Thursday, 5/14/20

Relatively exciting dinner of seared tuna steaks and spring rolls. Lots of dips. I made a peanut sauce and nuac chom for the spring rolls, plus a sesame-ginger-soy sauce for the tuna. Plus we had hoisin and Thai chili sauce. So dinner was very customizable. I filled the spring rolls with rice noodles, carrot, cucumber, cilantro and mint (because that was all we had).