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Vietnamese cuisine, developed over thousands of years with countless influences from other cultures, is a tantalizing blend of clean, fresh, bright, sweet, and hot flavors.
Full of authentic recipes, Culinary Vietnam teaches how the aspects of flavor, aroma, texture, color, contrast, balance, and even the sound a food makes should be taken into consideration in the planning of a Vietnamese meal.
Author Daniel Hoyer opens the door into the world of Vietnamese cooking methods and theories, as well as to the background of the cuisine, and gives some historical and cultural tidbits, all while showing just how broad the scope of this simple, agriculturally based cuisine really is.
Daniel Hoyer first learned to cook as a young boy by helping his two grandmothers. His stint as sous chef for Mark Miller's Coyote Cafe inspired his interest in Mexican and Latin American cooking and launched his culinary career. Chef Hoyer has traveled extensively in Mexico and Vietnam, exploring the cooking as well as the history and culture of each country. He is currently a restaurant consultant, cooking-school instructor, and guide of gastronomic adventure tours in Mexico and Vietnam. His culinary tour website is www.welleatenpath.com.
Sliced Beef with Asparagus
Thit Bo Mang Tay
1 tablespoon soy sauce
1 teaspoon fish sauce
1 tablespoon rice wine or dry sherry
1 teaspoon sugar
1/4 teaspoon ground black pepper
1 tablespoon cornstarch
12 ounces beef, chuck, sirloin, or round steak, thinly sliced and cut into bite-size pieces
3 tablespoons vegetable oil
1 (1-inch) piece ginger, peeled and sliced into 3 smaller pieces
2 cloves garlic, peeled and sliced
2 teaspoons minced shallots
1 pound asparagus, woody stem ends removed and the remaining tender part cut into 1-inch sections
1 tablespoon oyster sauce
1 tablespoon beef both, chicken broth, or water
1. Mix the soy sauce, fish sauce, rice wine, sugar, pepper, and cornstarch in a bowl until smooth. Mix in the beef slices until well coated and marinate 15 minutes.
2. Heat the oil in a wok. Add the ginger, garlic, shallots, and asparagus. Stir-fry for 1-2 minutes, or until the asparagus is warmed through and tender with a little color around the edges. Remove from the wok with a slotted spoon and reserve.
3. Add the beef to the pan and spread it around the surface of the wok so that all of the pieces have contact with the oil. Stir-fry for 2-3 minutes, or until the beef is cooked through. Add the reserved asparagus and ginger mixtures, and cook 30 seconds to warm through. Add the oyster sauce and broth, and stir well to coat. Remove from the wok and serve.
Serves 2 as a main dish or 4-6 as part of a larger meal
A Chinese-style dish with French-introduced asparagus, this is a true fusion food. I had this at a small restaurant in Hue, and it was simply delicious. Some other vegetables like broccoli or green beans could be substituted here. Serve it with jasmine rice or some noodles.
a c k n ow l e d g m e n t s 9
p r e fa c e 12
i n t r o d u c t i o n 16
Dipping Sauces & Condiments 28
Soy-Lime Dipping Sauce 32
Salt, Pepper, and Lime Dipping Sauce 33
Sweet Chile Sauce 34
Caramel Sauce 40
Coconut Peanut Sauce with Chiles 41
Basic Vietnamese Dipping Sauce 42
Chile-Garlic-Oil Table Condiment 44
Scallion Oil 45
Pickled Garlic and Chiles 46
Marinade for Grilled Meats 47
Appetizers, Snacks & Beverages 48
Grilled Lemongrass Beef Skewers 52
Southern-Style Salad Hand Rolls 53
Stuffed Squid 56
Madam Huy's Stuffed Clams 57
Grilled Beef and Shrimp Hand Rolls 58
Crispy Rolls with Salad Wrap 60
Tea 63
Vietnamese Coffee 64
Salads 66
Cucumber and Shrimp Salad 70
Pomelo and Char-Grilled Shrimp Salad 72
Cucumber and Tomato Basic Salad 76
Shrimp, Pork, and Cabbage Salad 77
Spicy Cabbage and Chicken Salad 78
Green Mango Salad with Grilled Beef 84
Banana Flower Salad with Dried Beef and Squid 86
Soups & Noodle Dishes 90
Chicken and Glass Noodle Soup 94
Beef Noodle Soup 96
Rice Vermicelli with Salad and Herbs 99
Hanoi-Style Grilled Pork with Rice Noodles 102
Chicken for Soup or Broth 105
Hue-Style Noodle Soup with Beef, Pork, and Meatballs 106
Sour Soup with Fish 112
Beef Dishes 114
Vietnamese Beef Stew with Star Anise and Basil 118
Sliced Beef with Asparagus 121
Stir-Fried Beef with Crispy Fried Potatoes 126
Beef Grilled in Wild Pepper Leaves 129
Grilled Beef with Okra, Tomatoes, and Pineapple 130
Pork Dishes 132
Grilled Five-Spice Pork Chops 136
Stir-Fried Pork with Baby Bok Choy 140
Grilled Pork Spare Ribs 142
Hue Minced Pork Patties 145
Caramelized and Steamed Pork for Tet 148
Poultry Dishes 150
"Chicken Street" Lemongrass and Chile GrilledChicken 154
Clay-Pot Gingered Chicken 156
Chicken and Sweet Potato Curry 157
Duck Stewed with Pineapple and Cilantro 162
Grilled Five-Spice Chicken 164
Steamed Chicken with Mushrooms 165
Chicken Hotpot 166
Chicken, Lemongrass, and Chile Stir-Fry 169
Seafood Dishes 170
Grilled Fish Hanoi-Style with Rice Noodles and Herbs 174
Shrimp in Caramel Sauce 178
Charcoal Grilled Squid, Shrimp, Vegetables, and Fruit 182
Grilled Fish Fillets with Ginger Sauce 185
Squid, Lemongrass, and Chile Stir-Fry with Coconut Milk 188
Battered Prawns Wrapped in Lettuce with Herbs 189
Soft-Shelled Crab with Chiles and Lemongrass 190
Rice & Banh Dishes 192
Fragrant Steamed Jasmine Rice 196
Shrimp and Chicken Fried Rice 197
Sizzling Crêpes 202
Vegetable Dishes 204
Tofu and Spinach Stir-Fry 208
Pumpkin in Coconut Milk 210
Stir-Fried Green Beans with Chiles 214
Steamed Vegetables 216
Stir-Fried Bitter Greens 217
S o u r c e s 219
I n d e x 220
Anonymous
Posted January 21, 2011
No text was provided for this review.
Anonymous
Posted January 29, 2011
No text was provided for this review.
Overview
Vietnamese cuisine, developed over thousands of years with countless influences from other cultures, is a tantalizing blend of clean, fresh, bright, sweet, and hot flavors.
Full of authentic recipes, Culinary Vietnam teaches how the aspects of flavor, aroma, texture, color, contrast, balance, and even the sound a food makes should be taken into consideration in the planning of a Vietnamese meal.
Author Daniel Hoyer opens the door into the world...