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 23
While often strange and unfamiliar to the Western palate, an appreciation is usually gained after a bit of exposure. Nuoc Mam adds a salty fermented ...
cocoNuT Milk [ Nuoc cot Dua ] Used in desserts, curries, vegetable dishes, and some dipping sauces, coconut milk can be made fresh, as it usually is in ...
The five spices often vary but usually include star anise, cinnamon, cloves, some kind of pepper (often Sichuan), and anise or fennel seeds.
It is usually served along with strongly flavored foods and is almost a requisite for Banh Xeo (sizzling crêpes) and with Bun Cha. asiaN Basil or Thai Basil ...
Shredded into noodle dishes, soups, and salads, it is usually served with Bun Cha. Fish MiNT [ rau Diep ca ] A most unusual culinary herb, fish mint has a ...
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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