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

Hosted by

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.



Evan Kleiman