
Beef Pho
This dish works best with raw beef that has been sliced paper thin, as it cooks in seconds when placed in the hot broth
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This dish works best with raw beef that has been sliced paper thin, as it cooks in seconds when placed in the hot broth

This is what street vendors across southern China make in big shallow woks at the front of their stalls, head-on prawns…

Sesame prawn toast is the British-Chinese takeaway classic that grew up in 1960s London and somehow never made the…

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Ginger is to Chinese fish cookery what lemon is to European fish: the cleansing aromatic that lets the fish itself stay centre-stage

Poached chicken is shredded and tossed with finely shredded cabbage, carrot and onion that has been softened in a light vinegar bath

Pork belly is simmered until tender, prawns are poached briefly, and vermicelli is cooked just al dente

A masala paste of shallot, ginger, garlic and red chilli is bloomed in coconut oil with mustard seeds, fenugreek and curry leaves

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Ganguo, literally "dry pot", is the dry sister of hotpot

A two-part dish: a deeply concentrated prawn-and-chicken stock built from roasted prawn shells, layered with a freshly…

The sauce (the technical heart of the dish) reduces palm sugar, fish sauce, tamarind paste, water, ginger and dried…

A vibrant Thai soup featuring prawns in a fragrant broth of lemongrass, coconut milk, and red curry paste

"Adrak" is Hindi for ginger, and this curry treats the root not just as a base aromatic (where it normally sits in…

Chicken tikka masala is, depending on which origin story you believe, either Glasgow's mid-1970s answer to British…

A Madras lives or dies by balance