document.write('<table width=100% cellspacing=1 cellpadding=3 border=0><tr><td align=\'Left\' width=100% valign=top ><font face=\'Arial\' size=\'2\' color=\'#000000\'><a href=\'http:\/\/www.nguoi-viet.com\/absolutenm\/anmviewer.asp?a=67420&z=46\'><img src=\'http:\/\/www.nguoi-viet.com\/absolutenm\/thumbnails\/67420.gif\' align=LEFT border=1><font color=#0849dc><b> &#8226 Once-in-a-Lifetime<\/b><\/a><\/font><br><font face=\'Arial\' size=\'2\' color=\'#000000\'><i>Thursday, October 11, 2007 <\/i><\/font><br><font face=\'Arial\' size=\'2\' color=\'#000000\'><i>By Ann Le<\/i><\/font><br><font face=\'Arial\' size=\'2\' color=\'#000000\'>Ann L&#234; took a culinary journey she&#8217;ll never forget. <\/font><br><a href=\'http:\/\/www.nguoi-viet.com\/absolutenm\/anmviewer.asp?a=67420&z=46\'><\/a><\/font><\/td><\/tr><tr><td align=\'LEFT\' width=100% valign=top ><font face=\'Arial\' size=\'2\' color=\'#000000\'><a href=\'http:\/\/www.nguoi-viet.com\/absolutenm\/anmviewer.asp?a=48654&z=46\'><img src=\'http:\/\/www.nguoi-viet.com\/absolutenm\/thumbnails\/48654.gif\' align=LEFT border=1><font color=#0849dc><b> &#8226 Dining in the dark<\/b><\/a><\/font><br><font face=\'Arial\' size=\'2\' color=\'#000000\'><i>Thursday, September 14, 2006 <\/i><\/font><br><font face=\'Arial\' size=\'2\' color=\'#000000\'><i>By Cathy Tran.<\/i><\/font><br><font face=\'Arial\' size=\'2\' color=\'#000000\'>Tucked inside the Hyatt West Hollywood each Saturday evening is a unique atmosphere: a pitch-black room serviced by blind waiters. <\/font><br><a href=\'http:\/\/www.nguoi-viet.com\/absolutenm\/anmviewer.asp?a=48654&z=46\'><\/a><\/font><\/td><\/tr><tr><td align=\'LEFT\' width=100% valign=top ><font face=\'Arial\' size=\'2\' color=\'#000000\'><a href=\'http:\/\/www.nguoi-viet.com\/absolutenm\/anmviewer.asp?a=32785&z=46\'><img src=\'http:\/\/www.nguoi-viet.com\/absolutenm\/thumbnails\/32785.gif\' align=LEFT border=1><font color=#0849dc><b> &#8226 Tasting her way through Newport<\/b><\/a><\/font><br><font face=\'Arial\' size=\'2\' color=\'#000000\'><i>Friday, September 23, 2005 <\/i><\/font><br><font face=\'Arial\' size=\'2\' color=\'#000000\'><i>By Audrey Pham<\/i><\/font><br><font face=\'Arial\' size=\'2\' color=\'#000000\'>It&#8217;s a tough job, but someone&#8217;s got to do it. We asked our reporter to sample the foods from some of Orange County&#8217;s most exclusive restaurants. What did she find? It wasn&#8217;t her mom&#8217;s c&#225; kho.  <\/font><br><a href=\'http:\/\/www.nguoi-viet.com\/absolutenm\/anmviewer.asp?a=32785&z=46\'><\/a><\/font><\/td><\/tr><tr><td align=\'LEFT\' width=100% valign=top ><font face=\'Arial\' size=\'2\' color=\'#000000\'><a href=\'http:\/\/www.nguoi-viet.com\/absolutenm\/anmviewer.asp?a=17389&z=46\'><font color=#0849dc><b> &#8226 Good, bargain barbecue in bulk<\/b><\/a><\/font><br><font face=\'Arial\' size=\'2\' color=\'#000000\'><i>Friday, January 21, 2005 <\/i><\/font><br><font face=\'Arial\' size=\'2\' color=\'#000000\'><i>By Anh Do<\/i><\/font><br><font face=\'Arial\' size=\'2\' color=\'#000000\'>Fancy half a pound of crispy, roasted pork, or a scrumptious Peking duck? You should swing by &#272;&#432;&#7901;ng S&#417;n or Li&#234;n Hoa, among the hot spots in Little Saigon where roast meat is sold by weight and where lines are common on weekends, as locals order take-out to feed big groups everything from crunchy chicken to rabbit. <\/font><br><a href=\'http:\/\/www.nguoi-viet.com\/absolutenm\/anmviewer.asp?a=17389&z=46\'><\/a><\/font><\/td><\/tr><tr><td align=\'LEFT\' width=100% valign=top ><font face=\'Arial\' size=\'2\' color=\'#000000\'><a href=\'http:\/\/www.nguoi-viet.com\/absolutenm\/anmviewer.asp?a=22018&z=46\'><img src=\'http:\/\/www.nguoi-viet.com\/absolutenm\/thumbnails\/22018.gif\' align=LEFT border=1><font color=#0849dc><b> &#8226 Caravana Restaurant<\/b><\/a><\/font><br><font face=\'Arial\' size=\'2\' color=\'#000000\'><i>Thursday, April 14, 2005 <\/i><\/font><br><font face=\'Arial\' size=\'2\' color=\'#000000\'><i>By Anh Do<\/i><\/font><br><font face=\'Arial\' size=\'2\' color=\'#000000\'>Driving one day, I saw a sign for Peruvian chicken. The same Peruvian chicken I had devoured, criss-crossing Lima on assignment years ago. <\/font><br><a href=\'http:\/\/www.nguoi-viet.com\/absolutenm\/anmviewer.asp?a=22018&z=46\'><\/a><\/font><\/td><\/tr><tr><td align=\'LEFT\' width=100% valign=top ><font face=\'Arial\' size=\'2\' color=\'#000000\'><a href=\'http:\/\/www.nguoi-viet.com\/absolutenm\/anmviewer.asp?a=6746&z=46\'><img src=\'http:\/\/www.nguoi-viet.com\/absolutenm\/thumbnails\/6746.gif\' align=LEFT border=1><font color=#0849dc><b> &#8226 Dining with ... Robert Lam, chef and owner of Butterfly restaurant<\/b><\/a><\/font><br><font face=\'Arial\' size=\'2\' color=\'#000000\'><i>July 8, 2004  <\/i><\/font><br><font face=\'Arial\' size=\'2\' color=\'#000000\'><i>By Anh Do<\/i><\/font><br><font face=\'Arial\' size=\'2\' color=\'#000000\'>At 33, the lifelong foodie, now turned restauranteur, offers advice <br>to the home chef and the chef in all of us. <\/font><br><a href=\'http:\/\/www.nguoi-viet.com\/absolutenm\/anmviewer.asp?a=6746&z=46\'><\/a><\/font><\/td><\/tr><tr><td align=\'LEFT\' width=100% valign=top ><font face=\'Arial\' size=\'2\' color=\'#000000\'><a href=\'http:\/\/www.nguoi-viet.com\/absolutenm\/anmviewer.asp?a=15380&z=46\'><img src=\'http:\/\/www.nguoi-viet.com\/absolutenm\/thumbnails\/15380.gif\' align=LEFT border=1><font color=#0849dc><b> &#8226 Henry\'s Hi-Life<\/b><\/a><\/font><br><font face=\'Arial\' size=\'2\' color=\'#000000\'><i>Thursday, December 16, 2004 <\/i><\/font><br><font face=\'Arial\' size=\'2\' color=\'#000000\'><i>By Anh Do<\/i><\/font><br><font face=\'Arial\' size=\'2\' color=\'#000000\'>SAN JOSE &#8212; Everyone was hungry, and the idea was to eat meat. A change from our usual Vietnamese fare. <\/font><br><a href=\'http:\/\/www.nguoi-viet.com\/absolutenm\/anmviewer.asp?a=15380&z=46\'><\/a><\/font><\/td><\/tr><tr><td align=\'LEFT\' width=100% valign=top ><font face=\'Arial\' size=\'2\' color=\'#000000\'><a href=\'http:\/\/www.nguoi-viet.com\/absolutenm\/anmviewer.asp?a=9085&z=46\'><img src=\'http:\/\/www.nguoi-viet.com\/absolutenm\/thumbnails\/9085.gif\' align=LEFT border=1><font color=#0849dc><b> &#8226 Dishing with the chef on the screen<\/b><\/a><\/font><br><font face=\'Arial\' size=\'2\' color=\'#000000\'><i>Thursday, August 26, 2004 <\/i><\/font><br><font face=\'Arial\' size=\'2\' color=\'#000000\'><i>By Andrew Lam<\/i><\/font><br><font face=\'Arial\' size=\'2\' color=\'#000000\'>TOKYO &#8211; Hiroyuki Sakai&#8217;s passion for cooking began as a child. He always knew a career as a chef was in his future, but he never could have predicted he would become one of the world&#8217;s most popular television chefs. <\/font><br><a href=\'http:\/\/www.nguoi-viet.com\/absolutenm\/anmviewer.asp?a=9085&z=46\'><\/a><\/font><\/td><\/tr><\/table>');