SAVEUR EDITORSRecipesMenu: A Tour of Southeast Asian FoodThe MenuThai Green Papaya Salad (Som Tum)Lao Poached Bass with Charred Shallots, Eggplant, and Chiles (Puohn Pa)Vietnamese Pork Chops (Suon Nuong)Indonesian-Style Collards Green Gurry (Gulai Sayur)Sweet Filipino-Style Bread Rolls (Pan de Sal)Malay Pandan, Palm Sugar, and Coconut DumplingsMore About This MenuKeep ReadingBlackberry Cream PuffsBy LEANNE TRANBrisket EloteBy CHRIS MAGALLANES AND ERNEST MORALESTexas Smoked BrisketBy CHRIS MAGALLANES AND ERNEST MORALESDeviled Eggs With Pickled JalapeñosBy CHERYL AND BILL JAMISONCenil (Steamed Tapioca Cakes)By KAT LIEUVegan Curry ‘Fish’ BallsBy CHRISTINE WONGMá Là Pig EarsBy JESSICA LIANGKhao Piak Sen (Lao Chicken Noodle Soup)By KAT LIEUCrawfish Tails With Sauce RavigoteBy JOHN CURRENCESee AllContinue to Next StoryADVERTISEMENTADAD
