“The Plant-Forward Kitchen: Southeast Asia” is a video education series from The Culinary Institute of America. Southeast Asian cuisine has long embraced plant-forward principles, drawing from its Buddhist roots that promote compassion for all living beings and encourage followers to adopt an occasional or everyday vegetarian diet. Southeast Asia's remarkable biodiversity and tropical climate provide an ideal environment for cultivating a stunning array of fruits, vegetables, legumes, herbs, and spices. As a result, the southeast Asian kitchen offers a wealth of produce-focused recipes, and is a treasure trove of inspiration and valuable culinary lessons for the rest of the world.
Our tour guide in this series is Mai Pham, cookbook author and owner of acclaimed restaurants, Lemon Grass and Star Ginger. Together we visit restaurants, markets and kitchens, and take a lesson in creative cooking from Vietnamese and Thai chefs who are on the leading edge of plant-forward cooking. Find a playlist of all of the videos here.
Introduction to The Plant-Forward Kitchen: Southeast Asia
These videos were made thanks to the generous support and sponsorship of the National Peanut Board and Pulmuone
Vietnam
Thailand
Watch Plant-Forward Recipe Demonstrations by our Sponsors, the National Peanut Board and Pulmuone
