Coco Rico Vietnamese Fish Sauce
Serve with anything and everything—it will get better, spicier, and more Vietnamese-approved over time.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.