From Our Editors
Some 1,500 miles separate China and Vietnam. But on True Asia’s menu, all it takes is a turn of the page to get from one place to the other. Egg rolls, spring rolls, and pan-fried noodles populate the Vietnamese section of the menu, as does the bun bo hue, a spicy lemon grass soup served with thinly-sliced beef. The Chinese section offers an even more diverse assortment of spicy dishes. In fact, one-third of the entrées pack a fiery punch. Among them is the hot garlic shrimp, a dish that lets diners soak up hot garlic sauce with various veggies before taking the remaining sauce home to fill up their water pistols.