Food of Vietnam. Trieu Thi Choi

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Food of Vietnam - Trieu Thi Choi Authentic Recipes Series

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Pomelo Salad 46

       Cabbage Salad with Chicken 49

       Braised Mushrooms with Soy Sauce 49

      Soups

       Beef and Pork Leg Soup 51

       Hanoi Chicken Noodle Soup 52

       Beef Noodle Soup 54

       Crab Soup with Tofu and Rice Noodles 57

       Cabbage Roll Soup 58

       Preserved Pork Head Meat 58

       Clam Soup with Starfruit and Herbs 60

      Vegetables and Rice

       Grilled Eggplant Salad with Crabmeat 62

       Fried Tofu with Lemongrass and Five Spice 64

       Stir-fried Vegetables with Fish Sauce 64

       Pumpkin Braised in Coconut Milk 67

       Stir-fried Water Spinach with Yellow Bean Sauce 67

       Clam Rice 68

       Imperial Fried Rice 68

      Seafood

       Vietnamese Fish Stew 70

       Sweet and Sour Fish Soup 71

       Stuffed Squid 72

       Marinated Grilled Squid 75

       Spicy Jumbo Shrimp 76

       Stir-fried Squid with Vegetables and Pineapple 76

       Crabs with Tamarind Sauce 78

       Crabs Simmered in Beer 79

       Crisp Soft-shelled Crabs, Oysters and Clams with Sweet and Sour Sauce 81

       Whole Fish with Ginger Lemongrass Sauce 82

       Braised Fish with Galangal Sauce 82

       Minced Salmon with Sesame Seed Rice Crackers 85

      Poultry

       Braised Duck with Ginger 86

       Banana Blossom Salad with Duck 86

       Honey Roasted Chicken 88

       Chicken Curry in Coconut Milk 89

       Spicy Duck with Orange Sauce 91

       Stir-fried Chicken Chunks with Mango and Cashews 91

      Meat

       Sauteed Frogs' Leg or Chicken Wings with Lemongrass 92

       Snails Stuffed with Minced Pork 92

       Braised Pork with Fish Sauce 95

       Pork Stewed in Coconut Juice 95

       Grilled Pork Meatballs 96

       Grilled Pork Skewers with Rice Noodles 96

       Grilled Beef Rolls Wrapped in Wild Betel Leaves 99

       Fragrant Beef Stew 100

       Vietnamese Beef Hot Pot 102

      Desserts

       Husband and Wife Cakes 105

       Steamed Rice Flour and Mung Bean Cakes with Coconut Sauce 105

       Bananas and Sago Pearls in Coconut Cream 106

       Slush Ice Lychee in Coconut Milk 106

       Pineapple Tartlets 109

       Quick Banana Coconut Cake 109

       Measurements and conversions 110

       Index of Recipes 111

       Mail-order/online Sources 112

      A prime example of one of the many fancy new restaurants. Vietnam House, catering to tourists and returning Viet Kieu, or overseas Vietnamese.

      Food in Vietnam

       One of Asia's best kept culinary secrets—but not any more!

      Vietnam is a country on the rise. An almost palpable sense of optimism hangs in the balmy air. The Vietnam War (known here as the "American War") has not been forgotten. nor have the years of oppression and foreign rule, but the country is moving on. The effects of doi moi, the economic reform policy allowing small-scale private enterprise, introduced by the communist government in 1986, are becoming more and more evident The accumulation of personal wealth is now encouraged, joint ventures with overseas companies are welcomed, and many overseas Vietnamese are returning to their country to start businesses after years abroad.

      The fancy new restaurants that are restoring life to old colonial buildings, and the modern hotels steadily creeping into the skyline, are just two of the many signs signaling Vietnam's renaissance And one needn't go farther than a few steps onto any street to experience the thriving culinary scene that is so much a part of this new vitality.

      On the streets of Ho Chi Minh City or Hanoi in the early morning, food stalls appear on the sidewalks in front of old shop houses. Clusters of tiny chairs and tables surround a steaming hot cauldron of soup set on an open flame; soon the chairs will be filled with people huddled over their morning bowl of pho, a tasty beef broth served with rice noodles and fresh herbs. At another streetside restaurant, a team of female chefs is busy making open-faced omelets in blackened pans over small charcoal grills. Vendors with carts full of baguettes, cheese and sausages are making sandwiches and serving a refreshing beverage of young coconut Another vendor is wrapping sticky rice in a banana leaf, and handing it to a young schoolboy who is waiting impatiently with his mother.

      The markets are a hive of activity as well, literally overflowing with fresh goods trucked in from the nearby villages. the bountiful coastal waters, and the central highlands. Throughout the day. crowds of people fill their baskets from the rows of fresh vegetables and tropical fruits, live fish and game, pickled meats and vegetables, candied fruit, dried and packaged goods, rice and bottles of the pungent nuoc mam fish sauce.

      There is a renewed

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