This wonton filling is proudly—if improbably—fashioned after san bei ji or Three Cup Chicken. This is one of the ultimate dishes from Taiwan, and one I love enough to try to twist into different forms any day. It starts with a deeply satisfying blend of soy sauce, sesame oil and rice wine (the eponymous “three cups”), and it’s splashed with copious aromatics—garlic, ginger and basil. I wanted to get its zingy, herbal flavors inside a wonton for a refreshing filling based on … Read More
The most enjoyable aspects of Vietnamese summer rolls are their coolness, contrast of textures, and copious fresh herbs. This suits us most in mid-to-late summer, when herbs are taking over the garden, humidity reigns, and late-season rain and tropical storms can feel like a monsoon. So take it from the Vietnamese, and have something cold and refreshing to keep you awake.