Vietnamese Cooking: Book 3As a developing country with Buddhist influences, vegetarian dishes are both common and refined in Vietnamese cuisine. Tomato and mushroom soup, fried green rice cakes, stir-fried okras, and braised vegetables and cashew nuts are just a few of the delicious and easily prepared vegetarian options in this book. Vietnamese enjoy meat dishes as well. In these pages you’ll find many great recipes for chicken, beef, pork, seafood, frog and even silk worm pupae! Vietnam has no shortage of desserts however, and if you have a sweet tooth, you will enjoy one of my favourites: black glutinous rice and yogurt sweet soup. |
Common terms and phrases
Asian supermarkets beef bell peppers bitter melons Black glutinous rice boil bowl chopped 2 tbs chopped coriander chopped spring onion coconut milk crisp-tender cups of water dishes finely chopped fish sauce ½ frog legs frying pan garlic garlic cloves ground black pepper Heat oil Heat the oil high heat Ingredients kohlrabi Kohlrabi and carrot lemon grass lime leaves long coriander medium heat mixture mung bean oyster sauce pandan leaves pepper 3 tbs pineapple pork belly pork tongue porridge prawns prawns and pork quail eggs Rau ram Rice vinegar salads sauce 1 tbs sauce ½ tsp sauce and pepper Season as necessary Serve hot serve Method shacha sauce shallots silkworm pupae skillet Soak soy sauce sprinkle Stir-fried Stir-fried prawns stir-fry quickly sweet potatoes tamarind Tamarind pulp tbs chopped tbs cooking oil tbs fish sauce tbs oyster sauce tbs soy sauce traditional Chinese medicine tsp ground black Vietnamese water chestnut wet markets