Quickly shallow-frying the chicken halves in shallot oil after they've been roasted locks in their juices and results in beautiful golden brown and crispy...
The battered and fried artichokes in this vegan sandwich recipe have a satisfying crunch and a kind of buttery and tangy bite to them that you're going...
These ultimate latkes have fluffy, pillowy-soft centers with crisp, golden brown edges. To cut your cooking time in half, use two large skillets to fry...
Crispy fried shallots are an essential condiment in Vietnam. They turn up in soups and on salads, sprinkled onto dumplings as a garnish, and minced and...
Crispy, golden, juicy pot stickers, stuffed with a classic Cantonese filling, are more than just delicious - they're also a symbol of prosperity for the...
Jah Sang Ho - Oysters are one of those three fruits of the sea permissible to Buddhists and were therefore insisted upon for New Year lunch by my grandmother....
Cha gio When Noi came to America in 1975, banh trang - Vietnamese rice flour wrappers - weren't available, so the use of wheat wrappers from Singapore...
The heat and richness of this voluptuous dish is complemented by a mildly tangy tomato sauce. Choose the straightest chiles-they are easier to peel and...
The French term amuse bouche (which means "amuse the mouth") describes tiny appetizers that are served with drinks to awaken the palate. One such complimentary...
The recipe and introductory text below are excerpted from Mai Pham's book The Best of Vietnamese and Thai Cooking. Pham also shared some helpful cooking...