I love Asian flavours – the fragrant, herbal citrus kick of the Vietnamese palette; the spicy, salty, sweet, sour Thai tones that burst with every bite. Now that grilling season is here, using Asian flavour profiles can change the way you look at everything from vegetables to meat.
The three wickedly good recipes from three different cultures certainly challenge traditional barbecue: Japanese-style vegetables tossed in a traditional miso dressing, herbal and citrusy Vietnamese chicken (great for a group), and Thai inspired shrimp served with my Thai version of salsa verde.
But don’t let your imagination stop there. Think Korean ribs, Chinese grilled veggies and fish brushed with Thai curry paste – with a little imagination, a world of Asian flavour awaits.