These terrific shallot slices are like bacon bits—a garnish for when you want to add final rich notes. For them to turn out well, you must first remove all the excess moisture from the fresh shallots. Many Viet cooks skip that step and fry up presliced dehydrated shallot. Sold at Chinese and Vietnamese markets, the time-saving alternative sadly lacks flavor and depth, much like the difference between onion soup made from scratch and a packaged mix. However, they are convenient and inexpensive, which perhaps explains why hành phi are sometimes overused to embellish food. I am a traditionalist when it comes to this garnish. I prepare it the day I need it so that it stays crisp, and I always start with fresh shallots to capture their subtle sweetness. I especially like them sprinkled on bánh cuon (steamed rice crepe rolls, page 270) and xôi bap (sticky rice with hominy, page 247).
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.