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 38
The wider bulbous end toward the root is used. An outer layer is peeled off, then it is crushed, finely chopped, or sectioned for longer-cooking dishes. vieTNaMese BalM or GreeN Perilla [ rau kinh Gioi ] iNTRODuCTiON 23.
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 cup used for ...
2 tablespoons cornstarch 2 cloves garlic, smashed and peeled 1⁄2 teaspoon ground annatto or arrowroot powder 21⁄2 tablespoons rice or white vinegar seeds (optional) 1 3⁄4 cups water, divided 2 tablespoons fish sauce or soy 2 tablespoons ...
3⁄4 cup warm water 3–4 tablespoons sugar 1⁄2 cup fish sauce 1 clove garlic, peeled and sliced (optional) makes 2 cups a requirement at every vietnamese table, nuoc cham is used to season grilled and steamed meats, salad and fried rolls, ...
1–2 teaspoons hot red chile flakes 12–15 cloves garlic, peeled 1⁄4 teaspoon salt 1⁄2 cup vegetable oil, divided makes almost 1 cup a regular on many vietnamese tables, this condiment is for those who want a touch of subtle chile and ...
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