“It wasn’t my proudest moment,” chef Teng Xiong says, somewhat sheepishly, about the familiar fried Brussels sprouts I spotted at Nam Pa, his year-old Hmong food cart. Let’s back up: Last year, the …
“It wasn’t my proudest moment,” chef Teng Xiong says, somewhat sheepishly, about the familiar fried Brussels sprouts I spotted at Nam Pa, his year-old Hmong food cart. Let’s back up: Last year, the …
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