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
paper wrappers The dark brown palm sugar is generally sweeter and more fragrant than the others. All can be used. If you cannot find it, substitute dark brown sugar or maple syrup for palm sugar. Hard palm sugar should be shaved or grated into small chunks or melted in the microwave oven to measure before using. Store palm sugar in the same way as normal sugar. Polygonum or Vietnamese mint (rau ram) is an important Vietnamese herb known as laksa leaf in Singapore, Malaysia and Australia. It
lettuce leaves, washed and separated, to serve 1 cup (50 g) bean sprouts, to serve Carrot and Radish Pickles (page 25), to serve (optional) Fish Sauce Dip (page 26), for dipping Filling 1 lb (500 g) lean ground pork 7 oz (200 g) fresh shrimp or prawns, peeled, deveined and minced 4 oz (100 g) crabmeat (optional) 4 tablespoons minced shallots (about 6 shallots) 3 cloves garlic, minced to yield 50 g 3 dried wood ear fungus, soaked in water until soft, sliced into thin strips to yield 50 g
with the Pickled Spring Onions (page 25). Makes 10 Preparation time: 10 mins Cooking time: 10 mins Lotus Stem Salad with Shrimp Goi Ngo Sen The lotus flower is the symbol of purity. The stems make a delicious salad, as they have a crisp, crunchy texture similar to celery (which may be used as a substitute). 1 cup (250 ml) water 6 fresh medium shrimp (about 5 oz/150 g) 8 oz (250 g) lotus or celery stems, cleaned and cut into lengths 1 tablespoon minced polygonum leaves (rau ram) 11/2
pieces. Boil the jackfruit pieces for about 5 minutes until tender. Remove and set aside to cool, then cut the jackfruit into thin slices. If using lily buds, remove and discard the hard ends and knot each bud in the middle, then blanch in a pot of boiling water for 30 seconds. If using cabbage, cut into thin slices and blanch in the same manner. 2 Heat the oil in a wok or skillet over medium heat and stir-fry the garlic until golden brown and fragrant, 1 to 2 minutes. Add the shrimp and pork
Spicy Duck in Orange Sauce Stir-fried Chicken Chunks with Mango and Cashews Meat Sautéed Frogs' Logs or Chicken Wings with Lemongrass Snails Stuffed with Minced Pork Braised Pork with Fish Sauce Pork Stewed in Coconut Juice Grilled Pork Meatballs Grilled Pork Skewers with Rice Noodles Grilled Beef Rolls Wrapped in Wild Betel Leaves Fragrant Beef Stew Vietnamese Beef Hot Pot Desserts Husband and Wife Cakes Steamed Rice Flour and Mung Bean Cakes with Coconut