Market correspondent Gillian Ferguson catches up with Nguyen Bui, a former sous chef at Rustic Canyon who is now operating Ăn Cơm, a Vietnamese food pop-up in West LA. Bui prefers the Chinese or Japanese eggplant from Kong Thao’s Fresno farm and describes the charred eggplant dish with fish sauce and scallions on his menu.
Charred eggplant, fish sauce, scallions: Vietnamese chef on his dish from ‘Ăn Cơm'
Chef Nguyen Bui is using eggplant at his latest venture, Ăn Cơm. Photo by Gillian Ferguson/KCRW