Some piecemeal updates:
Nước chấm sauce is really “whetting my whistle” these days. I used to get it alongside dishes at Vietnamese restaurants, and always thought it was magical stuff— and there was never enough of it. Only recently did I discover how simple a thing it is to create. Just today I poured it only to some roasted eggplant; lovely.
LOTS of things in the works for this coming season. Every day this week has been partially occupied by some sort of scheming in this regard. Keep your eyes peeled, and your ears clean.