We started with chewy, fresh spring rolls stuffed with lettuce, avocado, and spicy tempeh (a Vegan Dad-ish take off), dipped in the classic sweet hot chili sauce. I also made a baked version of corn fritters that turned out pretty great. While I was cooking them I roasted peppers and onions for our main dish.
For the main course I attemped a traditional Vietnamese dish that is somewhat of an omlette, but the batter is rice flour and coconut milk. Unfortunately I think my attempts to make one giant and deep omlette went awry and the best thing about the finished product was the spicy mayo I made to go on top. I think I'll stick to spring rolls when I'm craving Vietnamese.