Southeast Asian

The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation this summer.

You'll find fresh rice noodles in well-stocked Asian markets (or search for them on amazon.com).

The little bits of fatback add an extra layer of deliciousness.

This fragrant and fresh Vietnamese classic is made even healthier with the addition of kale and wild mushrooms.

This popular Thai dish has been cooked regularly in our kitchen ever since we first tried it in Bangkok. The first time we made it at home, we stayed true to the original recipe by stir-frying rice noodles in a sweet and a slightly spicy sauce, but through the years, it has slowly transformed into something new. Instead of stir-frying rice noodles, we now simply peel a daikon radish (courgette/zucchini also works fine) into thin strips that we toss with carrot strands, tofu and fresh herbs and cover with a peanut butter and lime dressing. Even though we have changed both cooking method and ingredients, it still has that wonderful flavor combination of sweet, nutty, tangy and a little spicy and the experience is light, fresh and, in our opinion, even tastier.

Achieve the deep, comforting flavors of slow-cooked pho in an hour with a few clever shortcuts.

It's easier than you think to make homemade sausage for this Vietnamese take on the egg sandwich. No need to mess with casings; just mix ground pork with seasonings, form into patties, and pan-fry.

While sugarcane vinegar is more often used in the Philippines, apple cider vinegar makes a good substitute if you can't find it.

"Celery is the perfect vehicle for a salty, assertive dressing like this one. Chiles and peanuts make it that much more addictive." —Alison Roman, senior associate food editor

This salty, sweet, and sour dish is a bold mix that is guaranteed to keep grilling exciting through the end of summer.

Wrap slider-sized pork patties in tender lettuce leaves and serve with plenty of spicy sauce on the side for dipping.

Semolina flour is ground from durum wheat and is usually used to make pasta; toasting it deepens its flavor, and its fine grain yields a tender, custardy cake.

This ubiquitous and essential condiment is a bright and spicy mix of sweet, sour, salty, and bitter flavors.

The difference between this papaya salad and a Thai-style one comes down to spice and sugar, says Tanis. The Vietnamese one is sweeter and less hot. Have all the ingredients assembled, but dress the salad just before serving.