Do you remember your first spring roll? I remember mine…
I was in college and up until that point the only “international” cuisine I had was Chinese take-out and my non-Italian mom’s homemade spaghetti. So yeah, I basically hadn’t had any international food. (Up until college that is my sad truth.)
Then I went to huge university that was saturated wtih students from all over the world. They were my classmates, roommates, and dearest friends; in true college-fashion, they were the people I spent just about every waking moment with when I wasn’t sleeping or showering. We went to classes together, studied together, did our extracurricular activities together, and maybe most importantly, ate together. They introduced me to their cultures and cuisines, and I took it all in while discovering new favorites that would shape my life forever. I was open to anything and everything, and always especially eager to find a new cuisine I’d fall in love with.
One of my friends was in love with Asian food in general, and Thai and Vietnamese cuisines in particular. Any time a food outing was suggested, if she had her way we’d be feasting on things like fresh spring rolls, steaming bowls of pho, or flavorful Thai curries.
I remember my first experience at a local Vietnamese restaurant; biting into a spring roll with its fresh vegetables and crisp textures, a perfect balance of flavors with its pungent dipping sauce. I was hooked.
This beautiful salad features those same flavors and textures.