Though you occasionally see this technique in other cuisines, I know of nowhere but Vietnam where caramelized sugar is used as the basis for a savory sauce in such a wide variety of dishes. You see it with pork, beef, shrimp, finfish, chicken, and even frog. You see it in fancy urban restaurants and in rural three-sided structures. Completed by plenty of onions and black pepper, the result is wickedly forceful, decidedly delicious, and, in the sauce’s dark brown glossiness, downright gorgeous, an astonishing creation given the number of ingredients and the time it requires. See page 500 for information on Asian fish sauces like nam pla. Other cuts of meat you can use here: boneless chicken thighs, pork steaks cut from the loin—both of which will require longer cooking times—or any fish or shrimp (see Fish Fillets Poached in Caramel Sauce, page 232). Sticky Rice (page 508) is not entirely traditional here, but it’s great, as is any other plain rice dish. A strong-flavored salad (like Green Papaya Salad, page 198, but without the shrimp) would round things out perfectly.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.