Awesome Okra ...
... I'm a big fan of okra, and the Vietnamese version is quite delicate and thin-skinned, and doesn't have the slimy insides that larger versions do. The only knock was the usage of fermented tofu - the okra had a much more pronounced flavour than the goat did. I can only handle so much fermented tofu, otherwise I would've eaten the whole plate.
Also good was the most popular of Vietnamese vegetables, morning glory, which was stir fried with chili, and garlic. It's quite similar to Chinese tong choy (hollow vegetable), which is only rarely available in Canada - a nice treat.