Xu

Last night we dined at Xu, an upscale contemporary Vietnamese place in
the heart of Saigon. The co-owner had been working in the food
industry since he was 15 and had been taken under the wing of a French
couple who expanded his culinary training. The food and decor were
stunning. We started with what has by far been our best cocktail in
Vietnam, a Ginger mojito with fresh ginger. Michael started with pea
ravioli with Vietnamese herbs, bacon, and parmesan, then experienced a
massive piece of pork belly (his favorite, and this piece was as big
as his head!) with cabbage and carmelized daikon. I had soft shell
crab rice wraps and seabass in traditional rice rolls.

We also got to try our first bite of durian in our profitorole sampler
dessert. Very distinctive and almost cheese-like. I think I'll try the
durian ice cream next.