While fall is my favorite season, this year, I’ve actually found myself fondly holding onto the last few days of summer. It’s not that hard to do here in Texas, because it’s still hot AF. This past summer has honestly been one of the best I’ve ever had: graduation, traveling to Taiwan, Vietnam, Tanzania and Kenya, and some exciting collaborations (involving pizza and the Dallas Farmers Market), with many more exciting projects to come!
With the weather being so warm, I find myself still sticking to refreshing foods full of cooling greens and herbs, like spring rolls and vermicelli bowls. Vietnamese vermicelli bowls (bún) are heavy on veggies, quite easy to assemble, and there is lots of room for improvisation. Traditional Vietnamese vermicelli bowls feature various protein toppings, which include grilled pork (bún thịt nướng), lemongrass beef (bún thịt bò xào sả), eggrolls (bún chả giò, or sometimes lemongrass tofu (bún đậu hũ xào sả). Nowadays, these toppings are easily veganizable. Today I am sharing a vermicelli bowl featuring my five spice beef as the protein!