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 31
BeTel or PePPer leaF [ la lot ] This heart-shaped leaf from a plant in the pepper family requires heat to release its peppery aromatic flavors. It is shredded into soups and stir-fries and is wrapped around meats for grilling.
in a separate pan or in a cup in the microwave, heat the water to almost boiling. place the sugar in the preheated pan and it will begin to melt. stir by tilting the pan in various directions as needed (using a spoon could cause the ...
smash the chile flakes, garlic, salt, and 4 tablespoons oil in a mortar and pestle, or chop finely in a food processor. combine with the rest of the oil and heat in a small saucepan over low heat until it bubbles. continue cooking for 5 ...
heat the oil in a saucepan until fairly hot, about 350 degrees. add the salt and scallions, and stir for 15 seconds while cooking. carefully transfer into a room-temperature heatproof bowl to accelerate the cooling process and stir ...
Katseluoikeutesi tähän teokseen on päättynyt.
Mitä ihmiset sanovat - Kirjoita arvostelu
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