Charley Sullivan, program coordinator of the Center for South East Asian Studies and a dedicated gourmand.

What are your favorite Southeast Asian dishes?

Gaeng Keow Wan (Thai Green Curry): Lime leaves, coconut milk, green chiles and whatever protein and vegetable combination you have on hand.

Opor Ayam (Indonesian Chicken Curry): More coconut milk with a great mixture of spices that gave Indonesia the name “The Spice Islands;” mellow and delicious.

Pho Dac Biet (Vietnamese Beef Noodle Soup): Beef soup, it’s what’s for breakfast. Savory broth with thin sliced beef, brisket, tripe and tendon, served with heaps of fresh herbs in the morning at all the best sidewalk stalls in Hanoi.

Nasi Ayam Hainan (Hainanese Chicken Rice): A specialty of Singapore: barely simmered chicken and rice cooked in and served with chicken broth, scented with coriander (cilantro) and served with chili and ginger sauces.

Rambutan: Hairy fruit like a lychee but sweeter; or Mangosteen: a white sweet fruit that comes in segments, like an orange, for dessert.

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