These grilled beef skewers, marinated with garlic, cilantro, sriracha, fish sauce, and soy sauce, are a wonderful take on a delightfully simple Indonesian classic. They pair especially well with peanut sauce.
Thai Chicken Satay
Thai Corn Fritters (Tod Man Khao Pod)
If you like the flavor of the classic Thai fish cakes, you're bound to fall for these little corn fritters, too. With crispy edges, a slightly chewy interior, and the contrasting textures of puréed and whole corn kernels, these bites are seasoned with curry paste and bright, citrusy kaffir lime leaves.
Thai Spicy Duck Salad
This salad's spice certainly stands out, but so much more to love. The salty lime dressing, fresh cilantro, sharp red onions, toasted cashews, sweet pineapple, and crispy duck provide enough complex flavors and meatiness to satisfy any adventurous palate.
Thai-Style Marinated Flank Steak and Herb Salad
One of the best ways to marinate flank steak is with a sweet and spicy Thai-style sauce. Use half the sauce—which includes dried Thai chili flakes, fish sauce, garlic, and lime juice—for the marinade, and set aside the rest to toss with the salad.
Jicama and Pomelo Salad with Spicy Thai Dressing (Vegan)
This salad is a great vegan addition to any Southeast Asian feast. The jicama and peanuts add a wonderful crunch, while the Thai chiles and garlic provide an intense, but complex spice.
Bacon Banh Mi
Our Bacon Banh Mi recipe brings the classic Vietnamese sandwich home, swapping out the usual array of cold cuts and charcuterie for bacon while staying true to the other elements that make this sandwich so balanced and irresistible.
Canned Sardine Banh Mi
The rich, meaty flavor of canned sardines, along with the spice and tang from the tomato sauce, can lift a baguette in ways that other fillings can't. When combined with the usual banh mi accoutrements of mayonnaise, pickled carrots, and daikon, fresh cilantro, jalapeños, and a drizzle of Maggi seasoning, a simple tin of sardines is transformed into a savory and satisfying sandwich.
Chicken Pad Thai
Pad Thai originated on Thailand's street markets and features a wide variety of the flavors that make Thai cuisine so special. A sweeter, "safer" version has become a popular takeout option stateside, but this authentic recipe brings Pad Thai much closer to its roots.
Stir-Fried Chinese Broccoli with Crispy Pork Belly (Khana Mu Krop)
While crispy pork belly is usually the first thing that stands out here, this dish is truly unique because of the harmony of its ingredients—it's truly greater than the sum of its parts. If you're spice-averse, you can omit the fresh bird's eye chiles, but if you leave them in, you'll be rewarded with flavor that really balances out this rich, fatty dish.
Chicken Red Curry Stir-Fry with Green Beans
With only six ingredients (seven if you add oyster sauce for extra umami), this Chicken Red Curry Stir-Fry is very easy to make and packs a ton of flavor, especially for such a simple dish. It's also incredibly versatile—try using bamboo shoots instead of green beans, or beef, pork, or seafood instead of chicken.
Thai-Style Sweet and Sour Steamed Fish
The secret to this recipe is the sweet and sour sauce, which uses store-bought Thai sweet chili sauce and oyster sauce for the base. Just add halibut (or your fish of choice), and you've got ridiculously flavorful fish in only 20 minutes.
Traditional Beef Pho
Beef Pho is a staple of Vietnamese cooking, but it's also one its more customizable dishes. Using the right mix of herbs, bean sprouts, scallions, chiles, and cuts of beef can yield a traditional favorite that's still very much your own.
Steamed Pumpkin Custard
This streamlined take on Thai steamed pumpkin custard is much easier to make than the traditional variety (which involves steaming a whole pumpkin), and tastes pretty much the same.
An easy to make upside-down cake derives much of its flavor from the natural sweetness of the bananas. Enjoy with a cup of tea!