From Season 12
Our goal was to look no further than the supermarket to replicate this salad's complex range of flavors and textures. Along the way, we learned a neat trick for grilling meat.
Replicating the complex flavors of this Southeast Asian staple took some thoughtful shopping. But the real challenge was producing firm grains of rice without the usual overnight chill.
For years, whenever we wanted a smoky flavor in gas-grilled food, we wrapped soaked wood chips in aluminum foil packets and placed them over the burners. Would vented metal smoker boxes filled with soaked wood chips do a better job?