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 20
... Drain , immediately place in the vinegar mixture , and stir . Allow to cool , place in a glass jar or other nonreactive container with a tight - fitting lid , and refrigerate for 24-48 hours before using . May be kept for several weeks ...
... drain and rinse in cold water , and then cut into bite - size lengths . ( Do not let noodles get too soft as they will be cooked more in a later step . ) 2 Soak the mushrooms in boiling water until pliable , about 10–15 minutes , and ...
... Drain and rinse with cold water . Remove the ginger and pat the clams dry with a towel . 2 In a mortar , pound the shallot , sugar , and clams to make a paste . Add the pork fat , mushrooms , and shrimp , and continue pounding until ...
... drained , and cut into 1 - inch pieces 1/2 2 quarts warm water 24 or more rice paper rounds ( 8-10 inches in diameter ) Vegetable oil 24 lettuce leaves Mixed herbs 11/2 cups bean sprouts 1 cup grated carrots ( optional ) 1 medium ...
Katseluoikeutesi tähän teokseen on päättynyt.
Sisältö
28 | |
48 | |
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 |