BANH MI/ MEKONG SUBS
In their Hot, Sour, Salty, Sweet cookbook, Jeffrey Alford and Naomi Duguid shared that Banh Mi or also often referred to as Mekong subs are standard street fare from Ho Chi Minh City...
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DAU CHUA/ CARROT AND DAIKON PICKLED SALAD
This dau chua or carrot and daikon pickled salad is a versatile condiment to keep in Vietnamese cooking. It goes with banh mi (which was why I made it) and also for your...
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JAEW BONG/ LAO SALSA
Jaew Bong is a popular dip from Laos that I made to accompany Luang Prabang pork stew with bitter greens. This recipe I got from Hot, Sour, Salty, Sweet cookbook is an adaption...
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LUANG PRABANG PORK STEW WITH BITTER GREENS/ OAW’ MOO SAI PAKKAT
Laos is another Southeast Asian country that is bordered by Vietnam, China, Burma, Thailand and Cambodia. Its cooking has lots of influence from Thailand and Cambodia. Luang Prabang is one of the large...
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SAMLA’ METCHOU PENG PA/KHMER FISH STEW WITH LEMONGRASS
In Southeast Asia, most dishes are prepared to accompany the rice. Whether it is sticky rice/glutinous rice or jasmine rice. In most cases, it is the jasmine rice. Though I must say noodles...
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KHAO SOI/ CHIANG MAI CURRY NOODLES
I really enjoyed cooking with Jeffrey Alford and Naomi Duguid’s two cookbooks so far, Beyond The Great Wall and now, Hot, Sour, Salty, Sweet cookbook. This is in fact the 15th recipes from...
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PHO GA/ GINGER CHICKEN NOODLE SOUP
A while ago I made Pho bo or often called Vietnamese Pho Noodle soup. Pho bo is usually served with beef. We always like pho noodles. So, I tried to make pho ga,...
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KWE TIAU RADNA/ NOODLES WITH GREENS AND GRAVY
After cooking with Beyond The Great Wall cookbook by Jeffrey Alford and Naomi Duguid, I decided to get another one of their award-winning cookbook: Hot, Sour, Salty, Sweet. It pretty much focuses on...
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