Ah. To be Vietnamese. What a culinary delight! Growing up in our (mostly) conventional household meant weekend feasts with family and friends. From the 50-pound crawfish boils to my mom’s fragrant pho, it was always a tradition of extravagance. Frankly, she didn’t know how to cook for a small group.

One of my favorite dishes of hers is bun thit nuong cha gio (grilled pork and egg rolls with vermicelli noodles). It’s such a simple amalgamation of ingredients, but the result is such a complex flavor. Or perhaps it’s the fish sauce. At any rate, I had a craving for it badly. So here’s my result.