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09/05/2012
Southern Vietnamese cooks often simmer catfish steaks with caramel sauce, and use the fish's head and tail in this refreshing soup brightened with tamarind and pineapple.
Issue #150
02/22/2012
Three of these ultra-thin ¼"-thick pork chops for this dish, flavored with a caramel-lemongrass marinade, can be cut from one hefty American-style pork chop.
Issue #144
03/19/2011
The baguette for this iconic Vietnamese sandwich "should be light and airy, with a very delicate crumb that does not fight you, but just frames the sandwich."
Issue #137
03/13/2011
This heady Northern Vietnamese-style beef and rice-noodle version of pho derives much of its richness from beef bones; author Andrea Nguyen prefers the flavorful leg bones from grass-fed cattle. This recipe is based on Nguyen's.
Issue #136
05/21/2013
The recipe for this dish comes from Asian Dumplings by Andrea Nguyen (Ten Speed Press, 2009).
Issue #125
03/09/2009
The key to making this dish (from San Francisco’s Slanted Door), often called “shaking beef”, is to sear the meat in small batches in a very hot wok or skillet so that it browns quickly.
Issue #119
05/16/2008
A northern Vietnamese favorite, this salad pairs crunchy strips of firm-fleshed unripe papaya with a sweet and spicy dressing.
Issue #112
07/20/2011
In this dish, fresh blue crabs are steamed in a flavorful mixture of chile, garlic, lime, and beer.
Issue #111
04/14/2008
Stuffed with sweet crab and delicate shrimp, these Vietnamese spring rolls are a nice variation on the traditional roll.
Issue #111
04/14/2008
A staple of home cooks all over Vietnam, this soup owes its rich body and deep flavor to a broth of crab shells and dried shrimp.
Issue #111
04/14/2008
This classic Vietnamese condiment—which balances sweet, spicy, and sour flavors—is an essential accompaniment for crab spring rolls.
Issue #111
04/14/2008
Dressed with fresh lime juice, fish sauce, garlic, and Thai chiles, this tart salad makes the perfect accompaniment to beer-steamed crabs.
Issue #111
04/06/2010
One of our favorite cookbooks of all time is Andrea Nguyen's Into the Vietnamese Kitchen (Ten Speed Press, 2006), a compendium of the best of Vietnamese home cooking. Continue...
Issue #103
01/16/2008
This spicy noodle soup is an invigorating brow wiper.
Issue #96
03/06/2007
This refreshing salad celebrates the staples of Vietnamese cuisine: Asian basil, peanuts, and fish sauce.
Issue #85
03/06/2007
Refreshingly light, these Vietnamese rolls offer a nice alternative to fried egg rolls.
Issue #77
08/23/2005
Look for perilla leaves in Asian markets; if you can't find them, fresh mint makes a good substitute.
Issue #57
08/23/2005
The cook who gave us this recipe rubbed salt into the fish to remove any remaining scales and other impurities—and because doing so, she said, returns a bit of the sea to the fish.
Issue #57
08/23/2005
Originally from rural northern Vietnam, this dish was traditionally cooked in a clay pot.
Issue #57
03/06/2007
This is a popular Vietnamese dish of succulent pork, light noodles, and spicy dipping sauce.
Issue #36
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