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 19
... hoisin is Chinese in origin but is often used in Vietnamese cooking for dipping sauces, stir-fries, and marinades; in the southern part of the country, it is frequently added to Pho at the table. chile PasTe [ Tuong ot Toi ] Made ...
shriMP sauce [ Mam ruoc or Mam Tom ] A pungent, purplish paste that is used to add richness and saltiness to sauces, stews, soups, and dipping sauces, shrimp sauce is very popular in the central region around Hue.
... banana leaves impart a subtle flavor to food. Often available frozen in Asian and Latin American markets. TaMariND PasTe [ Me ] Tamarind paste is the sticky material from the tamarind pod that holds the seed in place.
... and vegetables. it can be presented in individual dishes for each diner or in a communal bowl. the components are placed separately in the dish and then mixed together with the end of a chopstick to make a savory paste for dipping.
Under the roof of the main building tions served with a fastidious at- are the permanent vendors, usually carrying dry locals enjoy strong flavors with goods and equipment, but some sell fruits as well. shrimp paste, and sauces playing ...
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