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 33
acknowledgments 9 preface 12 introduction 16 Dipping SauceS & conDimentS 28 Soy-Lime Dipping Sauce 32 Salt, Pepper, and Lime Dipping Sauce 33 Sweet Chile Sauce 34 Caramel Sauce 40 Coconut Peanut Sauce with Chiles 41 Basic Vietnamese ...
... and Chile Grilled Chicken 154 Clay-Pot Gingered Chicken 156 Chicken and Sweet Potato Curry 157 Duck Stewed with Pineapple and Cilantro 162 Grilled Five-Spice Chicken 164 Steamed Chicken with Mushrooms 165 Chicken Hotpot 166 Chicken, ...
In general, Vietnamese cooking is a tantalizing blend of clean, fresh, bright, sweet, and hot flavors. Steaming, stewing, and grilling techniques are more common than frying. Fresh herbs and hot chiles play an important role.
MiNT [ rau hung lui or hung kay ] Mint adds a sweet and aromatic component to many fresh rolls, soups, and grilled dishes. Hung Lui is similar to spearmint and Hung Kay is a spicier version that often has a reddish tinge to the stems.
sTicky or GluTiNous rice [ Gao Nep ] Also known as sweet rice, it is used in Banh, steamed cakes, breakfast porridges, and desserts. When cooked and ready to eat, this rice is called Xoi. rice Flour [ Bot Gao ] Rice flour is used for ...
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