Nuoc Cham
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
Blend frozen mango, blanco tequila, and lime juice into these cooling margaritas. A Tajín rim adds a spicy-salty kick.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.