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.
Vietnamese
Discover · garlic + ginger + complex + fish + asian
10 recipes
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Course & method
Ingredients
Fennel Shellfish Laksa
A fragrant Malaysian noodle soup combining shellfish with a spicy coconut curry broth, rice noodles, and fresh herbs. The balance of heat from chillies and creaminess from coconut milk makes it a comforting yet exotic dish.
Malaysian
Gỏi Bắp Cải
Poached chicken is shredded and tossed with finely shredded cabbage, carrot and onion that has been softened in a light vinegar bath. A bright nước chấm style dressing brings everything together and toasted peanuts and fried shallots finish the top. The trick is balance: the salad should be crunchy, not waterlogged, and the dressing should taste sharp on its own before it hits the salad.
Sides
Gỏi Cuốn
Pork belly is simmered until tender, prawns are poached briefly, and vermicelli is cooked just al dente. Everything cools to room temperature, then rice paper rounds are dipped briefly in warm water and rolled around lettuce, herbs and the protein with the pink of the prawns showing through the wrapper. The peanut-hoisin sauce is the make-or-break: it should be thick, sweet and lightly garlicky.
Snacks
Kerala Fish Curry
A masala paste of shallot, ginger, garlic and red chilli is bloomed in coconut oil with mustard seeds, fenugreek and curry leaves. Coconut milk is poured in and the curry brought to a simmer, then tamarind water and a tomato are added. The fish goes in last and poaches in the gravy for just long enough to set; over-stirring breaks the pieces.
Indian
Kung Pao Shrimp
Kung pao (gongbao) shrimp is the seafood cousin of the classic Sichuan gongbao jiding, named for the 19th-century governor-general Ding Baozhen whose title was Gong Bao. Where the chicken version uses diced meat, the shrimp version keeps the prawns whole or halved so they curl into bright pink commas around the chillies and peanuts. The flavour profile is the signature Sichuan "lychee" balance: a touch of sweetness from sugar, sourness from black vinegar, salt and umami from soy, and the warm tingle (ma la) of toasted Sichuan peppercorn paired with the smoky bite of dried er jing tiao chillies. This is a fast dish, fundamentally a wok exercise: every ingredient must be prepped and lined up before the heat goes on, because once the chillies hit the oil you have maybe ninety seconds before everything is overcooked. Difficulty is moderate for a home cook with a working wok and high burner; the trick is keeping the chillies dark red and fragrant without scorching them black, and pulling the shrimp out the moment they curl. Served over plain rice it is one of the most rewarding ten-minute meals in the repertoire.
Chinese
Mala Dry-Pot (Ganguo)
Ganguo, literally "dry pot", is the dry sister of hotpot. Where hotpot is a communal soup simmered at the table, dry pot is a wok composition: each ingredient pre-cooked separately, then everything tossed together at the last moment in a fragrant mala sauce based on Pixian doubanjiang, fermented black beans and chilli oil. The result lands somewhere between a stir-fry, a casserole and a giant heap of bar snacks. The dish is usually credited to Chongqing in the 1990s and exploded into nationwide popularity in the 2000s; it now anchors the menu of countless ganguo restaurants where you point at ingredients on a fridge and they appear minutes later in a single-handled wok at your table. Difficulty for a home cook is low if you accept the rhythm: blanch the vegetables, sear the proteins, then build the final dish from already-cooked components. The trick is restraint with the sauce, generous heat under the wok, and the willingness to commit to a long ingredient list. The recipe is endlessly flexible: lotus root, potato, cauliflower, mushrooms, squid, chicken wings, beef, fish balls, tofu skin, whatever you have, in any combination, totalling 1-1 ½ kg.
Chinese
Malaysian Curry Laksa (Laksa Lemak)
A two-part dish: a deeply concentrated prawn-and-chicken stock built from roasted prawn shells, layered with a freshly pounded laksa paste of dried chilli, galangal, lemongrass and candlenuts. The two are joined with coconut cream to create a glossy, fragrant broth that bathes rice vermicelli, tofu puffs and prawns. Finished at the table with sambal, lime, fresh coriander and bean sprouts.
Malaysian
Sichuan Hot Pot
Two pots if you have them: a spicy red broth and a clear chicken broth. The red broth fries doubanjiang and chilli bean paste in beef tallow, adds Sichuan peppercorns, dried chillies, star anise, cassia, bay, ginger and garlic, then stock; simmers for 30 minutes. Diners cook their own ingredients in the simmering pot and dip in a small bowl of sesame oil + chopped garlic + coriander. The mala (numbing-hot) sensation comes from green Sichuan peppercorns + dried chilli together.
Chinese
Tandoori King Prawn
Tandoori King Prawns are elegant, restaurant-quality appetizers or mains. The prawns undergo two rapid marinades: first, an oil-based bath with garlic, ginger, and turmeric to season quickly; second, a creamy, spiced marinade with yoghurt, cream cheese, and fresh herbs for silky texture and depth. The double approach respects the delicate nature of prawns while ensuring flavor on all sides. The brief cooking (5-8 minutes) preserves succulence. Serve with lemon and herbs. This is luxurious seafood preparation made simple.
Sides