The Foods of Vietnam

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Overview

The Foods of Vietnam, the only book of its kind on Vietnamese cuisine, will be a revelation both to those familiar with Vietnamese dishes and to people discovering these delicate, fresh foods for the first time. Illustrated.

The history of Vietnamese cuisine along with 150 recipes. A glossary of ingredients, equipment and techniques, along with an extensive list of mail-order soures.

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Overview

The Foods of Vietnam, the only book of its kind on Vietnamese cuisine, will be a revelation both to those familiar with Vietnamese dishes and to people discovering these delicate, fresh foods for the first time. Illustrated.

The history of Vietnamese cuisine along with 150 recipes. A glossary of ingredients, equipment and techniques, along with an extensive list of mail-order soures.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
With the large migration of Vietnamese to the United States in the late 1970s came an array of food and cooking techniques unfamiliar to most of us. New York City chef and teacher Routhier, born in Saigon to a Vietnamese mother and a French father, captures the simple elegance of a cuisine influenced strongly by China, Thailand and Vietnam's former French rulers. Her recipes evoke meals that could have been eaten at home by typical Vietnamese families or prepared in prewar Saigon restaurants, along with dishes that Americans might encounter in their neighborhood Vietnamese restaurants. The more than 150 recipes range from plain (rice and chicken casserole, stuffed cabbage rolls) to fancy (dilled squid cakes, fried, stuffed bananas). An extensive glossary and a list of mail-order suppliers of hard-to-find Vietnamese and Asian condiments are included. Routhier and Jacobs, a New York City commercial photographer, have created a gastronomical and visual delight. (Oct.)
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Product Details

  • ISBN-13: 9781556700958
  • Publisher: Abrams, Harry N., Inc.
  • Publication date: 10/1/1989
  • Pages: 240
  • Product dimensions: 8.87 (w) x 11.25 (h) x 0.87 (d)

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Stir-Fried Rice Noodles with Beef and Vegetables. Yield: 4 to 6 servings. Pho Xao

Fresh rice noodles are used for this dish, but 1 pound of dried rice sticks (banh pho) may be substituted. Toss the noodles with some oil just after boiling to prevent sticking, and then stir-fry as directed in the recipe.

Ideally, to sear both the noodles and the beef, a heavy cast-iron skillet should be used. Cast iron sears extremely well when hot, but it has to be smoking hot before the food is added. Be sure the ventilation fan is on.

Bok choy may be replaced by Chinese broccoli, cut into 2-inch sections, or simply used fresh spinach.

Ingredients:

  • 1 recipe rice-noodle crepes (banh uot, page 224), or 2 pounds commercial fresh flat rice noodle sheets Nuoc Cham (page 212)
  • 8 ounces beef chuck or rump roast
  • 1 tablespoon plus 2 teaspoons nuoc mam (Vietnamese fish sauce)
  • 1/4 teaspoon sugar
  • Freshly ground black pepper
  • 1 medium onion, cut into eighths and separated into segments
  • 4 large bok choy leaves, cut into 2 by 1-inch strips
  • 4 ounces snow peas, trimmed
  • 1 medium tomato cut into 8 wedges
  • 2 scallions, trimmed and cut into 2-inch sections
  • 1 tablespoon soy sauce
  • 3 tablespoons oyster sauce
  • 5 tablespoons peanut oil
  • 8 garlic cloves, minced (about 2 tablespoons)
  • Fresh coriander sprigs, for garnish
  • Fresh red chile peppers, thinly sliced

If preparing your own fresh rice-noodle sheets, proceed as instructed. Cut the sheets into 3/4 inch-wide strips. Set aside. Prepare the Nuoc Cham. Set aside. Slice the beef across the grain as thin as possible. Cut the slices into 2-by-1 inch strips. Combine the beef with 2 teaspoons of the fish sauce, the sugar and pepper to taste. Set aside.

Arrange the vegetables on a large platter to facilitate stir-frying. Combine the remaining 1 tablespoon fish sauce, the soy sauce and the oyster sauce in a small bowl. Set aside.

Heat a wok or large cast-iron skillet over high heat until smoking hot. Add 2 tablespoons of the peanut oil and half of the garlic; sit-fry until fragrant. Add the noodles and toss quickly until heated through, about 1 minute. Transfer the noodles to a large platter, keep warm.

In the following step it is very important that while sautéing the beef the heat be kept very high. Tilt the wok frequently into the area of highest heat to "flambé," or sear, the meat instantly, the smoker the beef, the better. If using an electric stove, turn the burner to the highest setting and sauté the beef in two batches.

Heat 1 tablespoon of the oil. When the oil is smoking, add the remaining garlic and stir-fry until aromatic. Add the beef and stir-fry for 30 seconds, until the beef is slightly pink. Remove the beef to a platter.

Heat the remaining 2 tablespoons oil. Add onion and stir-fry until translucent and fragrant. Add the bok choy and snow peas and toss until tender but still crisp, about 2 minutes. Add the tomato, scallions and sauce mixture; toss well.

Return the beef and noodles to the wok. Stir to combine and coat the noodles and meat with the sauce. Transfer to a heated platter.

Garnish with coriander sprigs. Sprinkle with freshly ground black pepper. Serve, passing Nuoc Cham and chiles.

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted November 29, 2001

    Very Authentic, Easy to follow instructions

    From a Vietnamese person's point of view, this is an excellent book for those who want the authentic taste with carefully crafted instructions for a foolproof perfect meal.

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
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