Vermicelli.
I thought about doing an elaborate intro, maybe having a story coupled with some witty punchline, but neigh, vermicelli is to be treated with respect and honor.
What is vermicelli?
It’s a rice noodle that does well to be served cold, but what really makes it great is if you top it with carrots, and mint, and nuts, and onion, and cucumbers, and sprouts, and finally a nice grilled meat, like pork or shrimp (why not both?). All of that is then smothered in fish sauce. It is one of the best things ever created
When I first had vermicelli, I didn’t like it. I can make excuses and say that I just wasn’t feeling down to try new things that day, but I know what the real reason was. I won’t deny that when I was young I was a really picky eater.
I didn’t like onion, I didn’t like tomato, I didn’t like mint, I didn’t like cucumber, I didn’t like avocado. Over the years my pickiness has gone away, in fact it wouldn’t be entirely wrong to say that it reversed. I have started eating straight avocado. Every dish I cook now probably has onion in it. In the past few years I can’t think of a food that I don’t like.
Back to the vermicelli though, I really love it. It’s hardy, it’s tasty, it’s not absolutely unhealthy (though I won’t deny, with all that fish oil it probably isn’t the healthiest). I know this seems like a very strange rant, but if you haven’t had vermicelli, I would suggest you try it.
