Numerals in italics indicate photographs.
A | B | C | D | E
F | G | H | I | J
K | L | M | N | O
P | Q | R | S | T
V | W | X | Y
Akha people, 9, 49, 54, 55, 77, 119, 127, 263
algae, dried (freshwater), 164, 165, 321
alimentary paste noodles, 114, 319
am peuhl, 323
anchovies
fillets, 313
Issaan Salsa with Anchovies, 38
anise. See star anise
appetizers
Beef and Lettuce Roll-ups, 268
Chiang Mai Carpaccio, 230
Classic Vietnamese Spring Rolls, 274–275, 277
Dai Beef Tartare with Pepper-Salt, 230
Green-Wrapped Flavor Bundles, 264, 269
Grilled Eggplant Salad, 84
Hot and Spicy Leaf Wraps, 264–265, 266
Steamed Pork Dumplings, 270–271
Vietnamese Baked Cinnamon Pâté, 259
apples, Vietnamese Green Papaya Salad, 4, 75
aquatic morning glory, 324
architecture
Dai (Tai Lu), 140
of Vientiane, 178
Aromatic Jasmine Rice, 90, 240
aromatic jasmine rice. See jasmine rice;
leftover jasmine rice
Aromatic Lemongrass Patties, 251
Aromatic Minced Pork, Shan Style, 250
Aromatic Roasted Rice Powder, 309
Aromatic Steamed Fish Curry, 180
Asian bananas, Bananas in
Coconut Cream, 298
Asian basil, 313
Duck in Green Curry Paste, 211–212
Jungle Curry, 246
Quick Red Chicken Curry, 210
Stir-fried Chicken with Holy Basil, 202
Vietnamese Chicken Salad with
Rau Ram, 197
Vietnamese Herb and Salad Plate, 68
The Best Eggplant Dish Ever, 159
Grilled Eggplant Salad, 84
Jungle Curry, 246
Khmer Chicken Samla’ with Coconut Milk, 204–205, 208
Quick Red Chicken Curry, 210
Asian sesame oil, 322
asparagus beans, 324. See also yard-long
beans
avocado shakes, 303
babah, 94
bac ha, 313
bai gaprow, 313
bai horapa, 313
bai menglak, 313
bai toey hom, 320
Baked Bass with Spicy Rub, 184, 185
bamee, 319
banana chiles, 314
Chile-Vinegar Sauce, 117
Grilled Chile Salsa, Shan Style, 45
banana leaf wrappers
Aromatic Steamed Fish Curry, 180
Baked Bass with Spicy Rub, 184, 185
Dai Grilled Stuffed Fish, 189
steaming in, 180
substitute for, 184
bananas
Bananas in Coconut Cream, 298
bananes flambées, 299
Classic Banana Shake, 303
Fried Bananas, 299
overripe, storing, 303
Bananas in Coconut Cream, 298
bananes flambées, 299
banh gan, 302
banh mi, 287
banh pho, 319
banh trang, 321
Basic Southeast Asian Broth, 50
Basic Sticky Rice, 91
basil. See Asian basil; holy basil; sweet basil
bass
Baked Bass with Spicy Rub, 184, 185
Dai Grilled Stuffed Fish, 189
Lao Hot and Sour Soup with Fish, 57
Bayon, 217
bean curd. See pressed tofu; silky tofu; tofu
beans
mung. See mung beans
winged (asparagus), 324. See also yard-long beans
yam, 317
yard-long. See yard-long beans
bean sprouts, 313
Ginger Chicken Noodle Soup, 130–131
Morning Market Noodles, 119, 138–139
Pad Thai Classic Stir-fried Noodles, 124–125, 126
Pickled Bean Sprout Salad, 85
Rice Paper Roll-ups with Shrimp and Herbs, 176, 177
Rice Soup, Khmer Style, 94
soybean, 313
Vietnamese Chicken Salad with Rau Ram, 197
Vietnamese Herb and Salad Plate, 68
Vietnamese Noodle Combos, 131
Vietnamese Savory Crepes, 280–281
bean threads. See cellophane noodles
Beef and Lettuce Roll-ups, 268
Chiang Mai Carpaccio, 230
Chiang Mai Curry Noodles, 134–135, 137
Dai Beef Tartare with Pepper-Salt, 230
Grilled Lemongrass Beef, 225, 226
Hearty Vietnamese Beef Noodle Soup, 128–129
Hui Beef Stew with Chick-peas and Anise, 231
Khmer Stir-fried Ginger and Beef, 219
Spicy Grilled Beef Salad, 224, 227
Vietnamese Beef Ball Soup, 62, 63
Beef and Lettuce Roll-ups, 268
beer, 307
besan, 314
The Best Eggplant Dish Ever, 159
beverages. See drinks
bi, 321
Bibb lettuce. See lettuce
bi heo kho, 321
bird chiles, 314
Beef and Lettuce Roll-ups, 268
Fresh Chile-Garlic Paste, 26
handling, 33
Hot and Spicy Leaf Wraps, 264–265, 266
Lao Hot and Sour Soup with Fish, 57
Shrimp in Hot Lime Leaf Broth, 52, 53
Spicy Northern Sausage, 256–257
Squid with Ginger-Garlic Sauce, 175
Stir-fried Chicken with Holy Basil, 202
Thai Fish Sauce with Hot Chiles, 32, 33
Vegetarian Nuoc Cham, 29
Vietnamese Herb and Salad Plate, 68
Vietnamese Must-Have Table Sauce, 28, 277
Vietnamese Peanut Sauce, 28–29
black mushrooms, 318
black peppercorns, 320
Peppercorn–Coriander Root Flavor Paste, 184
black rice vinegar, 324
black sticky rice, 313
Coconut Milk Sticky Rice with Mangoes, 297
Tashi’s Favorite Black Rice Pudding, 292, 293
Black Tai (Tai Dam) people, 9
bok choi, 313
Chicken Soup with Greens, 56
Our Favorite Noodles with Greens and
bread. See also sandwiches
Hui Honey-Filled Flatbreads, 282–283
broccoli, Chinese. See Chinese broccoli
broccoli rabe, 313
Luang Prabang Pork Stew with Bitter Greens, 245
broths
Basic Southeast Asian Broth, 50
Ginger Chicken Noodle Soup, 130–131
Hearty Vietnamese Beef Noodle Soup, 128–129
Shrimp in Hot Lime Leaf Broth, 52, 53
brown rice vinegar, 324
Buddhist monks
preparing for temple festival, 166
Buddhist Sour Soup, 58
Buddhist temples. See temples
bun, 319
Burmese political situation, 70, 80
butternut squash, Silky Coconut-Pumpkin
Soup, 51
button mushrooms, 318
Lao Hot and Sour Soup with Fish, 57
cabbage. See also green cabbage; napa cabbage; Savoy cabbage
Spicy Grilled Beef Salad, 224
swamp, 324
ca kho tieu, 191
Cambodian food and cooking, 16–17
canh chua dau hou, 58
canh ga, 56
carambola, 323
Vietnamese Green Papaya Salad, 4, 75
Carrot and Daikon Pickled Salad, 85
carrots
Carrot and Daikon Pickled Salad, 85
Steamed Vegetable Plate, 69
cassia, 313, 315. See also cinnamon
Cassidy, Carol, 179
catfish
Aromatic Steamed Fish Curry, 180
Khmer Fish Stew with Lemongrass, 181
Salt-Grilled Catfish, 190
Spicy Fish Curry with Coconut Milk, 182
cauliflower
Plain of Jars Vegetable Soup, 53
Simple Dali Cauliflower, 158
cayenne chiles, 314
Dai Grilled Stuffed Fish, 189
Grilled Eggplant Salad, 84
Stir-fried Chicken with Holy Basil, 202
celery leaves. See Chinese celery leaves
cellophane noodles, 319
Cellophane Noodle Salad with Oyster Mushrooms, 144
Chicken Soup with Greens, 56
Classic Vietnamese Spring Rolls, 274–275, 277
Shan Salad with Cellophane Noodles and Ginger, 145
Stir-fried Eggs with Cellophane Noodles, 169
Cellophane Noodle Salad with Oyster Mushrooms, 144
cha heo, 251
Cham people, 10
chao, 94
cha que, 259
Chau Doc, 279
chavai, 114
Chiang Mai Carpaccio, 230
Chiang Mai Curry Noodles, 134–135, 137
chicharrones, 321
chicken
Basic Southeast Asian Broth, 50
Chicken and Potato Curry, 203
Chicken Soup with Greens, 56
Ginger Chicken Noodle Soup, 130–131
grilled, 195
Grilled Chicken with Hot and Sweet Dipping Sauce, 198, 199
Hearty Chicken Soup with Onions and Garlic, 59
Khmer Chicken Samla’ with Coconut Milk, 204–205, 208
Lao Yellow Rice and Duck alternative, 102, 103
Minced Chicken with Fresh Herbs, 196
Morning Market Noodles, 119, 138–139
Quick Red Chicken Curry, 210
Stir-fried Chicken with Holy Basil, 202
Vietnamese Chicken Salad with Rau Ram, 197
Chicken and Potato Curry, 203
Chicken Soup with Greens, 56
chick-peas, 314
Hui Beef Stew with Chick-peas and Anise, 231
chile oil, 314
Hot Chile Oil, 310
Fresh Chile-Garlic Paste, 26
Shan Chile Paste, 37
Thai Roasted Chile Paste, 36
Yunnanese Chile Pepper Paste, 27
chile pepper flakes, 314
chiles, 314. See also banana chiles; bird chiles; cayenne chiles; Cubanelle chiles; green chiles; Hungarian wax chiles; red chiles; serrano chiles
buying, 314
dried, frying, 141
dry-roasting, 36
Chile-Vinegar Sauce, 117
Chinese bamboo steamers, 91, 98, 99
Chinese broccoli, 314
Chinese Greens, Thai Style, 156
Luang Prabang Pork Stew with Bitter Greens, 245
Chinese brushwork and calligraphy, 42
Chinese cabbage. See napa cabbage
Chinese celery leaves, 314
Luang Prabang Fusion Salad, 78
Chinese chives, 314
Luang Prabang Pork Stew with Bitter Greens, 245
Rice Paper Roll-ups with Shrimp and Herbs, 176, 177
Chinese egg noodles, 319
Chiang Mai Curry Noodles, 134–135, 137
Chinese Greens, Thai Style, 156
Chinese mustard greens, 314
Luang Prabang Pork Stew with Bitter Greens, 245
Chinese Pepper-Salt, 309
Chinese rice wine, 314
chives, 314
Luang Prabang Pork Stew with Bitter Greens, 245
Rice Paper Roll-ups with Shrimp and Herbs, 176, 177
chmoi, 322
choi sum, 314
cider vinegar, 324
cilantro. See coriander
Vietnamese Baked Cinnamon Pâté, 259
Classic Banana Shake, 303
Classic Mixed Vegetable Stir-fry, 151
Classic Vietnamese Spring Rolls, 274–275, 277
coconut, 315
Deep-fried Jasmine Rice Balls, 104, 104–105
Dry-Roasted Grated Coconut, 308
grated, 315
Hot and Spicy Leaf Wraps, 264–265, 266
coconut milk/cream, 315
Aromatic Steamed Fish Curry, 180
Bananas in Coconut Cream, 298
Beef and Lettuce Roll-ups, 268
canned, 315
Chiang Mai Curry Noodles, 134–135, 137
Chicken and Potato Curry, 203
Coconut Milk Sticky Rice with Mangoes, 297
Duck in Green Curry Paste, 211–212
Fried Bananas, 299
how to make, 315
Khmer Chicken Samla’ with Coconut Milk, 204–205, 208
Quick Red Chicken Curry, 210
Silky Coconut-Pumpkin Soup, 51
Spicy Fish Curry with Coconut Milk, 182
Sweet Satin Custard, 302
Tamarind Sauce with Coconut Milk, 26–27
Tapioca and Corn Pudding with Coconut Cream, 294, 295
Tashi’s Favorite Black Rice Pudding, 292, 293
Vietnamese Savory Crepes, 280–281
Vietnamese Sticky Rice Breakfast, 98–99
Coconut Milk Sticky Rice with Mangoes, 297
coffee
Iced Coffee with Sweetened Condensed Milk, 304, 305
preparation of, 304
com chien, 111
condensed milk, sweetened, 323
Iced Coffee with Sweetened Condensed Milk, 304, 305
condiments. See also chile pastes; pickles; salsas; sauces
Aromatic Roasted Rice Powder, 309
The Best Eggplant Dish Ever, 159
Carrot and Daikon Pickled Salad, 85
Chinese Pepper-Salt, 309
Dry-Roasted Grated Coconut, 308
Dry-Roasted Peanuts, 308
Dry-Roasted Sesame Seeds, 308
Fried Garlic, 310
Fried Shallots, 310
Garlic Oil, 310
Hot Chile Oil, 310
Lime Juice Yin-Yang, 129
Pickled Bean Sprout Salad, 85
Pickled Cabbage, Thai Style, 311
Roasted Rice Powder, 308
Scallion Oil, 310
Shallot Oil, 310
Shan-Style Chile-Garlic Oil, 310
Two Pepper–Salt Spice Dip, 309
Vegetarian Nuoc Cham, 29
conical steamer baskets, 91, 98, 99
cooking oils, 315. See also flavored oils
cooking techniques. See steaming techniques; techniques
Aromatic Minced Pork, Shan Style, 250
Aromatic Steamed Fish Curry, 180
Cellophane Noodle Salad with Oyster Mushrooms, 144
Chiang Mai Carpaccio, 230
Chicken and Potato Curry, 203
Dai Beef Tartare with Pepper-Salt, 230
Ginger Chicken Noodle Soup, 130–131
Green-Wrapped Flavor Bundles, 264, 269
Grilled Eggplant Salad, 84
Hearty Chicken Soup with Onions and Garlic, 59
Home-Style Pork Soup with Vegetables, 51
Hot and Spicy Leaf Wraps, 264–265, 266
Jungle Curry Paste, 247
Lao Hot and Sour Soup with Fish, 57
Luang Prabang Fusion Salad, 78
Minced Chicken with Fresh Herbs, 196
Peppercorn–Coriander Root Flavor Paste, 184
Rice Paper Roll-ups with Shrimp and Herbs, 176, 177
Salsa with Poppy Seeds, 44
Seared Pepper-Salt Tofu, 150
Shan Salad with Cellophane Noodles and Ginger, 145
Silky Coconut-Pumpkin Soup, 51
Smoked Fish and Green Mango, 174
Spicy Fish Curry with Coconut Milk, 182
Spicy Northern Sausage, 256–257
Squid with Ginger-Garlic Sauce, 175
Stir-fried Yunnan Ham, 239
Turkey with Mint and Hot Chiles, 202
Vietnamese (pakchi wietnam; rau ram), 197, 324
Vietnamese Chicken Salad with Rau Ram, 197
Vietnamese Green Papaya Salad, 4, 75
Vietnamese Herb and Salad Plate, 68
Vietnamese Savory Crepes, 280–281
White Fungus Salad, 79
coriander leaves. See coriander
coriander roots. See coriander
coriander seeds. See coriander
corn
Sweet Corn Fritters, 296
Tapioca and Corn Pudding with Coconut Cream, 294, 295
cornstarch, 316
crepes, Vietnamese Savory Crepes, 280–281
crisping noodles, 135
Cubanelle chiles, 314
Chile-Vinegar Sauce, 117
cu cai tau, 316
cucumbers. See European cucumbers
culs lakray, 318
cumin
Yunnanese Chile Pepper Paste, 27
curry dishes
Aromatic Steamed Fish Curry, 180
Chiang Mai Curry Noodles, 134–135, 137
Chicken and Potato Curry, 203
Jungle Curry, 246
Khmer Chicken Samla’ with Coconut Milk, 204–205, 208
Lao Yellow Rice and Duck, 102, 103
Quick Red Chicken Curry, 210
Spicy Fish Curry with Coconut Milk, 182
curry pastes, 316
commercially available, 316
Jungle Curry Paste, 247
Khmer Chicken Samla’ with Coconut Milk, 204–205, 208
custard, Sweet Satin Custard, 302
cyclo drivers, 282
Dai Beef Tartare with Pepper-Salt, 230
Dai Grilled Stuffed Fish, 189
daikon radish, 316
Carrot and Daikon Pickled Salad, 85
Dai Mint and Tomato Salad, 68
houses of, 140
dali huacai, 158
dao’, 321
dau hi ki, 324
dauhu leong, 324
daun kesom, 324
dau xanh, 318
Davidson, Alan, 182
Davidson, Jennifer, 182
Classic Vietnamese Spring Rolls, 274–275, 277
crisped noodles, 135
Deep-fried Jasmine Rice Balls, 104, 104–105
Fried Bananas, 299
frying technique for, 275
oil for, 315
Sweet Corn Fritters, 296
Thai-Lao Crispy Rice Crackers, 43, 106
Deep-fried Jasmine Rice Balls, 104, 104–105
desserts. See sweets
dill, 316
dipping sauces. See sauces
doufu gan, 324. See also pressed tofu
doufu hua, 323–324. See also silky tofu
doughnuts, 291
dried mushrooms, 318. See also mushrooms; specific types of mushrooms
dried noodles, 18, 114, 115, 319
Cellophane Noodle Salad with Oyster Mushrooms, 144
Ginger Chicken Noodle Soup, 130–131
Hearty Vietnamese Beef Noodle Soup, 128–129
Morning Market Noodles, 119, 138–139
Northern Rice Noodle Stew, 140–141
Our Favorite Noodles with Greens and Gravy, 116–117, 118
preparation of, 188
Rice Paper Roll-ups with Shrimp and Herbs, 176, 177
Shan Salad with Cellophane Noodles and Ginger, 145
Stir-fried Eggs with Cellophane Noodles, 169
dried river weed, 164, 165, 321
dried shrimp, 316
Hot and Spicy Leaf Wraps, 264–265, 266
Perfume River Rice, 111
drinks, 291
avocado shakes, 303
Classic Banana Shake, 303
Iced Coffee with Sweetened Condensed Milk, 304, 305
Dry-Roasted Grated Coconut, 308
Dry-Roasted Peanuts, 308
Dry-Roasted Sesame Seeds, 308
dua chua, 85
dua dua, 324
dua gia, 85
dua gok, 324
duck
Duck in Green Curry Paste, 211–212
duck stock, 102
Lao Yellow Rice and Duck, 102, 103
Duck in Green Curry Paste, 211–212
dumplings, 33
Steamed Pork Dumplings, 270–271
egg noodles, 319
Chiang Mai Curry Noodles, 134–135, 137
eggplants, 316. See also Asian eggplants; Thai eggplants
pea, 316
eggs
Deep-fried Jasmine Rice Balls, 104, 104–105
Eggs Scrambled with Tomato, 168
Luang Prabang Fusion Salad, 78
Pad Thai Classic Stir-fried Noodles, 124–125, 126
Stir-fried Eggs with Cellophane Noodles, 169
Sweet Satin Custard, 302
Thai Fried Rice, 110
Eggs Scrambled with Tomato, 168
embroidery, 160
English cucumbers. See European cucumbers
equipment
Chinese bamboo steamers, 91, 98, 99
Lao-Thai conical steamer baskets, 91, 98, 99
rice cookers, 90
European cucumbers, 316
Simple Cucumber Salad, 72
Spicy Grilled Beef Salad, 224
Steamed Vegetable Plate, 69
Vietnamese Herb and Salad Plate, 68
fagara, 322
fanqie jidan, 168
Feild, Oran, 158
fermented fish paste, 220, 233, 321
fermented soybean cakes, 316
fermented soybean paste (sauce), 37, 316–317
Shan Chile Paste, 37
Vietnamese Peanut Sauce, 28
ferry crossing, 301
fiddleheads, 317
The Best Eggplant Dish Ever, 159
filters, for coffee making, 304
Pad Thai Classic Stir-fried Noodles, 124–125, 126
Seared Pepper-Salt Tofu, 150
fish, 171–191. See also anchovies; bass; catfish; snapper; tilapia; trout
Aromatic Steamed Fish Curry, 180
Dai Grilled Stuffed Fish, 189
Khmer Fish Stew with Lemongrass, 181
Lao Hot and Sour Soup with Fish, 57
preserved (fermented), 220, 233, 321
salted, at market, 183
Slow-Cooked Sweet and Spicy Fish, 191
Smoked Fish and Green Mango, 174
Spicy Fish Curry with Coconut Milk, 182
Stir-fried Fish with Ginger, 183
fish paste, fermented, 220, 233, 321
fish sauce, 220, 232, 233, 317
Thai Fish Sauce with Hot Chiles, 32, 33
vegetarian substitute for, 29
five-spice powder, 317
flat-leaf parsley, Luang Prabang Fusion Salad, 78
flavored oils, 314
Garlic Oil, 310
Hot Chile Oil, 310
Scallion Oil, 310
Shallot Oil, 310
Shan-Style Chile-Garlic Oil, 310
flavor pastes. See also chile pastes; curry pastes; fermented soybean paste (sauce); shrimp paste
fermented fish paste, 220, 233, 321
Peppercorn–Coriander Root Flavor Paste, 184
floating markets, 8, 174, 237, 300
flowering Chinese cabbage, 314
frangipani flowers, 273
Fresh Chile-Garlic Paste, 26
Fresh Noodle Sheets, 121
freshwater algae, 164, 165, 321
Fried Bananas, 299
Fried Garlic, 310
Fried Shallots, 310
fritters, 291
Sweet Corn Fritters, 296
frogs’ legs, 183
fruits. See specific fruits
frying. See also deep-fried dishes; stir-fried dishes
of dried chiles, 141
gaeng jut pak, 53
gaeng paa moo, 246
gaeng ped gai, 210
gai pad bai gaprow, 202
galangal, 317
Aromatic Minced Pork, Shan Style, 250
Hot and Spicy Leaf Wraps, 264–265, 266
Issaan Salsa with Anchovies, 38
Jungle Curry Paste, 247
Khmer Chicken Samla’ with Coconut Milk, 204–205, 208
lesser. See krachai
Rich Lao Salsa, 39
Smoked Fish and Green Mango, 174
Spicy Northern Sausage, 256–257
gao nep, 91
garbanzos, 314
Hui Beef Stew with Chick-peas and Anise, 231
garlic
Aromatic Minced Pork, Shan Style, 250
The Best Eggplant Dish Ever, 159
Dai Grilled Stuffed Fish, 189
Fresh Chile-Garlic Paste, 26
Fried Garlic, 310
Garlic Oil, 310
Grilled Chile Salsa, Shan Style, 45
Grilled Eggplant Salad, 84
Hearty Chicken Soup with Onions and Garlic, 59
Issaan Salsa with Anchovies, 38
Issaan Very Garlicky Sausage, 258
Luang Prabang Fusion Salad, 78
Peppercorn–Coriander Root Flavor Paste, 184
Rich Lao Salsa, 39
Salsa with Poppy Seeds, 44
Shan Salad with Cellophane Noodles and Ginger, 145
Shan-Style Chile-Garlic Oil, 310
Simple Dali Cauliflower, 158
Squid with Ginger-Garlic Sauce, 175
Thai Pickled Garlic, 311
Vietnamese Peanut Sauce, 28–29
ga xe phai, 197
genmai su, 324
giant taro, 313
ginger, 317
Beef and Lettuce Roll-ups, 268
Ginger Chicken Noodle Soup, 130–131
Hot and Spicy Leaf Wraps, 264–265, 266
Issaan Very Garlicky Sausage, 258
Khmer Stir-fried Ginger and Beef, 219
Silky Tofu in Ginger Syrup, 298
Spicy Northern Sausage, 256–257
Squid with Ginger-Garlic Sauce, 175
Stir-fried Cabbage with Dried Chiles and Ginger, 157
Stir-fried Fish with Ginger, 183
young, 317
Ginger Chicken Noodle Soup, 130–131
glass noodles. See cellophane noodles
gluay bua chi, 298
gluay khaek, 299
glutinous rice. See black sticky rice; sticky rice
glutinous rice flour, 321
grapefruit, 320
greater Tai (Shan; Tai Yai) people, 9, 10, 70
green beans. See yard-long beans
green cabbage, Stir-fried Cabbage with Dried Chiles and Ginger, 157
green chiles. See also Cubanelle chiles; Hungarian wax chiles
Duck in Green Curry Paste, 211–212
Salsa with Poppy Seeds, 44
Stir-fried Pork and Tomato, 244
green mangoes, 317
green onions. See scallions
Green-Wrapped Flavor Bundles, 264, 269
Grilled Chicken with Hot and Sweet Dipping Sauce, 198, 199
Grilled Chile Salsa, Shan Style, 45
grilled dishes
cha heo, 251
chicken, 195
Dai Grilled Stuffed Fish, 189
Grilled Chicken with Hot and Sweet Dipping Sauce, 198, 199
Grilled Chile Salsa, Shan Style, 45
Grilled Eggplant Salad, 84
Grilled Lemongrass Beef, 225, 226
Salt-Grilled Catfish, 190
Spicy Grilled Beef Salad, 224, 227
sticky rice cakes, 107
Vietnamese Grilled Pork Balls, 252, 253
Grilled Eggplant Salad, 84
Grilled Lemongrass Beef, 225, 226
guaytio, 319
gung haeng, 316
ham. See also pork fresh, 320
Han Chinese people, 9
Hearty Chicken Soup with Onions and Garlic, 59
Hearty Vietnamese Beef Noodle Soup, 128–129
hed hom, 318
het hoonoo, 318
Ho Chi Minh City, market in, 254
Hodgson, Michael, 179
substitute for, 317
holy basil, 313
Stir-fried Chicken with Holy Basil, 202
hom, 322
Home-Style Pork Soup with Vegetables, 51
hom lek, 322
hom pen, 322
honey, Hui Honey-Filled Flatbreads, 282–283
hong san du, 244
Hot and Spicy Leaf Wraps, 264–265, 266
Hot and Sweet Dipping Sauce, 198, 199
Hot Chile Oil, 310
houses
Dai (Tai Lu), 140
of Vientiane, 178
huanggua liangban, 72
hua pak had, 316
hua pakkad kem, 322
Hue, market in, 286
Hui Beef Stew with Chick-peas and Anise, 231
Hui Honey-Filled Flatbreads, 282–283
Hui people, 9
Hungarian wax chiles, 314
Chile-Vinegar Sauce, 117
Iced Coffee with Sweetened Condensed Milk, 304, 305
icicle radish. See daikon radish
Issaan food and cooking, 13, 16
Issaan Salsa with Anchovies, 38
Issaan Very Garlicky Sausage, 258
jaew bong, 39
jaew issaan, 38
jasmine rice, 88, 89, 90, 313. See also leftover jasmine rice
Aromatic Jasmine Rice, 90, 240
Deep-fried Jasmine Rice Balls, 104, 104–105
Lao Yellow Rice and Duck, 102, 103
Perfume River Rice, 111
Rice Soup, Khmer Style, 94
Roasted Rice Powder, 308
substitute for, 90
Thai Fried Rice, 110
Thai-Lao Crispy Rice Crackers, 43, 106
jiaoyan, 309
jiaoyan dougan, 150
jiao-zi, 33
jicama, 317
jie lan, 156
jii banla’, 322
jii’liang vong, 313
juk, 94
Jungle Curry, 246
Jungle Curry Paste, 247
Steamed Vegetable Plate, 69
Kachin people, 70
kaffir limes. See wild limes
Kalaw people, 70
kapi, 322
Karen people, 10, 70, 71, 82, 83
New Year celebration of, 83
keng bouad mak fak kham, 51
keng kai, 59
khaa, 317
khamin, 324
khao neeo, 91
khao neeo mamuang, 297
khao pad, 110
khao soi, 134–135, 137, 142, 143
khao tom, 94
khiep moo, 320
Khmer Chicken Samla’ with Coconut Milk, 204–205, 208
Khmer Fish Stew with Lemongrass, 181
Khmer Stir-fried Ginger and Beef, 219
khoua kai, 203
Kok River, 115
kosher salt, 322
ko tieu, 17
Jungle Curry, 246
Jungle Curry Paste, 247
kratiem dong, 311
krung gaeng paa, 247
Kunming, 35
laab dip, 248
laab gai, 196
laab moo tai yan, 250
Lahu people, 9
la jiao, 314
lajiao baicai, 157
lake trout, Baked Bass with Spicy Rub alternative, 184, 185
la lot, 320
lamb, Hui Beef Stew with Chick-peas and Anise alternative, 231
language groups of Southeast Asia, 11
Lao Hot and Sour Soup with Fish, 57
lao khao, 307
Lao people, 9
food and cooking of, 16
laos, 317
Lao-Thai conical steamer baskets, 91, 98, 99
Lao Yellow Rice and Duck, 102, 103
lard, 315
leaf lettuce. See lettuce
leftover chicken, Vietnamese Chicken Salad
with Rau Ram, 197
leftover jasmine rice, 89
Perfume River Rice, 111
Thai Fried Rice, 110
Thai-Lao Crispy Rice Crackers, 43, 106
leftover pork, uses for, 239
leftover potatoes, Quick and Tasty Yunnanese
leftover sticky rice, with Shan Chile Paste, 37
leftover turkey, Turkey with Mint and Hot Chiles, 202
lemongrass, 318
Aromatic Lemongrass Patties, 251
Aromatic Minced Pork, Shan Style, 250
Aromatic Roasted Rice Powder, 309
Aromatic Steamed Fish Curry, 180
Baked Bass with Spicy Rub, 184, 185
Chiang Mai Carpaccio, 230
Green-Wrapped Flavor Bundles, 264, 269
Grilled Lemongrass Beef, 225, 226
Issaan Salsa with Anchovies, 38
Jungle Curry Paste, 247
Khmer Chicken Samla’ with Coconut Milk, 204–205, 208
Khmer Fish Stew with Lemongrass, 181
Lao Hot and Sour Soup with Fish, 57
Perfume River Rice, 111
Shrimp in Hot Lime Leaf Broth, 52, 53
Slow-Cooked Sweet and Spicy Fish, 191
Spicy Northern Sausage, 256–257
Vegetarian Nuoc Cham, 29
lengkuas, 317
Le Sel de la vie en Asie du Sud-est (Le Roux and Ivanoff), 233
lesser galangal. See krachai
lettuce
Beef and Lettuce Roll-ups, 268
Green-Wrapped Flavor Bundles, 264, 269
Hot and Spicy Leaf Wraps, 264–265, 266
Luang Prabang Fusion Salad, 78
Steamed Pork Dumplings, 270–271
Vietnamese Herb and Salad Plate, 68
Vietnamese Savory Crepes, 280–281
Lime Juice Yin-Yang, 129
limes, 318
Beef and Lettuce Roll-ups, 268
Lime Juice Yin-Yang, 129
Vietnamese Herb and Salad Plate, 68
wild. See wild limes
Lisu people, 9
long beans. See yard-long beans
long eggplants. See Asian eggplants
long-grain rice, 88
Luang Prabang Fusion Salad, 78
Luang Prabang Pork Stew with Bitter Greens, 245
Luscious Chile-Oil Tofu, 167, 168
Ly, Heang, 229
Mae Sai, 92
mail-order sources, 325
makeua oop, 159
makheua khun, 316
makheua puong, 316
mak kham, 323
mak paen, 251
mak sam paw saa, 77
mam ruoc, 322
mam tom, 322
mangoes, 318
Coconut Milk Sticky Rice with Mangoes, 297
green, 317
Smoked Fish and Green Mango, 174
ma om, 321
mareh preuw, 313
in Ho Chi Minh City, 254
in Hue, 286
noodles served at, 119, 138–139
noodle stalls at, 20
salted fish at, 183
seasonings at, 156
in Siam Reap, Cambodia, 66
in Sri Ching Mai, 267
in That Panom, 306
in Vientiane, 48
mawk pa, 180
me chua, 323
Mekong, 1, 2–3, 7–8, 67, 119, 154, 195, 241
Mekong Delta food and cooking, 17
Mekong salsas, 25
Saigon Subs, 287
Menghan, 60
Buddhist temple in, 61
Beef and Lettuce Roll-ups, 268
Green-Wrapped Flavor Bundles, 264, 269
Hot and Spicy Leaf Wraps, 264–265, 266
miang neua, 268
mi lin fen, 108
milk
Classic Banana Shake, 303
coconut. See coconut milk/cream
condensed, sweetened, 323
Iced Coffee with Sweetened Condensed Milk, 304, 305
Minced Chicken with Fresh Herbs, 196
mint, 318
Aromatic Minced Pork, Shan Style, 250
Dai Mint and Tomato Salad, 68
Grilled Eggplant Salad, 84
Minced Chicken with Fresh Herbs, 196
Rice Paper Roll-ups with Shrimp and Herbs, 176, 177
Spicy Grilled Beef Salad, 224, 225
Turkey with Mint and Hot Chiles, 202
Vietnamese Chicken Salad with Rau Ram, 197
Vietnamese Herb and Salad Plate, 68
mo hom daeng, 322
monks
preparing for temple festival, 166
monosodium glutamate (msg), 318
Morning Market Noodles, 119, 138–139
mtdaeng, 317
m’teh, 314
m’teh k’mang, 314
Muan Sing, 133
mu-er, 318
mung beans, 318
split, 318
Vietnamese Savory Crepes, 280–281
Vietnamese Sticky Rice Breakfast, 98–99
mung bean sprouts. See bean sprouts
muoc tuoi, 175
mushrooms, 318–319. See also specific types of mushrooms
Cellophane Noodle Salad with Oyster Mushrooms. 144
Classic Mixed Vegetable Stir-fry, 151
nam huong, 318
nam mi, 25
nam prik num tai yai, 45
nam prik pao, 36
nam som, 117
nang bong, 321
napa cabbage, 319
Classic Mixed Vegetable Stir-fry, 151
Morning Market Noodles, 119, 138–139
pickled, 314
Shan Salad with Cellophane Noodles and Ginger, 145
Vietnamese Chicken Salad with Rau Ram, 197
Nazim, 179
neen, 145
nghe, 324
ngo gai, 322
ngo om, 321
niu rou fang zang, 231
noodles and noodle dishes, 113–145, 319. See also cellophane noodles; Chinese egg noodles; dried noodles; rice noodles
alimentary paste noodles, 319
Chiang Mai Curry Noodles, 134–135, 137
crisping noodles, 135
Fresh Noodle Sheets, 121
Ginger Chicken Noodle Soup, 130–131
Hearty Vietnamese Beef Noodle Soup, 128–129
Morning Market Noodles, 119, 138–139
noodle making, 142
noodles in broth, 136
Northern Rice Noodle Stew, 140–141
Our Favorite Noodles with Greens and Gravy, 116–117, 118
Pad Thai Classic Stir-fried Noodles, 124–125, 126
regional differences in, 139
Vietnamese Noodle Combos, 131
northeast Thailand, food and cooking of, 13, 16
Northern Rice Noodle Stew, 140–141
northern Thailand, food and cooking of, 13
nung pak, 69
Vegetarian Nuoc Cham, 29
oaw’lam, 321
oaw’moo sai pakkat, 245
oils
cooking, 315
flavored. See flavored oils
Buddhist Sour Soup, 58
one-dish meals
Chiang Mai Curry Noodles, 134–135, 137
Ginger Chicken Noodle Soup, 130–131
Lao Yellow Rice and Duck, 102, 103
Northern Rice Noodle Stew, 140
Our Favorite Noodles with Greens and Gravy, 116–117, 118
Pad Thai Classic Stir-fried Noodles, 124–125, 126
Rice Soup, Khmer Style, 94
Saigon Subs, 287
Thai Fried Rice, 110
Vietnamese Noodle Combos, 131
onions. See also scallions; shallots
Hearty Chicken Soup with Onions and Garlic, 59
Perfume River Rice, 111
oop steaming method, 159
Our Favorite Noodles with Greens and Gravy, 116–117, 118
oxtails, 320
Hearty Vietnamese Beef Noodle Soup, 128–129
oyster mushrooms, 318
Cellophane Noodle Salad with Oyster Mushrooms, 144
Lao Hot and Sour Soup with Fish, 57
Shan Salad with Cellophane Noodles and Ginger, 145
Shrimp in Hot Lime Leaf Broth, 52, 53
Padaung people, 69
pad pak, 151
Pad Thai Classic Stir-fried Noodles, 124–125, 126
pak bong, 324
pak boong, 324
pakchi, 315
pakchi farang, 322
pak chi lao, 316
pak gooed, 159
pak hom, 322
pak hom pom, 315
pak i leut, 320
pak itoo, 313
pak kat dong, 311
pak payo, 324
pak si, 316
pak tua noi, 320
palm sugar, 320
pandanus leaves, 320
papayas, 262
Coconut Milk Sticky Rice with Mangoes alternative, 297
mak sam paw saa, 77
Vietnamese Green Papaya Salad, 4, 75
parsley, flat-leaf, Luang Prabang Fusion Salad, 78
pa sousi haeng, 182
pa yang, 190
peaches, Coconut Milk Sticky Rice with Mangoes alternative, 297
pea eggplants, 316
peanut oil, 315
peanuts, 320
Beef and Lettuce Roll-ups, 268
Dry-Roasted Peanuts, 308
Green-Wrapped Flavor Bundles, 264, 269
Hot and Spicy Leaf Wraps, 264–265, 266
Shan Chile Paste, 37
Steamed Pork Dumplings, 270–271
Vietnamese Green Papaya Salad, 4, 75
Vietnamese Peanut Sauce, 28–29
pea shoots, 320
pea sprouts, 320
pea tendrils, 320
Morning Market Noodles, 119, 138–139
Peking cabbage. See napa cabbage
Peppercorn–Coriander Root Flavor Paste, 184
peppercorns, 320. See also black peppercorns; Sichuan peppercorns
pepper leaves, 320
peppers, chile. See chiles; specific types of chiles
pepper-salt
Two Pepper–Salt Spice Dip, 309
Chinese Pepper-Salt, 309
Dai Beef Tartare with Pepper-Salt, 230
Seared Pepper-Salt Tofu, 150
Perfume River Rice, 111
phaa nung, 160
pho, 139
Phuan people, 9
Pickled Bean Sprout Salad, 85
Carrot and Daikon Pickled Salad, 85
Chinese pickled cabbage, 314
Pickled Bean Sprout Salad, 85
Pickled Cabbage, Thai Style, 311
Pickled Chiles, 312
Thai Pickled Garlic, 311
pineapple
Buddhist Sour Soup, 58
mak sam paw saa, 77
pin kao, 91
Plain of Jars Vegetable Soup, 53
Polygonum, 324
pomelos, 320
som tam, 77
poppy seeds, 320
Salsa with Poppy Seeds, 44
Aromatic Lemongrass Patties, 251
Aromatic Minced Pork, Shan Style, 250
The Best Eggplant Dish Ever, 159
Cellophane Noodle Salad with Oyster Mushrooms, 144
Classic Vietnamese Spring Rolls, 274–275, 277
Dai Grilled Stuffed Fish, 189
Fried Beef Jerky alternative, 218–219
Green-Wrapped Flavor Bundles, 264, 269
ground, 320
Home-Style Pork Soup with Vegetables, 51
Issaan Very Garlicky Sausage, 258
Jungle Curry, 246
leftover, uses for, 239
Luang Prabang Fusion Salad, 78
Luang Prabang Pork Stew with Bitter Greens, 245
Luscious Chile-Oil Tofu, 167, 168
Northern Rice Noodle Stew, 140–141
Our Favorite Noodles with Greens and Gravy, 116–117, 118
Pad Thai Classic Stir-fried Noodles, 124–125, 126
Quick Khmer Pork with Green Beans, 238, 240
raw, 248
rendered pork fat, 315
Rice Soup, Khmer Style, 94
sausages, 236
Spicy Northern Sausage, 256–257
Steamed Pork Dumplings, 270–271
Stir-fried Cabbage with Dried Chiles and Ginger, 157
Stir-fried Pork and Tomato, 244
Tamarind Sauce with Coconut Milk, 26–27
Thai Fried Rice, 110
Vietnamese Baked Cinnamon Pâté, 259
Vietnamese Grilled Pork Balls, 252, 253
Vietnamese Shrimp and Pork Stir-fry, 188
White Fungus Salad, 79
pork skin
fried (pork crackling), 238, 320–321
shreds, dried, 321
potatoes, 42
Chicken and Potato Curry, 203
Quick and Tasty Yunnanese Potatoes, 5, 162
potato starch, 321
poultry. See chicken; duck; turkey
preparation techniques. See steaming techniques; techniques
preserved fish, 321
preserved turnip, 322
pressed tofu, 324
Pad Thai Classic Stir-fried noodles, 124–125, 126
Seared Pepper-Salt Tofu, 150
prik, 314
prik haeng, 314
prik ji, 309
prik kii noo, 314
puddings
Bananas in Coconut Cream, 298
Tapioca and Corn Pudding with Coconut Cream, 294, 295
Tashi’s Favorite Black Rice Pudding, 292, 293
pumpkin, 321
Silky Coconut-Pumpkin Soup, 51
Steamed Vegetable Plate, 69
substitute for, 321
pyrethrum flowers, 77
Quick and Tasty Yunnanese Potatoes, 5, 162
Quick Khmer Pork with Green Beans, 238, 240
Quick Red Chicken Curry, 210
radish. See also daikon radish salted, 322
rapeseed oil plants, 31
rapini, 313
Luang Prabang Pork Stew with Bitter Greens, 245
rau muang, 324
rau ngo, 315
rau que, 313
red chiles
Aromatic Minced Pork, Shan Style, 250
The Best Eggplant Dish Ever, 159
Chicken and Potato Curry, 203
dried, 314
Duck in Green Curry Paste, 211–212
Hot Chile Oil, 310
Issaan Salsa with Anchovies, 38
Jungle Curry Paste, 247
Khmer Chicken Samla’ with Coconut Milk, 204–205, 208
Luscious Chile-Oil Tofu, 167, 168
Quick and Tasty Yunnanese Potatoes, 5, 162
Rich Lao Salsa, 39
Shan Chile Paste, 37
Shan Salad with Cellophane Noodles and Ginger, 145
Shan-Style Chile-Garlic Oil, 310
Stir-fried Cabbage with Dried Chiles and Ginger, 157
Tamarind Sauce with Coconut Milk, 26–27
Thai Roasted Chile Paste, 36
Two Pepper–Salt Spice Dip, 309
White Fungus Salad, 79
Yunnanese Chile Pepper Paste, 27
red snapper, Aromatic Steamed Fish Curry, 180
regional food and cooking, 12–13
noodles served at markets, 139
rhizome. See krachai
rice alcohols, 307
Chinese rice wine, 314
rice and rice dishes, 87–111. See also black sticky rice; dried noodles; jasmine rice; leftover jasmine rice; leftover sticky rice; rice noodles; rice paper roll-ups; rice stick; rice vermicelli; sticky rice
Aromatic Jasmine Rice, 90, 240
Aromatic Roasted Rice Powder, 309
Basic Sticky Rice, 91
Deep-fried Jasmine Rice Balls, 104, 104–105
Fresh Noodle Sheets, 121
grades of rice, 97
Lao Yellow Rice and Duck, 102, 103
long-grain rice, 88
Perfume River Rice, 111
rice batter, 136
rice cultivation, 74, 89, 97, 107
rice jelly, 108
Rice Soup, Khmer Style, 94
Roasted Rice Powder, 308
Tashi’s Favorite Black Rice Pudding, 292, 293
Thai Fried Rice, 110
Thai-Lao Crispy Rice Crackers, 43, 106
Vietnamese Sticky Rice Breakfast, 98–99
rice batter, 136
rice cookers, 90
rice flour, 321
rice noodles, 143
fresh, 319
Ginger Chicken Noodle Soup, 130–131
Hearty Vietnamese Beef Noodle Soup, 128–129
Morning Market Noodles, 119, 138–139
Northern Rice Noodle Stew, 140–141
Our Favorite Noodles with Greens and Gravy, 116–117, 118
Pad Thai Classic Stir-fried Noodles, 124–125, 126
preparation of, 188
ribbon noodles, 319
sheets, 319
traditional making of, 142
tubes, 319
Vietnamese Noodle Combos, 131
rice paddy herb, 321
rice paper roll-ups
Grilled Lemongrass Beef, 225, 226
technique for making, 225
Rice Paper Roll-ups with Shrimp and Herbs, 176, 177
Vietnamese Grilled Pork Balls, 252, 253
Rice Paper Roll-ups with Shrimp and Herbs, 176, 177
Rice Soup, Khmer Style, 94
rice stick, 319. See also dried noodles
rice vermicelli, 319. See also dried noodles
Morning Market Noodles, 119, 138–139
Northern Rice Noodle Stew, 140–141
Rice Paper Roll-ups with Shrimp and Herbs, 176, 177
Vietnamese Noodle Combos, 131
rice vinegar, 324
Chile-Vinegar Sauce, 117
rice wine, 314
rickshaw, 123
rieng, 317
river travel, 278
Roasted Rice Powder, 308
roasted sesame oil, 322
romaine lettuce. See lettuce
rose water, 321
Bananas in Coconut Cream, 298
rouding fanqie tang, 51
round eggplants. See Thai eggplants
rum, 307
sa, 318
saa, 250
saa dai, 230
saa jin, 230
Sa-Ho noodles, 319
Saigon Subs, 287
saiko cha k’nye, 219
sai krok issaan, 258
salad greens, 267. See also lettuce
Vietnamese Noodle Combos, 131
Carrot and Daikon Pickled Salad, 85
Cellophane Noodle Salad with Oyster Mushrooms, 144
Dai Mint and Tomato Salad, 68
Grilled Eggplant Salad, 84
Luang Prabang Fusion Salad, 78
Pickled Bean Sprout Salad, 85
Shan Salad with Cellophane Noodles and Ginger, 145
Simple Cucumber Salad, 72
Som Tam with Yard-long Beans, 76–77
Spicy Grilled Beef Salad, 224, 227
Steamed Vegetable Plate, 69
Thai-Lao Salad, 251
Turkey with Mint and Hot Chiles, 202
Vietnamese Chicken Salad with Rau Ram, 197
Vietnamese Herb and Salad Plate, 68
White Fungus Salad, 79
salai, 321
salat luang prabang, 78
salsas
Grilled Chile Salsa, Shan Style, 45
Issaan Salsa with Anchovies, 38
Rich Lao Salsa, 39
Salsa with Poppy Seeds, 44
Salsa with Poppy Seeds, 44
salted radish, 322
Salt-Grilled Catfish, 190
Salt-Grilled Catfish, 190
uses, 190
samla’ metchou peng pa, 181
sandwiches
Saigon Subs, 287
sangdek khoua, 324
sangkaya, 302
sankiah, 302
sauces, 117. See also fish sauce; salsas; soy sauce
Chile-Vinegar Sauce, 117
fermented soybean paste, 37, 316–317
Ginger-Garlic Sauce, 175
Hot and Sweet Dipping Sauce, 198, 199
Lime Juice Yin-Yang, 129
Sriracha sauce, 26
Tamarind Sauce with Coconut Milk, 26–27
Thai Fish Sauce with Hot Chiles, 32, 33
Vegetarian Nuoc Cham, 29
Vietnamese Must-Have Table Sauce, 28, 277
Vietnamese Peanut Sauce, 28–29
sausages, 236
Issaan Very Garlicky Sausage, 258
in salads, 251
Spicy Northern Sausage, 256–257
stuffing technique for, 257
Savoy cabbage, 322
Pickled Cabbage, Thai Style, 311
Plain of Jars Vegetable Soup, 53
Steamed Vegetable Plate, 69
Stir-fried Cabbage with Dried Chiles and Ginger, 157
Vietnamese Chicken Salad with Rau Ram, 197
sawtooth herb, 322
Dai Grilled Stuffed Fish, 189
Dai Mint and Tomato Salad, 68
Hearty Chicken Soup with Onions and Garlic, 59
Pickled Bean Sprout Salad, 85
Quick and Tasty Yunnanese Potatoes, 5, 162
Scallion Oil, 310
smashing, 322
Vietnamese Herb and Salad Plate, 68
Vietnamese Savory Crepes, 280–281
scorching, 130
scotch, 307
screw-pine leaves, 320
seafood. See dried shrimp; shrimp; shrimp paste; snapper; squid; striped bass
sea salt, 322
seedless cucumbers. See European cucumbers
selak tum, 322
sen lak, 319
sen yai, 319
serrano chiles
Beef and Lettuce Roll-ups, 268
Dai Grilled Stuffed Fish, 189
Fresh Chile-Garlic Paste, 26
Hot and Spicy Leaf Wraps, 264–265, 266
Pickled Chiles, 312
Squid with Ginger-Garlic Sauce, 175
Stir-fried Chicken with Holy Basil, 202
Vietnamese Chicken Salad with Rau Ram, 197
sesame oil, 322
sesame seeds, 322
Dry-Roasted Sesame Seeds, 308
Shan Chile Paste, 37
shallots, 322
cultivation, 89
Fried Shallots, 310
Grilled Chile Salsa, Shan Style, 45
Hearty Chicken Soup with Onions and Garlic, 59
Perfume River Rice, 111
Rich Lao Salsa, 39
Shallot Oil, 310
Shan Chile Paste, 37
Shanghai bok choi, 313
Our Favorite Noodles with Greens and Gravy, 116–117, 118
Shan (greater Tai; Tai Yai) people, 9, 10, 70
Shan Salad with Cellophane Noodles and Ginger, 145
Shan State food and cooking, 13
Shaoxing, 314
shiitake mushrooms, dried, 318
shrimp. See also dried shrimp; shrimp paste
Classic Vietnamese Spring Rolls, 274–275, 277
Rice Paper Roll-ups with Shrimp and Herbs, 176, 177
Shrimp in Hot Lime Leaf Broth, 52, 53
Vietnamese Shrimp and Pork Stir-fry, 188
Shrimp in Hot Lime Leaf Broth, 52, 53
shrimp paste, 322
Jungle Curry Paste, 247
Siam Riep, 229
Chinese Pepper-Salt, 309
Luscious Chile-Oil Tofu, 167, 168
Two Pepper–Salt Spice Dip, 309
sikai, 318
Silky Coconut-Pumpkin Soup, 51
Silky Tofu in Ginger Syrup, 298
Silky Tofu in Ginger Syrup, 298
Simple Cucumber Salad, 72
Simple Dali Cauliflower, 158
Sing, Phia, 182
sitsaron, 321
Slow-Cooked Sweet and Spicy Fish, 191
Smoked Fish and Green Mango, 174
smoked trout, Smoked Fish and Green Mango, 174
snacks and street food, 261–287
Beef and Lettuce Roll-ups, 268
Classic Vietnamese Spring Rolls, 274–275, 277
Coconut Milk Sticky Rice with Mangoes, 297
Fried Bananas, 299
Green-Wrapped Flavor Bundles, 264, 269
Hot and Spicy Leaf Wraps, 264–265, 266
Hui Honey-Filled Flatbreads, 282–283
Saigon Subs, 287
Steamed Pork Dumplings, 270–271
Vietnamese Grilled Pork Balls, 252, 253
Vietnamese Savory Crepes, 280–281
snapper
Aromatic Steamed Fish Curry, 180
Baked Bass with Spicy Rub alternative, 184, 185
snow peas, Classic Mixed Vegetable Stir-fry, 151
som tam, 75
Som Tam with Yard-long Beans, 76–77
som-u, 77
Basic Southeast Asian Broth, 50
Buddhist Sour Soup, 58
Chicken Soup with Greens, 56
duck stock, 102
Ginger Chicken Noodle Soup, 130–131
Hearty Chicken Soup with Onions and Garlic, 59
Hearty Vietnamese Beef Noodle Soup, 128–129
Home-Style Pork Soup with Vegetables, 51
Lao Hot and Sour Soup with Fish, 57
Morning Market Noodles, 119, 138–139
Plain of Jars Vegetable Soup, 53
Rice Soup, Khmer Style, 94
Shrimp in Hot Lime Leaf Broth, 52, 53
Silky Coconut-Pumpkin Soup, 51
Vietnamese Beef Ball Soup, 62, 63
Southeast Asian language groups, 11
Southeast Asian people, 9–10. See also specific groups
soybean cakes, fermented, 316
soybean paste (sauce), fermented, 37, 316–317
soybean sprouts, 313
soy sauce, 323
Vegetarian Nuoc Cham, 29
Spicy Fish Curry with Coconut Milk, 182
Spicy Grilled Beef Salad, 224, 227
Spicy Northern Sausage, 256–257
spirits, 307
split mung beans, 318
spring onions. See scallions
spring rolls, Classic Vietnamese Spring Rolls, 274–275, 277
squash
Silky Coconut-Pumpkin Soup, 51
Steamed Vegetable Plate, 69
squid
cleaning, 175
Squid with Ginger-Garlic Sauce, 175
Squid with Ginger-Garlic Sauce, 175
Sri Chiang Mai, 206
market in, 267
Sriracha sauce, 26
star anise, 323
Hearty Vietnamese Beef Noodle Soup, 128–129
Hui Beef Stew with Chick-peas and Anise, 231
Pickled Chiles, 312
Stir-fried Cabbage with Dried Chiles and Ginger, 157
star fruit, 323
Vietnamese Green Papaya Salad, 4, 75
steamed dishes. See also banana leaf wrappers
Aromatic Steamed Fish Curry, 180
The Best Eggplant Dish Ever, 159
Steamed Pork Dumplings, 270–271
Steamed Vegetable Plate, 69
Sweet Satin Custard, 302
Steamed Pork Dumplings, 270–271
Steamed Vegetable Plate, 69
steaming techniques, 69
in banana leaf wrappers (mawk), 180
oop method, 159
for vegetables, 69
Khmer Fish Stew with Lemongrass, 181
Luang Prabang Pork Stew with Bitter Greens, 245
Northern Rice Noodle Stew, 140–141
sticky rice, 88, 89, 323. See also black sticky rice
Aromatic Roasted Rice Powder, 309
Basic Sticky Rice, 91
Coconut Milk Sticky Rice with Mangoes, 297
flour made from, 321
grilled sticky rice cakes, 107
how to eat, 91
leftover. See leftover sticky rice
Roasted Rice Powder, 308
steaming techniques for, 91, 98, 99
Tashi’s Favorite Black Rice Pudding, 292, 293
Thai-Lao Crispy Rice Crackers, 43, 106
Vietnamese Sticky Rice Breakfast, 98–99
Stir-fried Chicken with Holy Basil, 202
stir-fried dishes
Aromatic Minced Pork, Shan Style, 250
Cellophane Noodle Salad with Oyster Mushrooms, 144
Chicken and Potato Curry, 203
Chinese Greens, Thai Style, 156
Classic Mixed Vegetable Stir-fry, 151
Eggs Scrambled with Tomato, 168
Green-Wrapped Flavor Bundles, 264, 269
Jungle Curry, 246
Khmer Stir-fried Ginger and Beef, 219
Luscious Chile-Oil Tofu, 167, 168
Northern Rice Noodle Stew, 140–141
Our Favorite Noodles with Greens and Gravy, 116–117, 118
Pad Thai Classic Stir-fried Noodles, 124–125, 126
Perfume River Rice, 111
with Pickled Cabbage, Thai Style, 311
Quick and Tasty Yunnanese Potatoes, 4, 162
Quick Khmer Pork with Green Beans, 238, 240
Seared Pepper-Salt Tofu, 150
Simple Dali Cauliflower, 158
Steamed Pork Dumplings, 270–271
Stir-fried Cabbage with Dried Chiles and Ginger, 157
Stir-fried Chicken with Holy Basil, 202
Stir-fried Fish with Ginger, 183
Stir-fried Pork and Tomato, 244
Stir-fried Yunnan Ham, 239
Thai Fried Rice, 110
Vietnamese Shrimp and Pork Stir-fry, 188
White Fungus Salad, 79
Stir-fried Eggs with Cellophane Noodles, 169
Stir-fried Fish with Ginger, 183
Stir-fried Pork and Tomato, 244
Stir-fried Yunnan Ham, 239
stock, duck stock, 102
straw hats, 292
straw mushrooms, 318
street food. See snacks and street food
striped bass
Baked Bass with Spicy Rub, 184, 185
Dai Grilled Stuffed Fish, 189
Lao Hot and Sour Soup with Fish, 57
suan su, 139
sugar, palm, 320
sun-drying, of beef, 218
swamp cabbage, 324
Swatow mustard greens, 314
Pickled Cabbage, Thai Style, alternative, 311
sweet basil, 313
Duck in Green Curry Paste, 211–212
Jungle Curry, 246
Quick Red Chicken Curry, 210
Stir-fried Chicken with Holy Basil, 202
Vietnamese Chicken Salad with Rau Ram, 197
Vietnamese Herb and Salad Plate, 68
Sweet Corn Fritters, 296
sweetened condensed milk, 323
Iced Coffee with Sweetened Condensed Milk, 304, 305
sweet rice. See black sticky rice; sticky rice
sweet rice flour, 321
Bananas in Coconut Cream, 298
Coconut Milk Sticky Rice with Mangoes, 297
Fried Bananas, 299
Silky Tofu in Ginger Syrup, 298
Sweet Corn Fritters, 296
Sweet Satin Custard, 302
Tapioca and Corn Pudding with Coconut Cream, 294, 295
Tashi’s Favorite Black Rice Pudding, 292, 293
Sweet Satin Custard, 302
Swiss chard, Chicken Soup with Greens, 56
Tai Dam (black Tai) people, 9
Tai Koen people, 9
houses of, 140
Tai (Tai-Lao) people, 9
Tai Yai (greater Tai; Shan) people, 9, 10, 70
Tai Yuan people, 9
takrai, 318
tamarind, 323
Buddhist Sour Soup, 58
Green-Wrapped Flavor Bundles, 264, 269
Khmer Fish Stew with Lemongrass, 181
mak sam paw saa, 77
Pad Thai Classic Stir-fried Noodles, 124–125, 126
Tamarind Sauce with Coconut Milk, 26–27
Tamarind Sauce with Coconut Milk, 26–27
tam som, 75
tang sai, 314
taozhe yu mi, 296
tapioca, 323
Tapioca and Corn Pudding with Coconut Cream, 294, 295
taro
Buddhist Sour Soup, 58
giant, 313
tea harvest, 8
techniques
for assembling spring rolls, 274
for cleaning squid, 175
for coffee making, 304
for crisping noodles, 135
for deep-frying, 275
for frying dried chiles, 141
for making coconut milk and cream, 315
for noodle making, 121
for preparing dried rice noodles, 188
for rendering pork fat, 315
for rice cooker use, 90
for rice paper roll-ups, 225
for river weed preparation, 165
salt-grilling, 190
for scorching, 130
for steaming. See steaming techniques
temples
Banteay Srei, 217
in Cholon, 17
in Menghan, 61
outside Muang Sing, 120
at That Panom, 276
at Wat Xieng Thong, 163
Thai basil. See Asian basil
Thai dried red chiles, 314
Thai eggplants
Duck in Green Curry Paste, 211–212
Khmer Chicken Samla’ with Coconut Milk, 204–205, 208
Quick Red Chicken Curry, 210
Steamed Vegetable Plate, 69
Thai Fish Sauce with Hot Chiles, 32, 33
Thai Fried Rice, 110
Thai jasmine rice. See jasmine rice
Thai-Lao Crispy Rice Crackers, 43, 106
Thai-Lao Salad, 251
Thai people, 9
Thai Roasted Chile Paste, 36
That Panom, market in, 306
thinh, 308
Tianjin (Tientsin) cabbage, 314
tilapia
Khmer Fish Stew with Lemongrass, 181
Spicy Fish Curry with Coconut Milk, 182
tngoi, 316
tobacco cultivation, 93
tofu, 323–324. See also pressed tofu; silky tofu
Buddhist Sour Soup, 58
Luscious Chile-Oil Tofu, 167, 168
tomatoes
Buddhist Sour Soup, 58
Dai Mint and Tomato Salad, 68
Eggs Scrambled with Tomato, 168
Grilled Chile Salsa, Shan Style, 45
Khmer Fish Stew with Lemongrass, 181
Lao Hot and Sour Soup with Fish, 57
Northern Rice Noodle Stew, 140–141
Perfume River Rice, 111
Plain of Jars Vegetable Soup, 53
Som Tam with Yard-long Beans, 76–77
Stir-fried Pork and Tomato, 244
Vietnamese Green Papaya Salad, 4, 75
tom thit heo, 188
tom yum, 49
tom yum pa, 57
ton hom, 322
traey cha k’nye, 183
trout
Baked Bass with Spicy Rub alternative, 184, 185
Smoked Fish and Green Mango, 174
tua fak yao, 324
tua plu, 324
tuk traey, 233
tuk trey, 317
tuong bac, 317
tuong cu da, 317
Turkey with Mint and Hot Chiles, 202
turmeric, 324
Chiang Mai Curry Noodles, 134–135, 137
turnip, preserved, 322
Two Pepper–Salt Spice Dip, 309
vegetables, 146–169. See also specific vegetables
vegetarian dishes (with fish sauce)
Peppercorn–Coriander Root Flavor Paste, 184
Plain of Jars Vegetable Soup, 53
Rich Lao Salsa, 39
Stir-fried Eggs with Cellophane Noodles, 169
Thai Fish Sauce with Hot Chiles, 32, 33
Thai Roasted Chile Paste, 36
Vietnamese Green Papaya Salad, 4, 75
Vietnamese Must-Have Table Sauce, 28, 277
vegetarian dishes (without fish sauce)
Buddhist Sour Soup, 58
Carrot and Daikon Pickled Salad, 85
Chile-Vinegar Sauce, 117
Classic Mixed Vegetable Stir-fry, 151
Dai Mint and Tomato Salad, 68
Eggs Scrambled with Tomato, 168
Fresh Chile-Garlic Paste, 26
Fresh Noodle Sheets, 121
Grilled Chile Salsa, Shan Style, 45
Grilled Eggplant Salad, 84
Hot and Sweet Dipping Sauce, 198, 199
Lime Juice Yin-Yang, 129
Our Favorite Noodles with Greens and Gravy, 116–117, 118
Pickled Bean Sprout Salad, 85
Quick and Tasty Yunnanese Potatoes, 5, 162
Salsa with Poppy Seeds, 44
Shan Chile Paste, 37
Simple Cucumber Salad, 72
Steamed Vegetable Plate, 69
Thai-Lao Crispy Rice Crackers, 43, 106
Vegetarian Nuoc Cham, 29
Vietnamese Herb and Salad Plate, 68
Vietnamese Noodle Combos, 131
Vietnamese Savory Crepes, 280–281
Vietnamese Sticky Rice Breakfast, 98–99
Yunnanese Chile Pepper Paste, 27
Vegetarian Nuoc Cham, 29
market in, 48
Vietnamese Baked Cinnamon Pâté, 259
Vietnamese Beef Ball Soup, 62, 63
Vietnamese Chicken Salad with Rau Ram, 197
Vietnamese coriander, 197, 324
Vietnamese Green Papaya Salad, 4, 75
Vietnamese Grilled Pork Balls, 252, 253
Vietnamese Herb and Salad Plate, 68
Vietnamese Must-Have Table Sauce, 28, 277
Vietnamese Noodle Combos, 131
Vietnamese Peanut Sauce, 28–29
Vietnamese Savory Crepes, 280–281
Vietnamese Shrimp and Pork Stir-fry, 188
Vietnamese Sticky Rice Breakfast, 98–99
Vietnam War, 187
vinegar, 324
water buffalo skin, 321
water convolvulus, 324
water spinach, 324
Wat Xieng Thong, 163
weaving, 161
whiskey, 307
White Fungus Salad, 79
White Fungus Salad, 79
white liquor, 307
white peppercorns, 320
white radish. See daikon radish
white rice vinegar, 324
wild limes, 324
Aromatic Roasted Rice Powder, 309
Chicken and Potato Curry, 203
Duck in Green Curry Paste, 211–212
Issaan Salsa with Anchovies, 38
Jungle Curry Paste, 247
Lao Hot and Sour Soup with Fish, 57
Luang Prabang Pork Stew with Bitter Greens, 245
Quick Red Chicken Curry, 210
Shrimp in Hot Lime Leaf Broth, 52, 53
Spicy Fish Curry with Coconut Milk, 182
Spicy Northern Sausage, 256–257
wines, 307
Chinese rice wine, 314
winged beans, 324. See also yard-long beans
wrapped foods. See banana leaf wrappers; miang; rice paper roll-ups
xalach dia, 68
yam beans, 317
yam het khao, 79
yam kai, 169
yam makeua issaan, 84
yam wun sen, 144
yard-long beans, 324
Jungle Curry, 246
Quick Khmer Pork with Green Beans, 238, 240
Som Tam with Yard-long Beans, 76–77
Steamed Vegetable Plate, 69
yod tua lan tau, 320
young ginger, 317
Yu, Su-Mei, 315
Yunnanese Chile Pepper Paste, 27