ESC: Crispy Pan-Seared Dogfish Bún, pg. 72
I think of all the things I've made from this book so far, bún will be a forever staple. It's so versatile, delicious and healthy. This recipe called for gulf snapper, but I had a bunch of dogfish in the freezer so I used that instead. This is KEY when cooking/buying fish. Just because a recipe calls for something specific doesn't always mean you have to use it. Buy what the most fresh and, if possible, the most responsibly harvested fish you can get.
Tips & Tricks: If the Bon Appétit Foodcast taught me anything, its how to get a lovely piece of crispy fish. The trick, a good non-stick skillet.
Easy Substitutes: Any good quality white fish. Only buy something fresh, delicious and responsibly sourced!
Pair With: For extra flavor, pickle some of the veggies! You can also do this if your veggies are on their way out. (Extra nuoc cham and crushed peanuts to top it off.)
Make Again?: This is one of the only ways I'll eat a salad... so yes.