Bo Kho (Vietnamese Beef Stew)
the next time you go to a pho restaurant, look for this hidden gem on the menu. it’s probably past #20 of all the potential meat combos you can get in your pho. compared to pho, bo kho has a deeper umami taste, due to the tomatoes and fish sauce in the broth. it’s almost like the vietnamese version of beef bourguignon, but this time served on rice noodles! you can either cook this low and slow, sans agression (thanks ludo lefebvre for the best way to describe gentle cooking), or the process can be expedited with a pressure cooker or instant pot.
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Chicken and Squash Panang Curry (w/ Vegan Substitutes)
your mind will be blown the first time you make fresh curry paste. pounding each ingredient in the mortar and pestle and smelling the wafting perfumes that are released is absolutely intoxicating. even if you don’t have a mortar and pestle, the satisfaction of making fresh curry paste from your food processor, blender, whatever it may be, is well worth the effort. your curry will turn out more fragrant, flavourful, and luscious, plus, you can freeze portions of it for a quick weeknight meal! this does require some ingredient hunting, but most of it can be found at your local asian market. if you’re okay with store bought paste, skip to part 2 of the recipe for instructions. serve with steamed white rice, or try our coconut rice for some extra richness.
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Charred Baby Bok Choy with Pickled Red Onions and Peanuts
a simple side dish that delivers tons of flavour in not a lot of time. baby bok choy is sliced in half and charred on the grill to become deliciously roasty vessels that soak up a bright and zesty vinaigrette. top it off with tangy pickled onions and toasted peanuts for zing and crunch.
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Photo by Jess Kal Photography