(no subject)
right now i am hungry for some mi xian. its impossible to get in nebraska for sure...and pretty much impossible to get stateside, though i know there are a few yunnan restaurants out there somewhere.
its been a while since i made some. the main problem is getting the right rice noodles. typically i use the dried guilin rice vermicelli when i "attempt" to make something like mi xian - which is fine enough, you could use fresh round vietnamese rice noodles. the real troublesome ingredient is decent, FRESH jiu cai (aka chives). i really love to use the jiu cai hua'er (the chives with flower bud).
as it has been a while - since summer last year for the real thing, i am salivating over some old pics of version of mi xian i have made in the past here in omaha:
its been a while since i made some. the main problem is getting the right rice noodles. typically i use the dried guilin rice vermicelli when i "attempt" to make something like mi xian - which is fine enough, you could use fresh round vietnamese rice noodles. the real troublesome ingredient is decent, FRESH jiu cai (aka chives). i really love to use the jiu cai hua'er (the chives with flower bud).
as it has been a while - since summer last year for the real thing, i am salivating over some old pics of version of mi xian i have made in the past here in omaha: