I just finished updating with more photos and another recipe! There are so many wonderful Viet dishes. I especially like the seasoned meat wrapped in la lot leaf (chaplu in Thai) and then it is grilled. This leaf (Piper sarmentosum) grows on a vine an has a heart shaped shiny leaf. Sometimes it is called bettle leaf (pupulu) but it is not the same as bettle nut leaf as used for pan. That is a leaf from a tree. I have seen this leaf in India also. In Thailand they use it for Miang Kam also a sort of pan (dried shrimp, toastd coconut, chile, pickled garlic, lime, peanut, crispy rice, date palm sugar sauce) and eaten in one bite. It is like an adult snap-crackle-pop of flavours. I love it. I make it sometimes as a starter for a Thai meal as it is very nice with drinks. Shanti/Mary-Anne