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 25
It imparts an intense yellow color and a slightly astringent flavor to food. GiNGer [ Gung ] Often used with seafood and some meats and in Chinese-style dishes, ginger is also important for medicinal purposes.
They taste slightly of garlic. Substitute other chives or scallions. rice PaDDy herB [ Ngo om or rau om ] Often hard to come by, this exotic herb can be grown in your garden. It has a perfumed cumin-like scent.
A slightly concave shape or an upwardly curved rim helps to hold the sauces on the platter. serviNG Bowls Serving bowls of several sizes can be useful for holding foods like rice, noodles, main courses, side dishes, and soups.
... try them for a slightly sweeter taste. often, fresh chile slices are added along with or instead of the pepper in this condiment. 1 mix together the salt and pepper, and then moisten with some lime juice. add the chiles, if desired, ...
1⁄2 cup water 3⁄4 cup white or raw sugar makes2cups used to add a sweet and slightly bitter richness and color to stews and clay-pot dishes, and for marinades on grilled meats, this is a very important sauce in the vietnamese cooking ...
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