Southeast Asian

This adaptable Thai salad with beef, aromatics, and plenty of herbs and lime juice is as spicy as it is bright.

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).

Crispy and chewy, zippy and savory, hot and cold—these Vietnamese sizzling crepes hijack every one of my brain’s pleasure centers.

This vegetarian Thai curry comes together in about 30 minutes—and you don't need store-bought curry paste to make it. Our streamlined version is fresh-tasting and easy to throw together—just blitz cilantro stems (the most flavorful part of the herb!), ginger, garlic, shallots, and green chiles in a food processor or blender.

Spicy, funky, and sweet!

This sweet-and-sour glaze is good on fish, chicken, ribs—you name it. 

The simple, fish-fragrant Vietnamese soup I've been making (and eating) longer than I can remember. 

It shingles off into a million layers of fried perfection with each bite. Need I say more?

Hoang Gia has everything I need for a good time in New Orleans.

The texture exalted in East and Southeast Asian cuisines doesn’t get much love in western culture. Why not?

This creamy, spicy-sweet dip pairs with leftover rotisserie chicken, jammy eggs, cucumber spears, and roasted sweet potatoes for the perfect desk-friendly lunch.

A coconutty Malaysian rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal.

These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju.

At the Houston restaurant, actual brothers Robin and Terry Wong and pitmaster Quy Hoang bring their respective roots to barbecue.

This quick vegetarian curry is a great way to use a CSA’s bounty of eggplant, summer squash, or whatever else your haul contains.

Nam prik is a delicious chile-based dip found all over Thailand. Here's our healthyish take on it.

The supremely satisfying, supercharged crudité platter packs in protein, flavor, and heat.

The hardest part of this recipe is tracking down Thai tea mix (or waiting for it to arrive in the mail)—but it’s worth it.

How to unlock tons of flavor without endless chopping.

If you’re not set up for grilling or the weather doesn’t permit, a cast-iron grill pan will also do the trick for making these spicy, gingery, umami-packed meatballs.

This shakshuka-inspired dish is green because it forgoes the traditional tomatoes and red peppers for spinach and kale.

Travel suggestions, recipe recommendations, and other thoughts from Healthyish editor Amanda Shapiro.

Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice.

You will find some version of this condiment, a sharp, bright finisher that is like a squeeze of lime juice on steroids, on nearly every table in the Philippines.