The trick to stuffed soup buns is to fill them with a solid form of soup. The tender wrappers are filled with an aspic made from pork and chicken bones, which melts into a savory broth during steaming.
Cooks' note:
Aspic can be chilled up to 3 days.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
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.
Easy to make, impossible to stop eating.
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.
Just like the state fair, minus the crowds.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.