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    You are in: Home / Cookbooks / lazy's ZWT9 Thai, Vietnamese, Laos
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    15 recipes in

    lazy's ZWT9 Thai, Vietnamese, Laos


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    1 Reviews |  By lazyme

    A Vietnamese-style salad that makes a refreshing accompaniment to any kind of barbecued meat.

    Recipe #503441

    3 Reviews |  By lazyme

    From Asian Diet by Diana My Tran.

    Recipe #503443

    2 Reviews |  By lazyme

    This is a simplified version of the classic Vietnamese dipping sauce, usually made with fresh peanuts. This version uses peanut butter to make it simpler. Of course, hoisin sauce is a bottled Chinese condiment that will keep fresh in your refrigerator for a year. From Jim Fobel's Big Flavors.

    Recipe #503168

    Bursting with all the flavor counterpoints Thai cuisine has to offer-the pungency of chiles, the sourness of lime, the aromatic taste of lemongrass and basil, and the clean, slightly camphorous bite of fresh galangal -- this soup undoubtedly has a medicinal as well as a culinary history. It's good and good for you, a low-calorie, meal-in-a-bowl noodle soup that will nourish your body and ward off your cold. From Big Bowl Noodles and Rice.

    Recipe #503170

    Both Thai and Vietnamese cuisines use healthy amounts of horapah basil (Thai basil), an aromatic plant with purple sterns and shiny leaves. Most Asian markets carry it, but you may substitute the more common Italian, or sweet, basil, if necessary. Serve these fiery clams with plenty of steamed jasmine rice and a Northwest ale. From The Pacific Northwest (Williams-Sonoma New American Cooking) by Jean Galton.

    Recipe #503172

    Recipe #503183

    1 Reviews |  By lazyme

    Not sure where I found this recipe, but I've had it in my files for a long time. Sounds good.

    Recipe #502419

    8 Reviews |  By lazyme

    A delicious Thai dish from Gourmet, December 2000. The sauce is a little thin so I like to thicken the sauce at the end of preparation with a cornstarch/water mixture.

    Recipe #248726

    2 Reviews |  By lazyme

    We have a lot of Thai restaurants here in the Pacific NW and when you team Thai ingredients with fresh salmon, you get the best of both worlds. This recipe is from the RSVP section of Bon Appetit.

    Recipe #177195

    This recipe was in the Bon Appetit RSVP section in the October 1997 magazine. It's from The Santa Fe Cafe, Seattle, WA.

    Recipe #491281

    I sometimes have a hard time finding curry pastes in my local grocery store. Here's a recipe that I want to try to make my own. From The Elegant Taste of Thailand, by Sisamon Kongpan and Pinyo Srisawat.

    Recipe #491282

    1 Reviews |  By lazyme

    From "Practical Thai Cooking" by Puangkram C. Schmitz & Michael J. Worman.

    Recipe #493282

    6 Reviews |  By lazyme

    From Grace Young, "The Best of Thailand: A Cookbook".

    Recipe #493322

    1 Reviews |  By lazyme

    From the Wild Ginger restaurant in Seattle, Wa.

    Recipe #491388

    July 1993, Bon Appetit magazine.

    Recipe #501495


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