For my Chinese-style barbecue jackfruit, I imbue chunks of immature jackfruit with the savory-sweet seasonings of Cantonese char siu pork. For heat and depth of flavor, I add chile sauce and shallot. The result is salty-sweet-spicy and fantastic for grain bowls, fried rice, banh mi, and steamed or baked bao. You could put this vegan char siu jackfruit in a taco, if you like!

In this post, expect the recipe plus pointers on how to select canned jackfruit to match your taste. There are timing tips for advance prep and substitute sfor hoisin sauce, in case you don't have any or want a gluten-free vegan char siu pulled pork.

What is young jackfruit and how do you buy it for vegan char siu?

Canned young jackfruit is immature and has mild flavor. In Asia, people use the unripe fruit's flesh for savory dishes because it is texturally meat like. Abroad, it's much easier to open a can! Also, you don't need much to make a batch of this vegan char siu pulled jackfruit.

Where to buy canned jackfruit and how to buy it? What you select depends on where you shop and your taste. For tender-firm texture, choose an Asian brand of young jackfruit in brine, such as Aroy-D, Chaokoh, or Butterfly. You'll easily find them at Pan-Asian markets, as well as Chinese and Southeast Asian grocers. Buy online if you're into purchasing a bulk amount of canned young jackfruit and want to save money.

Non-Asian brands, like Native Forest and Sprouts, produce a softer, fall-apart texture. They're processed for Western-style vegan dishes that mimic meat, like this pulled pork or tuna fish. Because this is a dead simple recipe, use what you can get at your market but know you can tinker with the pulled pork's texture! (Note: Trader Joe's used to sell young jackfruit but I was like the only person who bought it, it seemed. The product is discontinued.)

Hoisin substitutes and workarounds

Commercial hoisin is widely sold and my favorite brands are Koon Chun and Lee Kum Kee. Better yet is my homemade hoisin sauce, which you prepare from miso.

For a hoisin substitute, mix together 3 tablespoon dark miso (such as red miso), 1 tablespoon agave syrup or mild honey, ½ teaspoon toasted sesame oil, and 1 pinch Chinese five-spice powder. Measure it out for the recipe below.

Char siu jackfruit serving suggestions

This vegan char siu pulled jackfruit is great for meal prep because you can take it many directions. Make it on Sunday and refrigerate for up to 5 days to use for various dishes. Warm it in a skillet with a splash of water to soften and refresh before serving. Or, plop it onto your grain bowl and microwave to warm things up.

When making a char siu pulled jackfruit banh mi, simply let the jackfruit come to room temperature. If it's not soft enough or you want to open up the flavors, warm it gently in a skillet or briefly in the microwave. Use my banh mi blueprint to build your perfect Vietnamese sandwich.

Make this vegan pulled jackfruit and let me know your thoughts. You can dial in the sweetness as you like, too!

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Char Siu Jackfruit | Mít Non Xé Vị Xá Xíu

Check the main recipe for bonus tips like how to buy canned jackfruit, called mít non in Vietnamese. This recipe comes from my award-winning cookbook, Ever-Green Vietnamese (Ten Speed Press, 2023).

Course Main Course, vegan

Cuisine Asian American

Keyword char siu, jackfruit, vegan pulled pork

Servings 4

Ingredients

• 2 (20-oz | 565g) cans young jackfruit, drained
• ¼ cup | 60ml hoisin sauce
• 2 tablespoon soy sauce or tamari (tamari is good for rich color)
• 1 tablespoon toasted sesame oil
• 2 to 3 teaspoon Viet Chile Sauce or sriracha (use the maximum amount for edgy heat)
• 1 ½ to 2 tablespoon brown sugar, light or dark, agave syrup, or mild honey
• ½ teaspoon Chinese five-spice powder
• ¼ teaspoon garlic powder
• 1//8 teaspoon recently ground white or black pepper
• 2 tablespoon neutral oil, such as canola or peanut
• ¼ cup chopped shallots or yellow onion
• 1 cup | 240ml water
• Fine sea salt

Instructions

• Prep and flavor the jackfruit: Halve each wedge of jackfruit into two skinnier wedges. Then, by the handful, give them a squeeze to expel excess moisture and gently crush the pieces (don't mind the garlic clove-like seeds that appear). Set aside
• In a large bowl, combine the hoisin sauce, soy sauce, sesame oil, chile sauce, 1 ½ tablespoon of the brown sugar, five-spice powder, garlic powder, and pepper. Taste and, if needed, add up to the remaining 1 ½ teaspoon sugar for a sweeter flavor.
• Cook and pull the jackfruit: Set a large (12 inch | 30cm) nonstick skillet over medium heat and add the neutral oil. When the oil barely ripples, add the shallots and fry gently, stirring, for 2 to 3 minutes, until soft and fragrant, with many browned bits. Add the jackfruit and scrape in all the seasonings. Let fry gently for 1 to 2 minutes to develop flavor (it will slightly darken), and then pour in the water.
• Turn the heat to high, bring to a strong simmer, and then lower the heat to maintain the steady bubbling action. Cook for 5 to 8 minutes, stirring often and, if needed, pressing on big pieces to break them up.
• When the jackfruit is done, it will be moist and the liquid mostly gone. Turn off the heat and let cool for 5 minutes. Use two forks to pull and mash the fringe-like pieces apart; leave meaty chunks for texture and stir to distribute. Let rest for 10 minutes for the flavors to settle and develop. Taste and add salt, if needed, before serving.

Notes

Make Vietnamese chile sauce (tuong ot)-- the friendlier sriracha and what people favor in Vietnam! Get my recipe. 

The post Char Siu Jackfruit, an Easy Vegan Chinese-Style Pulled Pork appeared first on Viet World Kitchen.

To make it faster and turn it into a main dish, I grill thick meaty slices of eggplant and keep the skin intact to retain as many nutrients as possible. (Eggplant skin is where all the phytonutrients are located and sadly, it's often discarded in recipes!) The resulting eggplant "steaks" keep well for days, ready for serving under the luscious green onion-garlic sauce spiked with fish sauce and chile -- which is made in less than a minute using the microwave. I still follow my recipe published in Ever-Green Vietnamese but recently experimented butchering the eggplant as spears and cooking them by high heat roasting and air-frying. The different shape is fun for a party and faster to prep. The eggplant still retains its fatty richness.

Who wouldn't want to eat this Viet eggplant with rice and a stir-fried veggie or a simple pasta dish and a green salad? My modern rendition of cà tím nướng mỡ hành is also fabulous stuffed into banh mi. I've added feta and herbs to it, along with roasted cherry tomatoes to enjoy with pita. In this post, I'll share my original recipe from Ever-Green Vietnamese plus the tweaks I've made to air-fry and roast the eggplant, just in case you want to make it to entertain a crowd like I have.

How to buy good eggplant

Eggplant isn't picked when ripe, but you don't want them immature and rock-hard either. Pointers I have gathered from Hmong farmers Tra and Kou Her who farm in Fresno, California, and cultivate about five different kinds of eggplants:

• Does eggplant size matter? Size does not necessarily reflect flavor, Tra said, noting that a big eggplant with a pocket inside may taste just as good as a smaller one without one.
• What about perfect skin? Camera-ready, firm eggplants aren't necessarily the best. Minor dents or flat patches happen from the eggplants sitting around. They may even feel slightly spongy yet still dense. Softer eggplant is a sign of ripeness and sweet flavor, Kou said. Those are all signs of good eggplants to eat!
• What to avoid? Eggplant that is so soft that you a poke a finger into it (a sign of rotting fruit). 

In summary, don't pass up soft, spongy-ish eggplants as long as they feel dense and are relatively heavy for their size. And, when in doubt, ask the farmer or produce person.

Eggplant butchering options

You have options on how to cut the eggplant but always think of how you'll be cooking and serving your creation. Thick rounds or half circles are my default for a main course kind of eggplant. They grill easily because of their broad surface and store well laying flat.

Spears are great for a stand-up party because of their smaller size and shape; they roast roast or air-fry well. Spears don't easily grill and lose their good looks if not stored carefully in a container.

How to cut, roast and air-fry eggplant spears

The recipe is for eggplant rounds but when I've made this dish for a party, I quarter each eggplant then cut each quarter into wedges about 1 ½ inches (3.75cm) wide. Put the eggplant on a baking sheet (ok to let them touch) and drizzle and rub a light coating of oil all over. Season with the salt.

Air-fry at 400F (205C) until soft and charred here and there, 15 to 20 minutes. If there's not enough browning for you, raise the heat to 425F (218C) and air-fry for about 5 minutes. Alternatively, roast the eggplant in the oven at 425 to 450F (218 to 232C) but if there's convection in your oven, use it for nice caramelization. Cooking time depends on the eggplant density and size. I've nearly dried the eggplant during my experiments and this dish still tastes amazing because of the sauce so play with it! Cutting spears creates a healthy dish that looks holiday-ish too.

Garlicky green-onion sauce secrets

When developing this recipe for my plant-focused cookbook, Ever-Green Vietnamese, I streamlined the recipe to combine the green onion oil garnish with the dipping sauce. The flavors were much better integrated than the original and there was less dishwashing.

What you'll do: Microwave the green onion and garlic with a little oil -- it should only take about 45 seconds to soften the green onion and slightly cook the garlic. If you plan to store the sauce overnight, add a pinch of baking soda to preserve the green color. After the brief cooking, then stir in the fish sauce, water and chiles to ensure fresh flavor. (Use regular fish sauce, or do as I did in the photo below and use the splendid vegan fish sauce in the book.)

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Grilled Eggplant with Garlicky Green-Onion Sizzle | Cà Tím Nướng Mỡ Hành

This recipe has been very mildly adapted from the one in my book, Ever-Green Vietnamese (2023, Ten Speed Press). Check the main post for additional tips for butchering the eggplant and making the sauce in advance.

Course Main Course, Side Dish

Cuisine Vietnamese

Keyword charred eggplant

Servings 4

Ingredients

• 1 ½ lb | 675g globe eggplants
• Fine sea salt
• 3 to 4 tablespoon neutral oil (such as canola or peanut), plus more for brushing

Garlicky Green-Onion Oil

• 1 cup chopped green onions, white and green parts
• 2 garlic cloves, finely chopped
• 2 tablespoon neutral oil, such as canola or peanut
• 1 pinch fine sea salt
• 1 ½ to 2 tablespoon fish sauce (regular or vegan)
• 1 tablespoon water
• 1 or 2 Thai or small serrano chiles, with seeds intact, sliced

Instructions

• Cook the eggplant: Tear off the flaps from the eggplant stem ends, then cut off the stems and a slice of the butt ends. If you're using medium eggplants, cut them into slices, each about ⅝ inch (1.5cm) thick. If your eggplant is large, halve it lengthwise and then cut crosswise to yield thick half-moons.
• Put the eggplant in a very large bowl, season with ¼ teaspoon salt, and toss with the neutral oil to coat lightly. Set a cast-iron stovetop grill over high heat and lightly brush with neutral oil (or prepare a medium-hot charcoal fire or preheat a gas grill to medium-high). In batches, grill the eggplant for 4 to 6 minutes per side, or until just cooked through (a knife tip inserted should meet little or no resistance). Transfer the eggplant to a baking sheet or plate, and let cool to warmish or room temperature.
• Prepare the green onion-garlic sauce: In a small, microwavable bowl, stir together the green onions, garlic, neutral oil, and salt. Microwave on high power for 45 to 60 seconds, until bubbly, steamy, and fragrant. Stir, then let cool to lukewarm. Stir in 1 ½ tablespoon of the fish sauce, the water, and chile. Taste, and if needed, add enough of the remaining 1 ½ teaspoon fish sauce to pack extra punch.
• Assemble and eat: Arrange the eggplant on a plate. Spoon all the glorious green-onion oil over the eggplant and serve.

Notes

Store the cooked eggplant in an airtight container for up to 3 days; return to room temperature to serve.

If you're new to fish sauce, check my primer on how to buy, store and use fish sauce well. 

The post Vietnamese Grilled Eggplant with Garlicky Green Onion Sizzle appeared first on Viet World Kitchen.

That was about fifty years ago. Nowadays, people stir all kinds of add-ins to tweak rice crispy treats. One stand out recipe is chef Joyce Tang's Fancy Crispy Rice Treats. They are green from matcha and contain salty pretzels. Sweet-salty treats are a natural for Asian kitchen.

Putting an Asian Spin on Classics

Joyce's recipe, published in her debut cookbook, Bake Sum was born of nostalgia and perhaps even some boredom. Instead of making the same old Rice Krispies Treats, she boldy inserted her creativity to channel her preferences. In turn, she created a nod to her Asian American, adult palate. As Joyce writes in the Fancy Crispy Rice Treats recipe introduction:

During the global pandemic of 2020, I was one of many people who was moved to take stock and look at life differently. Stuck at home, I joined the masses in baking obsessively and finding comfort in nostalgia. In this era of bulk-buying dried beans and cereal, I made and devoured countless Rice Krispies Treats, which really brought me back to my childhood in a big way. This recipe is versatile; I've found that most types of cereal work well, but using smaller, similarly sized pieces yields the best results. In this "fancy" version, I love how matcha powder gives these treats both a unique green color and a slightly more grown-up touch of bitterness. Salty pretzels add nuance and texture too.

Joyce's cooking and book weaves together cultures and melts borders. That's how most of us exist nowadays so why shouldn't we cook and eat that way too? The pastries and treats in Joyce's Bake Sum cookbook reflect the clever and tasty collision of flavors and ingredients. Solid cooking traditions and techniques support the tasty outcomes.

For instance, you may be unfamiliar with the colorful toppings and red bean filling for the conchas on the cover of the book but the Bake Sum buns convey the history of Chinese people in Mexico. The dough for Bake Sum's conchas is an Asian-style milk bread dough using the tangzhong method developed in China. That milk bread magic creates a pillowy sturdy enough to contain oozy fillings like the purple ube shown on the right below.

The post Fancy Crispy Rice Treats with Matcha and Pretzels from Bake Sum appeared first on Viet World Kitchen.

The reward is luxurious "liquid gold" to enhance your recipes, whether it's noodle soup, a stir-fry, or braise. Or, just warm 1 cup in a pot, add leafy greens and or tofu, for a nourishing soup. I also love to sip on the broth as a nourishing life giving beverage.

Below you'll find my recipe to make flavorful stock fast in a pressure cooker (it takes about 1 hour of actual cooking and you don't have to monitor the pot much), tips for cooking stock in stockpot on the stove, and an explainer on why I add certain vegetables to my chicken stock formula. From there, you can confidently put your own imprint on your chicken stock.

The Secret to "Liquid Gold" Stock: Chicken Feet & Vegetable Scraps

After years of making stock from scratch, I know this is true: choose chicken parts and veggies wisely for flavorful results.

Chicken parts like legs and breasts alone don't yield super-tasty stock because, although they are meaty but they don't have enough skin or fat for richness. Given that, combine chicken parts with chicken feet (often sold as 1-lb | 450g packages at the market). Or, use backs, though they can be harder to find sometimes. may be fatty, they aren't meaty enough. Don't see chicken feet or backs? Ask for them at the meat counter or, save backs when you break down a whole chicken. If backs and feet are totally unavailable, use all meaty parts.

To build flavor, add produce. You don't need much and can use scraps. Over-the-hill veggies that are mildly dehydrated work well because they have concentrated flavor. Here are my favorites, which are listed in the recipe below. You don't have to use all of these vegetables! HOWEVER, ginger and onion are required.

• Ginger and onion lend sweet pungency.
• A sweet apple, such as Fuji, lends a mild sweetness.
• Carrot lends sweetness and golden color. Scrub and don't peel because the peel adds complexity to the stock.
• Corn cobs have sweetness but add too much and the stock will have a corny flavor. After cutting off kernels, freeze the cobs.
• Asparagus ends are full of umami. Trim them when prepping asparagus and freeze them for stock, if you're not using them ASAP.

• Mushrooms add earthiness and umami but don't add too much or they may darken the broth or take over flavor. Use dried shiitake mushroom, or fresh cremini or white button mushroom. Save the dried stems from dried shiitake prep for stock.
• Cabbage leaves (napa or green kinds) add verdant sweetness and minerality. Wilted leaves that you'd discard actually have extra potent flavor. Red cabbage will color your stock reddish!
• Celery has a verdant minerality to support the chicken vibe well. Include the leaves of the rib too.
• Dried kombu (kelp) add gelatinous texture and umami flravor.
• Cilantro sprigs or coriander seeds contribute a pungent citrusy notes.

Instant Pot vs pressure cooker vs. stockpot chicken stock

Which to use? Despited being branded a multicooker, the Instant Pot is basically a pressure cooker but you can set it and forget it. The pressure cooker requires a little monitoring but is easier to clean than the Instant pot. Pressure cookers extra flavor fast and efficiently. I like it for stock. (If you need assistance, check my guide to buying a pressure cooker and Instant Pot.) On the other hand, the stockpot produces lovely stock too. It just takes about 30 to 40 percent longer and you need to monitor water level.

Chicken stock tips

Some bonus tips to further guide you to beautiful chicken stock:

• Chicken part swaps: When whole chickens are on sale, buy a couple, cut them up (or ask a butcher to do the deed) and use the backs and some of the meaty parts for stock. You want about 2 ½ (pounds total.
• Parboil parts or not? If your chicken parts are hacked though the bone, parboil them for about 1 minute in water to cover to remove the scummy denatured protein bits. That will yield cleaner tasting and clearer stock. Parboiling does not diminish the flavor.
• To make stock in a stockpot: Put all the ingredients in a 6 to 8-quart stockpot. Add 8 cups water. Bring to a gentle simmer and continue simmering, uncovered, for 2 hours. Add water if the liquid level falls below the solids. Remove from the heat and let cool and rest for 15 minutes before straining. If needed, boil to reduce to about 6 cups, or add water if the stock is too strong.
• Save the harvested fat for stir-frying, refried beans, and other dishes. Freeze it. If it's liquidy, watch out when reheating because it will spit.

Once things get going, gingery and chicken-y aromas will soon fill your kitchen, and you'll have a rich, viscous stock to enhance your food.

Stock tips for using your liquid gold

A good chicken stock in the fridge or freezer is like money in the bank. Add quick cooking vegetables, meat or tofu to a cup for a nourishing soup lunch. Employ it for my fast chicken pho and yours will be extra delicious. You'll have a headstart on a sensational batch of Viet asparagus, shrimp, and egg drop soup too!

Finally deploy this stock to seed flavor in my shortcut Vietnamese rotisserie chicken noodle soup (mi ga tiem) and Hainan chicken rice (com ga Hai Nam). Both recipes are at my newsletter, Pass the Fish Sauce.

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Instant Pot Chicken Stock

You can use this recipe to make the stock in a regular pressure cooker. See the main post to make this stock in a stockpot. Makes about 6 cups

Equipment

• Instant Pot or pressure cooker

Ingredients

• 1 to 1 ½ pounds | 450g to 1.13kg chicken drumsticks thighs, or breast
• 1 pound chicken feet
• Chubby 1½-inch | 45g section ginger unpeeled, cut into 3 pieces and bruised
• 1 medium yellow onion halved and thickly sliced
• 1 ¼ teaspoons fine sea salt

Optional additions (use some, all, or none)

• ½ small Fuji apple peeled and chopped, or ½ corn cob
• 1 medium carrot scrubbed and sliced
• 1 celery rib coarsely chopped
• 1 small handful asparagus woody ends
• 3 large cremini 2 medium dried shiitake mushrooms, or 6 to 8 dried shiitake mushroom stems
• 2 or 3 napa or green cabbage leaves coarsely chopped
• 6 square inches 7.5cm kombu
• ¼ lightly packed up coarsely chopped cilantro stems or 1 teaspoon coriander seed

Instructions

• Cook the stock: Put all the ingredients in a 6-quart Instant Pot-style multicooker or pressure cooker. Add 6 ½ cups (1.5L) water. Lock the lid in place. Bring to high pressure, adjust the heat to maintain pressure (if needed), and cook for 45 minutes. Unplug the Instant Pot or remove the cooker from the heat, depressurize naturally for 20 to 25 minutes, and then manually release the residual pressure.
• Strain and use: Unlock the cooker and wait for any bubbling to subside, about 5 minutes. Using a metal ladle, remove most of the fat on top, leaving some for flavor. (Or, remove the fat after straining and chilling the stock, when it's easier.) Using a slotted spoon, remove the large solids. Position a fine mesh strainer over a medium or large saucepan (line the strainer with muslin for super-clear stock and easy straining) and ladle or pour the stock through. Use the stock immediately, or transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 3 months.

The post Gelatin-Rich "Liquid Gold" Chicken Stock (Instant Pot, Pressure Cooker, or Stockpot) appeared first on Viet World Kitchen.

I first had the bold, simple stir-fry on New Year's Eve during my first trip to Bangkok in the early 1990s. It was at a restaurant owned by Mechai Viravaidya, a Bangkok-based politician and activist known as the "Condom King" who used his humor and vast network to distribute condoms to combat the HIV/AIDS epidemic. He also owned a popular restaurant quirkily named Cabbages and Condoms. (The Thais know how to get your attention.)

I've chased the same exciting flavors since then and have made Thai-style holy basil stir-fries many times at home. But I didn't know how to get excellent results until my friend, chef Pim Techamuanvivit, showed me how for our book, Cooking Thai: Heritage and Modern Recipes from My Kitchen Notebooks. Pim is a Bangkok native with three Michelin star restaurants in the United States and Thailand. Her outstanding balanced recipe is punched up with basil, garlic, chilies, and savory notes. It perfectly captures the exciting experience I had with my first pad gaprao in Bangkok.

Thailand has changed a lot since my first trip there, and Pim's version of pad gaprao is a premium rendition featuring beef steak. She cheekily named the recipe Bougie Pad Graprao. It is made with beef steak whereas the typical version employs ground meat. In this post, I'll share Pim's Bougie Pad Gaprao recipe from Cooking Thai along with our pro-chef tips for making smart holy basil swaps and buying good beef. If you're unfamiliar with pad gaprao, the explainer below, excerpted from Cooking Thai, fills in the blanks.

What is pad gaprao? How does it compare to pad Thai as Thailand's comfort food?

Cooking Thai presents recipes, memories, and techniques that reflect the traditions and evolution of Thailand's cuisine. Here's and excerpt from "Sacred Wok Magic" which opens the stir-fry recipe chapter:

When you ask a non-Thai person what the quintessential Thai stir-fry dish is, their answer is probably pad Thai. But if you ask a Thai person the same question, their answer would likely be pad gaprao, the spicy, herbaceous, ever-so-adaptable stir-fry dish redolent with citrusy, pungent bai gaprao (holy basil, sacred basil, or tulsi). The stir-fry is commonly enjoyed with rice and is often topped with a crispy fried egg so diners can mix the runny yolk into the rice and stir-fry.

I once read in a Thai newspaper that the average Thai person eats pad gaprao at least once a week. That's believable because you can find pad gaprao set out in large trays at rad khao (over-rice) canteens, ready to be spooned over rice for a quick lunch. Additionally, you can order pad gaprao at any tam-sung (as-requested) shop, the type of neighborhood corner restaurant that will basically cook you anything you want as long as the ingredients are on hand. And, yes, these spots will always have holy basil.

You can pretty much order pad gaprao with any common protein: chicken, pork, beef, and sometimes even seafood. The meat can be minced or cut into larger pieces. The heat level can be adjusted by request, sometimes by specifying the precise number of chilies you want in the wok. Your order of pad gaprao typically arrives with a little bowl of fish sauce with chopped chili (nampla prik). Sometimes the sauce also contains sliced garlic or shallot and a bit of lime juice. Diners add the sauce to pad gaprao to spike flavors as they please.

Personalization is key in how the pad gaprao is prepared, served and enjoyed. Given that, what to do about your herb choices?

Holy basil vs. Thai basil: Making the right swap

Most likely, you've seen pad gaprao at Thai restaurants but if that restaurant isn't in Thailand, chances are the stir-fry was made with Thai basil. It's actually Pad Horapa, prepared with bai horapa (Thai basil leaves). It works fine for this dish when I prepared it out of season. But when the weather is warm, I have a nice patch of holy basil growing in my garden so I can load up on this stir-fry. Regardless of the basil used, you need a lot. Pat and/or spin the herb dry to ensure their flavor blooms well in the stir-fry. Use the leaves and flowers.

The holy basil vs Thai basil flavor? Holy basil has a deeper earthy flavor that's very special. It's less sweet than anisey Thai basil. I've made this stir-fry with lemon basil too. Learn more about holy, Thai, and lemon basil in my Asian basil guide.

The "bougie" upgrade: Choosing the best beef steak for pad gaprao

Beef is expensive but you do not need much to feed four people with this stir-fry. Because the beef steak is cut as cubes and cooked very fast like Vietnamese shaking beef, select Wagyu or well-marbled steak for the most tender results. Pim and my choices include New York, top sirloin, and bavette. Note that bavette may be sold as "flap" at markets. Affordable top sirloin cap (also called picanha and coulotte) is also excellent. One pound (450 grams) goes a long way when cut into cubes. The garlicky, fiery seasonings will coat the beef super well to ensure good searing and flavor in each bite. In the recipe, a little baking soda helps the meat caramelize while tenderizing it a bit too.

Bonus tips for a sensational pad gaprao and menu

Some extra pointers that chef Pim and I offer in the book to help you succeed:

• Don't have cilantro root? Just skip it. There's just a small amount needed and if you happen to have stubby roots attached to your cilantro, use it for a bit of extra complexity. Otherwise, there's no need to bother with subbing cilantro stems.
• Use Thai condiments for the best outcomes. Get pointers on basic ones here.
• To add a vegetable side, use the wok to cook it before stir-frying the pad gaprao. Heat the wok over high heat until hot, then add 1 tablespoon oil and swirl the pan to coat with the oil. Add 2 or 3 garlic cloves, smashed, to the oil and heat briefly to infuse the oil, then dump in a bunch of greens, cut into bite-size pieces, and season with 1 or 2 big pinches of fine sea salt as you swiftly stir-fry. Double the serving sauce so there's plenty for the vegetable side and main dish.
• For extra protein, add a fried egg for each person to enjoy with the stir-fry and rice.
• And don't forget the rice, a must-have to enjoy this Thai stir-fry. Here's my perfect Jasmine rice recipe and video tips to guide you.

The full-scale master recipe for Pad Gaprao in the book includes three (3!) variations for chicken, any kind of ground meat, and tofu versions. You can take Pim's versatile pad gaprao recipe in many directions to suit a wide variety of moods, menus, and diets. Get a deeper look inside Cooking Thai and start making the best Thai food of your life, beginning with this recipe.

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Bougie Pad Gaprao with Beef | Pad Gaprao Neua

In Thai script, this recipe is written as: ผััดกะเพราเนื้. It as been very slightly tweaked from the recipe published in Cooking Thai, written by Pim Techamuanvivit with Andrea Nguyen (2006, Ten Speed Press). Be sure to see the above tips for using other kinds of Asian basil. Italian basil is not strong enough!

Course Main Course

Cuisine Thai

Keyword asian basil, beef chow fun, holy basil, stir fry, thai basil oil

Servings 4

Ingredients

• Seasoning sauce made by mixing 2 tablespoons fish sauce 1 tablespoon Thai oyster sauce, 1 ½ teaspoon Thai black soy sauce, and 1 Tablespoon water (see Notes)
• 450 g | 1 pound trimmed bavette New York, or top sirloin steak, cut into 1-inch (2.5cm) chunks (see Notes)
• ¼ teaspoon baking soda
• 1 big pinch of granulated sugar optional
• 20 g | 3 tablespoons thinly sliced shallots
• 10 to 15 g | 6 to 8 fresh Thai chilies to taste
• 2 g | 2 teaspoons coarsely chopped cilantro root optional; see Notes
• 40 g | ¼ cup garlic cloves
• 90 g | 3 mini sweet peppers or other mild pepper
• 30 g | 1 ½ cups fresh holy or Thai basil leaves plus tender tips for garnish
• 2 tablespoons neutral oil such as rice bran, divided
• 1 batch Nampla Prik optional, see Notes below

Instructions

• Prep the meat: Mix together the seasoning sauce ingredients in a small measuring cup. Spoon 1 tablespoon of the seasoning sauce into a medium bowl. Add the beef, baking soda, and the sugar if you want a touch of sweetness. Massage the seasonings into the beef.
• Pound the aromatics: Use a mortar and pestle to pound the shallots, chilies, and cilantro root to a coarse texture (recognizable pieces of chili skin and shallot pieces are normal). Drop in the garlic, then pound to flatten. Scrape the aromatics into a small bowl.
• Halve the sweet peppers lengthwise, then seed and cut on the diagonal into pieces ½ inch (1.25cm) wide. Set the aromatics, peppers, beef, remaining seasoning sauce, basil, and oil by the stovetop.
• Stir-fry and serve: Set a large wok over medium-low heat on the biggest burner. When the pan is hot (to test, flick in a couple of drops of water; they should sizzle and evaporate within seconds), add 1 tablespoon of the oil, swirl the pan to coat with the oil, and add the garlic mixture. Let it gently sizzle, stirring continuously, to tease the garlic and mellow its harsh raw edge, 30 to 60 seconds. Take care to avoid burning. Return the garlic mixture to its bowl. Rinse and dry the wok.
• Set the wok over high heat. When it is hot, add the remaining 1 tablespoon oil and swirl the pan to coat with the oil. Add the beef cubes, spreading them out in a single layer. Let sear until browned on the underside, 1 minute.
• Drizzle about 2 tablespoons of the seasoning sauce around the perimeter of the wok, letting it sizzle and caramelize as it slides down the pan wall to flavor the meat. Flip the meat, dump in the garlic mixture, and stir-fry briefly to further cook the meat, 30 to 60 seconds.
• Add the sweet peppers and the remaining seasoning sauce and cook, stirring, until the peppers begin to soften, about 45 seconds. Dump in the basil leaves and stir to incorporate and wilt, about 20 seconds.
• Turn off the heat, transfer to a serving dish, garnish with the basil tips, and serve immediately.

Notes

Make Nampla Prik before you stir-fry and set it at the table. Let the shallot mellow and flavors bloom in the sauce. The Cooking Thai recipe for Nampla Prik is here. 

The post Bougie Beef Pad Gaprao: A Premium Twist on Thailand's Favorite Stir-Fry appeared first on Viet World Kitchen.

From royal embalming to pesto: the journey of the "King of Herbs"

Basil got its start in India and through trade routes going eastward across the Indian Ocean to the South China Sea, variations of Ocimum basilicum (sweet basil) traveled to the areas we now know as Southeast Asia -- Thailand, Vietnam, Laos, and Cambodia, plus Taiwan. Plant selection by local farmers resulted in specialized varieties. There are three main kinds of basils used in Asia today.

Thousands of years later, around 350 BCE, trade brought basil from Asia to ancient Egypt. Basil's preservative quality made it great for embalming bodies in ancient Egypt. Alexander the Great likely brought basil from Egypt to Greece, and from there migrated further into the Mediterranean. Basil's modern name comes from basilikon (Greek for "royal" or "king"). So it's the King of Herbs. During the 16^th and 17th centuries, basil went westward in Europe and to the Americas with European colonists in the early 1600s. But, you're here for Asian basil insights to let's get to it!

Thai basil (O. basilicum var. thyrsiflora), the most common Asian basil

What's widely known as Thai basil (Ocimum basilicum var. thyrsiflora) was bred to withstand Southeast Asia's hot rainy, humid weather, have favorable flavors of anise, licorice, and mint, and have a sturdy stem that won't easily wilt! It became a cornerstone for Thai cuisine and southern Vietnamese cooking. Thai speakers know Thai basil as horapa and Viet speakers know it as rau húng quế. Most other people know it as the go-to Asian basil. 

Thai basil literally means cinnamon basil in Vietnamese but know that there is a cinnamon basil variety that is a different cultivar. There are over 40 cultivars of basil so it's easy to be confused! If you cannot find Thai basil, use dark opal basil, which has similar flavor.  Thai basil has a stronger flavor than Italian/Mediterranean basil so if you sub one for the other remember to use more (or use less!). 

• Thai basil cultivars: What's sold as Thai basil at Asian markets has a thicker, sturdier stems and fleshier leaves than what is sold as starter plants at typical nurseries. The Asian market's Thai basil often has a stronger flavor. 
• Thai basil uses: Add to Thai curry for aroma and flavor at the last minute. Serve as a garnish for southern Vietnamese-style beef pho. Stuff into a sandwich! 
• Thai basil sourcing: Thai basil is sold year-round at Asian markets. Grow your own for the freshest. Seeds are available here on Etsy.  I buy starter plants from Southeast Asian markets like Battambang or Thien Thanh in San Jose.

Holy basil or Tulsi (Ocimum tenuiflorum), a mighty and precious herb

Holy basil has softly serrated leaves with a tiny bit of fuzz. It's one of the oldest varieties of basil, having originated in India. It was revered not as a mere plant, but as the earthly manifestation of the goddess Lakshmi. Its holiness was not just spiritual. Early Sanskrit medical texts identified tulsi as a major adaptogen which can help the body deal with stressful situations. Nicknamed "The Mother Medicine of Nature", was valued for treating respiratory conditions, fevers, and snakebites.

In Thai, holy basil is known as กะเพรา (gaprao) and in South Asia, it's called tulsi. Thai holy basil comes as green or reddish purple cultivars. Compared to familiar Thai basil, holy basil has a spicier, more peppery flavor than Thai basil. Some describe holy basil as have a punch clove-like scent. It's unique and distinct.

• Holy basil and tulsi cultivars: Indian tulsi has slightly thicker leaves than Thai gaprao. You can use tulsi in the Thai stir-fry and vice versa for Indian tea.
• Holy basil and tulsi uses: Steep in hot water for a calming, soothing tea that's great for sleep. Pluck off the leaves for the Thai classic - Pad Gaprao stir-fry. You'll need about 1.5 oz (45g) of holy basil leaves plus lots of garlic and chilies for one pound (450g) of protein (chicken, pork, beef, or tofu). Holy basil seeds are steeped for a thickish pudding like dessert (think chia seed like). Vietnamese chè hột é (chè hat é) features holy basil seeds in a dessert sweet soup with cooling grass jelly and other ingredients.
• Holy basil and tulsi sourcing: Buy during warm weather season from Cambodian markets or Southeast Asian farmers who will bring them to farmer's markets. Grow tulsi and gaprao from seeds or starter plants (I buy mine from Battambang, a Cambodian market in San Jose). Grow it or buy it for this sensational Bougie Pad Graprao stir-fry.

Lemon basil (Ocimum × citriodorum), delicate looking yet flavor packed

Lemon basil has a lovely citrusy scent that may evoke lemongrass. The leaves are a lighter green than Thai basil and smaller, with delicate features. It's classified as Ocimum × africanum but most people know it as lemon basil, hoary basil, Thai lemon basil, or Lao basil.

Interestingly, lemon basil is a hybrid basil (Ocinum basilicum) and American basil (Ocinum americanum). The primarily grows in northeastern Africa and Southeast Asia ior its lemony perfume and flavor. Many cuisines employ lemon basil, from Middle Eastern, Indonesian, and Filipino to Lao, Malaysian, Indian, and Thai.

• Lemon basil cultivars: Mrs. Burn's lemon basil is easy to grow but is not as aromatic as the cultivar grown by Southeast Asian farmers. Use extra if you've got Mrs. Burn's.
• Lemon basil uses: Enjoy raw or stir leaves into a curry at the last moment. Lemon basil is delicate when the sprig is long. Use it soon if it's leggy.
• Lemon basil sourcing: During summer, Cambodian markets seem to have a good supply of lemon basil, sold in bags or as starter plants. Hmong and Lao farmers grow it during the warmer months too. Buy "Thai lemon basil" seeds if you want the Southeast Asian variety. Persian (Iranian) markets often sell lemon basil too.

Asian basil uses and substitution in recipes

These three Asian basils have certain "proper" uses but the certainly can be used as substitutes. For instance, true Thai pad gaprao should feature holy basil because the herb defines the flavor and name of the dish. I've shared a premium recipe called Bougie Pad Gaprao from Cooking Thai, a book I wrote with Michelin-starred chef Pim Techamuanvivit.

But, I've cooked off-road to use lemon and/or Thai basil in this chicken and mushroom rendition of Thai holy basil stir-fry. If you use other basils, change the name to Pad Horapa (Thai Basil Stir-Fry), for instance!

Beyond the Thai repertoire, hearty Thai basil is fabulous with beef pho, but for chicken pho, I prefer lemon basil's lighter flavor. Viet people also eat Thai basil raw along with certain foods like hột vịt lộn (half-hatched fertilized duck eggs, aka balut).

For nasi ulam, a Malasian rice salad, you can use whatever you like! When making my grilled lemon basil chicken, you can swap out Thai basil for wonderful results too. There's so much more to basil than Genovese and pesto. Asian basils unlock more flavor opportunities for your culinary rotation.

The post Beyond Pesto: A Guide to Thai, Holy & Lemon Basil appeared first on Viet World Kitchen.

Most cooks buy the dry crackers, rather than make them. The frying is fast and neither messy nor oily. Also, you can fry the crackers hours in advance, making a bowl of the crunchy, rich snack an easy accompaniment to cocktails. When used more like a cracker, they're great for scooping up Vietnamese salads called gỏi. In this post, I cover how to select good Indonesian krupuk udang and Vietnamese bánh phồng tôm, plus how to fry how to fry shrimp crackers. There's a how-to video, as well.

How to buy krupuk udang and bánh phồng tôm

As with all snack foods, not all shrimp crackers and shrimp chips are equal. The inexpensive colorful ones sold in boxes are pretty but not much else. When you shop for them, you'll basically have two choices -- Indonesian and/or Vietnamese shrimp crackers.

Indonesian krupuk udang: Indonesian shrimp chips, called krupuk udang, are consistently good and packed with real shrimp flavor. I like the larger chips for easy frying, as you'll see in the video below. Indonesian krupuk (kurupuk) udang are my go-to; look for them labeled as "shrimp crackers" and "bánh quy tôm" for Vietnamese speakers. Indonesian producers make fish and garlic krupuk, too.

Vietnamee bánh phồng tôm: Dried shrimp crackers imported from Vietnam, labeled as "bánh phồng tôm" are getting steadily better. They're often produced in Sa Dec, a city known for its tasty shrimp. That said, Vietnamese shrimp crackers tend to a milder shrimp flavor than the Indonesian kind. I introduced my mom to Indo krupuk udang and she's never gone back to the Viet shrimp crackers.

Where to buy shrimp crackers? Shrimp crackers are sold at East Asian and Southeast Asian markets. Look in the Indonesian section for krupuk. Vietnamese bánh phồng tôm may be nearby too. Or, you can purchase the crackers here.

How to fry shrimp crackers (krupuk udang and bánh phồng tôm)

Watch our step-by-step video and follow these tips for the perfect crunch! Frying shrimp crackers in oil is tastiest for bringing out the crunch and shrimp flavor. It's thrilling but happens fast. Watch this short video to get all my tricks. If you buy Vietnamese bánh phồng tôm, fry them up the same way, though see the recipe below to guide the size of your batches.

What to eat with your shrimp crackers and chips?

There are so many things! The fried shrimp crackers add a richness to lean salads. Start simple with a tofu "egg" salad, or do something fun like serve the crackers with this grapefruit and shrimp salad or ginger chicken salad.

Instead of fried wonton chips, serve the fried crackers with my ginger salmon poke or tofu poke. It's the natural pairing for my herbacious Vietnamese fish salad (gỏi cá), too. The poke and fish salad are Pass the Fish Sauce newsletter recipes.

Let me know how you enjoy the crackers! And what brands you're buying and frying.

The post A Guide to Shrimp Crackers: How to Buy & Fry Indo and Viet Styles appeared first on Viet World Kitchen.

So, what was I looking for in the ideal whipped cream topping? It should be billowy and ethereal in texture, with a delicate creamy, rich flavor. That is easy to achieve with cow whipping cream (heavy cream) but using plant-based whipping creams can be tricky. I've tried a few and they did not work or had an off taste. Recently, I came across a method in Miyoko Schinner's super-useful book, The Homemade Vegan Pantry, that used coconut oil and soy milk. She's the vegan dairy expert behind Miyoko's plant-based butter and other products!

I tried Miyoko's recipe and the whipped toping was wondrously light, albeit a bit unstable after whipping. So, I manipulated it for a sturdy frosting to decorate a vegan strawberry and cream cake. Developing the vegan whipped cream frosting taught me so much that I returned to Miyoko's original recipe to refine and tweak it so you get this vegan whipped topping recipe -- which is lighter than frosting but sturdy enough to keep in the fridge for days! My husband, who loves regular whipped cream, adores this vegan version. He deemed it just as good as the conventional one. I hope you concur!

A vegan whipped topping for everyone

Why this vegan whipped cream topping works

Many recipes called for aerating chilled coconut cream but it's too dense to get fluffy enough. Here, the key is combining coconut oil with soy milk and cashews! Emulsifying them allows you to make a thick enough vegan whipping cream that you can successfully aerate into a whipped cream topping. Soy milk has enough fat and protein to support the coconut oil. Similarly, raw cashews add body and creaminess.

• Use unsweetened soy milk made from soybeans and water. Keep it simple.
• Select a soy milk that has a decent amount of protein -- about 9 grams per cup. I tested with West Life and Trader Joe's soy milk. Edensoy should work well too.
• Select refined coconut oil because it is flavor neutral. When I made this with virgin, unrefined coconut oil, the whipped cream tasted like tanning lotion. GROSS.
• Miyoko's ratio is 1:2 coconut oil with soy milk in terms of volume. I weighed the coconut oil to be consistent. If you weigh the soymilk, it should be about 240g for 1 cup.
• To save money, use cashew halves and pieces.

Add-ins for vegan whipped cream topping

Aside from the coconut oil and soy milk, here's what the other ingredients do for this vegan whipped topping:

• Sugar lends body and adds sweetness to the whipping cream. Do not cut back on the sugar because the cream will not whip up and thicken well without a certain amount of sugar.
• Vanilla and salt add aroma and flavor. Salt amplifies the mildly sweet vegan whipped cream. I used vanilla extract. When I tried vanilla paste, the mixture barely whipped up.
• Instant vanilla pudding mix or Dr. Oetker's Whip It stabilize the whipped cream so it will sit well in the fridge for days. They contain powerful modified cornstarch and other ingredients to absorb moisture and set the liquid mixture. Dr. Oetker's will yield a firmer, more stable whipped topping than the pudding mix. The pudding mix adds a pale yellow cast to the whipped topping. Buy Dr. Oetker's Whip It online or at Cost Plus (like I did!).

Watch me make vegan whipped cream topping

It's a miracle that these everyday ingredients come together for form a fluffy, light vegan whipped cream topping.

One final note . . .

Regular cow's whipping cream increases in volume as you whip it and aerate it. Vegan whipped cream does not increase in volume much. It does thicken and get billowy. It's rather magical. I hope you enjoy this recipe. Share your insights if you tweak it and how you serve it!

Print

Vegan Whipped Cream Topping

One batch makes 2 cups. Use as much as you like per serving but for dipping or spooning, about ¼ cup (60ml) seems like a nice amount of richness. Weigh ingredients, whenever possible, for consistent results.

Servings 8

Ingredients

• ½ cup | 110g refined coconut oil
• 1 cup | 240ml unsweetened soy milk, at room temperature
• ¼ cup | 30g raw cashews (whole or pieces)
• 2 ½ oz | 75g granulated sugar (about ⅓ cup organic or 6 tablespoons white)
• 1 teaspoon vanilla extract
• ⅛ teaspoon fine sea salt
• 2 tablespoons instant vanilla pudding mix or Dr. Oetker Whip It

Instructions

• Make vegan whipping cream: Measure the coconut oil into a microwave safe measuring cup. Heat in the microwave on high power until just clear and melted, 30 to 45 seconds. Let cool to when it feels warm (about 100F). Pour the coconut oil into a blender jar. Add the soy milk, cashews, sugar, and vanilla. Whirl on high speed until pureed and creamy white, 30 to 60 seconds.
• To ensure it is very cold and will whip up nicely, the cream should be 35 to 40F. Pour into a bowl, cover well, and at least 4 hours or better yet, overnight. (When in a hurry, transfer to a metal bowl and partially freeze for 2 hours, stirring 1 or 2 times.)
• Whip it well: Use an electric mixer on medium-low speed to whip the vegan whipping cream. After a few minutes, when it starts to thicken (the beater tracks are a little deeper), sprinkle in the pudding mix (or Whip It). Continue beating, increasing the speed to medium or medium high. Beat until until soft peaks form, 5 to 8 minutes total. (If the cream doesn't start thickening during this time period, it's not cold enough! Freeze it for an hour or so then resume whipping.) Use immediately or refrigerate until serving time. Briefly rewhip if the cream seems a bit flat.

The post Vegan Whipped Cream Topping That Actually Holds: Creamy, Light and Dreamy appeared first on Viet World Kitchen.

Nampla prik literally means fish sauce with chilies spiked with lime juice. I'd had it before at restaurants where it was lackluster, but Pim adds thinly sliced shallot and the sauce dazzles with complex flavor. You can have it as you like - with or without chilies - as much as you like, sometimes with garlic. Add extra lime juice to boost the tanginess for your taste.

How does Thai nampla prik compare to Vietnamese nuoc cham?

Nampla prik is more intensely tart, salty, spicy and pungent. There's no sugar and no water involved like what's in my master nuoc cham recipes in my newsletter and on this website. Also, nampla prik is enjoyed in relatively small, yet potent, quantities. You stir together it together and serve with a small spoon like you see in these photos from Cooking Thai. The above is of the bougie pad gaprao only and below are two fried rices. No, there is no shallot in this version for the rice. Yes, you can have nampla prik your way.

Nampla prik isn't super multipurpose like nuoc cham. In the book, we present it as a Thai "serving sauce" to accompany dishes like the holy basil stir-fries, salted egg yolk-shrimp fried rice and northern curry and mushroom fried rice. But ubiquitous holy basil stir fries (pad gaprao) can be made with practically any kind of meat or tofu so you're apt to see the same sauce on many tables.

How to make Pim's nampla prik

Nampla prik brightens and enlivens anything it touches. Use a small spoon to sprinkle the sauce onto your food at the table.

Print

Nampla Prik

One batch of this fish sauce and chilies serving sauce yields about ¼ cup to serve 4. Recipe source: Cooking Thai by Pim Techamuanvivit with Andrea Nguyen (2026, Ten Speed Press)

Course basics

Cuisine Thai

Keyword nampla prik, Thai basic sauce

Servings 4

Ingredients

• 1 ½ tablespoons lime juice
• 1 ½ tablespoons fish sauce or Thai thin soy sauce
• 1 tablespoon chopped fresh Thai chilies
• 1 tablespoon very thinly sliced shallot

Instructions

• In a small bowl, mix together the lime juice, fish sauce (or Thai thin soy sauce), and Thai chilies. If using, stir in the shallot too. Let sit for a few minutes before serving with stir-fries, fried rice and fried foods. Dispense it with a small spoon because a little goes a long way.

Enjoy nampla prik your way

I always pack my tablespoon with the shallot because it tastes really good after sitting in the lime juice and fish sauce. For a primer on Thai fish sauce and soy sauce, check page 22 of Cooking Thai or visit the VWK guide to salty, spicy Thai condiments and seasonings.

Once you've experienced nampla prik on Thai food, you may be putting it on other things. For instance, I liked it for the Pad Kee Mao (drunken rice noodles stir-fry) in the book. And do note in the photo below that I left the chilies out of that bowl. My Viet taste buds can't handle as much chili heat as Thai taste buds can. I'd put a decent amount in the stir-fried noodles!

The post Nampla Prik, a 1-Minute Thai Wonder Sauce to Brighten Many Foods appeared first on Viet World Kitchen.

While developing recipes and writing Cooking Thai with chef Pim, I got to have all my Thai cooking questions answered. Additionally, I was able to stress test the recipes when made with non-Thai ingredients. Together, Pim and I put together a comprehensive guide to Thai ingredients for the book (preview it, if you have not).

This blog post features an excerpt from our book, Cooking Thai. It's accompanied by the photo shot by Ed Anderson. The photo in the book (scroll on down) includes numbers so you can identify exactly what the label looks like. I have slightly tweaked things for internet layout and visibility. Bookmark and return to this page whenever you wonder about condiments and salty or umami seasonings for cooking up Thai food. Of course, this content was written for readers of the Cooking Thai cookbook. If you don't yet have a copy, consider getting the book. It's a keeper.

Savory, spicy, and salty Thai condiments

When a recipe ingredient is labeled "Thai," such as Thai thin soy sauce, use a brand from Thailand. It makes a huge difference in how the recipe comes out. Stock your pantry with these condiments to craft great Thai food.

[1] Fish sauce น้ำำ˝ˇปลา is a liquid made from fermented fish and salt and is widely sold. The two brands I use the most are Thai- produced Trachang (scale logo) and Megachef. Two other commonly available Thai brands, Squid and Tiparos, are OK too. Those four Thai brands contain between 1,500 and 1,700 mg of sodium per tablespoon. If your brand differs from mine significantly, adjust as needed.

[2] Golden Mountain Seasoning Sauce ซอสภููเขา ฝาเขีียว has a distinctly savory, slightly sweet flavor that's akin to lighter Maggi Seasoning sauce. It harmonizes well with Thai ingredients, whereas Maggi easily overwhelms. If unavailable, substitute Thai thin soy sauce. 

[3] Sea salt เกลืือทะเล , particularly fine sea salt that clocks in at about 550 mg per ¼ teaspoon, is what I often use in recipes. Check the nutrition label on your sea salt and adjust the amounts called for in recipes if needed.

[4] Thai black soy sauce ซีีอิ๊๊วดำำ˝ˇ is sweet, salty, and slightly syrupy- like diluted Indonesian kecap manis; this condiment is sometimes labeled sweet black soy sauce. I like the sauces by Megachef and Dragonfly, which is made by the Kwong Hung Seng company in Thailand. 

[5] Thai oyster sauce น้ำำ˝ˇมัันหอย tastes salty-sweet with a hint of brininess to evoke the piscine origin of the original condiment long ago. I prefer a Thai brand with relatively low sodium. Maekrua brand is mild and fine, but harder- to-find Megachef brand is punchier and better (check online, including Weee!). If you use non- Thai oyster sauce, use about 25 percent less. For vegan oyster sauce, we use Lee Kum Kee brand. 

[6] Thai sriracha ศรีีราชา is a chili-based hot, slightly garlicky, and mildly sweet condiment that originated in the 1930s in Si Racha, a town on the Gulf of Thailand. Generally available in two heat strengths, medium and strong, Thai-style sriracha works best for my dishes, like the Kin Khao Wings on page 78. I favor Sriraja Panich and Shark brands.

[7] Thai thin soy sauce ซีีอิ๊๊วขาว is not as dark as Chinese, Japanese, or Korean soy sauce, but it has a strong salinity and deep umami flavor so it pairs well with and can stand in for fish sauce in Thai vegetarian recipes. Healthy Boy thin soy sauce and Megachef gluten-free soy sauce work well. 

Umami from land and sea for Thai dishes

Along with sauces and salt, these umami-laden seasonings help build exciting Thai dishes.

[8] Dried shrimp กุ้้˝ˇงแห้้ง are used whole or chopped to add savory depth. Check the cold case of a Chinese or Southeast Asian market for small or medium ones and keep them frozen to preserve flavor and freshness. When possible, buy dried shrimp without food coloring; those may not be the brightest orange, but they'll be better for you. 

[9] Gapi กะปิิ (Thai shrimp paste) is the grounding umami in many Thai dishes. The dark mauve paste is typically sold in plastic jars, shelved in the fermented condiment or Thai section of Southeast Asian and Chinese markets. It is also sold online. Gapi is made from fermented shrimp (krill to be exact) and salt, plus maybe some MSG and sugar. Buy true, pure gapi made from just shrimp and salt, if you can. Brands such as Prateepthong (shrimp logo) and Trachang (scale logo) are good. Store it in the fridge, where it will last forever. Artisanal gapi is hard to find, so use my good gapi hack 0 (see page 118) to mimic excellent gapi produced in Thailand. Perplexingly, some Thai products labeled "shrimp paste" are not gapi. If the list of product ingredients includes oil and other spices, that's not gapi!

[11] Hatcho miso is a dark, thick, strong- flavored paste made from pure soybeans with no other grains (unlike other types of miso), is the best substitute for dried fermented soybeans, or tua nao ถั่่่วเน่่่า, from Northern Thailand. To make a swap for tua nao, I dehydrate miso and my recipes offer fast- and slow- drying methods. Shop for quality brands of hatcho miso, like Hikari or Marukome, at Japanese markets. When unavailable, use a dark aka (red) miso. If you are lucky enough to find real Thai tua nao, use it.

More on Cooking Thai (the cookbook!)

Learn more about the contents of the cookbook in this Cooking Thai preview, which includes tips on how to use the book well plus a video of a virtual book talk that Pim and I did for the International Association of Culinary Professionals.

To try some Cooking Thai recipes, check out these Substack newsletter dispatches by Georgia Freedman (Savory Thai Citrus-Herb Salad) and Maggie Hoffman (Kin Khao Wings). Nigella spotlighted the book's Bougie Pad Gaprao (holy basil and beef stir-fry) on her website. Yes, that Nigella.

When you cook from the Cooking Thai, tag us on social media so we may amplify your enthusiasm! And, please review the book on Amazon or wherever you purchased your copy to help other people realize the book's value.

The post Basic Salty, Spicy Condiments and Seasonings for Cooking Thai Food appeared first on Viet World Kitchen.