The outlet I managed had a promotion for 2 days during the eve and on Labour's Day. The promotion is for THAI LAKSA. I didnt really want to eat LAKSA as I do not want the fat from the coconut milk.
Since the vermicelli - BUN in Vietnamese is fresh, i was thinking of eating that with NUOC CHAM. Thank goodness the kitchen had a bottle of FISH SAUCE even though its not VIET but THAI, I was kinda happy.
Simple enough to make. A handful of the vermicelli, blanch in hot water for less than 5 seconds. Drain. Place in a bowl. For the condiment, I just take from the counter.
Sliced Fish Cake
Strips of Deep Fried Beancurd Skin ( Foo Chok )
Julienne Kaffir Lime Leaves
A little Chilli - chopped, fresh - used for nuoc mam
and lastly Beansprout. For the beansprout, its up to you. I had them raw as what Vietnamese does for this dish. Cant reember what they called. Tu - Vietnamese God, can you help me out here ?
Douse them with NUOC CHAM and well, i finish the whole bowl and the chefs were like WTF ??? LOLZ