independent.ie– This week I’m delving into some of my favourite Asian pantry ingredients to create three simple meals that are easily made at home. On my first visit to Japan, I somehow missed karaage, the popular fast-food method of deep-frying using potato starch to give a satisfying crunch to meat, fish and chicken. My focus was instead on udon, yakitori, sushi and ramen — but I came across it while living in LA, where chef Kuniko Yagi served karaage chicken in sandwiches and rice bowls at her restaurant, Pikunico. It became a favourite eating spot with my son Noah, so I’ve been trying to recreate the ultra-crispy chicken at home, with pretty decent results. Traditionally, the chicken is served as a snack, but sandwiched between a brioche bun with shredded lettuce and a teriyaki mayo, it’s pretty addictive and my riff on the Pikunico classic.
Prior to Covid and the arrival of two little ones, trips to Southeast Asia and in particular Vietnam were often on my to-do list for work and pleasure — but a grounding on more than one front has meant my appetite for both travel and Vietnamese dishes may only be satiated in my home kitchen. I long for the streets of Hanoi, which are lined with food vendors, each one specialising in their trademark street-food snack. For very little money, you can experience a dish that has been mastered through repetition and championed by local diners who swarm the makeshift plastic chairs and tables around lunch and dinner time. While travel in person may still be a while off, this Vietnamese-inspired beef noodle salad is ideal summer eating. Although it may seem like a lot of ingredients, this simple dish can be made in a few minutes and will evoke the taste and smell of Vietnam.
Whenever my summer cooking needs to really step up the flavour, there is one Thai dipping sauce I always turn to that instantly provides the sweet, salty, spicy, sour flavours I love so much about the food of Thailand. Nam jim is traditionally served with grilled seafood but works well with almost anything that comes smoking off a hot grill. I like to serve it with skewers of sticky grilled pork with a chopped vegetable salad in the summer months when the barbecue is lit.
