You don’t have to fly hundreds of miles for the flavors of the far East; we’ve compiled over 20 of our favorite Asian dishes that you can prepare from the comfort of your own kitchen. From Vietnamese crepes to Malaysian fried fish, these inspiring meals will transport you from your backyard this summer—without the expensive plane fare.
See the Recipe Christopher Hirsheimer
This refreshing Vietnamese salad shows off the unique flavor of rau ram, an herb sometimes referred to as Vietnamese coriander or mint. You can make this salad just as easily substituting a combination of fresh cilantro and mint for the rau ram.
See the recipe for Spicy Cabbage and Chicken Salad »
When making these crunchy, savory crepes, be sure to use rice flour milled from long-grain rice, as opposed to glutinous (sticky) rice flour. In Vietnam, these crepes are usually served with Nuoc Cham, a dipping sauce made with fish sauce and lime juice, and a garnish of fresh herbs.
See the Recipe Ariana Lindquist
Noodles with Fried Scallions Crunchy, flash-fried scallions top this Taiwanese dish, an excellent version of which is served at Liang’s Kitchen in San Gabriel, California. See this Recipe Andre Baranowski
You can use a bamboo steamer instead of a wok or skillet to steam the fish for this simple Taiwanese favorite. For a Chinese New Year tradition, save some of the fish for the next day to represent an abundant year.
Thai Green Mango Salad (Som Tum Mamuang)
See the Recipe Todd Coleman
This satay gets its tangy fieriness from red curry paste and tamarind.
Get the recipe for Southern Thai-Style Mussel Satay (Hoi Malaeng Puu) »
Chef Jean-Georges Vongerichten uses pork shoulder for this umami-packed satay.
Get the recipe for Lemongrass Pork Satay »
Coconut milk imbues this pork satay with a subtle sweetness.
Get the recipe for Thai Pork Satay (Muu Satay) »
These fragrant chicken skewers are infused with traditional Indonesian spices like lemongrass, garlic, and ginger.
Get the recipe for Chicken Satay (Satay Ayam) »
A sweet-and-sour marinade gives this west Javanese-style satay its distinct flavor.
Get the recipe for Lamb Satay (Satay Kambing) »
This Balinese-style tuna satay is adapted from Janet De Neefe’s
Fragrant Rice. Get the recipe for Balinese Tuna Satay (Satay Lilit) »
Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay.
Get the recipe for Shrimp Satay (Satay Udang) »
In Malaysia, this pan-fried fish dish is typically made with stingray filets, but any six to ten-inch whole fish will do.
These sweet-spicy wings, bathed in a ketchup-soy hot sauce, are a specialty of the cart
Nong’s. Get the recipe for Spicy Thai Chicken Wings (Peek Gai Nam Daeng) »
Marinated with the traditional Guam-style sauce finadene, a blend of cane vinegar, soy sauce, and aromatics, this succulent grilled chicken is served with annatto-tinged red rice at the cart PDX 671.
In northeast Thailand and Laos, laab is made of minced meat lightly poached in broth, then dressed with chiles, fresh herbs, and roasted rice powder.
A garnish of chopped peanuts and slivered cucumber and carrot add crunch to the silky, savory Chinese-American noodle dish.
Get the recipe for Sesame Noodles »
Thai Grilled Chicken with Sweet Chile Sauce (Gai Yahng)