Barbecued and roasted

Barbecued and roasted

By
Antony Suvalko, Leanne Kitchen
Contains
11 recipes
Published by
Hardie Grant Books
ISBN
9781742709161
Photographer
Leanne Kitchen

Every day, the air of Southeast Asia fills with the smoke of countless barbecues. Whiffs of meat charring and succulent drips of fat hitting beds of shimmering coals, are the Chanel No. 5 of food fragrances to us. From whole calves spit-roasted in Cambodia and barbecued goat devoured in Laos, to the juicy discs of porky mince for bun cha, charred in the back streets of Hanoi, it’s fair to say we’ve eaten our body weight in Asian barbecue. It never tastes quite the same at home, but that doesn’t stop us from trying to recreate the experience. Here are a few dishes that transport us straight to Asia, one smoky bite at a time.

Featured Recipes in this Chapter

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