It's time for the November Secret Recipe Club reveal: Delishhh is a food blog written by Ewa who was born in Sweden, raised in Asia and now lives in the Seattle. She has a passion for international flavor and all things related to food. She enjoys sharing her recipes and her evolving fascination with the global artistry of culinary delights. My kinda gal for sure!
There were sooooo many of her recipes that I wanted to try. Her Spiced Pumpkin Cake, her Plum-Marscarpone Pie, and her Balsamic Glazed Flank Steak immediately jumped out at me. Her Rosemary-Parmesan Crackers are on my short list. But it was her restaurant review for Tamarind Tree in Seattle and recipe for Vietnamese Spring Rolls that were screaming my name.
I didn't have any rice vermicelli, but I had a clump of enoki mushrooms. They look similar to noodles, right!? I also adapted Ewa's recipe to match what I had on hand, swapping out the basil for mint, adding cucumbers and avocados. And I opted to use my tofu strips fresh, versus frying them.1/4 C organic brown sugar
1/2 C boiling water
1/2 C rice vinegar
2 T soy sauce
1/4 C Thai red chili sauce
1 T freshly ground pink Himalaya salt
fish sauce, to taste