Thai-style grilled chicken coated in a marinade flavored with cilantro, white pepper, and fish sauce is one of the tastiest things you'll ever pull off of your grill. There's a reason you can't walk more than a few blocks in Bangkok without catching a whiff of its intense aroma. Here's how to make it in your own backyard.
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Inspired by Thai grilled beef salad (neua nam tok), this salad replaces the meat with grilled vegetables and adds fragrant jasmine rice. It's loaded with fresh herbs and dressed with a bracing, fish sauce-spiked lime vinaigrette. Plus, because the vegetables are grilled, they give the salad a deeper, smoky flavor.
Crying Tiger Lamb from Katie Chin's new cookbook, Everyday Thai Cooking, is named for its ability to make even a tiger weep. It's not only fiery, but it's also got a strong hand with salty fish sauce, sour lime juice, and grassy cilantro. In other words: it's seriously awesome, and a true gift to lamb lovers.
Grilled corn tossed with a spicy chili mayo spiked with fish sauce, coated in toasted coconut, and served with a sprinkle of cilantro and lime.
Sweet mango and Thai basil balance out a spicy dressing with lime and fish sauce in this bowl of noodle goodness. Fresh and bright, this flavorful dish won't leave you with post-greasy takeout blues.
I used to call miang "one-bite salad," but I'm rethinking it as it seems to suggest that you're supposed to wrap the whole thing up into a big bundle and eat it in one bite. Calling it "salad cups" doesn't do it either since a miang like this isn't usually served assembled in little lettuce cups. Either way, this shrimp and pomelo salad served with chili jam is simple, balanced, and delicious.
A five-minute, one-skillet meal that combines luffa gourd with eggs, lightly seasoned with fish sauce.
A quick stir-fry with mushrooms and crunchy snap peas flavored with fish sauce, lime, and a handful of basil.
This smoky, salty and sour dipping sauce goes well with all kinds of meat that have been barely seasoned and not covered with sauce. Try this with grilled chicken (marinated in not much more than some fish sauce and a bit of sugar) and steamed Thai sticky rice.
A quick salad of shrimp, apples, tomatoes, and herbs in a fish sauce and lime juice dressing, this can be served as a stand-alone salad or, as the Thai people often do, with rice as an entrée.
The chicken, believe it or not, is not the star of the show here (though it's not at all shabby). It's the marinade. This basic recipe will help you expand your Thai cooking repertoire by creating many different flavor variants using other Thai seasonings.
Spring is here and with it come many stalks of wonderfully green asparagus, and while we love them simply steamed, drowned with hollandaise or topped off with a wobbly poached egg, we're thinking this Asparagus Kerabu from Zak Pelaccio's Eat with Your Hands might just be our asparagus go to for the season.
[Photograph: Leela Punyaratabandhu] Sour, sweet, and salty, this dish represents what people love about Thai cuisine. It may look complicated to make but it's quite easy. If you have hard-boiled eggs on hand, these son-in-law eggs will be ready in...
[Photographs: J. Kenji Lopez-Alt] Update your fried chicken with these no-cook dipping sauces in under 7 minutes » About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home...
Need uses for over-purchased fish sauce? Same here. Mix it with sugar, shallots, garlic, and black pepper to make this sweet and salty marinade, which imparts a lot of flavor on thinly sliced sirloin tip for this killer banh mi.
I have a huge soft spot for egg drop soup, specifically the Chinese-American version I first tasted as a kid. You know, the kind that's golden yellow with shards of cooked egg? I assume this fond memory is actually based on a bowl of gloopy, bland, and inauthentic egg drop soup, but that's okay. Luckily, this recipe from Andrea Nguyen's Into the Vietnamese Kitchen is the opposite. It is bright, fresh, and dynamic.
This Vietnamese-inspired marinade made with fish sauce, orange juice, and apple cider vinegar imparts a light salty and tangy flavor that really lets the sweetness of the cherry smoke shine through in these juicy, tender ribs.
I already knew I loved Thai and Lao salads. The dressing alone—a mix of lime, fish sauce, sugar, chile, and fresh herbs—does something spectacular to my brain, especially when it's really hot outside. But usually there's some kind of meat involved. So, how would the dish work with tofu and shiitakes? I never would have given it a shot had Nancie McDermott not recommended the combo in Food & Wine.