Not Quite 'Pad Ka Prao' - Thai Style Minced Pork Stir Fry with Basil

When you ask a local in Thailand what they cook at home, the answer is often some version of Pad Ka Prao. This minced pork stir fry is made with 'holy basil' or ka prao, a peppery cousin of the commonly found sweet basil in North America, but since holy basil is difficult to find, feel free to substitute either Thai or Italian basil -- just don't let a Thai chef catch you calling it "Pad Ka Prao". We love this dish because it's super easy and packed full of flavour. Serve with steamed rice, a crispy fried egg with a yolk that oozes over and some steamed veg, and you've got dinner in under 30 minutes. We make our version farang spicy but if you can handle your chiles like a true Thai you can toss in a few more. 

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Pho Broth

Making pho broth is not as intimidating as you think. You throw a bunch of ingredients into a pot, let it make magic for a couple of hours, and voila - you've got pho broth!  If I can't convince you of how painless it is, the latest issue of Lucky Peach might be able to. Part of the reason for starting this blog was to help make Asian food more approachable to everyone. This recipe might not be your Vietnamese grandmom's, but it does the trick. We add Japanese kombu as an umami booster rather than MSG. 

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Bun Thit Nuong

This recipe requires a shoutout to our friend Mat who introduced us to it. He made it for us one day and while it seemed like a large production the first few times we tried it, it became much easier once we got used to it and started treating the recipe more liberally. Don't have pork? Use whatever leftover meat/ tofu/ root vegetables are in the fridge. No vermicelli? Sub in some rice. Beansprouts always rot in the fridge so you don't know how anyone ever uses them in time? Skip them. There are two ingredients though that are absolutely necessary: pickled vegetables (traditionally carrots and daikons) and nuoc cham, a vietnamese "dressing" of lime, sugar, fish sauce, water and (optionally) garlic and bird's eye chilies. This dish is perfect for a warm summer day, since it's served with cold vermicelli noodles, raw vegetables and plenty of spice.

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