Good Food
Charred eggplant, fish sauce, scallions: Vietnamese chef on his dish from ‘Ăn Cơm'
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.
By Evan Kleiman • • 1 min readMarket 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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The full episode
4 of 6Restaurant pivots, community fridges, apricots- 0:00Reserving the right to stay in business: How Tock is helping restaurants during pandemic
- 15:13‘The whole point of failure is to learn’: David Wilcox on pivoting to pizza
- 23:30Using social media to build new business
- 32:44Charred eggplant, fish sauce, scallions: Vietnamese chef on his dish from ‘Ăn Cơm'You’re reading this
- 40:049 community fridges dot sidewalks across LA
- 48:22Why Armenians and Azerbaijanis are fighting over the apricot