These terrific shallot slices are like bacon bits—a garnish for when you want to add final rich notes. For them to turn out well, you must first remove all the excess moisture from the fresh shallots. Many Viet cooks skip that step and fry up presliced dehydrated shallot. Sold at Chinese and Vietnamese markets, the time-saving alternative sadly lacks flavor and depth, much like the difference between onion soup made from scratch and a packaged mix. However, they are convenient and inexpensive, which perhaps explains why hành phi are sometimes overused to embellish food. I am a traditionalist when it comes to this garnish. I prepare it the day I need it so that it stays crisp, and I always start with fresh shallots to capture their subtle sweetness. I especially like them sprinkled on bánh cuon (steamed rice crepe rolls, page 270) and xôi bap (sticky rice with hominy, page 247).
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.