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 14
That, along with some variation in altitude and two monsoon seasons affording it an abundance of water in most locations, has created a diverse selection and bounty of ingredients, many available year-round. In the north, anchored by ...
Nuoc Mam adds a salty fermented richness that not only seasons the food but also ties the flavors together in a way that gives the dish completeness. It is used in cooking and finishing dishes and as a table condiment, either straight ...
The chiles, fermented an important role. sine, and many temperate climate vegetables and fruits are produced here during the cooler seasons. Nowhere can you better observe this bounty of produce than at Dong Ba market alongside the ...
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, ...
Katseluoikeutesi tähän teokseen on päättynyt.
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