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>> anthony: goi hue is a traditional dish that's seldom made these days because of its complexity and the time needed to do it right. a fish stock is made from ca bong, a fish from the perfume river. pineapples, onion, chilies, shallots and coriander. a salad of quickly cooked prawns, rice noodles, ginger, red chili, garlic and galangal. layer of rice noodle, banana flower, then the prawns, garnishes. the strained fish stock is brought to the table with the salad in separate bowls, and combined just before eating. >> lan hue: ooh. this spicy for you? >> anthony: no, it's good. >> lan hue: it i...

>> anthony: i love it. oh no, i like it. what i found when i first came to this part of the world, vietnam in particular, uh, my palate changed. i needed an elevated level of chilies and heat. much of vietnamese cooking abides by principles of yin and yang, heat and cold. this one, a lobster dish with five spices, balances the coldness of the lobster, with the heat of the spices. red onion, ginger, lemongrass, and chilies are added to the boiling water to cook the lobster. once the lobster's cooked, it's presented in a bowl of lime leaves, and the stock is poured over it. whoa! that's beautifu...

>> anthony: i'm meeting my friends for a country lunch. what's the specialty of this restaurant? you're saying chicken in baked in clay? >> ha pham: yes. >> anthony: another friend from the past, ha pham, linh, of course, lan and a new friend from hue, thanh. a last meal, some good-byes. >> lan hue: i have a question. >> anthony: yeah. >> lan hue: what make you stay so long in hue? because normally, travelers, they come to hue, they stay only one or two nights and that's it. >> anthony: really? >> huong: what's your impressions about it? >> anthony: it's very -- it's really -- it's very laid b...

>> lan hue: no, it's just -- >> anthony: oh, it just -- mmm! oh, this is great. >> lan hue: this is so nostalgic to me. when i was younger, every noon my mom asked me to take a noon nap. and say, if you take a noon nap then i will buy you some banh. and i would sit there in front of our house waiting for her. >> anthony: waiting! >> lan hue: yeah, waiting for her. with a dish, an empty dish waiting for her. she would come and then my mom would buy it for me. you do have the style. >> anthony: yeah. >> lan hue: at the end of the meal we see who eats the most. like -- >> anthony: oh, so you have...

Thing is also an art in vietnam. we still learn how to wrap the thing and you know, learn how to unwrap the thing. so unwrapping a thing is also an art. >> anthony: right. i'm watching you. >> lan hue: you're doing it right, you are perfect. i think you're an expert. maybe the life before you, you was born in hue. >> anthony: in a past life? yes. >> lan hue: yeah. >> anthony: so this is shrimp? >> lan hue: mmm-hmm. >> anthony: pick it up and dip, right? mmm! very nice. >> lan hue: mmm-hmm. nice. >> anthony: oh, they're pretty too. look at that. >> lan hue: banh loc is very honest, you can see ...