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Fish sauce, lime juice, garlic, and sugar make a dressing for a salad featuring shrimp, chicken, grapefruit, and coconut. If pomelo is available in your area, use it in place of the grapefruit.
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This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad.
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For a quick and satisfying staple meal, Khoa and Denise Nguyen from NBC's The Chopping Block enjoy a simple Vietnamese chicken noodle soup, Pho Ga.
cooking.nytimes.com
This recipe is by Mark Bittman and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is the quickest and easiest shrimp red Thai curry recipe ever. Great for an impressive dinner party, because it tastes great but hardly takes any time at all (especially if you buy your prawns already peeled). Serve with hot jasmine rice.
cooking.nytimes.com
This recipe came to The Times from Charles Phan, chef at the Slanted Door in San Francisco You can substitute green Chinese chives for yellow Chinese chives (which are available at Asian markets), but you will lose some of the spiciness.
Ingredients: pork, fish sauce, canola oil, chives, eggs
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Grandma Alvina Mangrai shares her favorite prawn curry recipe with her granddaughter Alyssa in our Cooking with Grandma video.
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This classic chicken pad Thai recipe is an authentic dish made simpler than most other recipes and full of fresh vegetables. Garnish with Thai basil and peanuts if desired.
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A simple blend of mustard, honey, and lemon juice transforms salmon steaks into a fabulous feast!
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Get Fried Rock Fish Recipe from Food Network
Ingredients: flour, beaten eggs, fish, butter, oil
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Spicy and sour Southeast Asian flavors shine in this chicken curry through use of fish sauce, curry paste, Thai chiles, tomatoes, and lime leaves.
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This light, fresh Mexican coleslaw is made with a Granny Smith apple and jalapeno pepper, and pairs well with shrimp or fish tacos.