Oh sigh. While I am beginning to locate some decent Mexican eats here in the wet wilderness of central Oregon, the local offerings are so far only a shadow of this post's bounty. Another reason for me to start planning my first Portland run (besides severe Vietnamese food withdrawal symptoms). Thanks for the cravings, Kirk! :-)

There most certainly is your blog, and a lovely thing it is too! Glad we met up on the Net again! :-)

I just adore roasting veggies--any and all sorts. Brings out their natural sweetness. And yes, a nice vinaigrette--or even just a shot or two of balsamic--is a great tart note to add, to play against the sweetness. I've cut way back on the meat consumption too--it's now more a treat when I go out for pho/bun bo Hue/etc. than an everyday thing--and roasted vegetables are a great consolation to a reformed meat-eater who misses that meaty density in their meals.

Hi Kirk! I know this post is old, but I just wanted to mention that this place has changed its name to Thuan Kieu (I wonder if that's meant as a pun!). The menu, or at least the Dac Biet page, still looks just like your photo. Of course I had to have the bun mam -- you know what a sucker I am for hearty Vietnamese soups -- and I loved it like crazy. The waitstaff, however, was very concerned that this Euro-looking lady wanted to order the smelly soup; the waitress did her best to try and point me to another and I had to gently-but-firmly insist I knew what it was and I knew what I wanted! The older gentleman who then delivered the soup hesitated before putting it in front of me, and again I was warned about the smelly soup. I think they were amazed and amused when I did lash into it with great gusto -- definitely pungent but sooooo good! Anyway -- thought you'd be amused too.

Yeah, the chilly weather's been getting to me too, Kirk. I've been working my way through the soups at Hoai Hue. Their bun bo Hue and banh canh tom cua warmed me right up!

Heh. Love you guys, but I feel you kind of wimped out on your food derring-do on this trip. I think I would have at least tried every single thing on that list--and in fact have already encountered and loved the meat floss stuff. Okay, maybe the bugs on sticks would have given me pause. But c'mon! What do you think crayfish and lobsters are? :-D

Welcome back, Kirk! Your fondness for your home is so great to read - and who wouldn't be fond of a place full of flowers and food? Looking forward to all the details.

A belated Happy Thanksgiving to you, Cathy, and all the rest of the mmm-yoso crew. Wow, brussels sprouts on the stem, I had no idea TJ's would carry those. Wonder if they have any left? I adore those little mini-cabbages -- roasting has become my favorite way of preparing them, though the bacon method also looks amazing (but then bacon makes just about anything amazing).