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 37
... Grilled in Wild Pepper Leaves 129 Grilled Beef with Okra, Tomatoes, and Pineapple 130 pork DiSheS 132 Grilled Five-Spice Pork Chops 136 Stir-Fried Pork.
The leaves are generally two-toned, green on one side and purple-red on the other. It is usually served along with strongly flavored foods and is almost a requisite for Banh Xeo (sizzling crêpes) and with Bun Cha.
vieTNaMese BalM or GreeN Perilla [ rau kinh Gioi ] Actually a relative of lemon balm rather than red perilla, Vietnamese balm has a pronounced lemongrass-like flavor and aroma with light green, oval-shaped, serrated- edged leaves.
BaNaNa leaves [ la chuoi ] Used to wrap foods for steaming or grilling and sometimes used as a serving medium, banana leaves impart a subtle flavor to food. Often available frozen in Asian and Latin American markets.
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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