another one of my favourite things to eat, this dish is inspired by the classic vietnamese ‘com tam’. it’s herbaceous and fresh from all the delightful herbs and veggies, yet rich and nourishing from the savory pork patties, the perfectly yolky fried egg and the luscious coconut rice. top with some pickly and crunchy bits for punch and texture, and everything is singing in haaaarmonyy! crack open that egg, mix everything together and dig innnn.
this is the type of food I want to eat all summer long! vibrant, fresh, simple, and easy. this recipe is great when your a/c is on full blast, as you won’t unnecessarily warm up the house with blazing kitchen appliances. the veg can all be tossed in a bowl and the grilling can be done outside! best enjoyed with a crisp cider in hand.
This recipe requires a shoutout to our friend Mat who introduced us to it. He made it for us one day and while it seemed like a large production the first few times we tried it, it became much easier once we got used to it and started treating the recipe more liberally. Don't have pork? Use whatever leftover meat/ tofu/ root vegetables are in the fridge. No vermicelli? Sub in some rice. Beansprouts always rot in the fridge so you don't know how anyone ever uses them in time? Skip them. There are two ingredients though that are absolutely necessary: pickled vegetables (traditionally carrots and daikons) and nuoc cham, a vietnamese "dressing" of lime, sugar, fish sauce, water and (optionally) garlic and bird's eye chilies. This dish is perfect for a warm summer day, since it's served with cold vermicelli noodles, raw vegetables and plenty of spice.