Grilled stuffed endives with vermicelli noodles
When cooked, endives have a nutty and almost sweet flavor.
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Prepare noodles in advance by boiling according to directions, drain, and set aside.Skip to next paragraph
A couple that cooks together stays together, says Hong and Kim Pham. They love to cook and believe good food not only brings people together, but also strengthens bonds and forges wonderful memories. Hong and Kim specialize in Asian, specifically Vietnamese cuisine, and love to share not only our food but also their culture.
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In a large mixing bowl, combine meat with garlic, shallots, lemongrass, fish sauce, sugar, pepper, oil and mix well and set aside in fridge for flavors to meld.
Prepare endives by cutting the end and separating each leaf (California endives are not grown in dirt and are handled under sanitary conditions, so there is actually no need to wash, but if desire, wash and rinse dry) Stuff each endive with the meat mixture, being careful not to overstuff. The endives will form a natural cup – fold over the edges of the endive over the leaf. Brush each stuffed endive on both sides with oil and lightly season with additional fresh cracked salt and pepper.
Add small amount of cooking oil to grill pan over medium heat and carefully add the stuffed endives meat side down. Allow meat to cook, brown, and develop sear marks by not moving the endives, roughly 3-4 minutes. Turn over and sear the endive side another 30-40 seconds and remove from heat and set aside. In same pan, heat another 2 tbs of oil and when hot add the scallions and remove from heat.
In a serving bowls, add vermicelli noodles, raw julienned endives, fresh herbs such as mint and basil, diced cucumbers, pickled carrots and daikon. Add the hot grilled stuffed endives and top with coarsely roasted peanuts and scallion oil. Add nuoc mam cham to taste and enjoy.
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