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What cooks here have made, and the classics they come from.
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Classics on the shelf that no one here has made yet. See them on the map →
ThaiTom yumA hot and sour broth scented with lemongrass, galangal and lime leaf, sharpened with lime and fish sauce — usually with prawns.Tastes hot, bright, savoury and saltyBe its first cook →
ThaiSom tamShredded green papaya pounded with chilli, garlic, lime, fish sauce and palm sugar, with tomatoes, long beans and peanuts.Tastes very hot, sharp, sweetish and saltyBe its first cook →
ThaiPad thaiThin rice noodles stir-fried with tamarind, fish sauce and palm sugar, egg, tofu and prawns, with beansprouts, chives and crushed peanuts.Tastes very sharp and sweetishBe its first cook →ThaiLarbMinced meat cooked briefly and dressed warm with lime, fish sauce, chilli and toasted ground rice, with shallot, mint and coriander.Tastes sharp, mild, rich and saltyBe its first cook →ThaiMassaman curryA rich, mild coconut curry fragrant with cardamom, cinnamon and clove, with beef or chicken, potatoes and peanuts, sweet and sour with palm sugar and tamarind.Tastes 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 →
VietnameseThịt khoPork belly and hard-boiled eggs braised in fish sauce, dark caramel and coconut water until glossy and brown.Tastes very richBe its first cook →
VietnameseNước chấmFish sauce thinned with water, sharpened with lime, sweetened with sugar, with garlic and chilli floating on top.Tastes very sharp, very hot, sweet and very saltyBe its first cook →VietnameseCơm tấmBroken rice with a grilled lemongrass pork chop, shredded pork skin, a slice of steamed egg and pork loaf, pickles and nước chấm.Tastes 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 →
KoreanKimchiNapa cabbage salted, then rubbed with a paste of chilli flakes, garlic, ginger and salted seafood, and left to ferment.Be its first cook →LyonnaisQuenelles de brochetLight dumplings of pike and a flour-and-egg panade, poached and then baked until they puff, usually in a crayfish sauce Nantua.Tastes very richBe its first cook →That's everything for that word. The index stops when it runs out.