At this sleek Palo Alto eatery, Chef Tammy Huynh specializes in contemporary Vietnamese cuisine, and his dishes showcase the country’s influx of new food ingredients brought about by Vietnam’s growing trade relationships with the world. His light, but flavor-intensive menu is a delicate balance of fragrance, color and texture. A prime example is the Clay Pot Cod. Bubbling within molasses flecked with black pepper, caramelized onion and garlic are tender chunks of Alaskan black cod fish. Pour it over rice so you don’t waste a drop of the flavorful sauce.