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 6 - 10 kokonaismäärästä 40
Daniel Hoyer. BASIC VIETNAMESE DIPPING SAUCE [ NUOCCHAM ] 1/4 cup lime juice ... recipe has a distinct southern Vietnam influence with the addition of lime ... meal , but leftovers will keep several days in the refrigerator . I Smash the ...
... BASIC CHINESE - INFLUENCED marinade works well for seasoning meats that are to be grilled , particu- larly beef or ... dishes are eaten as snacks rather than first courses DIPPING SAUCES & CONDIMENTS 47.
Daniel Hoyer. These dishes are eaten as snacks rather than first courses on Viet- namese tables, but could be used as appetizers or side dishes in a menu with courses. They represent only a few of the many snack- like dishes that are ...
... MAIN COURSES THIS APPETIZER OR snack is a well - known specialty of the ... meal or , when served with a salad and some rice , they can make a great ... side until browned and a bit blackened around the edges . Serve immediately with ...
... Basic Vietnamese Dipping Sauce ( page 42 ) SERVES 6-10 AS AN APPETIZER OR 4-6 AS A MAIN COURSE OF COURSE , FRESH squid is preferred for this recipe , but I have had good results with frozen squid too . You may also substitute minced ...
Sisältö
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48 | |
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 |