Landjaeger. Such a cool name, eh? It’s a German dry-cured sausage that is made small enough to fit into your coat pocket on a cold day hiking, fishing — or hunting. Thus the name. Traditionally made with beef and pork, my landjaeger is made with venison and pork fat. You could use any red meat […]
Bun Thit Nuong: In large bowl, combine vermicelli with grilled pork, lots of fresh herbs, cucumbers, beansprouts, pickled carrots and daikon, crushed roasted peanuts, scallion oil and dress with nuoc mam cham (dipping fish sauce).