One of the distinctive aspects of eating Vietnamese food is the large plate of lettuce and herbs that accompanies many grilled and fried dishes. For example, Sizzling Crepes (page 274) would be incomplete without the texture, flavor, and color of the lettuce, herbs, and cucumber that arrive with them. It is this final layering of cooked and raw ingredients that contributes to the uniqueness of Vietnamese food. Select lettuces with pliable leaves. Butter, red or green leaf, or soft varieties of romaine are ideal. Baby lettuces make a beautiful presentation and usually don’t need to be torn into smaller pieces. Always avoid crisp lettuces and those without broad leaves, such as oak leaf. They don’t wrap well. This plate can accompany any Vietnamese dish that is typically eaten with vegetable and herb garnishes. In the case of the herbs, a minimum of cilantro and mint must be included. Some foods taste particularly good with certain herbs, however, so specific recipes may suggest including red perilla, Vietnamese balm, fish mint, or sorrel. For details on these herbs, see page 17.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.