J grew up eating the decadent hot and sour soup at King Doh, authentic Peking and Szechuan cuisine. After several years of trial and error, we finally found a recipe that is really close to the original. To celebrate the Chinese New Year last night, we made a big pot.
Vietnamese Spring Rolls
Perfect for a hot summer night's dinner. Not to mention, these weren't as hard as I always thought they were! Ingredients: 2 ounces rice vermicelli package small shrimp; cooked - peeled, deveined 1 cup fresh bean sprouts (or canned if you can't find fresh) 6 green onions (green parts) 3 tablespoons fresh mint leaves; chopped chiffonade … Continue reading Vietnamese Spring Rolls