This Friday, the sixth annual LuckyRice Festival Grand Feast presented by Bombay Sapphire EAST hits New York City. With incredible chefs like Top Chef champion Kristen Kish, RedFarm’s Ed Schoenfeld and Pig & Khao’s Leah Cohen, the feast showcases dishes from all over Asia—everything from Vietnamese-style beef carpaccio to Japanese-inspired milk chocolate mocha bars to cocktails made with China’s favorite spirit, baijiu. The massive event is a great chance for people to discover a huge group of Asian foods and ingredients in one go and perhaps find a new, must-have pantry staple—a new Sriracha.
For those who can’t make the party, chef Leah Cohen shares six Asian ingredients that everyone needs to know.
“I don’t think there are any cuisines I cook that don’t use fish sauce,” says Cohen. Her favorite is Red Boat from Vietnam. “Each brand has a different salt level, so you can’t use them interchangeably,” she says. “Typically, the Vietnamese ones are less salty than the Thai brands, but you need to test and taste.”