Travel to India and Vietnam and learn how the sophisticated cooking traditions and exotic spices of these countries make their regional cuisines so complex. In Hyderabad, India, discover the intricate process of cooking mutton biryani. Then journey to Vietnam and learn the art of making chao, the country’s pungent version of pickled tofu. In the Gourmet test kitchen, editor in chief Ruth Reichl shares a quick recipe for Indian chicken vindaloo, and food editor Ian Knauer explains how to layer flavors to create a Vietnamese chicken and pineapple soup.
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