Bun, dau hu & gio: vermicelli, tofu and vietnamese pork sausage.

I tried to get rid of some food I had in the fridge today so I ended up making a combination of two common vietnamese dishes: banh cuon (steamed rice roll) & bun thit nuong (vermicelli w/ grilled pork). I didn’t have grilled pork or steamed rice roll, so I combined vermicelli with tofu, vietnamese pork sausage, and lettuce. The monkey added some bbq meat on top of his. We topped it off with homemade vietnamese dipping fish sauce. The good thing about eating healthy food is the food coma that you don’t get after you’re done! This dish makes me miss my mommy <3

Sweetened vietnamese fish dipping sauce:

• You need sugar, lemon, vietnamese fish sauce, and water.
• For every asian spoon (the ones you use to eat pho) of sugar, lemon, and fish sauce, you add two spoons of water.
• Stir until sugar is dissolved and add crushed chili peppers.

OR

• You need sugar, vinegar, vietnamese fish sauce, and water.
• Add 1/4 cup sugar, 1/4 cup vinegar, 1/4 cup fish sauce, and 1/4 cup water.
• Stir until sugar is dissolved and add crushed chili peppers.