- Flavor base
- Shallot, garlic, chile and lemongrass pounded to a paste
- Staple starches
- Rice; rice noodles
- Cooking fats
- Neutral oil, coconut milk
The balance of flavors
Thai cooks talk about balancing salty, sour, sweet and hot, and a similar idea runs through much of the region. Fish sauce brings salt and depth, lime or tamarind brings sourness, palm sugar rounds things off and fresh or dried chile adds heat. Cooks taste and adjust at the end, and diners often adjust again at the table with condiments.
Herbs and spices to know
Fresh aromatics matter more here than dried spices. Lemongrass, galangal, makrut lime leaf, fresh turmeric and cilantro root go into pastes, while Thai basil, mint, cilantro and Vietnamese herbs go on top. Dried spices such as coriander seed, cumin and star anise appear in curry pastes and slow broths, partly through long trade with India and China.
Pounded pastes
Many curries and soups start with a paste of chiles, shallots, garlic and aromatics, pounded in a mortar or blended. The paste is fried in oil or in the thick cream from coconut milk until fragrant, then the remaining liquid goes in. Indonesian and Malaysian cooks call these pastes bumbu or rempah, and Thai cooks call them prik gaeng. A blender works, though a mortar crushes the fibers in a way that releases more aroma.
Signature dishes
| Dish | Where | What it is, in general terms |
|---|---|---|
| Tom yum | Thailand | A hot and sour soup scented with lemongrass, galangal and lime leaf, often made with shrimp. |
| Green curry | Thailand | Coconut milk simmered with a paste of fresh green chiles and aromatics, plus meat or vegetables and Thai basil. |
| Pho | Vietnam | Rice noodles in a clear broth, often beef, gently spiced with star anise and cinnamon, topped with fresh herbs at the table. |
| Banh mi | Vietnam | A light baguette, from the French colonial era, filled with meats or tofu, pickled vegetables, herbs and chile. |
| Rendang | West Sumatra, Indonesia | Meat, usually beef, cooked slowly in coconut milk and spice paste until the liquid is gone and the sauce clings dark and thick. |
| Satay | Indonesia and Malaysia | Marinated meat grilled on skewers, often served with a peanut sauce. |
| Adobo | The Philippines | Meat braised in vinegar with garlic, bay leaf and peppercorns, and in many homes soy sauce. |
Country by country
Thai cooking is known for curries, salads and soups that are hot, sour and fragrant all at once. Vietnamese food is lighter, with clear broths, rice paper and plates of raw herbs and lettuce. Malaysian and Singaporean cooking blends Malay, Chinese and Indian traditions, which shows in laksa noodle soups. Indonesian cooking spans thousands of islands, with rich coconut stews in Sumatra and sweet soy sauce in Java. Filipino food leans on vinegar, garlic and soy, shaped by Malay, Chinese, Spanish and American influences.
Cooking Southeast Asian food at home
- Buy fresh lemongrass, ginger and chiles where you can. Many Asian grocers also sell frozen lime leaves and galangal, which keep well.
- Add fish sauce a little at a time. It tastes strong straight from the bottle but softens in cooking.
- Finish with acid and herbs right before serving, so they stay bright.
- Keep a bowl of lime wedges, sliced chile and herbs on the table so everyone can season their own bowl.
Fish sauce, shrimp paste and peanut sauces are common in this region. If you cook for someone with a fish, shellfish or peanut allergy, check every ingredient label and follow their doctor's advice.
Five things to buy first
- Fish sauce (or a vegetarian stand-in)
- Limes
- Coconut milk
- Fresh lemongrass
- Jasmine or another long-grain rice
More on storing and using these on the spices and pantry page.
Southeast Asia questions
Can I cook these dishes without fish sauce?
Yes, with some change in flavor. Soy sauce with extra salt or a vegetarian fish sauce works in many dishes. Our substitution table lists other swaps.
Is galangal the same as ginger?
They are related but taste different. Galangal is firmer and more piney and citrusy. Ginger works in a pinch, but the dish will taste different.