Monday, August 13, 2012

Vietnam Part 2

Plate 18: Xui Mai Chay
(Steamed Veggie Meatballs)

More Xui Mai

Served with Fresh Baguette Rolls

Plate 19: Banh Beo Tom Chay
(Steamed Round Rice Mung Bean Cakes)

Plate 20: Hu Tieu Chay
(Dried Noodles with Yuba)

Plate 21: Bun Nuoc Leo Chay
(Rice Vermicelli Soup in a Savory Broth)

Cilantro/Scallion broth served with the Hu Tieu