Grilled medium or medium rare, the delicious meat pulls from the built-in skewer (aka the bones), and you salivate even more as you chew.

Fish and meat often figure prominently in the Vietnamese meal-in-a-bowl soup known as pho, but there are traditional and fine vegetarian options, chief among them this broth made from soy sauce and a blend of spices like star anise and cinnamon. All that’s required is a willingness to invest in making the broth and a few additional toppings and you’ll be handsomely rewarded.

If you have the homemade red curry paste on hand, this sauce comes together pretty fast and will last five days, sealed tightly and refrigerated.

A simple and refreshing relish for grilled meats. You can make the vinegar and sugar dressing up to six weeks ahead of time (store it in the fridge), but assemble the relish the day you plan to serve it.

Traditionally made with ube (Filipino sweet potato), this recipe will work with any purple or orange sweet potato or yam.

These sugary, Parmesan-y, buttery Philippine yeast rolls are a Christmas morning mainstay for chef Angela Dimayuga’s family.

his roasting method simplifies and mimics the effects of traditionally boiled and deep-fried lechon kawali, the celebratory Philippine pork dish with crackling skin and succulent meat.

Don’t waste any of the paprika-tinted delicious juices remaining in the pan—sop them up with rice instead.

This is not the bland, boring steak and onions you might have seen before—instead, bay leaves, lemon juice, and soy sauce lend fragrant, bright, umami-rich flavor to a succulent rib-eye.

Hot chile paste gives this Vietnamese-inspired tenderloin a great kick, while salty, pungent fish sauce brings out the umami in the Brussels sprouts.

With the curry paste prepped ahead, this flavorful Thai-inspired curry comes together in just about 20 minutes.

Keep this curry paste in a jar in the refrigerator for up to 1 week.

With three options for plating, you can enjoy these aromatic meatballs plain, in a rich coconut noodle soup, or with added heat from a bit of red curry paste.

Keep the accompaniments simple by serving with a platter of sliced baked tofu, cucumbers, tomatoes, and baby carrots.

We eat this salad—which is a great way to stretch a piece of beef—all year long for lunch and dinner, but it's particularly good during the warmer months. The thinly sliced meat, the crunch of the cucumbers and red onions, and the heady aroma of mint and cilantro tossed with the chile-spiked salty-sweet dressing seem made for hot days and nights.