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 21
... taste of what has become one of my favorite foods. Interestingly, some of my new Vietnamese friends and coworkers actually taught me how to cook Chinese food, since many hailed from the Saigon area and had worked for Chinese restaurants ...
... taste similar to anise, only stronger, and is used in 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 ...
... 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. Used in sour fish soup and ...
... taste. Despite these strong flavors, it lacks much aroma. Even the Vietnamese are divided on their love or hate of this one. It is served with the table garnishes for grilled meats and fish dishes. BeTel or PePPer leaF [ la lot ] This ...
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 |