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During the Vietnam War, the Vietcong's unsporting habit of cutting the roads that connected Saigon with the countryside meant that only a pathetic trickle of first-class produce reached the capital, and that, in turn, meant that the sophisticated Vietnamese dishes that you eat today, there or elsewhere in the world, were out of reach Somehow, though, there was always plenty of pho, the restorative, anise-scented beef or chicken noodle soup, delivered to your door for breakfast by frail-looking vendors, and that was ample compensation.
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Get Crispy Fragrant Duck Tacos with Asian Pear and Mango Salsa Recipe from Food Network
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When it's too hot to cook this summer, use some leftover grilled shrimp, rice noodles, vegetables, herbs, and homemade dressing for a Vietnamese-style salad.
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Mashed sweet potatoes, black beans, and Cheddar cheese are sandwiched between two tortillas for a tasty vegetarian appetizer that even meat-eaters will like.
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Get Cheesy Refried Bean Casserole Recipe from Food Network
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Ground beef mixed with salsa and onion is layered into a casserole with crushed tortilla chips and cheese in this Mexican-style dinner idea.
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Beef brisket is coated in a flavorful and spicy rub, marinated overnight, and then smoked for hours until tender.
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Use canned beans and this quick and easy recipe to make black bean soup with a bit of heat.