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 28
... ( optional ) Basic Vietnamese Dipping Sauce ( page 42 ) or Soy - Lime Dipping Sauce ( page 32 ) Sweet Chile Sauce ( page 34 ) ( optional ) MAKES 16-18 ROLLS CONSIDERED BY MANY non - Vietnamese to be one of the standard items of Vietnamese ...
... ( optional ) 1/3 cup vegetable oil Soy - Lime Dipping Sauce ( page 32 ) or 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 ...
... ( optional ) CRISPY ROLLS WITH SALAD WRAP [ CHA GIO OR NEM. 1 pound beef chuck , sirloin , or top round , sliced into 1 / 4 - inch- thick sheets ( or less * ) Marinade for Grilled Meats ( page 47 ) 18-20 rice paper rounds ( 8-9 inches in ...
... ( optional ) 1 medium cucumber , thinly sliced Basic Vietnamese Dipping Sauce ( page 42 ) Sweet Chile Sauce ( page 34 ) MAKES ABOUT 2 DOZEN ROLLS IT WAS TEMPTING to give in and employ the not - so- correct but commonly used term “ spring ...
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Sisältö
28 | |
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 |