william (![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small} niubi) wrote,@ 2005-03-14 22:22:00 |
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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:
