The Bureau of Taste

Southeast Asia

  • Tamarind pods growing in a tree

    A Guide To Tamarind Paste And Tamarind Water

    by Nicola Lando

    • 25 minutes

    • Easy

  • Best Noodle Ingredients, Pippa Middlehurst

    Best Noodle Ingredients, Pippa Middlehurst

  • Mala Paste for Hotpot, by Pippa Middlehurst

    Mala Paste for Hotpot, by Pippa Middlehurst

    • Easy

  • Chicken Pho Recipe from Little Viet Kitchen chef Thuy Pham

    Chicken Pho Recipe – Phở Gà

    • Easy

  • Tomato And Crunchy Peanut Salad

    The Rangoon Sisters' Tomato And Crunchy Peanut Salad (Khayan Jin Thee Thoke)

    • Easy

  • Stir-Fried Morning Glory In a Grey Bowl

    The Rangoon Sisters' Stir-Fried Morning Glory (Gazun Ywet Kyaw)

    • Easy

  • The Ultimate Guide to Burmese Salads with The Rangoon Sisters

    The Ultimate Guide To Burmese Salads With The Rangoon Sisters

  • What To Have In Your Indonesian Kitchen by Lara Lee

    What To Have In Your Indonesian Kitchen by Lara Lee

    by Lara Lee
  • Lamb Martabak (Martabak Daging) - lamb parcels being dipped in a red sauce

    Lara Lee's Lamb Martabak (Martabak Daging)

    by Lara Lee

    • Intermediate

  • Best Noodle Recipes From Around The World

    Best Noodle Recipes From Around The World

    by Holly Thomson
  • Coconut Milk: How To Use It And Recipe Ideas

    Coconut Milk: How To Use It And Recipe Ideas

  • White jasmine rice in a brown bowl and on brown clothe

    The Ultimate Guide to Jasmine Rice

    by Ellie Edwards
  • The Chicken And Rice Cookbook: Mutton Satay Recipe

    The Chicken And Rice Cookbook: Mutton Satay Recipe

    by Shu Han Lee

    • Easy

  • Recipe for Miso & Maple Glazed Aubergine

    Niki Webster's Miso & Maple-Glazed Aubergine With Sticky Coconut Rice

    • Easy

  • Thingyan Burmese New Year Water Festival

    How to Celebrate Burmese New Year, Thingyan, With MiMi Aye

    by Holly Thomson
  • Everything you need to know about Burmese food and ingredients

    Everything You Need To Know About Burmese Food, With MiMi Aye

    by Holly Thomson

Thai and Southeast Asian food is renowned for its fragrance, spices and the delicate balance between hot, sour, sweet and earthy flavours. Southeast Asian cuisine covers a large area, from Indonesia to Malaysia, Singapore and Thailand. Key ingredients in southeast Asian and Thai recipes include ginger, garlic, lemongrass, soy sauce, tamarind, coconut and chilli. We have a great selection of Thai and Southeast Asian recipes to choose from – have a go at the Cambodian Kampot Crab Recipe, Thai Panang Curry Shirataki Noodle Recipe, or Vietnamese Pho to get started. Find your new go-to Thai recipe and enjoy!