Southeast Asian

Tamarind juice concentrate helps gives this riff on the popular Thai stir-fry its tangy flavor.

At Selamat Pagi, our Balinese restaurant, lime, ginger, and lemongrass are mainstay ingredients, appearing in many dishes. We were thinking about making a sorbet that reflected some of these ingredients and wondered what would happen if we threw all of them together. Our initial taste transported us back to the lush green hills of Bali, after which we were all too disappointed to find ourselves standing in our test kitchen. Along with lemon sorbet, this might be our go-to refreshment when we desperately need to cool off.

The Banh Mi, arguably the greatest international sandwich, is easy to replicate at home. Letting the pickled radishes and carrots age a few days strengthens their tang and helps balance the rich pork.

The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation this summer.

You'll find fresh rice noodles in well-stocked Asian markets (or search for them on amazon.com).

The little bits of fatback add an extra layer of deliciousness.

This fragrant and fresh Vietnamese classic is made even healthier with the addition of kale and wild mushrooms.

This popular Thai dish has been cooked regularly in our kitchen ever since we first tried it in Bangkok. The first time we made it at home, we stayed true to the original recipe by stir-frying rice noodles in a sweet and a slightly spicy sauce, but through the years, it has slowly transformed into something new. Instead of stir-frying rice noodles, we now simply peel a daikon radish (courgette/zucchini also works fine) into thin strips that we toss with carrot strands, tofu and fresh herbs and cover with a peanut butter and lime dressing. Even though we have changed both cooking method and ingredients, it still has that wonderful flavor combination of sweet, nutty, tangy and a little spicy and the experience is light, fresh and, in our opinion, even tastier.

Achieve the deep, comforting flavors of slow-cooked pho in an hour with a few clever shortcuts.

It's easier than you think to make homemade sausage for this Vietnamese take on the egg sandwich. No need to mess with casings; just mix ground pork with seasonings, form into patties, and pan-fry.

While sugarcane vinegar is more often used in the Philippines, apple cider vinegar makes a good substitute if you can't find it.