‘Panch phoron’ is an Indian five ... spice mixture, typically of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed. It adds wonderful depth in this easy chicken ...

In the culinary arts, five spice (also known as Chinese five spice) is a blend of ground spices often used in Chinese, Vietnamese and most popularly ... seasoning in red cooking recipes and add to the ...

At Slanted Door, Charles Phan changed Americans' ideas of Vietnamese food with his modern takes on Shaking Beef, Banh Mi, ...

Inspired by the flavors of Vietnamese pho ... in this recipe, we found in testing that chicken provided the best platform for the five spice and aromatics to come to the forefront of every ...

Vietnamese-inspired lemongrass chicken is fragrant ... by any other herb or spice. It adds a distinct, citrusy flavor and aroma to many Southeast Asian dishes. This recipe showcases the fragrant ...

The Vietnamese beef noodle ... to hold all the beef bones, meat and spices, which are simmered for hours. Pho gai - chicken noodle soup - is easier. This recipe was developed by food stylist ...

I've never actually eaten Vietnamese butter chicken wings in Vietnam ... Each batch will take about five minutes to fry. Drain the fried wings on paper towels. After frying all the wings, pour ...

3/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces Mix water, rice vinegar, Chinese five-spice, garlic, soy sauce, and 2 teaspoons sesame oil together in a bowl. Set aside.