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 ReadingSmashed Potato Salad with Cherry Tomatoes and Roasted PeppersBy ALEX TESTERELacto-Fermented Hot SauceBy ALEX TESTEREProvoletaBy ELLEN FORTMarinated Butternut Squash with Red Onion and BasilBy URSULA FERRIGNOBussolai (Venetian Butter Cookies)By URSULA FERRIGNOSweet-and-Sour Radicchio with Pine Nuts and RaisinsBy URSULA FERRIGNOBudín Azteca (Layered Tortilla Casserole)By RODMAN PRIMACK AND RUDY WEISSENBERGJacques Pépin’s Oeufs MayonnaiseBy JACQUES PÉPINSoy-Marinated Oeufs Mayonnaise with Ginger Yuzu AïoliBy GABY MAEDASee AllContinue to Next StoryADVERTISEMENTADAD
