Culinary Vietnam

Culinary Vietnam

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by Daniel Hoyer
     
 

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Vietnamese cuisine has developed over thousands of years with countless influences from other cultures. 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

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Overview

Vietnamese cuisine has developed over thousands of years with countless influences from other cultures. 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 the breadth of this simple, agriculturally based cuisine.

Chef Daniel Hoyer is the author of Culinary Mexico, Fiesta on the Grill, Tamales, and Mayan Cuisine: Recipes from the Yucatan Region. He is a leader of gastronomic adventure tours in Mexico and Southeast Asia through his company, Well Eaten Path-Chef Tours, www.welleatenpath.com, and teaches at The Santa Fe School of Cooking, where he has been an instructor for over thirteen years. He lives near Taos, New Mexico.

Explore the tantalizing blend of the fresh, bright, sweet, and hot flavors of Vietnam

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Product Details

ISBN-13:
9781423603207
Publisher:
Smith, Gibbs Publisher
Publication date:
09/01/2009
Pages:
224
Sales rank:
1,016,400
Product dimensions:
8.60(w) x 10.10(h) x 1.10(d)
Age Range:
16 Years

Related Subjects

Read an Excerpt

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.

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