the world’s best bowl food

Discover 100 one-pot recipes from all over the globe that’ll set you up for the day, warm the core or humbly feed friends and family.

From sizzling bibimbap soul food in Korea to spiced Algerian chicken soup, explore the culture and cooking methods behind the planet’s most comforting dishes.

Authentic recipes from around the world Contents

FOReWoRD 6 Pozole Mexico 56 Samgyetang Korea 58 BREAKFAST BOWLS 8 Sopa do Espirito Santo Chia pudding Central Portugal 60 and South America 10 Tom yam gung Thailand 62 Congee China 12 Fèves au lard Canada 14 SALADS & Frumenty England 16 HEALTHY BOWLS 64 Ful medames Egypt 18 Bibimbap Korea 66 Museli Europe, USA, Burrito bowl USA 68 Australia and UK 20 Caesar salad Mexico 70 Porridge Ireland 22 Ceviche Peru 72 Zucchini and fig smoothie bowl Chinese chicken salad USA 74 Tempeh with spicy kale Macaroni and cheese USA 132 Boeuf bourguignon France 160 Sancocho de gallina Panama 196 USA 24 Chirashi sushi Japan 76 and black quinoa USA 104 Manti Turkey 134 Bunny chow South Africa 162 Stovies Scotland 198 Cobb salad USA 78 Waldorf salad USA 106 Mohinga Myanmar (Burma) 136 Cassoulet France 164 Tomato bredie South Africa 200 SOUPS 26 Fattoush Lebanon and Syria 80 Wild rice and sweet potato Nasi goreng Indonesia 138 Charquican Chile 166 Welsh cawl Wales 202 Ajiaco Colombia 28 Horiatiki Greece 82 power bowl USA 108 Oyako donburi Japan 140 Chilli con carne USA 168 Avgolemono Greece 30 Jewelled couscous Pat thai Thailand 142 Colcannon Ireland 170 DESSERTS 204 Borscht Russia and Ukraine 32 with eggplant Morocco 84 RICE, PASTA Pho Vietnam 144 Dal tadka India 172 Açaí bowl Brazil 206 Chicken & matzo Le Puy lentil salad France 86 & NOODLES 110 Risi e bisi Italy 146 Dublin coddle Ireland 174 Cendol Malaysia 208 ball soup Jewish 34 Moules marinières France 88 Bun ga nuon Vietnam 112 Singapore noodles China, Feijoada Brazil 176 Che chuoi Vietnam 210 Chorba beida Algeria 36 Persian spiced cauliflower Dan dan noodles China 114 (Hong Kong), UK, USA, Canada, Fish head curry Singapore Chocolate dessert bowl Cock-a-leekie soup Scotland 38 and bulgur salad UK 90 Gekikara rāmen Japan 116 Australia (everywhere but and Malaysia 178 Europe and North America 212 Ezogelin çorbasi Turkey 40 Poke Hawaii, USA 92 Hong Shao Niu Rou Mian Singapore) 148 Goulash Hungary 180 Eton mess England 214 Fish soup Latvia 42 Sesame tofu buddha Taiwan 118 Tagliatelle al ragù Italy 150 Kimchi jjigae Korea 182 Kheer India 216 Gazpacho Spain 44 bowl Japan 94 Hyderabadi chicken biryani Yellow braised chicken rice Kjötsúpa Iceland 184 Groundnut soup Ghana 46 Solterito Peru 96 India 120 China 152 Mapo tofu China 186 Glossary 218 Harira Morocco 48 Summer farro salad Italy 98 Jambalaya USA 122 Poutine Canada 188 AUTHORS 220 Kak'ik Guatemala 50 Summer squash ‘spaghetti’ Khow suey Myanmar (Burma) 124 STEWS, BRAISES Quinoa stew Bolivia INDEX 222 Light soup Ghana 52 USA 100 Kuaytiaw Thailand 126 & HEARTY bowls 154 and Peru 190 ACKNOWLEDgMENTs 224 New England clam chowder Tarragon grilled chicken Kushari Egypt 128 Bakso Indonesia 156 Red bean tagine Morocco 192

USA 54 grain bowl USA 102 Sarawak laksa Malaysia 130 © AISELIN82 / GETTY IMAGES, © HADYNYAH / GETTY IMAGES Bigos Poland 158 Ropa vieja Spain 194

4 5 salads & Healthy bowls t’s the go-to health meal of our times – a bowl brimming i with quirky grains and a host of fresh, often raw ingredients. You’ll find plenty of those here, but also wholesome bowls of goodness with a longer tradition – raw-fish bowls from Japan and Hawaii, classic salads, and flavours from Morocco and China given a modern twist.

Easy Medium Hard © OKSANAKIIAN / GETTY IMAGES

65 SALADS & HEALTHY BOWLS

SERVES 4

KOREA Bibimbap A colour wheel of vegetables, spicy red pepper paste, meat and egg make for good looks, but it’s the medley of fresh, cooked and fermented flavours that make bibimbap a health-bowl star.

You’ll need Method pinch of sugar 1 Mix together the sugar, 1 tbs soy sauce, a splash of sesame oil, 1½ tbs soy sauce 3 tsp of garlic and a pinch of pepper. Add the beef and mix well. Origins ¾ cup sesame oil

As far back as the 14th century, 3 tbs garlic, peeled 2 Stir-fry until the beef is browned, then set aside. Koreans wanting a fresh start and crushed and a clear pantry for the salt and pepper 3 Mix together the remaining soy sauce, a splash of sesame oil, lunar new year would combine 400g (14oz) beef Scotch 2 tsp of garlic and pepper. Mix in the mushrooms and set aside. leftover side dishes from other meals with rice to form fillet, finely sliced into 5cm bibimbap. This complete meal (2in) strips 4 Stir-fry the carrot in a splash of sesame oil with 2 tsp of in a bowl also made the perfect 1 cup dried shiitake garlic and a pinch of salt and pepper. Set aside. shrine offering to ancestors. Although dolsot bibimbap, mushrooms, soaked and served in a hot stone bowl, may finely sliced 5 Repeat with the daikon and courgettes (zucchini). seem traditional, actually it’s a 2 small carrots, peeled recent evolution and before the 1970s, any bowl would do. and julienned 6 Repeat with the bean sprouts. 1 small daikon (or radish), peeled and julienned 7 If using ceramic bowls, line the bottom of each bowl with 2 small courgettes (zucchini), a teaspoon of sesame oil. Put rice in each bowl and arrange julienned small mounds of beef and vegetables over the rice, with an Tasting notes 1 small bunch of spinach egg yolk in the middle. If using stone bowls, pour another It’s icy in Seoul and you take shelter in a tiny restaurant, slipping off your shoes. You’re 1½ cups bean sprouts tablespoon of sesame oil around the edge of the bowl and presented with a heavy stone bowl containing a kaleidoscope of carrots, shiitake 2 cups short or medium grain place on the stove to heat on high for 5 minutes, or until you mushrooms, spinach and courgette (zucchini), all perfectly julienned. The race is on to mix rice, cooked can hear the rice crackle, then remove from the heat. it all together while the bowl is hot – wait too long and the raw egg won’t cook in the hot 4 egg yolks rice, and the rice will stick to the bottom. Mixing through the thick red gochujang (spicy red gochujang (red pepper paste) 8 Serve with a dish of gochujang for each person to mix into pepper paste) and meat means you can control the flavour intensity to your own taste. Crisp their bowl to taste. radish, juicy bean sprouts, rich beef and fermented soy bean paste keep your tastebuds

constantly dancing between excitement and comfort. ● by Joshua Samuel Brown © SIMON REDDY / ALAMY, © MAREMAGNUM / GETTY IMAGES

66 67 SALADS & HEALTHY BOWLS

SERVES 2

HAWAII, USA Poke A simple salad of marinated raw fish, found everywhere in Hawaii from surf shacks to gas stations, has conquered the world’s hip lunch spots in the guise of a gorgeously healthy bowl meal.

You’ll need Method 1 cup short grain rice 1 Cook the rice using the absorption method 4 Cut the fish into 1cm (½in) cubes. Mix with 6–8 radishes or in a rice cooker, and set aside. the shoyu, a few drops of sesame oil and the white vinegar spring onion, and let sit for 5 minutes. ½ tsp salt 2 Quick-pickle the radishes by slicing very ½ tsp sugar thinly (on a mandoline if possible) and placing 5 To assemble, place some rice in a bowl 30g (1oz) dried wakame (or in a small bowl with enough white vinegar to and place the marinated fish in one corner. use prepared seaweed cover and mix with the salt and sugar. Let it sit Arrange the wakame, edamame, pickled radish salad) for 15 minutes. and ginger, and avocado around the bowl. 340g (12oz) sashimi-grade Sprinkle with sesame seeds and fried onions, salmon and/or tuna 3 Cover the wakame with boiling water and and serve with additional shoyu on the side. Origins 1 tbs shoyu leave to soften, about 10 minutes. Drain,

From a Hawaiian word meaning sesame oil squeeze out excess water, and coarsely chop. to section or slice, poke 1 spring onion (scallion), finely (pronounced poke-ay) was sliced created by fishermen seeking ½ cup shelled edamame to make a tasty snack from the Tasting notes offcuts of their catch. With its pickled ginger (optional) New-school poke, served everywhere from Boulder to Paris in bright modern canteens and Japanese influence evident in ½ avocado, thinly sliced from food trucks, is hard to beat as a healthy lunch on the run, and its versatility means the rawness of the fish and shoyu 2 tsp white or black sesame plenty of enjoyable experimentation to find your perfect poke groove. Steamed rice is the seasoning, the traditional version included native sea algae and seeds, or a mix standard base but quinoa, brown rice and even kale (for the carb-avoiding) are possible. candlenuts. Ahi poke, the most 2 tsp fried onions Toss the fish in shoyu, add sesame oil or chilli, or use ponzu for a citrus kick. When it popular version, is made with comes to toppings, customisation is key – your aim is to hit the right mix of crunchy and tuna, but an average grocery store in Hawaii might offer 10 chewy, earthy and bright, creamy and acidic. Treat our list as a suggestion – you might add different versions, from octopus pineapple or mango, sliced cucumber or red onion, wasabi peas or crushed peanuts. Let with ponzu dressing to salmon © ZARZAMORA / GETTY IMAGES, © MATT MUNRO / LONELY PLANET your imagination, and your tastebuds, be your guide. ● by Janine Eberle with avocado and sesame oil.

92 93 RICE, PASTA & NOODLES

VIETNAM SERVES 2 Bun ga nuong Juicy charred lemongrass chicken on a bed of cold vermicelli noodles, peppery herbs, cucumber and a sweet fish sauce dressing – the boldest and brightest flavours of Vietnamese cuisine.

You’ll need Method 1 garlic clove, peeled and 1 Place the garlic, spring onions, lemongrass, salt and pepper minced and vegetable oil in a bowl, and mix together. Add the chicken 6 spring onions (scallions), breasts and leave to marinate for at least an hour. Origins finely chopped

The Chinese, colonisers of 1 lemongrass stick (white part 2 Mix together all the dressing ingredients and set aside. Vietnam for 1000 years from 111 only), finely chopped BC, introduced rice cultivation salt and pepper 3 Soak the vermicelli noodles in a bowl of hot water until just and rice noodles, which vegetable oil soft, about 5 minutes. Drain, rinse in cold water and set aside. developed into the thread-fine rice vermicelli we know today as 2 chicken breasts bun. The model bun dish is bun 2 blocks dried rice vermicelli 4 Grill the chicken pieces on both sides for about 10 minutes, thit nuong, a bowl of cold bun ½ iceberg lettuce, shredded or until cooked through. Cut into thin slices. topped with grilled pork. Other varieties include beef (bun bo ½ cucumber, sliced nuong), prawns (shrimp – bun ¼ cup roughly chopped 5 Line two deep bowls with lettuce and cucumber slices. Top tom nuong) and tofu (bun thit fresh mint with vermicelli noodles and chicken. Sprinkle with fresh mint nuong chay). In Hanoi, the famous bun cha allows you to ¼ cup unsalted roasted and peanuts. self-assemble your bowl from peanuts, crushed meatballs, noodles, herbs and 6 Serve the dressing in individual small bowls for each person nuoc cham served separately. Nuoc cham dressing to gradually pour over their vermicelli and chicken to taste. ¼ cup water juice of ½ lime 2 tbs fish sauce Tasting notes 1 tbs sugar Let your nose follow the street-stall smoke signals to find the aromatic barbecuing meat, and ½ tsp peeled chopped garlic pull up a little plastic stool. As waves of scooters honk by, contemplate the bowl of contrasts ½ tsp chopped fresh chilli you’ll just been handed – the chicken still sizzles with juice, chilled out with cucumber, ½ cucumber, julienned lettuce and mint. The carrots thread through crunches of freshness. A springy white bed of ½ carrot, peeled and cold vermicelli noodles provides the balance – eat more if it gets too spicy or salty. You’ll julienned get a separate dish of nuoc cham dressing. Pour it all into your bowl (in south Vietnam), or ½ daikon (optional), peeled dip slices of meat and prawn (shrimp) spring rolls into it (in the north). This magic liquid ties and julienned everything together, the umami-rich fish sauce gently wrestling the lime and chilli, making

your bowl a juicy, delicious mess. ● by Phillip Tang © MATT MUNRO / LONELY PLANET, © ELENA VESELOVA / SHUTTERSTOCK

112 the world’s best bowl food wherePUBLISHING to MARCH find 2018 it 224 PAGES, FULL COLOUR & howISBN 9781787012653 to make it FORMAT 180 X 145MM/5.7" X 7.0", PAPERBACK PRICE US $14.99 • UK £9.99 • AUS $24.99

Discover 100 one-pot recipes from all over the globe that’ll set you up for the day, warm the core or humbly feed friends

and family. From sizzling bibimbap soul food in Korea to spiced Algerian chicken soup, explore the culture and cooking methods behind the planet’s most comforting dishes.

ASIA & PACIFIC AMERICAS Chris Zeiher Patricia Kelly The Malt Store, Level 3, 551 Swanston St, 124 Linden Street, Oakland

Carlton, Victoria 3053 California, 94607 Australia USA

[email protected] 1 [email protected]/07/2017 16:18 Tel +61 1300 133 083 (toll free) Tel +1 510 250 6400 Tel +61 3 8379 8000 Fax +61 3 8379 8079

EMEA FOREIGN RIGHTS Neil Manders Luan Angel 240 Blackfriars Road 240 Blackfriars Road London SE1 8NW London SE1 8NW [email protected] [email protected] Mob +44 7717 897 586 Mob +44 7786 424 942

BF_220-230_back matter.indd 230 03/07/2017 17:06