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magazine stir fried broccolini vietnamese style
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A savory medley wrapped up in fresh and delicate Vietnamese rice rolls.
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Thanks to a little tomato paste, Viet-style chile sauce is sweeter, fruitier, and friendlier than the fiery sriracha found in Viet American restaurants.
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(5)
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Any variety of mushroom will love this glossy, tangy sauce.
4.0
(4.17)
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Tender, chewy Vietnamese rice rolls with a sweet-and-sour nước chấm dipping sauce.
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(5)
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This aromatic Vietnamese-inspired dish calls for pounding the chicken breasts to a uniform thinness, which eliminates any dryness.
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(4.42)
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This recipe is Tyna Hoang's homage to Hanoi’s classic Chả Cá Lã Vọng, a dish of fried fish seasoned with turmeric, shrimp paste, and dill that’s served over vermicelli with lots of herbs and nước chấm, a fish sauce dressing. Her simplified version is married with the summer roll for a quick and refreshing nod to an otherwise perfect traditional recipe. In Vietnam, summer roll dishes are usually served deconstructed with platters of crisp greens, herbs, and accoutrements so guests can assemble their own rolls (post COVID-19, of course).
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Tossed in a sticky, spicy honey glaze, these freezer-aisle fries are our most beloved texture: crispy-gone-soggy.
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Red curry pork with rice cakes, ground chicken with lots of basil, and more ultrafast weeknight dinners.
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Chef and author David Tanis insists on making broth for this restorative and iconic soup (pho ga) from scratch and warns against overcooking the noodles: “They should be pretty firm and snappy, not flabby.”
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4.5
(4.46)
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Inspired by irresistible pollo a la brasa (Peruvian rotisserie chicken), this dish uses spiced mushrooms as a vegetarian swap—an ideal topping for herby rice.
5.0
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Articles
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Culture
And we have his dish-by-dish travelogue
Bon Appétit
Cooking
A beef and ginger stir fry with a secret ingredient.
Adam Rapoport
Cooking
Like kimchi fried rice and a dreamy carbonara.
Nina Moskowitz
Cooking
The simple, fish-fragrant Vietnamese soup I've been making (and eating) longer than I can remember.
Andrea Nguyen
Cooking
Crispy and chewy, zippy and savory, hot and cold—these Vietnamese sizzling crepes hijack every one of my brain’s pleasure centers.
Andrea Nguyen
Culture
The Bon Appétit Test Kitchen
Videos
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Bon Appétit meets Chef Lucas Sin at Singapore’s busiest seafood restaurant, KEK Seafood, to see how the city's iconic chili crab is made. Fresh Sri Lankan mud crab is transformed into a sweet, tangy dish served to hundreds of diners every night.
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Bon Appétit joins chef Lucas Sin in Bangkok's Chinatown to try legendary fire wok (wok hei) stir fry. The explosion of flame and smoke isn’t just for show, but for incredible flavor through emulsification.
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Joe Pickard
Director of Photography: Nic Ko
Editor: Jared Hutchinson
Host: Lucas Sin
Producer: Ali Inglese
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Production Assistant: Mag Shuiman
Researcher: Vivian Jao
Fact-Checker: Ryan Harrington
Translator: Chawadee Nualkhair
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Lauren Worona
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Joe Pickard
Director of Photography: Nic Ko
Editor: Jared Hutchinson
Host: Lucas Sin
Producer: Ali Inglese
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Production Assistant: Mag Shuiman
Researcher: Vivian Jao
Fact-Checker: Ryan Harrington
Translator: Chawadee Nualkhair
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Lauren Worona
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Bon Appétit meets chef Lucas Sin at Samy’s Curry in Singapore to try the country’s legendary fish head curry. Watch chefs prepare this famous Singaporean dish with fresh spices, curry leaves, tamarind, coconut milk and white snapper and discover the history and culture behind one of Singapore's most beloved culinary traditions.
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Produced by Bon Appétit with The Home Depot | Air fryers are exceptionally good at turning out perfect, crispy-meets-creamy roast potatoes.
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Join Bon Appétit Deputy Food Editor Hana Asbrink in the BA Test Kitchen as she prepares one of her most popular recent recipes, Gochujang Sloppy Joes.
Get the recipe: Gochujang Sloppy Joes
Read more: 47 Gochujang Recipes With Big, Bold Flavor
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Bon Appétit meets chef Lucas Sin at Sabar Menanti, one of Singapore's oldest nasi padang restaurants, to learn how they’ve been making authentic beef rendang for 106 years. This third-generation family kitchen slowly cooks beef for hours with fresh coconut milk, hand-ground spices, lemongrass, ginger, chilies, and a closely guarded family seasoning. Discover why rendang begins as a stew before frying in its own coconut oil, and explore the rich Indonesian and Malay influences behind one of Southeast Asia's most iconic dishes.