Lau Ga La E Phu Yen

Nha Trang's Phu Yen specialty: half a chicken simmered with fragrant la e leaf.

Whole free-range chicken served three ways, a rich sharing platter.

Chicken hotpot with tangy la giang (wild sour leaf).

Whole free-range chicken served two ways.

A whole small free-range bantam chicken steamed to keep its firm, sweet meat.

One small free-range bantam chicken prepared two ways.

Two chicken wings served hotpot-style.

Tossed salad with two fried chicken wings.

Chicken wings fried in fish sauce.

Chicken wings glazed in sweet-sour tamarind sauce.

Unlaid chicken eggs, a hotpot side.

Young chicken eggs stir-fried with asparagus.

Young chicken eggs in a peppery sauce.

Asparagus stir-fried with garlic.

Asparagus stir-fried with beef.

Chicken cartilage seared with garlic butter.

Chicken cartilage fried in fish sauce.

Chicken cartilage roasted with salt.

Chicken giblets stir-fried with luffa gourd.

Chicken giblets stir-fried with lemongrass and chili.

Chicken giblets stir-fried with bamboo shoots.

Chicken giblets stir-fried with bitter melon.

Rice porridge simmered with chicken giblets.

Chicken feet simmered with rau ram (Vietnamese coriander).

Steamed chicken feet topped with scallion oil.

Chicken feet salad with onion and Vietnamese coriander.

Hotpot with tender baby squid.

Mixed seafood hotpot.

Beef hotpot with malabar spinach (mong toi).

Pork tongue simmered in a peppery broth.

Hotpot with bong lau catfish (swai).

Thin beef swished in a tangy vinegar broth, rolled in rice paper with herbs.

Cubed beef seared hot in the wok with onion and pepper.

Marinated beef grilled with toasted sesame.

Beef stir-fried with bell pepper, onion and tomato in a sweet-sour sauce.

Tender braised beef tendon stir-fried with tangy pickled mustard.

Braised beef tendon stir-fried with fresh green mustard greens.

Braised beef tendon stir-fried with assorted mushrooms.

Pork chitterlings slow-braised with plenty of black pepper.

Pork chitterlings steamed with scallion and ginger.

Pork chitterlings grilled with chili-salt seasoning.

Pork chitterlings stir-fried with tangy pickled mustard greens.

Pork chitterlings stir-fried with bean sprouts and garlic chives.

Pork chitterlings stir-fried with fresh turmeric.

Pork chitterlings stir-fried with onion and mixed vegetables.

Pork chitterlings stir-fried in a sweet-and-sour sauce.

Frog hotpot in a hot and sour broth.

Frog legs fried golden in fragrant butter.

Frog legs grilled with chili-salt seasoning.

Frog legs stir-fried with fragrant lemongrass and chili.

Rare beef tossed with onion, herbs, roasted peanut and a tangy dressing.

Frog meat tossed with onion and Vietnamese rice-paddy herb.

Shrimp and squid tossed with vegetables in a zesty dressing.

Shrimp tossed Thai-style with lemongrass, lime and chili.

House-marinated long-bone spare rib grilled over charcoal.

Fresh clams steamed with lemongrass; priced by the day's market.

Rich beef marrow steamed with egg; priced by the day's market.