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.
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.
In this dish, fresh blue crabs are steamed in a flavorful mixture of chile, garlic, lime, and beer.
Dressed with fresh lime juice, fish sauce, garlic, and Thai chiles, this tart salad makes the perfect accompaniment to beer-steamed crabs.
This refreshing salad celebrates the staples of Vietnamese cuisine: Asian basil, peanuts, and fish sauce.
Look for perilla leaves in Asian markets; if you can't find them, fresh mint makes a good substitute.
This is a popular Vietnamese dish of succulent pork, light noodles, and spicy dipping sauce.
This salad is often served with chicken soup with cellophane noodles.