Vietnamese Cooking Made Easy: Simple, Flavorful and Quick Meals [Vietnamese Cookbook, 50 Recipes] (Learn to Cook Series)

Vietnamese Cooking Made Easy: Simple, Flavorful and Quick Meals [Vietnamese Cookbook, 50 Recipes] (Learn to Cook Series)

Language: English

Pages: 96

ISBN: 0794603475

Format: PDF / Kindle (mobi) / ePub


Perfect for beginning cooks this beautifully illustrated Vietnamese cookbook provides easy-to-follow directions for quick and delicious Vietnamese dishes.

Famous for its lively, fresh flavors and artfully composed meals, Vietnamese cooking is the true "healthy cuisine" of Asia. Abundant fresh herbs and greens, delicate soups and stir-fries, and well-seasoned grilled dishes served with rice or noodles are the mainstays of the Vietnamese table. Even the beloved snacks or desserts are often based on fresh fruits served with sweetened rice or tapioca. Rarely does any dish have added fats.

Along with its delicate freshness, Vietnamese cooking is also subtle and sophisticated. At its best when its flavors are balanced between salty, sweet, sour and hot, Vietnamese cooks strive for a balance of flavors so no one taste outranks any other.

Vietnamese Cooking Made Easy features over 50 recipes, from delicate soups and stir-fries to well-seasoned grilled foods served with rice or noodles and are packed with fresh herbs and spices. Stunning photography and simple step-by-step instructions make this cookbook the perfect introduction to the world of Vietnamese cuisine. From chapters introducing basic Vietnamese ingredients to sections devoted to appetizers, noodles, seafood and poultry, this handy little book features a spiral binding, making it an easy-to-use addition to your cookbook library.

Easy Vietnamese recipes include:

  • Grilled Lemongrass Chicken Satays
  • Glass Noodle Soup
  • Fish in Caramel Sauce
  • Spicy Lemongrass Tamarind Chicken
  • Sesame Beef with Bamboo Shoots
  • Sweet Glutinous Rice with Coconut and Red Beans

Modern cooks will find preparing a Vietnamese meal both rewarding and relatively easy. And with the widespread popularity of Asian foods, locating ingredients is not a challenge—most supermarkets now carry such basics as fresh ginger, lemongrass and chilies. Making delicious Vietnamese food at home has never been easier!

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teaspoons fish sauce ¼ teaspoon freshly ground black pepper 2 spring onions, white bulbs and green leaves separated, both finely sliced 1 teaspoon oil 1 stalk lemongrass, thick bottom part only, outer layers discarded, inner part thinly sliced 2 thin slices fresh ginger root, bruised 6 cups (1½ liters) beef stock or 2 to 3 stock cubes dissolved in 6 cups (1½ liters) hot water 2 teaspoons rice vinegar 1 teaspoon sugar 1 medium tomato, cut into wedges Sprigs of coriander leaves

powder 1 If using whole fish, clean and scale the fish and score each side diagonally several times. Pat the fish dry with paper towels and set aside. 2 Combine the Marinade ingredients in a bowl and mix well. Pour the Marinade over the fish and coat the fish evenly. Allow to marinate for at least 1 hour. 3 Heat the oil in a wok or large skillet over medium heat until hot. Pan-fry the marinated fish for about 7 minutes on each side, until crispy and golden brown. Remove and drain on paper

brown, about 30 seconds. Add the shrimp with the Marinade, and stir-fry until the shrimp turn pink and are just cooked, 2 to 3 minutes. Finally season with the salt and remove from the heat. 3 Transfer to a serving platter, garnish with coriander leaves (cilantro) and serve hot with steamed rice. Serves 4 Preparation time: 20 mins + 30 mins to marinate Cooking time: 5 mins Stuffed Crabs This recipe for crabs stuffed with crabmeat, pork and seasonings is really delicious, and as

it can be prepared well in advance, it's ideal for entertaining. For a quicker and an easier version, use cooked crabmeat instead of fresh crabs and form the Filling into crab cakes to be pan-fried. Oil for deep-frying Sprigs of coriander leaves (cilantro), to garnish Filling 4 fresh medium crabs (about 1 lb/500 g each) 4 oz (120 g) ground pork 3 shallots, minced 1 clove garlic, minced 2 to 3 shiitake mushrooms, stems discarded, caps minced 1 small packet (25 g) dried glass

Lemongrass Dip in the middle of the dining table and keep the Dip simmering over low heat. Arrange the beef, the remaining onion and spring onions, Accompaniments and dipping bowls of Fish Sauce Dip around the Lemongrass Dip. 4 Invite your guests to dip the beef slices (using chopsticks) briefly in the hot Lemongrass Dip until they have just change color or are just cooked. Remove and wrap the beef slices in a rice paper wrapper with some of the Accompaniments, and dip in the Fish Sauce Dip

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