Charred eggplant, fish sauce, scallions: Vietnamese chef on his dish from ‘Ăn Cơm'

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Chef Nguyen Bui is using eggplant at his latest venture, Ăn Cơm. Photo by Gillian Ferguson/KCRW

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.


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