Cooking the Vietnamese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

Cooking the Vietnamese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

Judy Monroe, Chi Nguyen

Language: English

Pages: 73

ISBN: 2:00045010

Format: PDF / Kindle (mobi) / ePub

Cooking the Vietnamese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

Judy Monroe, Chi Nguyen

Language: English

Pages: 73

ISBN: 2:00045010

Format: PDF / Kindle (mobi) / ePub


The food of Vietnam has a very distinct character, and cooking the Vietnamese way is a unique and enjoyable experience. Freshness and creativity are important characteristics of this great cuisine, which uses colorful ingredients that are carefully prepared and artistically arranged.

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charcoal grill. 4. Thread beef slices onto skewers accordion-style. When oven is preheated or charcoal ready, broil or grill beef for 6 to 8 minutes, or until done, turning often so that all sides are cooked evenly. 5. Serve hot from skewers or remove meat from a skewer and place on a lettuce leaf. Add ¥ tsp. each of chopped fresh mint, coriander, and scallions. Roll up leaf, dip in nuoc cham, and serve. Preparation time: 30 to 35 minutes Chilling time: 4 hours to overnight Cooking time: 6 to 8

beans in another. Cover each with water and soak overnight.* 2. In a large bowl, combine pork, onions, fish sauce, and pepper. Set aside for 30 minutes. 3. While pork mixture is marinating, drain rice and beans thoroughly. Add salt to rice and stir well. 4. In a skillet or wok, heat oil over medium heat. Add pork mixture and stir-fry until meat is cooked through but still tender, about 4 to 6 minutes. Remove from heat and set aside. 5. In a medium saucepan, combine mung beans and about 1 c.

contest—the annual elephant race in Don Village, located in the Truong Son Mountains—draws a large num­ ber of spectators in the early spring. Crowds cheer the elephants along and musicians add to the festive atmosphere with drums and gongs, until one speedy elephant wins the race and all of the pachy­ derm participants enjoy a special snack of sugarcane. Other festivals around the country involve entertainment and activities such as weaving contests, wrestling, traditional plays, parades,

character, and cooking the Vietnamese way is a unique and enjoyable experience. Banh chung (New Year’s Cake) is a favorite dish for Tet (the lunar new year) and is sure to be a winner with your friends and family! (Recipe on page 66.) 7 Re CHINA d R iv er Hanoi Gulf of Tonkin · Red river delta Haiphong HAINAN (CHINA) LAOS TR NG UO N SO NS AI NT OU M VIETNAM THAILAND lf o fT ha ila nd River Gu M eko ng CAMBODIA (KAMPUCHEA) · Hue · mekong river delta Ho Chi

onion, chopped 1¥ tsp. fish sauce ¥ tsp. pepper ø cup chopped scallions 1 1-lb. package lumpia, thawed (about 25 wrappers)* ¥ c. vegetable oil 1. Soak noodles in hot water according to package directions. When soft, drain and cut into 2-inch lengths with a sharp knife or scissors. 2. In a large bowl, beat egg well. Add noodles, pork, carrots, onion, fish sauce, pepper, and scallions. Mix well. 3. Place one wrapper on a flat surface. Cover remaining wrappers with a slightly damp kitchen towel so

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