Makes 8 servings Beef Skewers Green Chile Sauce Chef’s Note: Cilantro roots, popular in Thai cooking, can be found at most Asian markets (you might see them labeled as coriander stems). Different from cilantro stems, they are the flavorful root of the plant. If you cannot find the roots, substitute about […]
Makes 6 servings This slaw is simple to assemble, but big on flavor. The richness of the mayo and acidity from the juice helps to balance the strong, salty flavors of the fish sauce for a dish that perfectly complements grilled meat, fish, and veggies.
Makes 4 to 6 servings
One of the main reasons why Vietnamese or Thai food tastes quite different from say, Chinese or Japanese food, is because it relies heavily upon fish sauce. Called nam pla in Thai, nuoc mam in Vietnamese, tuk trey in Cambodian, and patis in Filipino, fish sauce is the quintessential seasoning […]
Makes 6 to 8 servings
Makes 6 servings
Makes 8 Servings
Makes 4 to 6 servings This dish is typically quite spicy, but you can adjust the heat level by omitting some or all of the chiles. Remember to take care when working with these very hot chiles. Wear food-safe gloves while handling, consider using a separate cutting board, and avoid […]
Makes 8 servings
Makes 4 servings Note: If the sauce is too thick, add a little water. If too thin, add a little cornstarch and water. To prepare this thickener, mix 2 tablespoons cornstarch to 1/3 cup water. Drizzle just enough thickener into sauce, stirring constantly, until it thickens slightly after returning to […]
Makes 8 Servings Salad Rolls Salad Filling Dipping Sauce