‘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, ...

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 ...

Goi ga, or Vietnamese chicken salad ... Pan-sear the marinated chicken thighs until cooked through, about 5–6 minutes per side. Remove from the pan and let cool fully. Make the salad: In ...

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 ...