'Huynh' by Chef Lance Avery
My first experience with Houston dining four years ago was not memorable. That much I do remember. Fortunately, my latest trip to Houston was much more memorable from a dining perspective. Our first meal was probably the best, when Kyleigh and I had lunch at Huynh (http://huynhrestauranthouston.com/cgi-bin/p/awtp-home.cgi?d=huynh-restaurant) serving authentic Vietnamese cuisine. The first dish we shared was the best. It was called Goi Vit: Pulled duck meat mixed with fresh herbs and vegetables, served with ginger dipping sauce.
What made this dish was the balance between the fish sauce, Thai basil, ginger, garlic, sweetness (most likely sugar of some kind), and sourness (rice vinegar). Also, as you can see from the picture, the vegetables were shredded incredibly thin; the noodles in the dish teeny tiny, adding to the overall delicacy of the dish. It was perfectly balanced, the perfect dish. You can also watch this video to see how Goi Vit is made at home: http://www.youtube.com/watch?v=NTYpnmggSIk