Nice lunch, Naf. I just got tiny endives yesterday for something.
Bo Bun is just that, rice noodles with stir fried beef and lemongrass. Comes with herbs and other bits. The sauce is most likely just Nuoc Cham of sorts. I thought Bo Bun is similar to many variations of those of hot weather kind of food such as Bun Cha.
A typical Bo Bun recipe here.
Image search seems to show the same dish.
Thank you. From your list, I did a google image search, below are without broth:
bun bo nuong recipe is a green cake
The other 3 has broth:
Somebody told me that the difference can be in southern Vietnam, they called it āBo Bunā and the northern Vietnam they called it āBun Boā. I think also in Paris, most vietnamese are from the south maybe the broth less are more popular in the South?
Quite impossible to photograph these opaque lumps so this is the best I could do. Have tried to make these dumplings several times in the past but it was a failure every time. The dough is hard to work with and is labour intensive.
Presunto, THAT looked charming, always admired DIY skins, a lot of work. How was it? I hope it worth your time.
Lunch was a continuation of the seafood route from last night. Today is Clam and Enoki soba noodle.
Iām going to grab a cold beer after finishing this post, your pict made me thirsty! I need that in this Clueless-sunny-rainy-windy-calm spring afternoon.
Dough is extremely sticky which needs extra tapioca flour when being rolled thinly. Folding with a prawn in it is also difficult as it tears very easily. It was fun and a way to learn making something challenging. Not making it again so Iām hoping to find it in Canada later this year.
Ah, I see the difficulty, I love eating dumplings with this type of skin. Practice make perfect, but I donāt think I have the courage to start it yet 
Iām not where my cookbook āAsian Dumplingsā by Andrea Nguyen. Do you have it? Iāve found everyone of her dumpling recipes very user friendly.
I also have it somewhere (must be on my other laptop) so I used the recipe on the back of the packaging.
A very, very late lunch today, due to work and running aroundā¦ hit the spot, tho:
TJās burrata with roasted tomatoes, basil chiffonnade, Maldon sea salt, fresh ground pepper.
A duet of salads, white bean and tuna with a mild vinagrette and my quinoa tabbouleh. Finished with some fresh pineapple and greek yogurt topped with toasted almond slices. Hibiscus and ginger iced tea.
Drat! We were there this AM and I forgot to get it 
A version of pan con tomate but using a corn tortilla- some fancy chubby handmade ones i paid too much for at whole foods that are really delicious. They have a rough surface so the tomato innards get smooshed all over the reheated tortilla, plus a dribble of good olive oil and some flakey salt. It would be easy to eat the entire pack this way one after the otherā¦!!
I chopped the remnants of the tomatoes added to a cup of savory greek yogurt with some green onions, salt and pepper and basalmic
I save pan con tomate for when tomatoes are at their best. When we ate them in Spain it drove home the fact that the fewer ingredients (in any dish) demand that they be the best one can get. Just my never HO 
Made myself some shrimp salad for lunch, as I needed an egg break.
3 wild-caught shrimp briefly poached and cut up into pieces, half an avocado that was nearing its better days, a little diced red pepper & celery. Tossed with Dukeās, a little mustard, a little ketchup, s&p, soy sauce & balsamic.
Nice change oāpace.
Yesterday we had friends over for an F1 viewing lunch. Heavy apps (cheese, nuts, mango), quiche bites, shishito peppers, fried chicken sliders, and a cherry galette.
Nice lunch feast!
Mine contains neither prawns nor meat. The French Basque blue cheese form the other day went in this.
Almost like my German holidays, without the beer.
Who besides the Germans make sausage (or meat) salads?
Lots of chives on top of bread is normal there.
Sourdough by yours truly.
Some cured pork belly (store-bought) and Appenzeller cheese.
Beautiful, P. Lotsa chopped chives on a slice of graubrot slathered genrerously with teewurst is one of my favorite German pleasures.
And I LOVE your Maus āplateā
Love my ābreakfast boardā! Got it in Bamberg (at Christmas market) in 2008 and have never seen another Mouse board like it again since. I always look for it when I am in Germany.
I like quark for its refreshing taste. Gonna try your version next time then.
Gorgeous spread! That is an impressive loaf of bread- love the quark and chives topping. Quark isnāt easy to find and rather expensive here in nyc.
I love the mouse board too!
