Slideshow: 19 Southeast Asian Recipes We Love

Beef Satay
Beef Satay

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.

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[Photograph: Joshua Bousel]

Thai Chicken Satay
Thai Chicken Satay

Fish sauce, lemongrass, sugar, lime, and turmeric make up the sweet, pungent marinade for these chicken satays. After just an hourlong soak, they're ready for the grill; served with a creamy, spicy peanut sauce, these skewers are a serious game changer.

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[Photograph: Joshua Bousel]

Thai Corn Fritters (Tod Man Khao Pod)
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.

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[Photograph: Leela Punyaratabandhu]

Thai Spicy Duck Salad
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.

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[Photograph: Joshua Bousel]

Thai-Style Marinated Flank Steak and Herb Salad
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.

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[Photograph: J. Kenji López-Alt]

Jicama and Pomelo Salad with Spicy Thai Dressing (Vegan)
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.

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[Photograph: J. Kenji López-Alt]

Bacon Banh Mi
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.

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[Photograph: Robyn Lee]

Canned Sardine Banh Mi
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.

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[Photograph: Marvin Gapultos]

Chicken Pad Thai
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.

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[Photograph: Yvonne Ruperti]

Stir-Fried Chinese Broccoli with Crispy Pork Belly (Khana Mu Krop)
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.

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[Photograph: Leela Punyaratabandhu]

Chicken Red Curry Stir-Fry with Green Beans
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.

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[Photograph: Leela Punyaratabandhu]

Thai-Style Sweet and Sour Steamed Fish
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.

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[Photograph: Leela Punyaratabandhu]

Traditional Beef Pho
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.

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[Photograph: J. Kenji López-Alt]

Steamed Pumpkin Custard
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.

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[Photograph: Leela Punyaratabandhu]

Banana-Coconut-Sesame Cake
Banana-Coconut-Sesame Cake

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!

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[Photograph: Leela Punyaratabandhu]