New year, new MISE.
Best way to serve leftover grilled meats! If you’re making your meat for this dish, a quick marinade of oyster sauce, fish sauce, shallots, garlic, black pepper, sugar, and oil will do the trick. Base of vermicelli noodles, top with grilled meat and I was lucky enough to come home with my sister’s cha gios in my suitcase. Best part are all the fun toppings that literally become a huge salad when I put together my bowl. Chop up a butter lettuce (I used red leaf), cucumber, basil, mint, cilantro, and any other herbs you want to add. I add bean sprouts (tons because I LOVE the crunch) and I even made scallion oil and pickled my own daikon and carrots (first time pickling). You can make the pickled daikon and carrots in big batches and it keeps in your fridge for months. I roast up some unsalted peanuts, shed their skin, and crush them lightly (I like bigger chunks). To finish, top with dressed up fish sauce (one part @redboatfishsauce , one part sugar, four parts water, minced Thai chili peppers, minced garlic, lime juice). 🤤