Roasted Carrots with Creamy Nuoc Cham

2 pounds medium carrots, scrubbed
2 tablespoons plus 1/4 cup vegetable oil
Kosher salt
1 small shallot, thinly sliced
2 red Thai chiles, sliced
1 1/2-inch piece ginger, peeled, thinly sliced
2 garlic cloves, thinly sliced
2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons fresh lime juice
1 tablespoon mayonnaise

Preheat oven to 425°. Toss carrots and 2 Tbsp. oil on a large rimmed baking sheet and season with salt. Roast, tossing occasionally, until crisp-tender, 20–25 minutes.

Meanwhile, bring shallot, chiles, ginger, garlic, fish sauce, sugar, and 2 Tbsp. water to a gentle simmer in a small saucepan over medium heat and cook just until aromatics are soft, 8–10 minutes (you don’t want the liquid to reduce much). Let cool. Transfer to a blender, add lime juice and mayonnaise, and blend until smooth. With motor running, gradually stream in remaining ¼ cup oil; blend until emulsified. Season dressing with salt.

Drizzle dressing over carrots just before serving.

Do Ahead: Dressing can be made 3 days ahead. Cover and chill.

Caramel Chicken

2 tablespoons vegetable oil
2 1/2 pounds skin-on, bone-in chicken legs and thighs
Kosher salt
8 garlic cloves, peeled
1/3 cup (packed) light brown sugar
1/4 cup (or more) unseasoned rice vinegar
2 slices ¼”-thick slices peeled ginger
1 cup low-sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 scallions, thinly sliced
Cooked white rice (for serving)

Heat oil in a large wide heavy pot over medium-high heat. Season chicken with salt and, working in 2 batches, cook until golden brown and crisp, 6–8 minutes per side; transfer to a plate. Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to plate with chicken. Pour off fat from pot.

Return pot to medium-high heat and add ½ cup water, scraping up browned bits. Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes. Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.

Add ginger, broth, and soy sauce, then add chicken, skin side up, and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 20–25 minutes. Transfer chicken to a plate.

Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot; turn to coat. Top with scallions and serve with rice.

Red Boat Fish Salt Bacon Rub (for Bahn Mi)

2 teaspoons black pepper, ground
1/2 teaspoon star anise, ground
3/4 teaspoon cinnamon, ground
1 tablespoon coriander, ground
1/3 cup brown sugar, tightly packed
1 1/2 teaspoons Red Boat fish salt
1 pound bacon

Combine all dry ingredients, then add 1 lb of bacon. Toss to coat.

Lay bacon strips onto wire rack and pan to catch drippings.

Bake at 400 degrees until bacon is crisp.

For bahn mi:

Split a baguette and spread bottom half with cilantro-Maggi mayo. Add a layer of daikon and carrot pickles. (Make sure to drain and squeeze pickle to get rid of as much moisture as possible. you don’t want soggy pickles.) Add a few lettuce leaves. Add about 4-5 slices of pickled green tomatoes. Add 2-4 slices of bacon. Add a good layer of cilantro leaves. Close it up with the top half of the baguette.

Pickled Daikon and Carrot

4 pounds carrots, julienne
5 pounds daikon, julienne
1 cup onions, thin slices
2 cups granulated sugar
1 cup white vinegar
1 cup hot water
2 tablespoons salt

In a large mixing bowl, combine sugar and salt with hot water, stir until the sugar and salt is dissolved. Add vinegar, stir to combine.

Add sliced onions and julienned carrots and daikon. Gently mix, taking care not to break the pretty matchsticks of daikon and carrots. Let the vegetables sit in brine for at least 2 hours. The pickle can last a week in the fridge.

Roasted Lemongrass Chicken

5 tablespoons canola oil or vegetable oil (divided)
3 tablespoons fish sauce
2 tablespoons oyster sauce
1 teaspoon crushed red pepper flakes
1 tablespoon sugar, divided
2 shallots, peeled
3 garlic cloves
2 fresh lemongrass stalks, cut into pieces
1 lime, zested
8 bone-in, skin-on chicken thighs

Preheat your oven to 350°F.

In the bowl of a food processor, add 3 tablespoons oil, the fish sauce, oyster sauce, pepper flakes, sugar, shallots, garlic, lemongrass, and lime zest. Process until smooth. Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.

Heat the remaining 2 tablespoons oil in a 12-inch ovenproof skillet over medium-high heat. Reserving the marinade, add chicken to the skillet skin side down. Cook for 4 minutes. Turn the chicken, add the reserved marinade to the skillet, and transfer to the oven. Roast for 25 to 30 minutes, until the chicken is cooked through.

Brush the oil and marinade in the bottom of the pan on top of the chicken. Serve with lime wedges and chopped Th

Vietnamese Grilled Chicken with Vermicelli and Nuoc Cham

5 tablespoons Asian fish sauce (nuoc mam or nam pla)
2 tablespoons sugar
3 cloves garlic, minced
1 tablespoon cooking oil
1 pound boneless, skinless chicken breasts (about 3), cut lengthwise into 12 strips in all
1/2 teaspoon dried red-pepper flakes
1 teaspoon wine vinegar
2 tablespoons plus 1 teaspoon lime juice (from about 2 limes)
2 tablespoons water
1/2 pound vermicelli
1 cup bean sprouts 1 cucumber, peeled, halved lengthwise, seeded, and cut into thin slices
2/3 cup fresh mint, basil, or cilantro leaves, or any combination of the three
1/3 cup chopped peanuts

Heat the broiler or light the grill. In a medium bowl, combine 1 tablespoon of the fish sauce, 1 tablespoon of the sugar, 2 cloves of the garlic, and the oil. Add the chicken, toss, and then thread each strip onto a wooden skewer. Broil or grill the chicken until just done, about 2 minutes per side.

In a small bowl, combine the remaining 4 tablespoons fish sauce, 1 tablespoon sugar, and 1 clove garlic with the red-pepper flakes, vinegar, lime juice, and water. Set this nuoc cham aside.

In a pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Add the bean sprouts during the last minute of cooking. Drain, rinse with cold water, and drain thoroughly.

Put the pasta and bean sprouts on a platter and top with the cucumber, herbs, and chicken skewers. Pour the nuoc cham over all and sprinkle with the peanuts.

Caramel Chicken

For the caramel
8 ounces (235g) palm sugar
2/3 cup (160ml) fish sauce
2 Thai chiles, sliced lengthwise
For the chicken
1/4 cup (60ml) vegetable oil
1 1/2 pounds (700g) boneless chicken thighs, cut into bite-sized pieces
2 inch (5cm) piece fresh ginger, peeled and julienned
3 medium shallots (about 2 ounces, total, 60g) shallots, peeled and sliced into rings
fresh cilantro, for garnish

To make the caramel, melt the palm sugar over low heat in a medium-to-large saucepan or skillet, stirring frequently (and breaking it up) to encourage it to melt. It’ll take about 10 minutes to liquefy completely. Similarly, you can place the palm sugar in a large glass heatproof measuring cup or bowl and melt the palm sugar in a microwave oven, which will take about 20 to 30 seconds.

When the sugar is melted and bubbling, remove from heat and stir the fish sauce into the liquefied palm sugar. (If you have a hood fan, you may wish to turn it on before adding the fish sauce.) It may also bubble up a bit, so be careful. Add the chiles and set aside.

To cook the chicken, heat the oil in a medium-to-large sauté or wide braising pan, or regular-sized Dutch oven. Add the ginger and shallots and cook until they start to wilt, about 2 minutes.

Stir in the chicken and the caramel, bring to a boil, then reduce the heat until the sauce is just simmering. Cook, stirring occasionally, until the chicken is cooked through, 10 to 12 minutes. (The original recipe said to cook the chicken for 20 minutes, but mine was done sooner.)

Serving: Serve the chicken with rice.

Storage: The chicken is best eaten right after it’s made. The sauce can be made up to one month ahead, and refrigerated. Rewarm until liquified before using.

Cold Rice Noodles with Chicken and Nuoc Cham

1 1/2 pounds skin-on, bone-in chicken breasts (about 2)
Kosher salt
1 large shallot, thinly sliced crosswise, separated into rings
1/2 cup vegetable oil
8 ounces rice vermicelli noodles
1 Fresno chile or red jalapeño, with seeds, finely chopped
1 small garlic clove, finely grated
1/3 cup fresh lime juice
1/4 cup fish sauce (such as nam pla or nuoc nam)
2 tablespoons light brown sugar
4 baby white turnips, trimmed, thinly sliced into rounds
4 radishes, trimmed, thinly sliced into rounds
1 1/2 cups fresh Thai or sweet basil leaves, divided

Prepare grill for medium heat. Season chicken with salt and grill, turning often and moving away from direct heat if needed, until cooked through and an instant-read thermometer inserted into the center registers 165°, 20–25 minutes.
Transfer chicken to a plate. Let cool slightly, then shred meat, discarding skin and bones. Set aside.

Cook shallot in oil in a small sauce- pan over medium heat, stirring occasionally, until shallot is golden brown and crisp, 8–10 minutes (reserve shallot oil and use to make vinaigrettes). Using a slotted spoon, transfer shallot rings to a paper towel–lined plate and season with salt. Set aside.

Meanwhile, place noodles in a large bowl and add boiling water to cover. Let noodles soak until tender but not mushy, 5–10 minutes; drain. Rinse under cold water and drain well.

Mix chile, garlic, lime juice, fish sauce, and brown sugar in a large bowl to combine. Add noodles, turnips, radishes, half of basil, and reserved shredded chicken, and toss to combine. Top with reserved fried shallot rings and remaining basil.

DO AHEAD: Shallot rings can be fried 3 days in advance. Store airtight at room temperature. Dressing can be made 2 days ahead.

Cold Rice Noodles with Lemongrass Shrimp

1 pound medium shrimp, peeled, tails intact, deveined
1/2 lemongrass stalk, tough outer layer removed, lightly smashed, finely chopped
1 Fresno chile, with seeds, finely chopped
2 garlic cloves, finely chopped
1 teaspoon kosher salt
1 teaspoon sugar
8 oz. rice vermicelli noodles
Vegetable oil (for grilling)
1/2 cucumber, peeled, cut into thin strips
1 medium carrot, peeled, cut into thin strips
1/2 cup salted, roasted peanuts, coarsely chopped

Thai basil, mint, and/or cilantro sprigs, and pickled shallots for serving
Nuoc Cham for serving

Toss shrimp, lemongrass, chile, garlic, salt, and sugar in a medium bowl. Cover and chill at least 1 hour.

Cook noodles according to package directions. Using tongs or a spider, transfer noodles to a colander and run under cold water to stop cooking; set aside.

Prepare grill for medium-high heat; oil grill grate. Grill shrimp until cooked through, about 2 minutes per side.

Top noodles with shrimp, cucumber, carrot, peanuts, herbs, and Pickled Whole Shallots, and serve with Nuoc Cham.

DO AHEAD: Shrimp can be marinated 12 hours ahead. Cover and chill.

Cold Bean Thread Noodles with Quick Pickles

6 ounces wide bean thread noodles
1 small garlic clove, finely grated
1/4 cup fish sauce (such as nam pla or nuoc nam)
3 tablespoons fresh lime juice
2 tablespoons unseasoned rice vinegar
1 tablespoon sugar
2 teaspoons finely grated peeled ginger
1/4 teaspoon freshly ground black pepper
1 large daikon (Japanese white radish; about 1 pound), julienned
1 English hothouse cucumber, thinly sliced
2 large carrots, peeled, julienned
1/4 cup vegetable oil
1 cup torn fresh cilantro, divided
3/4 cup unsalted, dry-roasted peanuts, coarsely chopped, divided

Place noodles in a large bowl and add boiling water to cover. Let noodles soak until tender but not mushy, 15–20 minutes; drain. Rinse under cold water and drain well.

Whisk garlic, fish sauce, lime juice, vinegar, sugar, ginger, and pepper in another large bowl. Add daikon, cucumber, and carrots; toss to combine. Let sit 10 minutes.

Add noodles, oil, half of cilantro, and half of peanuts to bowl; toss to combine. Top salad with remaining cilantro and peanuts.

DO AHEAD: Vegetables can be pickled 2 days ahead. Cover and chill.

Vietnamese Slow Cooked Pork

FOR THE PORK:
1 tablespoon sesame oil
1 medium-size yellow onion, peeled and diced
8 cloves garlic, peeled and minced
2 tablespoons fresh ginger, peeled and minced
1/2 cup hoisin sauce
1/4 cup fish sauce
1 tablespoon sriracha sauce
1/2 bone-in pork shoulder, skin and fat removed, approximately 5 pounds
12 to 16 flour tortillas, warmed

FOR THE SLAW:
1/3 cup rice vinegar
2 teaspoons grated fresh ginger
1 tablespoon sesame oil
2 tablespoons neutral oil, like peanut or grapeseed
1 teaspoon sriracha sauce, or to taste
1 small green cabbage, cored and sliced thinly
2 medium-size cucumbers, peeled and sliced into julienne
2 medium-size carrots, peeled and sliced into julienne
1 Asian pear, peeled, cored and sliced into julienne
1/2 bunch fresh cilantro, rinsed, dried and roughly chopped

Prepare the pork: Place a sauté pan over medium-high heat. After a minute or so, swirl in the sesame oil and then the onions, stirring to combine. Sauté for about 5 minutes, then add the garlic and continue to cook until the onions are soft and becoming translucent. Turn off the heat, stir in the ginger and set aside.

Add the hoisin sauce and the fish sauce to the pan, and stir to combine, loosening the mixture with a little less than half a cup of water. Add sriracha sauce to taste.

Put a few spoonfuls of the sauce in the bottom of a slow cooker, then nestle the pork on top of it. Pour the remaining sauce over the top of the pork. Cover the slow cooker and cook on low for 5 to 7 hours, or until the pork shreds easily with a fork. Remove the pork from the slow cooker and allow to rest for a few minutes.

Meanwhile, make the slaw: Put the vinegar, ginger, sesame oil, neutral oil and sriracha sauce in a large bowl and whisk to combine. Add the cabbage, cucumbers, carrots and Asian pear and toss to combine.

Shred the pork with a pair of forks. Discard bones. Return the pulled pork to the slow cooker and stir to combine with the juices. Serve with the slaw and warmed tortillas, with the cilantro on the side.

Grilled Pork with Nuoc Cham

2 tablespoons fresh lime juice
2 tablespoons fish sauce
1/2 teaspoon sugar
1 small garlic clove, finely chopped
1 tablespoon finely chopped cilantro stems, plus leaves for serving
2 1-inch-thick boneless pork shoulder steaks (about 1 pound each)
Kosher salt, freshly ground pepper
2 tablespoons olive oil

Prepare a grill for medium heat. Whisk lime juice, fish sauce, sugar, and 1 Tbsp. water in a small bowl until sugar is dissolved. Stir in garlic and cilantro stems; set nuoc cham aside.

Place pork on a rimmed baking sheet and season generously on both sides with salt and pepper, then drizzle with oil and turn pork to coat. Grill, turning often and moving around on grill to prevent flare-ups, until lightly charred all over and an instant-read thermometer inserted into the center registers 140° for medium), 12–15 minutes. Transfer meat to a cutting board and let rest 10 minutes before slicing.

Spoon some of nuoc cham over pork and top with cilantro leaves. Serve remaining sauce alongside.

Ginger Soy Marinated Flank Steak

1 teaspoon thinly sliced fresh ginger
1 clove garlic, thinly sliced
1 tablespoon sesame oil
1/4 cup soy sauce
1 teaspoon honey
Salt and freshly grnd black pepper, to taste
1 1/2 pounds flank steak
1/4 cup thinly sliced scallions

Add all the marinade ingredients to a heavy duty zip-top plastic bag. Close bag and shake very well to combine. Add steak to bag and let marinate at least four hours or overnight.

Preheat your oven broiler. Drain steak, reserving marinade, and place on a rack fitted inside a rimmed baking sheet. Cook steak under broiler 5 to 7 minutes, until nicely browned on top. Turn and cook an additional 5 to 7 minutes, for a medium rare doneness. Remove from oven cover steak loosely with foil, and let it rest for 5 minutes before slicing.

Meanwhile, pour marinade into a small pot and bring to a boil. Cook for two minutes at a vigorous boil, then reduce to a simmer and cook for five more minutes—juices will reduce a bit.

Slice the steak on a diagonal (against the grain) and arrange on a platter. Pour the reduced juices over the steak slices and scatter sliced scallions over top to serve.

Note: If it’s grilling season, then by all means this can also be cooked on a preheated gas grill or prepared charcoal grill!

Vietnamese Grilled Pork Chops and Cold Noodle Salad

For the Marinated Pork:
1 teaspoon baking soda
1 1/2 pounds (680g) thin-cut pork chops, preferably from the blade end, or boneless country-style pork ribs, cut into 1/4-inch strips (see note)
3 stalks lemongrass, white and light green parts only, thinly sliced (about 1 ounce; 30g after trimming)
3 tablespoons shallot (from 1 large shallot), roughly chopped (about 5 ounces; 130g)
4 medium cloves garlic, roughly chopped (about 3/4 ounce; 20g)
1/3 cup palm or light brown sugar (about 3 ounces; 85g)
1/3 cup (80ml) Asian fish sauce
2 tablespoons (30ml) soy sauce
1 teaspoon (2g) cornstarch
2 tablespoons (30ml) vegetable oil

For Serving:
1 (14-ounce) package rice vermicelli, soaked in hot water, drained, and chilled (according to package directions)
1/4 cup (6g) coarsely chopped fresh mint and/or perilla (shiso) leaves
1/4 cup (6g) cilantro leaves and tender stems
1 cup thinly sliced Persian cucumbers (about 4 cucumbers; 100g)
Pickled daikon and carrots
1/2 cup (3 ounces) crushed unsalted peanuts
Nuoc cham (Vietnamese dipping sauce)
Lime wedges

For the Marinated Pork: In a large zipper-lock bag, combine baking soda with 1/2 cup (120ml) water and swish until baking soda is dissolved. Add pork, press out air, and seal bag. Refrigerate for 15 minutes. Drain pork, rinse under cold running water, and pat dry. Rinse zipper-lock bag and reserve.

Meanwhile, if using a mortar and pestle, crush lemongrass, shallot, garlic, and palm sugar to form a rough paste. If using a food processor, combine lemongrass, shallot, garlic, and palm sugar and pulse, scraping down sides, to form a rough paste.

Transfer paste to a bowl and whisk in fish sauce, soy sauce, cornstarch, and vegetable oil. Add pork, tossing to coat. Transfer pork to reserved zipper-lock bag, press out air, and seal. Marinate at room temperature, turning pork once or twice, for 30 minutes. Alternatively, refrigerate up to 12 hours.

If using a charcoal grill, light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.

Grill pork directly over high heat, turning frequently and shifting to cooler side of grill if there are excessive flare-ups, until pork is charred and just cooked through, 3 to 4 minutes total.

Fill serving bowls with chilled noodles, then top with pork, herbs, cucumber, pickled carrot and daikon, and peanuts. Drizzle everything with nuoc cham and serve with lime wedges.

Vietnamese Daikon and Carrot Quick Pickle

1 large carrot, peeled, cut into strips 1/8th-inch square and 3 inches long (about 2 cups)
1 medium daikon radish, peeled, cut into strips 1/8th-inch square and 3 inches long (about 2 cups)
1/4 cup sugar
1 tablespoon kosher salt
1 cup water
1/2 cup rice wine vinegar

Combine carrots, radish, sugar, and salt in a large bowl. Using fingertips, massage salt and sugar into vegetables until dissolved.

Add water and rice vinegar.

Pack vegetables into a quart-sized mason jar.

Pickles can be used immediately, or for best results, seal jar and refrigerate at least overnight and up to 1 week.

Crispy Caramel Chicken Skewers

For the Marinated Chicken:
2 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
2 tablespoons Asian fish sauce
1 tablespoon light brown sugar
1 tablespoon orange juice

For the Caramel Glaze:
2/3 cup packed light brown sugar
1/3 cup Asian fish sauce
1/3 cup orange juice
1/3 cup rice vinegar
2 tablespoons honey
4 medium cloves garlic, minced
2 medium shallots, chopped
1 (1-inch) piece peeled fresh ginger, minced

To Grill and Garnish:
1/4 cup white sesame seeds
1/4 cup black sesame seeds
1/3 cup sliced almonds
2 scallions, white and light green parts only, thinly sliced on a bias

For the Marinated Chicken: In a large zipper-lock bag, combine chicken, fish sauce, brown sugar, and orange juice. Shake well to coat. Refrigerate for at least 2 hours or up to overnight.

For the Caramel Glaze: In a medium saucepan, combine the brown sugar, fish sauce, orange juice, rice vinegar, and honey over medium heat. Stir until sugar dissolves. Add garlic, shallots, and ginger and continue to cook, stirring occasionally, until glaze becomes thick and sticky and easily coats the back of a spoon. Remove from heat and set aside.

To Grill and Garnish: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate.

Scatter white and black sesame seeds and almonds evenly all over a rimmed baking sheet.

Thread the chicken on 6 bamboo skewers. Transfer to the grill and cook over direct heat, turning and brushing with the glaze every 5 minutes until chicken is cooked through and crisp, about 8 minutes. When skewers are nearly done, brush chicken liberally one last time with glaze and roll the skewers in the sesame-almond mixture to coat. Return to grill and cook, turning, until almonds are lightly toasted, about 2 minutes. Remove from heat, garnish with scallions, and serve.

Vietnamese Steak au Poivre

2 tablespoons unsalted butter?
1 large onion, thinly sliced?
2 garlic cloves, thinly sliced?
One 1 1/2-inch cinnamon stick ?
1 star anise?
2 tablespoons Asian fish sauce?
1 tablespoon light brown sugar?
2 cups beef stock or low-sodium broth ?
1/2 cup heavy cream?
2 teaspoons black peppercorns, crushed?
Kosher salt
Pepper?
1 1/2 pounds small heads of broccoli, cauliflower ?and/or Romanesco ?
3 tablespoons canola oil?
1 cup mayonnaise?
1/4 cup yellow mustard?
1/4 cup apple cider vinegar?
1/4 teaspoon hot sauce, preferably Tabasco?
1/2 medium red onion, ?thinly sliced (1 cup)?
2 tablespoons roasted unsalted sunflower seeds?
Four 6-ounce center-cut beef tenderloin steaks?

In a medium saucepan, melt the butter. Add the onion and garlic and cook over moderate heat, stirring occasionally, ?until softened, about 8 minutes. ?Add the cinnamon stick and ?star anise and cook, stirring, until fragrant, about 1 minute. Stir in the fish sauce and sugar and cook for 1 minute. Add the stock and simmer over moderately high heat until reduced to 1 cup, about 15 minutes. Add ?the cream and simmer until the sauce is thickened and reduced by half, about 10 minutes ?longer. Strain the sauce through ?a fine-mesh sieve set over a medium bowl; discard the solids. Return the sauce to the saucepan and stir in the crushed peppercorns. Season with salt and keep warm.?

Heat a large cast-iron skillet. In a large bowl, toss the ?broccoli, cauliflower and Romanesco with 1 tablespoon of ?the oil. Working in batches, cook over moderately high heat, turning occasionally, until lightly charred all over and crisp-?tender, about 15 minutes. Transfer to a work surface and let cool. Cut into bite-size pieces and wipe out the bowl. In the bowl, whisk the mayonnaise with the mustard, vinegar and hot sauce until smooth. Fold in the charred vegetables, the red onion and sunflower seeds and season the salad with salt. Wipe out the skillet.?

In the skillet, heat the remaining ?2 tablespoons of oil. Season the steaks with salt and pepper and cook over ?moderate heat, turning once, until an instant-read thermometer inserted ?in the thickest part registers 125° for medium-rare, 6 minutes per side. Transfer to a work surface and let rest for ?5 minutes. Serve with the peppercorn sauce and the charred-vegetable salad.?

Vietnamese Curry Powder

4 bay leaves
8 whole cloves
1 teaspoon coriander seeds (or 1/2 teaspoon ground)
2 teaspoon cumin seeds (or 1 teaspoon ground)
1 teaspoon fennel seeds
4 star anise
1 teaspoon annatto powder
1/2 teaspoon cayenne pepper (or to taste)
1 teaspoon garlic powder
1 teaspoon ground nutmeg
2 teaspoon ground cinnamon
3 tablespoons ground turmeric

Heat a non-stick pan over medium heat.

Toast whole spices for 30-45 seconds by placing them in the hot pan and occasionally shake the pan or stir the spices with a wooden spoon or chopsticks to prevent them from burning.
Place whole spices in an electric spice/coffee grinder and grind to a fine powder.

Add the powdered spices to the grinder and pulse for a few seconds to mix well.

Store in airtight container away from direct sunlight.

Pressure Cooker Pho Ga

2 tablespoons canola or vegetable oil
2 medium yellow onions, split in half
1 small hand of ginger, roughly sliced
1 small bunch cilantro
3 star anise pods
1 cinnamon stick
4 cloves
1 teaspoon fennel seeds
1 teaspoon coriander seeds
6 to 8 chicken drumsticks
1/4 cup fish sauce, plus more to taste
2 tablespoons rock sugar or raw sugar, plus more to taste

To Serve:
4 servings pho noodles, prepared according to package directions
1 small white or yellow onion, thinly sliced
1/2 cup thinly sliced scallions
2 cups mixed herbs (cilantro, basil, and mint)
2 cups trimmed bean sprouts
Thinly sliced Thai chilis
2 limes, each cut into 4 wedges
Hoisin sauce and Sriracha

Heat oil in a pressure cooker over high heat until smoking. Add halved onions and ginger, cut side down. Cook without moving, reducing heat if smoking excessively, until onion and ginger are well charred, about 5 minutes.

Add cilantro, star anise, cinnamon, cloves, fennel seed, coriander, and chicken to the pot. Add 2 quarts of water, the fish sauce, and the sugar to the pot. Seal the pressure cooker and bring it to high pressure over high heat. Cook on high pressure for 20 minutes, then shock under cold running water in the sink (or release pressure valve if using an electric pressure cooker).

Open pressure cooker. Transfer chicken legs to a plate. Pour broth through a fine mesh strainer into a clean pot and discard solids. Skim any scum off the surface of the broth using a ladle, but leave the small bubbles of fat intact. Season broth to taste with more fish sauce and sugar if desired.

To serve, place re-hydrated pho noodles in individual noodle bowls. Top with chicken legs, sliced onions, and scallions. Pour hot broth over chicken and noodles. Serve immediately, allowing guests to add herbs, bean sprouts, chilis, lime, and sauces as they wish.

Pho

2 3-inch pieces ginger, cut in half lengthwise
2 onions, peeled
5 pounds beef marrow or knuckle bones
2 pounds beef chuck, cut into 2 pieces
2 scallions, cut into 4-inch lengths
1/3 cup fish sauce
2 1/2 ounces rock sugar, or 2½ tablespoons granulated sugar
8 star anise
6 cloves
1 cinnamon stick
1 black cardamom pod (optional)
2 teaspoons fennel seeds
2 teaspoons coriander seeds
1 tablespoon salt
1 pound dried pho noodles
1/3 pound beef sirloin, slightly frozen, then sliced paper-thin against the grain

Garnishes:
Sliced chili
Thinly sliced onion
Chopped scallion
Cilantro
Mung bean sprouts
Thai basil
Lime wedges

Start by charring your ginger and onions. One at a time, use tongs to hold the ginger and onions (one at a time) over an open flame, or place it directly on an electric burner. Turn until they’re lightly blackened and fragrant about 3 minutes. Rinse away all the blackened skins and set aside.

Place the bones and beef chuck in large stockpot and add water to cover. Bring to a boil and boil for 5 minutes. Drain in a colander and thoroughly clean the stockpot. This process will give you a much cleaner broth.

Add 5 quarts fresh water back to the stockpot and bring to a boil. Transfer the bones and meat back to the pot, along with the charred/cleaned ginger and onions. Add the scallions, fish sauce and sugar. Reduce the heat to low, and simmer until the beef chuck is tender, about 40 minutes. Skim the surface often to remove any foam and fat.

Remove one piece of the chuck and transfer to a bowl of ice water to stop the cooking process. Transfer the beef to a container and refrigerate. Leave the other piece of chuck in the pot.

Now toast the spices (star anise, cloves, cinnamon stick, cardamom, fennel seeds, and coriander seeds) in a dry pan over medium low heat for about 3 minutes, until fragrant. Use kitchen string to tie up the spices in a piece of cheesecloth, and add it to the broth.

Continue simmering for another 4 hours. Add the salt and continue to simmer, skimming as necessary, until you’re ready to assemble the rest of the dish. Taste broth and adjust seasoning by adding more salt, sugar, and/or fish sauce as needed.

To serve, boil the noodles according to package instructions. Add to a bowl. Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil and ladle it into each bowl. The hot broth will cook the beef. Garnish with your toppings, and be sure to squeeze a lot of fresh lime juice over the top!