Cocktail Party (1)
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.
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.
A northern Vietnamese favorite, this salad pairs crunchy strips of firm-fleshed unripe papaya with a sweet and spicy dressing.
This spicy noodle soup is an invigorating brow wiper.
This refreshing salad celebrates the staples of Vietnamese cuisine: Asian basil, peanuts, and fish sauce.
This is one course in a "beef seven ways" dinner.
Center you next dinner party around an aromatic, steaming bowl of pho, the traditional Vietnamese beef noodle soup. Start the meal with crispy crab spring rolls, crunchy lettuce wraps, and a fresh lotus stem salad, and end with traditional sweet banana-coconut packets.
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