STEP 1: Wash eggplant, cut it vertically into half, and slice its surface in net shape
STEP 2: Wash carrot, slice it into threads, crush it with a spoon of refined sugar and put into the fridge
STEP 3: Apply a layer of unsalted butter on eggplant, roast it by stove (or oven at 200oC, two temperature scales from 20 to 30’), until the eggplant pulp is soft and sweet-smelling.
STEP 4: Dip Nha Toi rice vermicelli in hot water for 5-7 minutes, leave it in cold water, and let it dry
STEP 5: Put a small pan on the cooker, heat 4 scoops of cooking oil, pour spring onion and ½ spoon of seasoning into the pan, stir them quickly then turn off the cooker.
STEP 6: How to make sweet-and-sour fish sauce:
– Put sugar and boiled water into a small pot, cook until it melt and let it get cold
– Put other ingredients into the pot and steadily stir them
– Taste it to your appetite
Put fennel/, bean sprouts and Nha Toi rice vermicelli into a bowl, put ½ roasted eggplant on top, add spring onion, roasted peanut and sliced carrot, and eat with sweet-and-sour fish sauce.