I have mentioned Pho Soup and Vietnamese Food a few times but cannot pretend having real knowledge of the cuisine itself.
I realized that even more after going to the Bun Restaurant opening party in Soho.
For once, a restaurant threw a party to celebrate its arrival on the New York restaurant scene and actually had you taste some of the menu.
I enjoyed most items but could not put a name on most of the dishes or the sauces that came with them.
I will have to make a follow up visit to fill these gaps.

All this leads me to the topic at hand, sites from 2 Vietnamese Americans.

First, Viet World Kitchen by Andrea Nguyen who treats us in her most recent piece to a Jackfruit, Toddy Palm, Pomegranate and Coconut Sweet Soup known as Che Thai.

She is also the author of Into the Vietnamese Kitchen (Ten Speed Press, 2006).

I should add her book to my must read list.

Second, is Gas.tro.no.my currently written from Saigon.

Today gastronomy girl about town Cathy Quynh Nhu shares her secret weapon to start the day in Taste the Rainbow. For breakfast she gets her sugar kick from Sweet Sticky Rice.

I borrowed Cathy's picture of the treat as a second illustration.

So my day is not a complete loss. I did learn a thing or two about Vietnamese food and maybe you did as well.

I found both of them via Noodlepie by Graham Holliday whose food world stretches from the UK to Vietnam, not to forget Toulouse.

Related: Pho Restaurants in Hong Kong and Would love a few bites of this Cool Vietnamese Salad at 'Bun' Grand Opening Bash