Indochine: HanoiJoin Luke Nguyen and discover the fusion of French and Vietnamese cuisine with 15 recipes from the Hanoi region, selected from Luke's new book Indochine - Baguettes and banh mi, finding France in Vietnam. The French colonisation of Vietnam, which lasted for nearly one hundred years, had a profound influence on Vietnamese lifestyle, architecture and cuisine. Chef and author Luke Nguyen revisits his beloved Vietnam to delve deeper into the culinary legacy left by the French. Against a backdrop of grand colonial hotels, Luke explores the impact the French had on what the Vietnamese eat and cook today. 15 recipes from the Hanoi region showcase the fusion of French and Vietnamese ingredients and techniques Luke uncovers on his journey. Recipes in this title include: Hanoi beef soft noodle rolls, Duck a l'orange, Slow-cooked oxtail and beef brisket in aromatic spices, Chargrilled jumbo garlic prawns with green papaya, Chargrilled Pork Skewers in Vietnamese Baguette, Beef Sirloin Wok-tossed with Garlic and Green Peppercorns, Crab Steamed in Beer, Crispy Frogs' Legs, Beef Noodle Soup, Pan-fried Cinnamon Prawns, Chicken and Pork Liver Pate, Red Braised Pork Belly, Steamed Murray Cod with Passionfruit Sauce, Meringue et Passion, and Fried Chocolate Truffles with Pink Peppers. All titles in this series: Indochine: Hanoi Indochine: Dalat Indochine: Saigon Indochine: France Indochine: The Collection |
Contents
Acknowledgments | |
Thirtysix streets and lost | |
Slowcooked oxtail and beef brisket in aromatic spices | |
Chargrilled jumbo garlic prawns with green papaya | |
Crispy frogs legs | |
Common terms and phrases
½ teaspoon Annatto Annatto seeds Asian Asian food stores baguettes bean beer Black cardamom black pepper boil brisket butter chargrill chef colour coriander Didier dill dissolve the sugar dried duck finely chopped fish sauce five–spice fl oz fl oz/1 cup flavour fragrant French fresh fridge g 7 oz garlic garlic cloves garnish ginger Hanoi Hanoian herb inch INGREDIENTS juice leaves lemongrass litres livers Madame marinade medium heat meringue minutes mixing bowl ml 9 fl Old Quarter oxtail oyster sauce oz/½ passionfruit pastry cutters pàté peanuts pork prawns recipe red Asian shallots restaurant rice noodle sheet rice wine roasted saucepan sesame oil shallots SHARED MEAL shrimp simmer skewers soups soy sauce spices spring onions spring onions scallions star anise steamed stir-fry stirring to dissolve street food tablespoon fish sauce tablespoons tablespoons vegetable oil teaspoon ground there’s thinly sliced truffles Tuyen Vietnam Vietnamese baguettes Vietnamese cooking Vietnamese cuisine walk