I ended up getting a book on Vietnamese cooking called
Into the Vietnamese Kitchen, Treasured Foodways, Modern Flavors by Andrea Nguyen. I also stocked up at the local Asian Market and got the stuff for Pho and other things.
Since we just had Pho, I decided to try something different so I made the soup in the title above and corn/coconut fritters.
I can post the recipes to the soup but it was pretty involved. It'll take a while to write it all out. Basically, I made a chicken stock with a bit of fresh ginger. It has shiitake mushrooms, chicken, crab, shrimp, and rice in it. I'm pretty happy with how it came out. A lot of work though!
The fritters are corn that's pulsed in the food processor just a bit, the cream that's on top of coconut milk, a bit of sugar, a little salt, flour, a bit of corn starch, and an egg.
Dipped in Shriracha sauce. Yummy. Sorry for the bad photography.
Making and straining the stock. Chicken carcass, onion, leek, fresh ginger, a few shiitake's, just a bit of garlic, a little bit of fennel seed, and salt.