Culinary VietnamGibbs Smith, 1.9.2009 - 224 sivua With the help of the chef and author of Culinary Mexico, explore the tantalizing blend of the fresh, bright, sweet, and hot flavors of Vietnam. |
Kirjan sisältä
Tulokset 1 - 5 kokonaismäärästä 21
... CONDIMENTS Spicy Cabbage and Chicken Salad 78 Soy - Lime Dipping Sauce Green Mango Salad with Grilled Beef 84 Salt ... Condiment Beef Noodle Soup 96 Scallion Oil Rice Vermicelli with Salad and Herbs 99 Pickled Garlic and Chiles Hanoi ...
... condiment. Fish sauce [ Nuoc Mam ] Fish sauce is absolutely essential to the Vietnamese kitchen and the table. While often strange and unfamiliar to the Western palate, an appreciation is usually gained after a bit of exposure. Nuoc Mam ...
... condiment, anchovy sauce is used to add a power- ful fermented fish flavor to some dishes, and it is diluted with water and/or vinegar for a dipping sauce. cocoNuT Milk [ Nuoc cot Dua ] Used in desserts, curries, vegetable dishes, and ...
... condiments. Larger soupspoons, either Asian-style or traditional, are neces- sary for eating soup. Large serving spoons are useful for rice and for dishing up some main courses, and ladles are needed for soups. PlaTes aND PlaTTers Small ...
... condiments to enhance the seasonings to their taste. These table dip- ping sauces also add a fresh and sometimes contrasting note to the cooked dish. Every cook has favorites, and the variations are many. Here are some of the basic ones ...
Sisältö
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03 Vietnam Salads 066089pdf | 66 |
04 Vietnam Soups 090113pdf | 90 |
05 Vietnam Beef 114131pdf | 114 |
06 Vietnam Pork 132149pdf | 132 |
07 Vietnam Poultry 150169pdf | 150 |
08 Vietnam Seafood 170191pdf | 170 |
09 Vietnam Rice Banh 192203pdf | 192 |
10 Vietnam Vegetable 204217pdf | 204 |
11 Vietnam Back 218224pdf | 218 |