Gibbs 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.
Tulokset 1 - 5 kokonaismäärästä 41
The cooking there is rice-based and includes fresh fruits and a large assortment of vegetables as well as a vast array of seafood delicacies. Outside influences have been freely incorporated into the exuberant cooking of the south.
cocoNuT Milk [ Nuoc cot Dua ] Used in desserts, curries, vegetable dishes, and some dipping sauces, coconut milk can be made fresh, as it usually is in Vietnam, or you can buy it canned in most supermarkets.
When dried, it is used in soups, stews, and marinades; in the south, it is often used fresh in Thai-influenced curries. sTar aNise [ Boi huong, Dai hoi, or Tai hoi ] Star anise, the dried pod of a tree grown mainly in northern Vietnam, ...
MiNT [ rau hung lui or hung kay ] Mint adds a sweet and aromatic component to many fresh rolls, soups, and grilled dishes. Hung Lui is similar to spearmint and Hung Kay is a spicier version that often has a reddish tinge to the stems.
These table dip- ping sauces also add a fresh and sometimes contrasting note to the cooked dish. Every cook has favorites, and the variationsare many. Here are some of the basic ones along with some of my favorites. dipping sauces ...
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SoupS nooDle DiSheS
Beef Noodle Soup
HanoiStyle Grilled Pork with Rice Noodles
Sour Soup with Fish
Vietnamese Beef Stew with Star Anise and Basil
StirFried Beef with Crispy Fried Potatoes