We’ve selected the Vietnamese Grilled Stuffed Endives with Vermicelli, prepared by Kim and Hong for inspiration! I’ve always loved Vietnamese food, but I’d never thought to try preparing it in my own kitchen.
We picked up the California endives at Whole Foods.
The recipe called for a meat stuffing, which I decided to substitute with a tofu stuffing. It ended up tasting really good.
Vietnamese Grilled Stuffed Endives with Vermicelli
6 medium sized California Endives
1 package of soft tofu, diced
2 tablespoons of finely minced lemon grass
1/2 tablespoon of minced garlic
1/2 tablespoon of minced shallot
1.5 tablespoons of fish sauce
2 teaspoons of sugar
1 teaspoon of cracked pepper
2 tablespoons of olive oil
Noodles and Accompaniments
1 package of thin vermicelli rice noodles
2 tablespoons of scallion oil (heat 2 tablespoons of olive oil, remove from heat and add 2 tbs finely chopped scallions)
fresh herbs such as mint, basil, green onions, etc.
Prepare noodles according to directions – boil, drain, and set aside.
15 Poppy House Road
Rio Vista, California 94571