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 17
Daniel Hoyer. SOY - LIME DIPPING SAUCE [ NUOC TUONG PHA GUNG ] 1 ( 2 - inch ) piece peeled ginger 1/4 cup warm water 2 tablespoons sugar 1/3 cup soy sauce 3 tablespoons fresh lime juice Sliced Thai or serrano chiles , as desired MAKES 1 ...
... lime juice is also a matter of preference . If you can find key limes or Mexican limes , the pale - yellow variety with seeds , try them for a slightly sweeter taste . Often , fresh chile slices are added along with or instead of the ...
... lime juice , water , and sugar . You may also use rice vinegar instead of all or part of the lime juice for a variation . In the central and northern regions , Nuoc Cham is often made using only the fish sauce and chiles , perhaps with ...
... lime juice or vinegar 1/2 teaspoon ground black pepper 1 teaspoon sugar 1/4 teaspoon salt 1 teaspoon Chile - Garlic ... lemongrass or ginger ( optional ) 1/4 teaspoon five - spice powder ( optional ) MAKES ENOUGH TO MARINATE 1–2 POUNDS ...
... lemongrass or ginger 1 tablespoon fish sauce 2 teaspoons lime juice 1/2 cup finely chopped scallions 1/4 teaspoon ground pepper 1/2 teaspoon sugar 1 / 4-1 / 2 teaspoon dry chile flakes ( optional ) 1/3 cup vegetable oil Soy - Lime ...
Sisältö
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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 |