This is my favorite lunch buddy and her bowl of chao long (Cantonese pork innards congee) at Dong Khanh Restaurant. The Cantonese version is more viscous and bland compared to its Vietnamese counterpart, which is more like a savory rice soup.
And the best part about eating congee when it's cold out are the gio chao quay (Vietnamese) or yau ja gwai (Cantonese)--Chinese fried bread sticks. Dong Khanh's sticks are always mouth-searing hot, adequately crispy on the outside and super soft on the inside.
And here is the glorious Dong Khanh bun thit nuong cha gio (rice vermicelli with spring roll & grilled pork)--my favorite Vietnamese restaurant dish. I was skeptical when I first saw it because it did not have the traditional thinly-sliced pork, but instead was served with a sliced pork chop. Tradition aside, the pork was cooked to perfection--well-marinated and tender.