When Benoit Chaigneau first tasted Vietnamese fish sauce, he was struck by its complexity and believed it distinguished ...

Using a sharp knife, make 2-3 diagonal slits on both sides of each fish, piercing the skin so it separates. Set aside on a tray. In a small bowl, stir together fish sauce, soy sauce, oyster sauce ...

New Memphis restaurant Bao Toan aims to showcase the diversity of Vietnamese cuisine beyond popular dishes like pho and banh ...

Banh xeo are Vietnamese crispy pancakes ... Add the sugar and whisk until dissolved. Stir in the fish sauce and lime juice. Using a pestle and mortar, bash the garlic and chilli together until ...