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 29
... Pepper, and Lime Dipping Sauce 33 Sweet Chile Sauce 34 Caramel Sauce 40 Coconut Peanut Sauce with Chiles 41 Basic Vietnamese Dipping Sauce 42 Chile-Garlic-Oil Table Condiment 44 Scallion Oil 45 Pickled Garlic and Chiles 46 Marinade ...
... Nuoc Mam to start you on the path of enjoying this incredible condiment. soy sauce [ Nuoc Tuong ] Used for stir-fries, vegetarian dishes, marinades, and dipping, soy sauce is not as common as fish sauce, but is used fairly often.
TurMeric [ Bot Nghe ] A rhizome root in the ginger family, turmeric is used both fresh and as a dry powder for curries and marinades, as in Cha Ca. It imparts an intense yellow color and a slightly astringent flavor to food.
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, ...
leMoNGrass [ Xa ] Lemongrass is found in many Vietnamese dishes and is used in marinades, soups, stews, stir-fries, and curries. The wider bulbous end toward the root is used. An outer layer is peeled off, then it is crushed, ...
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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