Learn the cooking techniques and ingredients of Vietnamese cuisine along with more than 50 easy recipes with this beautifully illustrated Vietnamese cookbook.
Vietnamese food might rightfully be called the freshest in Asia, as almost every dish is accompanied by a complementary salad bowl of lettuce greens and fresh herbs. Tempered by the classic cuisines of France and China, Vietnamese cooking is surprisingly subtle.
Vietnamese Cooking will show you how easy it is to create the delicate taste of Vietnam in your own kitchen, using a unique blend of fresh herbs with sweet and salty sauce dressings. Simple step-by-step cooking instructions, beautiful photographs, and an extensive guide to Vietnamese ingredients makes it easy to prepare vibrant salads, delicious main dishes and refreshing drinks and sweets.
From fresh spring rolls to banana flower salad, this book is the perfect introduction to the fresh and delicate flavors found in Vietnamese cuisine.
Vietnamese recipes include:
- Fresh Spring Rolls with Shrimp
- Fried Crab Nems
- Green Papaya Salad with Beef
- Seaweed Salad
- Spicy Crab and Rice Noodle Soup
- Steamed Rice in Lotus Parcels
- Fried Shrimp with Orange Sauce
- Hanoi Fire Pot
- Ginger and Lychee Granita
- Vietnamese Iced Coffee
|Publisher:||Periplus Editions (HK) ltd.|
|Series:||Cooking (Periplus) Series|
|Edition description:||Hardcover with Jacket|
|Product dimensions:||9.00(w) x 0.41(h) x 0.60(d)|
About the Author
Didier Corlou is the Executive chef at Hanoi's prestigious heritage hotel, The Sofitel Metropole. He received the National Order of Merit from French President Jacques Chirac in 1996 for his contribution to French and Vietnamese cultures.
Nguyen Thanh Van is a skilled sous chef working under Didier Corlou in The Sofitel Metropole hotel.