One thing is certain: Nam Giao has the youth vote. Pop in most nights of the week and you’ll see young couples canoodling over delicate, tiny ramekins of steamed bánh bèo and unwrapped banana leaves. The food, which is a collection of specialities from Vietnam’s foremost culinary capital of Huế, is as fastidious as it is impressive. Everything is small, meant to be savored and understood as carefully constructed works of art, the majority of which you should tenderly dip into fish sauce. The cơm hến resembles a seed bowl with tiny baby clams and almonds over rice. An array of banana leaves disguise steamed tapioca dumplings softly enveloping dried shrimp. Periwinkle snails sauteed in lemongrass are made into steamed sausage. Chrysanthemum tea is served with a jar of rock sugar. This is a culinary modern art museum conveniently disguised as a strip center restaurant, and we’re happy to be in the know.