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	<title>gas•tron•o•my &#187; Chao</title>
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	<link>http://gastronomyblog.com</link>
	<description>My husband likes Astronomy. I prefer Gastronomy.</description>
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		<title>Chinese Kitchen/Chi Tu Thanh Nha Hang &#8211; San Diego</title>
		<link>http://gastronomyblog.com/2009/11/16/chinese-kitchenchi-tu-thanh-nha-hang-san-diego/</link>
		<comments>http://gastronomyblog.com/2009/11/16/chinese-kitchenchi-tu-thanh-nha-hang-san-diego/#comments</comments>
		<pubDate>Mon, 16 Nov 2009 19:16:50 +0000</pubDate>
		<dc:creator>Gastronomer</dc:creator>
				<category><![CDATA[Banh Canh]]></category>
		<category><![CDATA[Bun Mang]]></category>
		<category><![CDATA[Chao]]></category>
		<category><![CDATA[Goi]]></category>
		<category><![CDATA[Restaurant Review]]></category>
		<category><![CDATA[San Diego]]></category>
		<category><![CDATA[Vietnamese]]></category>

		<guid isPermaLink="false">http://gastronomyblog.com/?p=7712</guid>
		<description><![CDATA[If your family is anything like mine, then you&#8217;ve probably been dining in the same handful of restaurants for several decades. For as long as I can remember, Pho Hoa has been our go-to joint for Vietnamese beef noodle soup, Minh Ky has been our standby Chinese noodle spot, Lee&#8217;s Garden has been our celebratory [...]]]></description>
		<wfw:commentRss>http://gastronomyblog.com/2009/11/16/chinese-kitchenchi-tu-thanh-nha-hang-san-diego/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
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		<title>Tết Đoan Ngọ</title>
		<link>http://gastronomyblog.com/2008/06/11/t%e1%ba%bft-doan-ng%e1%bb%8d/</link>
		<comments>http://gastronomyblog.com/2008/06/11/t%e1%ba%bft-doan-ng%e1%bb%8d/#comments</comments>
		<pubDate>Wed, 11 Jun 2008 10:27:22 +0000</pubDate>
		<dc:creator>Gastronomer</dc:creator>
				<category><![CDATA[Banh Hoi]]></category>
		<category><![CDATA[Banh U]]></category>
		<category><![CDATA[Bo Bia]]></category>
		<category><![CDATA[Chao]]></category>
		<category><![CDATA[Com Ruou]]></category>
		<category><![CDATA[Family Gatherings]]></category>
		<category><![CDATA[Saigon]]></category>
		<category><![CDATA[Xoi]]></category>

		<guid isPermaLink="false">http://gastronomyblog.com/2008/06/11/t%e1%ba%bft-doan-ng%e1%bb%8d/</guid>
		<description><![CDATA[Asians are a ritualistic bunch. This past Sunday was the fifth day of the fifth month of the lunar calendar. The &#8220;double fifth&#8221; day represents the summer solstice in the Northern Hemisphere. The Chinese celebrate with dragon boat festivals, the Koreans have Dano and the Japanese recognize kodomo no hi. In Vietnam, we celebrated Tết [...]]]></description>
		<wfw:commentRss>http://gastronomyblog.com/2008/06/11/t%e1%ba%bft-doan-ng%e1%bb%8d/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Cháo Lòng</title>
		<link>http://gastronomyblog.com/2008/03/19/chao-long/</link>
		<comments>http://gastronomyblog.com/2008/03/19/chao-long/#comments</comments>
		<pubDate>Wed, 19 Mar 2008 08:00:53 +0000</pubDate>
		<dc:creator>Gastronomer</dc:creator>
				<category><![CDATA[Chao]]></category>
		<category><![CDATA[Gio Chao Quay]]></category>
		<category><![CDATA[Saigon]]></category>
		<category><![CDATA[Street Food]]></category>
		<category><![CDATA[Vietnamese]]></category>

		<guid isPermaLink="false">http://gastronomyblog.com/2008/03/19/chao-long/</guid>
		<description><![CDATA[Offal isn’t awful. One of the aspects that I appreciate most about Vietnamese cuisine is that nothing goes to waste. From bones to meat to blood and guts, each and every part of an animal is put to good culinary use. Cháo lòng turns piggy odds and ends that most butchers would toss out with [...]]]></description>
		<wfw:commentRss>http://gastronomyblog.com/2008/03/19/chao-long/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>One Broth, Two Dishes</title>
		<link>http://gastronomyblog.com/2008/02/12/one-broth-two-dishes/</link>
		<comments>http://gastronomyblog.com/2008/02/12/one-broth-two-dishes/#comments</comments>
		<pubDate>Tue, 12 Feb 2008 08:01:30 +0000</pubDate>
		<dc:creator>Gastronomer</dc:creator>
				<category><![CDATA[Bun Rieu]]></category>
		<category><![CDATA[Canh Bun]]></category>
		<category><![CDATA[Chao]]></category>
		<category><![CDATA[Gio Chao Quay]]></category>
		<category><![CDATA[Restaurant Review]]></category>
		<category><![CDATA[Saigon]]></category>
		<category><![CDATA[Vietnamese]]></category>

		<guid isPermaLink="false">http://gastronomyblog.com/2008/02/12/one-broth-two-dishes/</guid>
		<description><![CDATA[January 29, 2008 Cuisine: Vietnamese 193 Ly Chinh Thang Street District 3, Ho Chi Minh City Phone: none Website: none &#8211; Canh Bun (8,000 VND) Bun Rieu (8,000 VND) Chao Muc (5,000 VND) Ca Phe Sua Da (5,000 VND) &#8211; Another day, another new noodle soup to try! The Astronomer, our pal Cathy and I [...]]]></description>
		<wfw:commentRss>http://gastronomyblog.com/2008/02/12/one-broth-two-dishes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bé Ốc &#8211; Ho Chi Minh City</title>
		<link>http://gastronomyblog.com/2008/01/22/be-oc/</link>
		<comments>http://gastronomyblog.com/2008/01/22/be-oc/#comments</comments>
		<pubDate>Tue, 22 Jan 2008 08:02:17 +0000</pubDate>
		<dc:creator>Gastronomer</dc:creator>
				<category><![CDATA[Chao]]></category>
		<category><![CDATA[Hot Vit Lon]]></category>
		<category><![CDATA[Restaurant Review]]></category>
		<category><![CDATA[Saigon]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Street Food]]></category>
		<category><![CDATA[Vietnamese]]></category>

		<guid isPermaLink="false">http://gastronomyblog.com/2008/01/22/be-%e1%bb%90c/</guid>
		<description><![CDATA[January 12 and 20, 2008 Cuisine: Vietnamese, Seafood 58/53 Vinh Khanh Street District 4, Ho Chi Minh City Phone: 0903658293 Website: none &#8211; Chao Ngheu &#8211; clam porridge (20,000 VND) So Huyet Xao Toi &#8211; blood cockles fried in garlic (20,000 VND) Oc Mo Xao Me &#8211; snails sauteed in tamarind (20,000 VND) Chem Chep [...]]]></description>
		<wfw:commentRss>http://gastronomyblog.com/2008/01/22/be-oc/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Duck Two-Ways:  Cháo Vịt &amp; Gỏi Vịt</title>
		<link>http://gastronomyblog.com/2007/10/22/duck-two-ways/</link>
		<comments>http://gastronomyblog.com/2007/10/22/duck-two-ways/#comments</comments>
		<pubDate>Mon, 22 Oct 2007 04:43:48 +0000</pubDate>
		<dc:creator>Gastronomer</dc:creator>
				<category><![CDATA[Chao]]></category>
		<category><![CDATA[Goi]]></category>
		<category><![CDATA[Restaurant Review]]></category>
		<category><![CDATA[Saigon]]></category>
		<category><![CDATA[Street Food]]></category>
		<category><![CDATA[Vietnamese]]></category>

		<guid isPermaLink="false">http://gastronomyblog.com/2007/10/22/duck-two-ways/</guid>
		<description><![CDATA[October 16, 2007 Cuisine: Vietnamese Corner of Dien Bien Phu Street and Nguyen Thuong Hien District 3, Ho Chi Minh City Phone: none Website: none &#8211; Goi Vit &#8211; Duck Salad (45,000 VND) Chao Vit &#8211; Duck Porridge (3,000 VND) &#8211; I thought for a split second about naming this post &#8220;What the Duck?&#8221; or [...]]]></description>
		<wfw:commentRss>http://gastronomyblog.com/2007/10/22/duck-two-ways/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Cơm Hến: Second Best Thing to Come Out of Huế</title>
		<link>http://gastronomyblog.com/2007/09/21/com-hen/</link>
		<comments>http://gastronomyblog.com/2007/09/21/com-hen/#comments</comments>
		<pubDate>Fri, 21 Sep 2007 08:18:32 +0000</pubDate>
		<dc:creator>Astronomer</dc:creator>
				<category><![CDATA[Banh Nam]]></category>
		<category><![CDATA[Chao]]></category>
		<category><![CDATA[Hen]]></category>
		<category><![CDATA[Hue]]></category>
		<category><![CDATA[Restaurant Review]]></category>
		<category><![CDATA[Saigon]]></category>
		<category><![CDATA[Vietnamese]]></category>

		<guid isPermaLink="false">http://gastronomyblog.com/2007/09/21/the-second-best-thing-to-come-out-of-hue/</guid>
		<description><![CDATA[When I found out The Gastronomer and I were going to be traveling to Da Nang for work, I felt it essential that we stop by Hue as well. After all, even though its population might be 1/20 of HCMC&#8217;s, everyone knows that Hue is the food capital of Vietnam. The imperial city&#8217;s cuisine dominates [...]]]></description>
		<wfw:commentRss>http://gastronomyblog.com/2007/09/21/com-hen/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Hotel, Motel, Holiday Inn</title>
		<link>http://gastronomyblog.com/2007/08/06/hotel-motel-holiday-inn/</link>
		<comments>http://gastronomyblog.com/2007/08/06/hotel-motel-holiday-inn/#comments</comments>
		<pubDate>Mon, 06 Aug 2007 04:48:12 +0000</pubDate>
		<dc:creator>Gastronomer</dc:creator>
				<category><![CDATA[Chao]]></category>
		<category><![CDATA[Saigon]]></category>
		<category><![CDATA[Video]]></category>
		<category><![CDATA[Vietnamese]]></category>

		<guid isPermaLink="false">http://gastronomyblog.com/2007/08/06/hotel-motel-holiday-inn/</guid>
		<description><![CDATA[Jet-lagged and thrilled, The Astronomer and I woke up at 4:45 in the morning on our first day in Saigon. Try as we might, we just couldn&#8217;t go back to sleep. Fortunately, our hotel began serving breakfast at 6:30, so we weren&#8217;t idle for too long. Our two choices for breakfast were chao trang (plain [...]]]></description>
		<wfw:commentRss>http://gastronomyblog.com/2007/08/06/hotel-motel-holiday-inn/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Saigon Restaurant &#8211; San Diego</title>
		<link>http://gastronomyblog.com/2007/08/02/saigon-restaurant/</link>
		<comments>http://gastronomyblog.com/2007/08/02/saigon-restaurant/#comments</comments>
		<pubDate>Thu, 02 Aug 2007 07:18:03 +0000</pubDate>
		<dc:creator>Gastronomer</dc:creator>
				<category><![CDATA[Banh Tam Bi]]></category>
		<category><![CDATA[Bo 7 Mon]]></category>
		<category><![CDATA[Bo Bia]]></category>
		<category><![CDATA[Bo La Lot]]></category>
		<category><![CDATA[Chao]]></category>
		<category><![CDATA[Restaurant Review]]></category>
		<category><![CDATA[San Diego]]></category>
		<category><![CDATA[Vietnamese]]></category>

		<guid isPermaLink="false">http://gastronomyblog.com/2007/08/02/saigon-restaurant/</guid>
		<description><![CDATA[July 20, 2007 Cuisine: Vietnamese 4455 El Cajon Blvd. San Diego, CA 92115 Phone: 619-284-4215 Website: none &#8211; Appetizer: Bò Bía &#8211; stir fried jimica and carrots, Chinese sausage, shredded scrambled eggs, all wrapped in a rice paper roll and dipped into a peanut sauce ($3.50) Banh Tam Bi &#8211; rice noodles with shredded pork, [...]]]></description>
		<wfw:commentRss>http://gastronomyblog.com/2007/08/02/saigon-restaurant/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cháo Chả &#8211; Porridge with Braised Pork Sausage</title>
		<link>http://gastronomyblog.com/2007/07/30/chao-cha/</link>
		<comments>http://gastronomyblog.com/2007/07/30/chao-cha/#comments</comments>
		<pubDate>Mon, 30 Jul 2007 15:07:28 +0000</pubDate>
		<dc:creator>Gastronomer</dc:creator>
				<category><![CDATA[Chao]]></category>
		<category><![CDATA[Family Recipe]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Vietnamese]]></category>

		<guid isPermaLink="false">http://gastronomyblog.com/2007/07/30/chao-cha/</guid>
		<description><![CDATA[This simple porridge with braised sausage is commonly eaten for breakfast in Vietnamese households. For chao (porridge) 1 cup Jasmine rice 3 ½ cups water For cha kho (braised pork sausage) ½ dong cha lua 1 shallot or ¼ onion Vegetable oil 2 ½ tablespoons nouc mam 1 tablespoon sugar ¾ tablespoon salt Black pepper [...]]]></description>
		<wfw:commentRss>http://gastronomyblog.com/2007/07/30/chao-cha/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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