ca Kho To is a perfect lunch after the morning of hot and hard work. My mouth is getting watery from just writing down my thoughts.

This special dish is named after Kien Giang province, which located in South Viet Nam about 113 miles from where I used to live (My Tho). Not sure where our uncle 9 learned this dish from but Bun Kien Giang is different, specially with Heo Quay (Roast Pig). The broth is quite savory when you add a bit of Mam Ruoc (fermented shrimp paste) into it. The best part of Bun Kien Giang is the finely cut young banana blossom (Bap Chuoi). Two thumbs up for uncle 9. This is my first time having Bun Kien Giang and I am fiending for more.

Hmmm! I love Mam Kho like I love women even though the smell is not as great as women. Actually I never find anything wrong with the scent but many can’t stand it. As you can see from the photo, our dinner was split in halves. Our half is the Mam Kho’s lovers and the other half is the Mam Kho’s haters. Hey! It’s all good for the haters, it is just more Mam Kho for me. I can’t say, “You’re not Vietnamese if you can’t eat Mam Kho.” That would also offend my family but damn you’re missing out on one of the best food on earth. Just look at the big plate of vegetables and that creamy fish sauce. Don’t you just want to dip it and eat it? Mam Kho is our uncle 8’s specialty. The man can cook.

The weekend is here so let me treat you a bowl of homemade Pho by my brother-in-law. What is so special about homemade Pho? Look at all the meats. You don’t get cow’s tails at the restaurant. Best of all, it is extremly hot. My brother-in-law even heats up the bowl before he puts in the noodle.

Pho is a typical dish for family weekend gathering in the US. So welcome to VisualGUI’s crib, have some Pho, chit chat, have another bowl of Pho, play Tien Len (card game), have some more Pho and get some exercise.