Homestyle Vietnamese Cooking. Nongkran Daks

      

      Published by Periplus Editions (HK) Ltd.

       www.periplus.com

      Copyright © 2009 Periplus Editions (HK) Ltd.

      All rights reserved. The publisher wishes to thank the following for the use of their tableware: TARA home, Singapore, pages 28 (plate), 31 (bowl) and 59 (bowls).

      ISBN: 978-1-4629-1533-0 (ebook)

       Printed in Singapore

       1308CP

      15 14 13

       10 9 8 7 6 5

      Distributors

       Asia Pacific: Berkeley Books Pte Ltd,

       61 Tai Seng Avenue, #02-12,

       Singapore 534167

       Tel [phone]; Fax [phone].

       [email protected] www.periplus.com

      Indonesia: PT Java Books Indonesia,

       Kawasan Industri Pulogadung Jl. Rawa

       Gelam IV No. 9 Jakarta 13930, Indonesia

       Tel: [phone]; Fax: [phone].

       [email protected] www.periplus.com

      Photography: Edmond Ho

       Food Styling: Christopher Tan

       Recipe Tester: Angie Tan

       Design: Periplus Design Team

      Nongkran Daks and Alexandra Greeley

      Vietnamese cooking is famous for its fresh flavors and artfully composed meals—it is the true "light cuisine" of Asia. Delicate soups and stir-fries, and well-seasoned grilled foods served with rice or noodles are packed with fresh herbs and spices. Stunning photography and simple step-by-step instructions make Homestyle Vietnamese Cooking the perfect introduction to the world of Vietnamese cuisine. This book is the perfect guide to preparing delicious Vietnamese dishes like Spring Rolls, Hanoi Beef Noodle Soup and Black Pepper Sauce Crabs.

      P E R I P L U S E D I T I O N S

       Singapore • Hong Kong • Indonesia

      Contents

       Copyright

       Basic Vietnamese Ingredients

      Basic Recipes

       Caramel Sauce

       Crispy Fried Shallots

       Chicken Stock

       Fish Sauce Dip (Nuoc Cham)

       Peanut Dipping Sauce (Nuoc Leo)

       Roasted Rice Powder

      Appetizers, Salads and Snacks

       Grilled Lemongrass Chicken Satays

       Pork and Prawn Crêpes (Bahn Xeo)

       Pickled Bean Sprouts and Carrot

       Green Papaya Salad

       Fresh Vietnamese Salad Rolls (Goi Guon)

       Classic Pork and Crabmeat Spring Rolls (Cha Gio)

       Seasoned Prawn on a Sugar Cane Stick (Chao Tom)

       Shredded Chicken and Cabbage Salad

       Grilled Leaf-wrapped Beef Rolls (Bo La Lot)

       Tangy Prawn Salad with Carrot, Cucumber and Mint Leaves

       Barbecued Lemongrass Beef Salad

       Crabmeat Omelete

      Noodles and Soups

       Glass Noodle Soup

       Hanoi Beef Noodle Soup (Pho Bo)

       Chicken Noodle Soup

       Noodles with Beef and Vegetables

       Hot and Sour Soup with Prawns and Pineapple

      Rice

       Fried Rice with Prawns

      Seafood

       Fish in Caramel Sauce

       Fried Fish with Lemongrass

       Fish Sauteed with Dill and Tomatoes

       Stir-fried Fish with Mushrooms and Ginger

       Stir-fried Garlic Prawns

       Black Pepper Sauce Crabs

       Caramel Chicken Wings

      Meat and Poultry

       Grilled Lemongrass Spareribs

       Grilled Meatballs with Peanut Sauce

       Hearty Beef Stew with Vegetables

       Sesame Beef with Bamboo Shoot

       Barbecued Pork Skewers

       Pork Stew with Bean Curd and Hard-boiled Eggs

      Desserts

       Bananas in Coconut Milk

       Caramel Custard

       Tapioca Pearls with Cantaloupe

       Complete List of Recipes

      Basic Vietnamese Ingredients

      Chilies have become an essential culinary item in almost every Asian country. Many different varieties are used. The Asian finger-length red chili is moderately hot. Dried red chilies of this variety are ground to make chili flakes or ground red pepper. Tiny bird's-eye chilies are extremely hot. They are also available dried. The seeds are usually removed when slicing or mincing the chilies.

      Coconut cream and coconut milk are mainly used in Vietnamese desserts. While freshly pressed coconut milk has more flavor, coconut cream and milk are now widely sold in cans and packets that are quick, convenient and tasty. You can dilute canned or packaged coconut cream to obtain thick or thin coconut milk. Fresh coconut cream is made by grating the flesh of 1 coconut (this will yield about 4 cups of grated coconut flesh), adding ½ cup water, kneading a few times, then straining it with your fist, or with a muslin cloth or cheesecloth. This should yield about ½ cup of coconut cream. Thick coconut milk is obtained by the same method, but the water is doubled to 1 cup and 1 coconut will yield about 1 cup of thick coconut milk. Thin coconut milk is obtained by adding 2 cups of water to the already pressed coconut flesh a second time and straining again, and this should yield 2 cups of thin coconut milk. Most of the recipes in this book call for thick coconut milk. Consistencies vary from brand to brand, so use your judgement and dilute with water