Authentic Recipes from Vietnam: [Vietnamese Cookbook, Over 80 Recipes] (Authentic Recipes Series)
Format: PDF / Kindle (mobi) / ePub
This beautifully illustrated Vietnamese cookbook offers over 80 authentic, mouthwatering recipes and simple, accessible instructions along with a trove of information about the "world's healthiest food".
Vietnamese food is fast emerging as one of the most popular of all Asian cuisines. Its emphasis on fresh herbs, raw vegetables and light seasonings makes it ideal for the health-conscious cook. This lavishly illustrated Vietnamese cookbook, gathered and photographed in Vietnam, examines the historical and regional influences that have shaped the cuisine and presents a selection of classic dishes.
The easy-to-follow recipes present a diverse range of dishes from the country's major regions—from Hanoi and the cooler north, to Saigon, the Mekong Delta, and all the points in between. Detailed information on Vietnamese ingredients and cooking techniques makes Authentic Recipes from Vietnam the perfect guide for anyone interested in the cuisine of this vibrant and bountiful country, where food is a daily celebration of life.
Vietnamese recipes include:
- Pork Rice Paper Rolls
- Lotus Stem Salad with Shrimp
- Clam Soup with Starfruit and Herbs
- Fried Tofu with Lemongrass and Five Spice
- Crabs with Tamarind Sauce
- Braised Duck with Ginger
- Pork Stewed in Coconut Juice
- Slush Ice Lychee in Coconut Milk
breasts 1/4 cup (60 ml) Fish Sauce Dip (page 26) 1 teaspoon thinly sliced polygonum leaves (rau ram) 1 in (21/2 cm) fresh ginger root, peeled and minced 1 tablespoon crushed roasted unsalted peanuts 1 tablespoon Crispy Fried Shallots (page 42), to garnish 1 Boil the sliced banana blossom in a pot of water until tender, about 20 minutes. Remove and soak in the ice water with lemon juice for about 1 hour, then squeeze until dry and set aside. 2 Place the duck in a saucepan and cover with 3/4
Add the orange segments before removing from the heat. 4 Transfer to a serving platter, sprinkle grated orange peel on top and serve hot with steamed rice. Note. You may prefer to roast the duck in the oven and basting with the Marinade regularly. Serves 8 Preparation time: 30 mins + 1 hour to marinate Cooking time: 21/2 hours Stir-fried Chicken Chunks with Mango and Cashews Ga Xao Hot Dieu Quick deep-frying of the chicken at the beginning of this recipe produces exquisitely tender
wrong way. But Tuyen does not panic; she selects some pieces for deep-frying in a wheat flour batter, while the remainder is mixed with just a squeeze of lime and some crushed, roasted peanuts for a wonderfully nutty-tasting salad. I also learn that tapioca dough is nice to touch, easy to work with, and however much you knead it, it never loses its perfect smoothness—it also takes a long time to prepare. Mai, adamant that she cannot cook, spends almost the entire evening rolling the dough into
stripped off their purple petals, are a popular salad ingredient in some Southeast Asia cuisines, especially in Vietnam. Fresh, canned and dried banana blossoms can often be found in specialty stores outside Asia, particularly those stocking Vietnamese and Thai ingredients. Choose a firm, large blossom with an even color and check that the outer petals are not wilted. To prepare the blossom for cooking, remove the coarse outer petals to reveal the creamy white heart. Quarter the heart lengthwise
airtight container in the cupboard; they keep for many months. Dried rice paper wrappers are wrappers made from a batter of rice flour, water and salt, that are steamed and dried in the sun on bamboo racks, which leaves a crosshatched imprint. Used to wrap a wide variety of spring rolls, dried rice paper wrappers must be moistened before using. Available in many Asian food markets, they will keep for many months if stored in a cool dark place. Dried shrimp are tiny, orange, saltwater