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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 →
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 →
VietnamesePhởFlat rice noodles in a clear, spiced beef broth, with thin slices of beef and a handful of herbs.Be 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 →
VietnameseGỏi cuốnRice paper wrapped round prawns, pork, rice noodles, lettuce and herbs, eaten fresh with a dipping sauce.Tastes very rich, bright and saltyBe its first cook →VietnameseBún bò HuếThick, round rice noodles in a beef and pork broth sharp with lemongrass, deepened with fermented shrimp paste and reddened with chilli oil.Be its first cook →MalaysianAssam laksaThick rice noodles in a sour, spicy broth of flaked mackerel and tamarind, heaped with pineapple, cucumber, onion, mint and torch ginger flower, with sweet prawn paste on top.Tastes mild and brightBe its first cook →MalaysianChar kway teowFlat rice noodles fried hard in lard over fierce heat with prawns, cockles, Chinese sausage, egg, bean sprouts and chives.Tastes mildBe its first cook →YunnanCrossing-the-bridge noodlesA bowl of scalding broth under a layer of fat, with raw sliced meats, quail's egg, vegetables and rice noodles added at the table, in that order.Be its first cook →That's everything for that word. The index stops when it runs out.