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Southeast Asian food is very flexible and thrives on inventiveness. So when you're looking for substitutions for hard-to-find ingredients, be creative:
1. Bird chiles Serranos are an acceptable option. They are larger than bird chiles but have less heat, so replace one bird chile with one serrano.
2. Dried rice noodles Substitute soba noodles or Italian vermicelli noodles. If you cook them in advance, toss them with a little vegetable oil to avoid sticking.
3. Dried shrimp Salty dried shrimp are often used in flavor pastes. Instead, try cooked and chopped fresh shrimp, and add salt or fish sauce to taste.
4. Fish sauce Fish sauce is commonly used to add a smoky saltiness. Substitute either minced anchovies (rinsed if they are salt-packed) or sea salt with a dash of good soy sauce, such as low-sodium Kikkoman.
5. Fresh herbs Cilantro, mint, Thai basil and Vietnamese coriander are all somewhat interchangeable. You can also use chopped arugula, watercress or sorrel. The distinctive character of a fresh herb is what's key.
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