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VietnameseBánh mìA light, crackling-crusted baguette filled with pâté, cold cuts or grilled meat, pickled carrot and daikon, cucumber, coriander and chilli.Tastes hot, bright and richBe its first cook →
VietnameseBún chảGrilled pork patties and pork belly in a warm, sweet-sour fish sauce dressing, with cold rice noodles and herbs.Tastes rich and brightBe its first cook →FilipinoPancit cantonThick egg noodles stir-fried with pork, chicken, prawns and vegetables in soy and stock, with calamansi to squeeze over.Be its first cook →FilipinoLumpiaSpring rolls — most often thin, tight cigars of seasoned pork, fried crisp and dipped in sweet chilli sauce.Tastes richBe its first cook →CantoneseSiu maiOpen-topped dumplings of pork and prawn in a thin yellow wrapper, steamed, and often dotted on top with fish roe or a little carrot.Tastes savoury and richBe its first cook →TeochewFried carrot cakeSteamed white radish and rice-flour cake, cut into cubes and fried with egg, garlic and preserved radish — 'white', or 'black' with sweet soy.Be its first cook →FujianPopiahA soft, paper-thin wheat crêpe rolled round a filling of braised vegetables, egg, prawn and crushed peanuts.Be its first cook →Uyghur and XinjiangUyghur poloRice steamed over lamb, onion and a heap of carrots in one deep pan, so it comes out glossy with the fat — the dish for guests and celebrations.Be its first cook →PunjabiGajar ka halwaGrated red carrots cooked slowly in milk until it's gone, then fried in ghee with sugar, cardamom and nuts.Tastes sweetBe its first cook →Sri LankanKottu rotiFlatbread chopped on a hot griddle with two metal blades, tossed with vegetables, egg, meat and curry gravy.Be its first cook →TurkishMercimek çorbasıRed lentils cooked with onion, carrot and a little potato, blended smooth, with red pepper butter and a wedge of lemon.Be its first cook →MoroccanCouscous with seven vegetablesSteamed couscous heaped round meat and a broth of seven vegetables — carrot, turnip, squash, courgette, cabbage, tomato, chickpeas — with broth to pour over.Be its first cook →AndalusianRabo de toroOxtail browned and stewed slowly in red wine with onions, peppers and carrots until the meat falls from the bone and the sauce turns thick and glossy.Tastes richBe its first cook →NormanTripes à la mode de CaenBeef tripe and ox foot cooked for many hours in cider and Calvados with onions, carrots and leeks, in a sealed earthenware pot.Be its first cook →Nordic and Baltic ryeBergensk fiskesuppeA pale, creamy fish soup of white fish and root vegetables, finished with a little vinegar and sugar, often with fish balls in it.Be its first cook →JamaicanEscovitch fishWhole fried fish drenched in hot, peppery vinegar with onion, carrot, sweet pepper and scotch bonnet.Tastes hot and sharpBe its first cook →That's everything for that word. The index stops when it runs out.