Thit nuong (above)
Fresh herbs: Mint (rau thom), Perilla (tia to), beansprouts (gia)
Cucumber, diced matchstick size
Endive, thinly chopped
Roasted peanuts, coarsely crushed
Scallion oil ( 2 tbs chop scallions and to that, add about 2 tbs of hot olive oil and pinch of sugar and salt)
Place vermicelli in boiling water for about 6-8 min, stirring regularly so it won’t stick to the bottom of the pot. To check for doneness, take a strand and taste. Should be still slightly firm but easily breaks apart. Drain and flush with cold water to stop cooking process.
In large bowl, combine vermicelli with grilled pork (thit nuong) lots fresh herbs, cucumbers, beansprouts, pickled carrots and daikon, crushed roasted peanuts, scallion oil and dress with nuoc mam cham (dipping fish sauce).
15 Poppy House Road
Rio Vista, California 94571