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Lemongrass Pork Patties With Vietnamese Dipping Sauce

In Vietnam, little pork patties like this are often grilled over charcoal right on the street and diners sit and eat on (now iconic) little plastic stools. You can serve these patties simply wrapped in...

Author: Kristin Donnelly

Soy Sauce and Citrus Marinated Chicken

Not just for roast chicken: This vinegar, soy sauce, and citrus juice marinade also works with pork.

Author: Chris Morocco

Thai Red Curry Paste

If you're short on time for this Thai Red Curry Paste, you can substitute bottled red curry paste (we recommend Mae Ploy brand) for homemade, but the flavor will not be as nuanced.

Thai Beef Stew With Lemongrass and Noodles

In this soul-satisfying Thai-inspired dish, delicate rice noodles are combined with gingery spiced beef.

Author: Bon Appétit Test Kitchen

Tom Kha Gai (Chicken Coconut Soup)

This silky, aromatic soup is a complete meal in a bowl.

Southeast Asian Turkey Burgers

Author: Alexis Touchet

Coconut Milk Braised Chicken

No searing, no chopping, one baking dish. Just throw some chicken legs and aromatics in a roasting pan for fragrant fall-off-the-bone meat. After about an hour in the oven, the chicken becomes supple and...

Author: Chris Morocco

Panang Curry Paste

A Thai curry paste flavored with dried chiles, roasted peanuts, galangal, makrut lime, garlic, cumin, and shallot.

Author: Bon Appétit Test Kitchen

Lemongrass Scented Coconut Rice

Author: James Oseland

Chayote Soup with Lemongrass and Ginger

In Indonesia, the sourness in this soup would typically come from tamarind, which can be hard to find in the United States. A shot of lemon juice works well instead.

Curried Chicken Drumsticks

Braising bone-in chicken in your dish helps build flavor and sauce depth.

Author: Brad Leone

Javanese Chicken Curry

Author: James Oseland

Green Curry with Brown Rice Noodles and Swiss Chard

Don't skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.

Author: Anna Jones

Thai Green Curry Paste

Homemade green curry paste has more vivid flavor and aromatic intensity than store-bought, not to mention the freedom to control the spice level. Sopon Kosalanan of restaurant Khao King in, Queens says,...

Author: Sopon Kosalanan

Spicy Larb with Cabbage Cups

Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors. Larb hails from Laos and gets its addictiveness from the way it stitches together...

Author: Andy Baraghani

Thai Chinese Cabbage Salad

Author: James Peterson

Curried Sauteed Chicken Chunks with Coconut Milk

Author: Jean Georges Vongerichten

Vermicelli Noodles with Lemongrass Pork Meatballs

This recipe can be made ahead, scaled up for a crowd, and easily customized to any diner's taste.

Author: Jessica Battilana

Hot and Sour Shrimp Soup (Tom Yum Kung)

Tom Yum is made so many different ways that no two batches are really ever alike. Simultaneously spicy, tart, and sweet, this soup grows on you the more you eat it. Try it along with rice to cut some of...

Fragrant Green Chicken Curry

With the curry paste prepped ahead, this flavorful Thai-style curry comes together in just about 20 minutes.

Author: Donna Hay

Spicy Lemongrass Tofu

Author: Mai Pham

Vietnamese Pork Meatball Banh Mi Fried Rice

To make this fried rice extra crispy, sauté the ingredients separately and use cold, cooked rice. As you're stir-frying, toss the rice, pausing frequently to allow it to interact with the heat at the...

Author: Danielle Centoni

Coconut Cabbage and Tofu With Lemongrass and Ginger

For this vegetarian dinner, we roast thick wedges of cabbage, carrots, and tofu in a spiced coconut milk sauce until they're wonderfully softened and caramelized. Puréeing the milk with chopped lemongrass,...

Author: Anna Stockwell

Leek and Ginger Matzo Balls in Lemongrass Consommé

Any fat from the consommé can be used to make the matzo balls. If you need to purchase chicken fat, it's available in the freezer section of some supermarkets. Look for fresh lemongrass in supermarkets...

Author: Suzanne Tracht