Tap a chip to add another filter, or use Clear all below.
Tap any item to find recipes that use it.
Ceviche is a vibrant, no-cook appetizer in which fresh seafood is "cooked" by the acidity of lime juice, taking on a firm, opaque texture while retaining a wonderfully fresh flavour. The addition of mango, citrus segments, and fresh chilli creates a bright, tropical balance of sweet, sharp, and heat.
Spicy Thai salad with glass noodles, prawns, and pork. Nostalgic dish from Thai barbecues; serve hot or at room temperature.
Go Bo Hoi An is a piquant Vietnamese beef salad featuring thinly sliced seared beef tossed with crisp vegetables, fresh herbs, and a bright tamarind-lime dressing. This dish has delicate undertones of lime and garlic which carry through the tamarind flavours perfectly. The combination of tender beef, crunchy vegetables, aromatic herbs, and crispy rice papers creates a textural and flavourful celebration of Vietnamese cuisine. Quick to make but requires advance preparation, ensure the salad, dressing, and toppings are made and ready to use before cooking the beef.
Fresh egg noodles tossed in a glossy, sweet-savoury sauce of kecap manis, soy, ketchup, sesame oil and shrimp paste, with pork, prawns, cabbage and bean sprouts. The dish is finished with thin egg ribbons and a scatter of spring onion. Quick to cook once the components are prepped, but rewards a properly hot wok and a sauce mixed in advance.
Sticky rice toasts in a dry pan to a deep gold, ground to a coarse powder (khao khua). Mince fries hot with a splash of stock until just cooked. Off heat, fish sauce, lime juice, chilli powder, sliced shallot, spring onion and rice powder toss through. Lots of fresh herbs fold in at the end. Served with sticky rice and raw vegetable plate.
These meatballs are packed with delicious flavours. I like to serve them with a couple of dips like sweet chilli sauce and chilli jam. Before cooking them, I recommend frying up a bit of the prepared meat and adjusting the flavour to taste.
This classic Thai dish of noodles is both aromatic and lightly spicy, serving well as either a main course or a starter. Pad Thai combines stir-fried rice noodles with tender chicken, pork, and prawns in a balanced sauce of curry paste, oyster sauce, and fish sauce. Fresh herbs, crushed peanuts, and a squeeze of lime complete this iconic Thai street food favourite.
Delicate spring rolls filled with silky cellophane noodles, tender wood ears, savory pork, and sweet crab, then deep-fried until golden and crispy. Served with a vibrant, fiery chilli sauce, these Southeast Asian gems are perfect as an appetizer or main snack. The contrast between crispy exterior and tender filling is irresistible.
Tom kha gai is a popular spicy coconut soup. The tasty broth is more important than what you put into it as a main ingredient, which in this case is chicken, although you could substitute prawns (shrimp) to make tom kha goong, or meaty white fish. You could also leave the meat out and make it into a vegan soup, adding whichever vegetable you like or even fried tofu. If you want to have this as a main dish, you could add other ingredients such as noodles to make the soup more filling.
When you go out for Thai food this is sure to be on the menu. I love the spiciness of this soup, you get a good hit of spice but it doesn’t linger. Some chefs add sugar to it but, for me, this is a spicy, savoury and tart soup with only a hint of natural sweetness from the fried shallots and tomatoes. Do, of course, taste the soup and adjust the flavour to your liking, adding sugar if you want. It makes a delicious starter but you could bulk it up by adding other ingredients such as noodles to make it a light main. The word ‘gai’ means chicken, so this is a chicken tom yum soup. You could substitute prawn (shrimp) stock and prawns to make a delicious tom yum goong, or go vegetarian and use water and tofu.