Ugh for me. I know that one. Way too doughy/glutinous for me, though the filling’s usually tasty.
It’s bánh cuốn. I know a chef that specializes in bánh cuốn, and in fact made them for Bill Clinton when he was in Viet Nam. I think even Huerta would love them the way she made them … not doughy at all. I partnered with her in a restaurant … which failed. 
She opened a smaller version with other partners though, so if you know anyone headed to Viet Nam, please recommend it! http://chinghia.com
Pho tai gan (raw steak with tendon). Mmmmmmmmmm.
Yeh, the Vietnamese version is fare more delicate and thin than the Chinese kind.
Weirdly, I just had the Chinese version for lunch an hour ago. I find the glutinous, slippery texture appealing. The one I had was filled with sauteed pea sprouts and shredded dried scallop. Yum!
no one likes their steamed rice dish con-tai-kan? it’s rice cooked with chicken, pork, mushrooms and vegies.
I mentioned cơm tay cầm in the OP. 
oh, yeah. one line devoted to it. if you’re handy with rice you can try making your own version. it’s a lot like paella.
Never made paella. And I don’t have any clay pots. But I might look for a recipe, since it seems to be unavailable up here. (I want to try a new Vietnamese restaurant in town, if I can drag the roomie there. They might have it. Or not.) But where to get quail’s eggs?
using a clay pot distributes heat from the stove evenly. the same effect can be had by using a thick metal guage “paellera.” better to use the cast iron type. quail eggs? tough.
Cast iron, I have! In plenitude! 
remember, the main difference between paella and comtaycam is you use ginger and mint in the latter. also, it’s cooked covered.
Soup #5 bwahahahahahahaha…
Come home, dude…
Bollocks to that!
I’m pretty sure I’ve seen quail eggs in the Korean and other Asian groceries around here.
By sheer coincidence, my wife ordered some of these this weekend. They were much better than the gooey, bland Chinese dim sum version; they were more like Chiu Chow dumplings, IMO. They were fairly tasty, and they were topped with crispy fried onions (which was a nice touch). I’d still rather eat my favourite soup, though.
Still here, although not currently in SoCal (hoping to change that soon).
waves at JohnnyLA
Esprix
Eh, I just keep it simple with shrimp fresh rolls and vermicelli with chicken and spring rolls.
Hey man, I hope you do make it back. There’s a San Diego dopefest shaping up over here for next July. I missed the last one (in 2003?) because I moved to Viet Nam, but I’m back now. (See how I worked that back into being almost on topic?)
I think it was my first Dopefest when I met Cowboy Greg. Turned out we’d worked together for a couple of years.
Hi Esprix!
My coworker’s birthday was Thanksgiving. We’re taking her to lunch Wednesday. She wants to try a Vietnamese place I like.
Pho with all the fixings is my favorite. The thin slices of tripe in pho are sliced perfectly, whereas menudo tripe is much too big and chewy for my taste.
Do they make banh mi without swine? I still haven’t ever had one, but I don’t want to order something with pig in it.