Ashley Thuthao Keng Dam, M.Sc., Ph.D, Author at Taste Recipes

Vietnamese Pork Chops

Ashley Thuthao Keng Dam, M.Sc., Ph.D — Fri, 22 Mar 2024 18:17:07 +0000

Ingredients

2 lemongrass stalks, chopped
2 shallot, chopped
1/4 cup soy sauce
1/4 cup fish sauce or additional soy sauce
3 tablespoons brown sugar
2 tablespoons canola oil
3 garlic cloves, minced
1-1/2 pounds thin-cut boneless pork loin chops
DIPPING SAUCE:
1/2 cup hot water
3 tablespoons sugar
3 tablespoons lime juice
2 tablespoons fish sauce or soy sauce
1 garlic cloves, minced
1/4 teaspoon red chili pepper (like bird's eye chili), optional

Directions

In a shallow dish, combine the first 7 ingredients. Add pork; turn to coat. Refrigerate 4 hours or overnight.
In a small bowl, whisk dipping sauce ingredients until sugar is dissolved. Cover and refrigerate until serving.
Drain pork, discarding marinade. Grill pork, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 5-6 minutes on each side. Let stand 5 minutes before serving. Serve with dipping sauce.

Nutrition Facts

1 pork chop: 227 calories, 9g fat (3g saturated fat), 55mg cholesterol, 1368mg sodium, 11g carbohydrate (10g sugars, 0 fiber), 24g protein.

How to Make Vietnamese Coffee (Cà Phê)

Ashley Thuthao Keng Dam, M.Sc., Ph.D — Mon, 14 Mar 2022 14:56:14 +0000

If you’re in need of a new daily grind, consider fueling your day with a rich, chocolaty cup of cà phê (Vietnamese coffee). Whether you serve it hot or iced, the earthy aroma of the Robusta bean will whisk you away.

What Is Cà Phê?

Vietnamese coffee special is made using a phin filter and coffee beans grown in Vietnam. Being the second-largest producer of coffee globally, Vietnam grows a wide range of beans to choose from.

However, people most often associate the dark and earthy Robusta bean with Vietnamese coffee. Robusta beans are less common than Arabica beans, which can easily be found in a cafe nearby but have twice the amount of caffeine.

Sahra Nguyen, the founder of Nguyen Coffee Supply, says enthusiastically, “We are proud champions of the Robusta bean!”

See how Vietnamese coffee compares to other coffee around the world.

How to Make Vietnamese Coffee

You can enjoy cà phê using the brewing method of your choice; however, cafes in Vietnam often use a traditional phin filter. This tool combines the best features of the French press and V60 coffee dripper. Part pour-over, part gravity-extraction, phin filters are exceptionally versatile and produce a rich, bold, concentrated brew with low acidity.

If you don’t have a Vietnamese grocery shop nearby, we recommend the 4-ounce phin filter from Nguyen Coffee Supply. To make cà phê for a crowd, invest in a 12-ounce or 24-ounce phin filter. For a truly authentic experience, the True Grit Robusta beans are a must. For grind size, aim for a slightly finer grind than the “medium” coarseness used for pour-over brewing.

You can drink cà phê black in order to taste Robusta beans in all their glory. However, most people have it with a splash of sweetened condensed milk like Longevity Brand—though Nature’s Charm makes a good vegan alternative.

Sahra Nguyen’s Cà Phê Recipee

Ingredients

Sahra’s Tip: To determine the amount of coffee you’ll need, check the size of the brewing chamber of your phin filter. This recipe is for a 4-ounce phin filter and works for either hot or iced preparations of cà phê.

We recommend a starting ratio of 1:2 for coffee to water.

2 tablespoons (14 grams) freshly ground Vietnamese coffee
4 ounces hot water (about 200°F)
1 teaspoon sweetened condensed milk (to start, adjust according to taste)

Tools You’ll Need

Phin Filter

Measuring Spoons

Food Scale

Directions

Step 1: Prepare coffee grounds

Place 2 tablespoons (or about 14 grams) of ground Vietnamese coffee into the brewing chamber of the phin filter. Shake the brewing chamber so that the coffee grounds are leveled straight across. This allows for the hot water you pour in to distribute across all of the coffee for an even extraction process.

Step 2: Set up phin filter

Place the phin filter plate atop a mug or glass of your choice, followed by the brew chamber. Using the gravity press, drop it directly atop of the coffee in the brew chamber.

Step 3: Boil water

Boil water to 195º F to 205º F. (If it’s any colder, the water will not fully extract the coffee. But hotter water may “overcook” or burn the coffee entirely.) We recommend 200º for best results.

If you can’t measure the temperature directly, bring your water to boiling point and turn off the heat and wait for approximately 45 seconds before pouring it into the brewing chamber.

Step 4: Wait for the “bloom”

If you’re using freshly ground coffee, expect the bubbles and swirls of the “bloom” in your brewing chamber after adding about an ounce of hot water to the brewing chamber. Wait for about 45 seconds. Then, pour the remaining hot water into the brewing chamber until it is filled to the top and cover with the cap.

If you’re not using freshly ground coffee, do not worry…the coffee you’re making will still be delicious. Just take your hot water and pour it into the brewing chamber until it is filled to the top, before placing the cap on to preserve the heat of the water during the brewing process.

Step 5: Prepare a cup

Once the last drop falls, the brewing process is completed. (It should take about 5 minutes.) Then it’s time to drink your Vietnamese coffee.

If serving hot: Add your desired amount of condensed milk (or nothing at all) and sip away.

If serving cold: Add your condensed milk, mix vigorously and then pour over ice. We recommend using more ice to ensure the hot coffee doesn’t melt the ice too quickly and accidentally dilute the brew’s intensity.

Vietnamese Coffee Tips

Use freshly ground beans

In order to “bloom” (or release the carbon dioxide in) your coffee, it’s important to use freshly ground coffee. Older coffees or those which are pre-ground often do not have the necessary gasses needed to provoke the “bloom” during the brewing process.

Experiment to find the right grind size

Choosing the right grind size for the phin filter is important—grounds that are too coarse will cause the water to flow freely through and extract very little flavor, while coffee grounds that are too fine will block the filter.

The first drip should fall from your phin filter within the first 2 minutes. The last drip should fall around 5 to 6 minutes after pouring in your hot water.

Vietnamese Recipes Everyone Should Know

1 / 12

Bánh mì

Loved around the world, this Vietnamese baguette sandwiches together cold, grilled or roasted meats, along with pickled daikon and carrots, chiles, cucumbers, cilantro, smears of pâté, mayonnaise and Maggi seasoning for a multidimensional bite each time. You can make this Chicken Banh Mi at home.

Bánh xèo

With its golden crispy edges, this pan-fried crepe of rice flour, coconut milk and turmeric envelopes minced pork, bean sprouts and shrimp. Wrap with lettuce and fresh herbs and dunk in sweet, sour and salty nước chấm sauce for best effect.

Lettuce wraps

There are many Vietnamese dishes that are best enjoyed wrapped in lettuce and herbs before dipped into a sauce such as Bánh xèo, Cuốn giấm bổng (pork and shrimp wraps) and Chả giò (fried spring rolls). If you're feeling inspired by crisp emerald leaves and zesty sauces, make our Vietnamese Pork Lettuce Wraps.

Gỏi cuốn

Often called "fresh spring rolls," Gỏi cuốn are soft, translucent rice paper rolls stuffed with rice noodles, fresh herbs, leafy greens and shrimp or pork. Dipped in nước chấm or peanut sauce, they make a great lunch or dinner party appetizer. Learn how to make spring rolls at home.

Bún Cha

Although there are several amazing Vietnamese dishes that feature Bún (vermicelli noodles), Bún Cha is a refreshing noodle bowl topped with warm grilled pork, fresh herbs and drenched in nước chấm sauce. It's an all-day favorite in Hanoi!

Phở

We bet that pho is one Vietnamese recipe you've already heard of. So, what is pho? With its fragrant broth seasoned with star anise, cinnamon sticks, cloves and cardamom, this rice noodle soup is widely enjoyed across the country. You'll find a myriad of toppings, from paper-thin slices of raw beef to handfuls of fresh herbs like coriander, sliced onions, basil and mint all doused in a spritz of lime juice.

Bún Bò Huế

With notes of lemongrass, shrimp paste, chili and rock sugar, this spicy noodle soup features vermicelli noodles with an assortment of beef and pork cuts. Garnished with onions, scallions, Vietnamese coriander and banana blossoms, this dish is characteristic of the Imperial cuisine of Huế.

Cơm Tấm

This "broken rice" dish typically pairs softer steamed rice grains with different types of grilled meats and either a fried egg or Chả trứng (Vietnamese steamed omelet). It is usually served at any mealtime with a side of sliced cucumbers, tomatoes and scallion-infused oil.

Thịt Kho Tàu

Blending sweet and savory, this warming stew of caramelized pork and eggs braised in coconut water is a beloved lunch or dinnertime staple with an accompaniment of steamed jasmine rice and tangy Dưa giá (pickled bean sprouts).

Canh

A true Vietnamese meal is not complete without Canh, an everyday Vietnamese soup made from water instead of stock. While some can be simple, more complex Canh recipes marry together either meat or seafood with an abundance of different vegetables to create sweet, sour and savory profiles.

Chè

Why choose one type of dessert when you can have them all in a singular, multi-layered, rainbow? Chè are traditional Vietnamese sweet beverages, puddings or dessert soups that mix fruits, beans and jellies soaked in sugary syrup or coconut cream. They are served hot or cold.

Cà phê trứng

Although only served at cafes in Hanoi, Cà phê trứng is where a quick pick-me-up meets delightful dessert decadence. Made with robusta coffee, egg yolk and creamy condensed milk, Cà phê trứng is an experience simultaneously reminiscent of tiramisu, eggnog and fluffy egg custard.

The post How to Make Vietnamese Coffee (Cà Phê) appeared first on Taste Recipes.

10 Asian Chefs and Innovators Who Have Changed the Way We Eat

Ashley Thuthao Keng Dam, M.Sc., Ph.D — Tue, 11 May 2021 19:21:14 +0000

Rotanak Ros

Meet the wonderful Khmer chef giving new life to Cambodian cuisine! Called “Chef Nak” by her viewers, Cambodia’s first woman celebrity chef brings together the freshness of seasonal Khmer ingredients with the rich cultural history of Cambodian dishes. In her cookbook, Nhum, she guides readers with anecdotes and meaningful explanations of Cambodia’s extensive gastronomic past, present and hopes for the future.

Robert Wang

Sometimes referred to as the “Steve Jobs of Kitchen Appliances,” this CEO of Instant Foods and creator of the Instant Pot revolutionized the way that people around the world cook. With its wide array of cooking options and dedicated recipes, Instant Pots have truly earned their space in our kitchens. Whether you crave yogurt, ribs or the perfect soft-boiled egg, Robert Wang’s Instant Pot is there to save the day.

Andrea Nguyen

With several award-winning cookbooks under her belt, San Francisco Bay Area author and cooking teacher Andrea Nguyen is a prominent figure in Asian food writing. Whether you want to learn more about Vietnamese food, make tofu from scratch or perfect your dumplings, Andrea’s wide range of cookbooks is there to support and inspire you. In fact, one of her titles is on our list of the best Asian cookbooks for beginners.

Ming Tsai

James Beard Award-winning chef Ming Tsai is revered for his fusion cuisine, which draws from his Chinese roots to reimagine classic American and pub fare. After publishing several cookbooks, opening two successful Boston restaurants (Blue Ginger and Blue Dragon), launching his own range of vegan products and winning awards for Simply Ming on PBS and East Meets West with Ming Tsai on Food Network, there is little that chef Tsai has not done in the world of food.

Cristeta Comerford

Hailing from Manila in the Philippines, chef Cristeta Comerford has been cooking for world leaders since 2005 as the executive chef of the White House. She’s the first woman and first person of Asian descent to hold this role. Former First Lady Laura Bush reveled in Cristeta’s culinary creations, saying that her “passion for cooking could be tasted in every bite.” She’s also a victorious competitor on Iron Chef America.

Tao Huabi

With humble beginnings, Chinese noodle shop owner Tao Huabi soared into international foodie conversation circles with the creation of her famous Lao Gan Ma chili crisp. Whether it’s sprinkled over a bowl of noodles or atop soft-serve ice cream, diners around the world cannot get enough of this spicy, crunchy condiment. Due to her success, Tao was dubbed the “hottest woman in China,” and her sauce’s logo has graced clothing during New York Fashion Week.

Momofuku Ando

The humble instant ramen packet is a staple for many—it’s budget-friendly with unmatched versatility (check out these recipes made with ramen noodles to see what we mean!). The next time you’re slurping up noodles, remember that this delicious experience was the brainchild of Taiwanese-Japanese food inventor and founder of Nissin Food Products, Momofuku Ando. Known for the brands Top Ramen and Cup Noodles, Momofuku’s ramen continues to be a comfort food for college students and many others.

Niki Nakayama

Known for her gastronomic storytelling through the art of traditional Japanese kaiseki cuisine, chef Niki Nakayama is the owner of Michelin-starred Los Angeles restaurant n/naka, which the New York Times called “the most prominent kaiseki restaurant in America.” An episode of the Netflix series Chef’s Table dives into Niki’s culinary journey toward becoming one of the world’s most renowned chefs.

Madhur Jaffrey

It is hard not to think of Madhur Jaffrey when thinking about Indian cuisine. After countless TV appearances, 15 cookbooks and numerous awards, such as an induction to the James Beard Cookbook Hall of Fame, Madhur has made an incredible mark on the world of Indian food. She was awarded the title of Commander of the Order of the British Empire for her many (culinary) contributions to cultural relations between the U.K., India and United States.

Kikunae Ikeda

Despite past misleading and racist claims about MSG, the compound is found naturally in many common foods and is the basis of what we know today as the taste of umami. These revelations of flavor are the result of Japanese chemist Kikunae Ikeda’s decision to explore why his family’s dashi broth tasted so delicious, which led to his understanding of umami as well as development of the process to mass-produce MSG.

The post 10 Asian Chefs and Innovators Who Have Changed the Way We Eat appeared first on Taste Recipes.

11 Asian Cookbooks We Recommend for Beginners

Ashley Thuthao Keng Dam, M.Sc., Ph.D — Fri, 30 Apr 2021 19:44:54 +0000

On Sale

via amazon.com

101 Asian Dishes You Need to Cook Before You Die by Jet Tila

If your taste buds had a bucket list, 101 Asian Dishes You Need to Cook Before You Die is the book they would refer to. Chock-full of tasty and flavorful dishes from celebrity chef and restaurateur Jet Tila, this gastronomic encyclopedia is a must-have for anyone looking to dive into Asian cuisines. Traverse through rich curries, warming soups, savory stir-fries, springy noodles and more.

Notable recipe: Sweet chili Sriracha hot wings

Forget the store-bought bottle! Chef Jet’s quick and easy homemade Sriracha recipe will change your life. With equal parts spice and sweetness, your next batch of hot wings will never be the same.

via amazon.com

Asia Express: 100 Fast and Easy Favorites by Marion Grasby

Asia Express: 100 Fast and Easy Favorites is a fun, wide-spanning collection of classic and Asian-inspired dishes from Thai-Australian cook Marion Grasby. Whether you’re cooking a meal for two or looking to entertain a party of 25 or more, this book has the range and whimsy to impress you and your dinner guests.

Notable recipe: Prawn cakes with chili lime sauce

Nothing screams zest like seafood and a spritz of citrus. These tasty prawn cakes served with chili lime sauce are a definite hit. Marion’s recipe is no-fuss, direct and batch-cooking friendly so you can enjoy bursts of lime, coriander, chiles and mint whenever you want.

On Sale

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Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors by Andrea Nguyen

In Vietnamese Food Any Day, award-winning author Andrea Nguyen blends her years of experience with tidbits of her mother’s advice to gather the invigorating flavors of Vietnamese food and transport them to your kitchen with ease. With an emphasis on easy-to-find ingredients, Andrea crafts pathways to achieving restaurant-level results in your home regardless of how close you are to an Asian grocery store.

Notable recipe: Sizzling rice crepes

Known as bánh xèo, these golden parcels teeming with pork, shrimp and bean sprouts are best served with douses of nước chấm sauce (fish sauce, garlic, sugar, lime, chiles) and a spread of fresh vegetables.

On Sale

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Indian(-ish) by Priya Krishna

No singular cookbook could contain the plethora of dishes and cooking styles that exist across the many states of India. What Indian(-ish) does beautifully is take inspiration from different elements of India’s rich cuisine and reimagines them within the landscapes of Indian-American diaspora cooking. With fun and clever fusions like roti pizza and “Indian Gatorade” (salty-sweet limeade), Priya pays homage to her mother’s colorful journey of raising her children at the intersections of different palates and cultures.

Notable recipe: Dahi toast

Thick slices of sourdough bread, creamy spiced yogurt and cilantro chutney meet in this tasty sandwich. Fresh curry leaves, red onion and chiles amp up the spice in each bite.

On Sale

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Maangchi's Big Book of Korean Cooking by Maangchi and Martha Rose Shulman

Maangchi’s Big Book of Korean Cooking is truly a testament to multitude of delicious recipes encompassed in Korean cuisine—meat dishes, stews, noodles, banchan (side dishes) and beyond fill its pages. With thorough overviews of special ingredients, easy-to-follow instructions and helpful cooking tips, this book makes Korean dishes for all occasions simple and accessible for everyone.

Notable recipe: Bulgogi with noodles

One of the most popular Korean dishes, bulgogi is a marinated meat dish known for its sweet and savory flavors. Maangchi’s recipe pairs bulgogi marinated with pureed pears and onions with chewy sweet potato starch noodles—it’s a marvelous yet unexpected combo.

On Sale

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Atsuko's Japanese Kitchen: Home-Cooked Comfort Rood Made Simple by Atsuko Ikeda

Of course, there is a whole world of Japanese food that exists beyond sushi and ramen. Within the pages of Atsuko’s Japanese Kitchen, the delicate and soothing tastes of comfort foods from various regions throughout Japan come to life. Simple yet informative details outline the mechanics of Japanese cooking to open up Japanese cuisine to anyone looking to try it.

Notable recipe: Matcha tiramisu

In Atsuko’s rendition of tiramisu, the light, earthy bitterness of matcha—a type of green tea powder—is artfully meshed together with the fluffy egg sweetness that we all know and love. In the battle of coffee versus tea, it’s hard not to be conflicted on which does it better.

via amazon.com

Chinese Takeaway in 5: 80 of Your Favourite Dishes Using Only Five Ingredients by Kwoklyn Wan

Short on time and ingredients, but still craving your favorite takeout dish? Kwoklyn Wan’s Chinese Takeaway in 5 is overflowing with flavorful, easy-to-prepare recipes that can be made with only five ingredients and a basic assortment of pantry seasonings and spices. Try your hand at egg drop soup, lemon chicken or a refreshing lychee crush.

Notable recipe: Sweet and sour pork balls

Crunchy on the outside, yet juicy on the inside, these golden pillows of pork are one of the most recognizable Chinese takeout menu options. Drizzle them with some sweet and sour sauce and serve with steamed or fried rice.

On Sale

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Sweet, Savory, Spicy: Exciting Street Market Food from Thailand, Cambodia, Malaysia and More by Sarah Tiong

It is no secret that Southeast Asia boasts some of the most colorful and tasty street food in the world. In Sweet, Savory, and Spicy, former Masterchef Australia finalist Sarah Tiong presents an entire collection of delicious bites from marketplaces and food carts. From decadent Malaysian kuih keria (sweet potato donuts) to steaming bowls of Cambodian kari sach ko (beef curry), this volume brings some of the region’s best meals to your home kitchen.

Notable recipe: Malaysian drunken clams

This dish—a favorite among Malaysian-Chinese foodie circles—has a burst of salt, spice and citrus in every bite. Sarah’s recipe switches out cooking wine for a can of beer and features chiles, caramelized garlic and shallots. It makes a great starter or a delectable full meal when paired with sticky rice.

On Sale

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Hawker Fare: Stories & Recipes from a Refugee Chef's Isan Thai & Lao Roots by James Syhabout

In Hawker Fare, Michelin star chef and restaurateur James Syhabout marries together stories of growing up as a Thai and Laotian refugee in Oakland, California, with a selection of recipes from his restaurants. With detailed explanations of the nuances of both Laotian and Thai cuisine, Syhabout packs in all the joys of both countries’ food traditions in a singular text.

Notable recipe: Khao mun gai (poached chicken and rice)

Despite its seeming simplicity, khao mun gai, or KMG, is a cult favorite for many. The poached chicken, gingery fermented soybean sauce and rice cooked with chicken fat all melts together. It’s served with a side of aromatic chicken broth and a fan of cool cucumber slices.

On Sale

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Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends by Kris Yenbamroong

Whether you’re looking to learn the classic dishes of Thai grandmothers, transform ingredients you already have on hand, or spice up your party appetizers, Night + Market has you covered. From pad thai noodles to funky crispy catfish tacos, Kris’s collection of recipes truly captures the immense diversity of Thai foodways, traditions and fusions.

Notable recipe: Pad kee mao (drunken noodles)

Although arguably lesser known than pad thai or pad see ew, this thick, savory, fried rice noodle dish completes the Thai noodle trifecta. Night + Market uniquely features pastrami as the protein of choice, but this recipe is easily customizable for any dietary restrictions or personal tastes.

On Sale

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Coconut and Sambal: Recipes from My Indonesian Kitchen by Lara Lee

Part cookbook and part personal cultural journey, Coconut and Sambal celebrates the various Indonesian recipes that Lara Lee’s grandmother prepared for her while growing up in Sydney, Australia, as well as the newer dishes she encountered during her travels in Indonesia. Featuring spicy sambals, homemade snacks and a variety of beloved dishes like nasi goreng, Coconut and Sambal blends childhood culinary nostalgia with Lee’s fresh take on Indonesian cuisine.

Notable recipe: Sate ayam madura (chicken satay with peanut sauce)

Blending the nuttiness of peanuts, the sweetness of kecap manis (sweet soy sauce) and bursts of lime, this dish pushes the boundaries of meals “on a stick.”

The post 11 Asian Cookbooks We Recommend for Beginners appeared first on Taste Recipes.

12 Vietnamese Dishes Everyone Should Know

Ashley Thuthao Keng Dam, M.Sc., Ph.D — Mon, 12 Apr 2021 17:45:44 +0000

Bánh mì

Bánh xèo

Lettuce wraps

There are many Vietnamese dishes that are best enjoyed wrapped in lettuce and herbs before dipped into a sauce such as Bánh xèo, Cuốn giấm bổng (pork and shrimp wraps) and Chả giò (fried spring rolls). If you’re feeling inspired by crisp emerald leaves and zesty sauces, make our Vietnamese Pork Lettuce Wraps.

Gỏi cuốn

Often called “fresh spring rolls,” Gỏi cuốn are soft, translucent rice paper rolls stuffed with rice noodles, fresh herbs, leafy greens and shrimp or pork. Dipped in nước chấm or peanut sauce, they make a great lunch or dinner party appetizer. Learn how to make spring rolls at home.

Bún Cha

Phở

We bet that pho is one Vietnamese recipe you’ve already heard of. So, what is pho? With its fragrant broth seasoned with star anise, cinnamon sticks, cloves and cardamom, this rice noodle soup is widely enjoyed across the country. You’ll find a myriad of toppings, from paper-thin slices of raw beef to handfuls of fresh herbs like coriander, sliced onions, basil and mint all doused in a spritz of lime juice.

Bún Bò Huế

Cơm Tấm

This “broken rice” dish typically pairs softer steamed rice grains with different types of grilled meats and either a fried egg or Chả trứng (Vietnamese steamed omelet). It is usually served at any mealtime with a side of sliced cucumbers, tomatoes and scallion-infused oil.

Thịt Kho Tàu

Canh

Chè

Cà phê trứng

The post 12 Vietnamese Dishes Everyone Should Know appeared first on Taste Recipes.

22 Popular Asian Soups That Will Comfort You to Your Core

Rachel Brougham, Ashley Thuthao Keng Dam, M.Sc., Ph.D — Fri, 16 Mar 2018 23:27:49 +0000

Ashley Thuthao Keng Dam, M.Sc., Ph.D, Author at Taste Recipes

Vietnamese Pork Chops

Ingredients

Directions

Nutrition Facts

How to Make Vietnamese Coffee (Cà Phê)

What Is Cà Phê?

How to Make Vietnamese Coffee

Sahra Nguyen’s Cà Phê Recipee

Ingredients

Tools You’ll Need

Directions

Step 1: Prepare coffee grounds

Step 2: Set up phin filter

Step 3: Boil water

Step 4: Wait for the “bloom”

Step 5: Prepare a cup

Vietnamese Coffee Tips

Use freshly ground beans

Experiment to find the right grind size

Bánh mì

Bánh xèo

Lettuce wraps

Gỏi cuốn

Bún Cha

Phở

Bún Bò Huế

Cơm Tấm

Thịt Kho Tàu

Canh

Chè

Cà phê trứng

10 Asian Chefs and Innovators Who Have Changed the Way We Eat

Rotanak Ros

Robert Wang

Andrea Nguyen

Ming Tsai

Cristeta Comerford

Tao Huabi

Momofuku Ando

Niki Nakayama

Madhur Jaffrey

Kikunae Ikeda

11 Asian Cookbooks We Recommend for Beginners

101 Asian Dishes You Need to Cook Before You Die by Jet Tila

Asia Express: 100 Fast and Easy Favorites by Marion Grasby

Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors by Andrea Nguyen

Indian(-ish) by Priya Krishna

Maangchi's Big Book of Korean Cooking by Maangchi and Martha Rose Shulman

Atsuko's Japanese Kitchen: Home-Cooked Comfort Rood Made Simple by Atsuko Ikeda

Chinese Takeaway in 5: 80 of Your Favourite Dishes Using Only Five Ingredients by Kwoklyn Wan

Sweet, Savory, Spicy: Exciting Street Market Food from Thailand, Cambodia, Malaysia and More by Sarah Tiong

Hawker Fare: Stories & Recipes from a Refugee Chef's Isan Thai & Lao Roots by James Syhabout

Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends by Kris Yenbamroong

Coconut and Sambal: Recipes from My Indonesian Kitchen by Lara Lee

12 Vietnamese Dishes Everyone Should Know

Bánh mì

Bánh xèo

Lettuce wraps

Gỏi cuốn

Bún Cha

Phở

Bún Bò Huế

Cơm Tấm

Thịt Kho Tàu

Canh

Chè

Cà phê trứng

22 Popular Asian Soups That Will Comfort You to Your Core

Asian Soups FAQ

What are the most popular Asian soups?

What ingredients do you need to make Asian soups?

How do you make broth for Asian soups?