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Charcoal Kitchen


  • 1 flat head

  • vegstable oil

  • salt, pepper

  • 8 sheets rice paper

  • 200ml Nouc Cham for dipping

  • 20 fried shallots

  • hand full of lettuce, mint, chopped cucumber, coriander , basil & garlic chives

  • 60g cooked vermicelli


  • 1.

    Season the fish and BBQ for 8 – 10 minutes.

  • 2.

    Soak the rice paper in tepid water, lay flat on a plate.

  • 3.

    Fill with a little of all the other ingredients including the cooked fish.  Roll up the rice paper and serve with the Nouc Cham dipping sauce.

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