Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
Chef Eric Ripert teaches us how to make vegetables the star of the plate.
In this episode, we make quick Vietnamese recipes with big flavor. First, Milk Street Cook Lynn Clark shows us how to make Vietnamese Caramel Chicken, demonstrating a Vietnamese technique for caramelizing fish sauce and aromatics to meld sweet and savory flavors. Then, Christopher Kimball makes Vietnamese Scallion Sauce, a versatile topping for vegetables, seafood and meat, and Milk Street Cook Josh Mamaclay makes Vietnamese Chicken Curry, with bold lemongrass and ginger flavor.