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Recipes with sawtooth coriander

3 recipes that use sawtooth coriander, with photos, step-by-step instructions and cook times. The quickest, Bò tái chanh, takes 20 minutes. It is most often cooked with lime juice, fish sauce and galangal.

Run out of sawtooth coriander? Flat-leaf parsley with a little mint.

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Bò tái chanhLime-cured beef salad

In Saigon's beer gardens bò tái chanh arrives as the first plate of the evening, a sharp, herb-heavy pile of thin beef slices dressed in lime juice and fish sauce with onion, rau răm and peanuts, scooped up with sesame rice crackers. Street cooks often leave the beef almost raw and let the lime 'cook' it; lime does not make beef safe, so this home version blanches the slices for a few seconds until they are cooked at least to medium, still tender and rosy at the centre. Chef's tip: squeeze out the lime juice before dressing; beef left sitting in a pool of lime turns grey and chewy.

20 minVietnameseMeatGluten free
by KrazyBadal 0 views

Koy paMinced fish salad

Fishing villages on the Mekong in Champasak, down towards the islands of Si Phan Don, make koy pa from the morning catch and eat it with sticky rice under the stilt houses at lunchtime. It is a fierce, fresh salad: finely chopped fish tossed with lime, roasted chilli, shallot, galangal and toasted rice powder, then buried in mint, dill and sawtooth herb. Traditionally the fish is raw and only 'cooked' by lime, and raw river fish in the region can carry parasites; that raw version is not for pregnant women, young children or anyone with a weakened immune system. Here the fish is poached until opaque and flaking, then chopped, keeping the texture and punch. Stirring the rice powder into hot fish is the mistake that ruins it, turning the salad gluey. Chef's tip: toast your own rice powder with a lemongrass stalk and lime leaf; the shop-bought kind has nothing like the same nutty perfume.

35 minLaoSaladsGluten freeSpicy
by KrazyBadal 0 views

Tom saep het (Isan hot and sour mushroom soup)

'Saep' is the Isan word for delicious, and in the northeast it means hot, sour and herby all at once. Tom saep is the soup sold from big pots at Isan restaurants and roadside grill shops from Nakhon Ratchasima to Ubon, usually with pork bones or offal; mushroom versions are just as common during the rainy season, when wild mushrooms fill the markets. It has no coconut milk: the broth is clear and sharp with lemongrass, galangal, makrut lime leaves and handfuls of dried chilli, thickened slightly with roasted rice powder. Eat it with sticky rice and grilled vegetables. Chef's tip: add the lime juice off the heat; boiled lime turns bitter and loses its fresh sourness.

35 minThaiSoupsVeganGluten freeSpicy
by KrazyBadal 0 views

Goes well with sawtooth coriander