Culinary VietnamGibbs 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. |
Kirjan sisältä
Tulokset 1 - 5 kokonaismäärästä 33
... SOUPS & NOODLE DISHES 90 Basic Vietnamese Dipping Sauce Chicken and Glass Noodle Soup 94 Chile - Garlic - Oil Table Condiment Beef Noodle Soup 96 Scallion Oil Rice Vermicelli with Salad and Herbs 99 Pickled Garlic and Chiles Hanoi ...
... soups, and dipping sauces, shrimp sauce is very popular in the central region around Hue. aNchovy sauce [ Mam Nem ] An extremely aromatic and pungent condiment, anchovy sauce is used to add a power- ful fermented fish flavor to some ...
... soups, especially Pho. ciNNaMoN [ Bot Que or Que chi ] Used sometimes to scent soups and stews and to flavor desserts, Vietnamese cinnamon has a strong distinctive flavor and is an essential ingredient in five-spice powder. whole cloves ...
... soups, and grilled dishes. Hung Lui is similar to spearmint and Hung Kay is a spicier version that often has a red- dish tinge to the stems. reD Perilla [ rau Tia To ] Related to the Japanese shiso, red perilla has a flavor that is ...
... soups, and salads, it is usually served with Bun Cha. Fish MiNT [ rau Diep ca ] A most unusual culinary herb, fish mint has a strong acidic or sour flavor up front that quickly transforms into a fishy taste. Despite these strong flavors ...
Sisältö
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03 Vietnam Salads 066089pdf | 66 |
04 Vietnam Soups 090113pdf | 90 |
05 Vietnam Beef 114131pdf | 114 |
06 Vietnam Pork 132149pdf | 132 |
07 Vietnam Poultry 150169pdf | 150 |
08 Vietnam Seafood 170191pdf | 170 |
09 Vietnam Rice Banh 192203pdf | 192 |
10 Vietnam Vegetable 204217pdf | 204 |
11 Vietnam Back 218224pdf | 218 |