Wanted to go after reading the post from Quincy chowhound and the Globe article.
Excellent 7 courses of beef and fish, a Vietnamese surf and turf. Very inexpensive for a 14 course meal. (Had 4 of us, so 1 order of beef for 2 and 1 order of fish for 2; shared everything).
A vinegary base for the table hotpot, stewn with lots of caramelized shallots; thin rosy slices of flavourful beef and fresh, clean tasting fish (grouper or snapper).
Thin rice sheets for wrapping at the table, other fillings include rice vermilcelli, an array of herbs and vegetables, including pickled carrots, cucumber, bean sprouts, lettuce, herby, light Vietnamese perilla/shiso, mildly pungent and earthy Vietnamese coriander and sweet Thai basil. A citrusy, tangy dipping sauce, with salty hints of fish sauce; we loved that.
Big cubes of butter for a table saute, good cuts of beef and fish as above, both seasoned with lots of sesame seeds.
Bright shredded carrots, aromatic chopped peanuts, cilantro with the lime cured fish or beef. Think ceviche.
A meaty pate of beef is a favourite, topped with chopped peanuts, and garnished with prawn crackers. Lots of flavour, excellent seasoning. The fish version is more delicate, cut with perhaps a bit of meat.
Betel/lot leaves add a earthy dimension to little "sausages" of minced beef or delicate rolls from minced fish and likely pork.
A squiggle of beef fat is wrapped in a slice of beef and grilled. The fish counterpart is a little sausage of minced fish and perhaps meat.
A pleasant thin porridge made with Vietnamese broken rice, cooked in a lovely beef or fish stock, sprinkles of fried shallots and cilantro, as well as bite of beef or fish.
Significantly better than the version at Pho 2000 (caveat, haven't been there in years).
P.S. has anyone been to the brightly lit chinese seafood place about a block away? Looked interesting....