image from christopher kimball's milk street television

From Vietnam to Burma

In this episode, they explore a variety of South East Asian dishes. Christopher Kimball and Milk Street cook Lynn Clark prepare Vietnamese meatball and watercress soup (canh), a quick meal with complex flavors. Milk Street cook Erika Bruce then teaches Chris the trick to making the perfect coconut cashew cake (sanwin makin). Milk Street cook Josh Mamaclay rounds out the show by creating a Tuesday night dinner of stir-fried chicken with snap peas and basil.

Available until
2020-10-06T00:00:00-07:00

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