Full of bright, bold flavors, these Thai and Vietnamese dishes put takeout to shame
Written bySunsetJanuary 13, 2014
1 of20 Photo by Annabelle Breakey; written by Elaine Johnson and Amy Machnak
Thai Chicken and Noodle Curry
The secret ingredient is the curry paste, a complex, medium-hot blend made with lemongrass and chiles. Originally from Malaysia, it’s now popular all over northern Thailand.
Recipe: Thai Chicken and Noodle Curry
2 of20 Photo by Annabelle Breakey
Vietnamese Noodle Rolls
Serve these refreshing rolls for dinner, or cut them into thirds and spear each with a toothpick to turn them into hors d'oeuvres.
Recipe: Vietnamese Noodle Rolls
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3 of20 Photo by Alex Farnum
Shrimp Pad Thai
Quick and delicious, pad Thai is a ubiquitous street food in Thailand.
Recipe: Shrimp Pad Thai
4 of20 Photo by Annabelle Breakey
Red Curry Tofu with Fall Vegetables
Red curry paste—a flavorful mix of chiles, lemongrass, ground shrimp, and more—is one of the great creations of the Thai kitchen. And it’s available in jars, making it possible to cook this complex-tasting dish in just a half-hour.
Recipe: Red Curry Tofu with Fall Vegetables
5 of20 Iain Bagwell
Vietnamese Steak Noodle Salad
This dish requires some multitasking, but the benefits of creating something this delicious in only 30 minutes are well worth the hustle. If you're entertaining friends, take a more leisurely approach and make the dressing, cook the noodles, and clean the herbs ahead; then at serving time, just cook the steak and combine the ingredients.
Recipe: Vietnamese Steak Noodle Salad
6 of20 Photo by Annabelle Breakey; written by Amy Machnak
Thai Chicken Coconut Soup
Often called tom kha gai, this coconut milk–based soup is a rich and flavorful alternative to traditional chicken soup.
Recipe: Thai Chicken Coconut Soup
7 of20
Bánh Mì Noodle Bowls
Enjoy all the flavors of the classic Vietnamese sandwich in a new, delicious form.
Recipe: Bánh Mì Noodle Bowls
8 of20 Leo Gong
Thai Beef Salad
Some sort of magic happens when you combine a few simple ingredients to turn out this simple, refreshing salad.
Recipe: Thai Beef Salad
9 of20 Photo by Annabelle Breakey
Thai-syle Jicama Salad
Crunchy green papaya is usually the main ingredient in this type of Thai salad, but it can be hard to find.
Surprisingly, jicama—a crisp, beige-skinned root—makes a great stand-in. Find it at well-stocked grocery stores and Latino markets. To serve as a main course, increase shrimp to 1 lb.
Recipe: Thai-syle Jicama Salad
10 of20 Leo Gong
Thai Red Curry Fish Stew
It's a snap to put together this fresh, flavorful stew with made with light coconut milk, halibut, Thai red curry paste (found in most supermarkets), and aromatic basil and mint.
Recipe: Thai Red Curry Fish Stew
11 of20 Christina Schmidhofer
Spicy Thai Fried Rice with Shrimp
Day-old leftover rice gives this fragrant fried rice the best texture, but you can also make it with rice cooked and cooled the same day.
Recipe: Spicy Thai Fried Rice with Shrimp
12 of20 Photo by John Clark
Thai Red Curry Mussels
Mussels' rich taste of the sea goes beautifully with spicy-sweet curries like this one. You can also make the dish with littleneck clams—or both mussels and clams. You'll want a loaf of crusty bread or a pot of jasmine rice on hand to sop up the sauce.
Recipe: Thai Red Curry Mussels
13 of20 Photo by Alex Farnum; written by Amy Machnak
Thai Barbecued Pork
We loved the salty spice of these pork pieces served over rice. You could also use them in a banh mi sandwich.
Get the recipe: Thai Barbecued Pork
14 of20 Photo by Annabelle Breakey, food styling by Karen Shinto
Thai Chicken and Rice Soup
If you’re sick, but also sick of ordinary chicken soup give this Asian-inspired soup a try.
Recipe: Thai Chicken and Rice Soup
15 of20 James Carrier
Thai Catfish Curry with Sweet Potatoes
Serve this coconut milk-based curry over steamed jasmine rice.
Recipe: Thai Catfish Curry with Sweet Potatoes
16 of20 Photo by Annabelle Breakey
Grilled Thai Chicken Thighs with Spicy Broccoli Slaw
If you can’t find packaged broccoli slaw, whirl broccoli stems in a food processor, using the grater attachment. Throw in a carrot and some red cabbage if you like.
Recipe: Grilled Thai Chicken Thighs with Spicy Broccoli Slaw
17 of20 Thomas J. Story
Firecracker Shrimp
Fried until crunchy, these shrimp look a little like firecrackers, with the tails being the fuses. The accompanying Ginger Fish Sauce (pictured) makes for the perfect tangy dip.
Recipe: Firecracker Shrimp
18 of20 Thomas J. Story
Hanoi-Style Salmon with Turmeric and Dill
In Vietnam, snakehead fish is used for this dish, but food bloggers Hong Pham and Kim Dao, a.k.a. The Ravenous Couple, love to make it with West Coast Copper River salmon. Serve with Pineapple Shrimp Sauce, the typical Vietnamese accompaniment to Hanoi-style salmon.
Recipe: Hanoi-Style Salmon with Turmeric and Dill
19 of20 Thomas J. Story
Litchi Raspberry co*cktail
A deliciously refreshing drink to pair with rich or spicy food.
Recipe: Litchi Raspberry co*cktail
20 of20 Thomas J. Story
Coconut Banana Fritters
The standard batter for these sweet fritters uses rice flour; this one has coconut flour instead, which creates an extra-crunchy crust with a warm coconut flavor.
Recipe: Coconut Banana Fritters
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