5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Whether you've feasted your way through the markets of Kuala Lumpur, slurped down a hot bowl of pho in Hanoi or merely been meaning to try the Thai place down the road, Dale Talde wants you and his favorite flavors from Southeast Asia to become better acquainted.
Talde is the executive chef of the soon-to-open TALDE, former chef at Buddakan and contestant on "Top Chef: Chicago" and "Top Chef All-Stars."
Five Southeast Asian Dishes You Have to Know: Dale Talde
Both are derived from the Peranakan culture (a merger of Chinese and Malay) and found in a few Southeast Asian countries, but in the Malay version the broth is rich and is referred to as 'gravy.' Gravy in any language is always good."
2. Roti canai
3. Bánh xèo (Vietnamese coconut crêpes)
Bánh xèo is made from crêpe batter crisped thin to perfection; filled with shrimp, pork, bean sprouts and chilies; wrapped with cool lettuce and herbs; and dipped in the Vietnamese mother sauce nuoc cham which is made from fish sauce, chilies, garlic, sugar and lime juice. You can find them at any street vendor in Vietnam, and each region has its own twist."
Instead of blueberry-flavored high fructose corn syrup (commonly served at roadside snow cone carts in the U.S.), Filipinos use fresh fruit like mangoes, jack fruit, lychee, avocado and young coconut, then tie the whole thing together with sweetened condensed milk and top it off with puffed rice."
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