Pho (pronounced like the French word for fire, feu) means “noodle,” as well as “noodle soup,” and bo means “beef.” In this classic pho, ...

Simple but elegant, this little condiment is still our favorite combo with beef of every kind, as well as a brilliant way of serving sal...

Nuoc cham is the basic Vietnamese sauce that goes on the table at almost every meal. It brings out the flavors of the food and sparks th...

Nuoc leo may read like a close cousin of satay sauce, but it’s very distinctively Vietnamese. It's a little chunky and salty, and reddis...

Xalach dia is an essential part of the Vietnamese table, especially in the south, a wonderful tradition that brings freshness and variety...

This versatile and fresh-tasting salad-pickle-condiment combination will look familiar if you eat regularly in Vietnamese restaurants an...

In this salad, the cucumbers are first dressed with a little vinegar, then dressed again with hot oil. The contrast of smooth chile-warm...

If you look into the kitchen of a Vietnamese restaurant, you will almost always see a very large bucket filled with fresh mung bean spro...

If there is any one food that for us symbolizes the regional cuisines of Southeast Asia, it is sticky rice. It is the staple food, the st...

Serve with stir-fried noodle dishes such as pad thai  or Our Favorite Noodles with Greens and Gravy: a little tart, a little sweet, and ...

Pad thai literally means "Thai fry," and it is the dish many foreigners think of first when they think about Thai food. It’s a satisfyin...

Chile oil is widely sold in Asian markets, but homemade is easy and better tasting. Be sure your chile flakes are bright red, hot, and v...

Here the essential flavors of the Thai repertoire all come together: black pepper (prik thai), coriander roots, and garlic, salted with a...

The classic dipping sauce for grilled chicken, this also makes a simple condiment for sticky rice or grilled pork, lamb, or fish. Serve i...

Lemongrass features so prominently in Khmer cooking that in local produce markets it is impossible to miss the lemongrass vendors. They ...

The name of this substantial dish means “beef with dripping liquid.” The beef is lightly grilled or broiled, then thinly sliced. The sli...

In Vietnam, deep-fried spring rolls are mostly market and restaurant food. They can be made small or long, but either way, they’re eaten...