Southeast Asian

This Thai salad highlights bold, bright flavors, pairing lacy fried eggs, a punchy dressing, and fresh vegetables.

These Vietnamese rice noodle rolls, or bánh cuốn, get filled with roasted pumpkin and sautéed vegetables.

These versatile vegetarian wontons are great deep-fried, poached or steamed—enjoyed them with lots of sauce and a side of blanched greens.

Sizzling, juicy tomatoes with tofu is a popular dish at the Vietnamese table—it has a wonderful umami and is quick and easy to prepare.

To make this chicken banh mi, grill the tangy-salty chicken over an open flame for a nice charred flavor.

The secret to soft and sweet eggplant? Toss it in the microwave.

This dish may look meaty, but these lemongrass tempeh crumbles are vegan with a citrusy and spicy edge.

Cutting out the protein not only makes this green mango salad less fussy (read: faster to make) but also highlights the tropical flavor combinations.

Yes, you can make shatteringly crispy imperial rolls by blasting them with heat in the oven or an air fryer.

Turmeric gives this rice its vivid color and earthy flavor.

The combination of flavors and textures in this chicken khao soy (also spelled khao soi), which marries creamy curry sauce and silky egg noodles, is magical.

Inspired by the laab found in Thai markets, this pork laab gets its fabulous flavor from thinly sliced pork liver combined with the ground pork.

When used in the right amounts, fermented and salty elements don’t overpower the other ingredients in a dessert.

Gai yang hails from the Thai region of Isaan, where grilling over fire is a main cooking method.

This is the street food fried rice of my childhood.

The is a copycat of the popular five-star grilled chicken found throughout Bangkok.