1-2 tablespoons fish sauce Fresh ground pepper Pinch salt 1 teaspoon sugar 8 oz (250 g) or more pork bones 3 oz (100 g) lean pork, sliced into bite-sized pieces or lean ground pork 6 cups (1½ liters) water 3 thin slices fresh ginger root 1 lb (500 g) Chinese cabbage, preferably the green-stemmed variety [...]
3 green tamarind pods or tamarind water made from a walnut-sized piece of tamarind pulp 2 small shallots or 2 small onion, finely chopped 2 tablespoons fish sauce Pinch each of salt and pepper 10 oz (300 g) shrimp, peeled and deveined 1-2 tablespoons oil 6 cups (1½ liters) water 2 bunches water spinach, washed [...]
Sour fish soup is the national dish of south Vietnam and a dish that echoes right across Southeast Asia. It is family food as familiar to a southern Vietnamese as fish and chips are to a someone from Britain or lamb chops to an Australian. In Vietnam taro stalk (dot bac ha) is always used [...]
This soup is also a favorite in northern Vietnam and is good accompanied by Spicy garlic Sauce and Dried Beef or Heavenly Beef. 1 lb (500 g) pork bones, chicken bones and trimmings or 1 lb (500 g) fish heads 6 cups (1½ liters) water 4 shallots or 1 small onion, peeled 2 stalks lemongrass, [...]
Noodles in soup or fried are the standard lunch dish of urban Thailand. Most are close to the Chinese prototypes from which they are derived. Thai Fried Noodles (Phat Thai), however, contain flavors that are characteristically Thai. This particular version of the dish gets its name from the use of Chantaburi noodles, but use Thai [...]
Rice porridge is the traditional breakfast dish throughout mainland Southeast Asia. Every country has its own version-the Thai one is always garnished with fried garlic. Compare it with the Chinese porridge is especially good when you are not feeling well. 5 cups (1¼ liters) light chicken stock or water 2 cups (500 g) cooked rice [...]
Coriander root, garlic and pepper are a classic Thai flavor combination that is used to transform essentially Chinese soups into distinctively Thai ones. It is also used to flavor deep-fried fish, poultry and meats or when grilling them over charcoal. 1¼ -1¾ lb (600-800 g) whole fine-fleshed fish for frying (whiting, garnish, mackerel, bream, emperor, [...]
