The main dish was dumplings in hoisin sauce and a stir-fry of mixed greens and meat sauce. The interesting parts are the Tong Yuen, rice balls filled with sesame paste. Generally, Tong Yuen is served in a light ginger syrup or soup, but I didn't have any fresh ginger. I improved by making a Vietnamese sweet sauce with thickened coconut milk, a 7-spice mix and ginger powder. This unplanned meal turned out very nicely, I think!
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