@nemroz @aaqjr totally off topic but recently listened to splendid table interview regarding new asian restaurants openings and a chef there, Angie Branca really hit nail on the head. Viet cuisine is still young here in America and almost all viet restaurants open with mentality of survival–making food for what the public expect Viet food to be. Hence all menus look alike–similar to most thai places. It’s rare to have a place open with intent–having the viet chef define the story and experience they want to tell. Hence it’s extremely rare to find this roasted veal dish nor any number of unique Viet dishes in America–it’s still confined to the Viets, waiting for someone like theJGold to come along…