By Judy Monroe, Chi Nguyen

The foodstuff of Vietnam has a truly designated personality, and cooking the Vietnamese method is a special and relaxing event. Freshness and creativity are vital features of this nice delicacies, which makes use of colourful components which are conscientiously ready and artistically prepared.

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Extra info for Cooking the Vietnamese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

Sample text

In a large bowl, beat egg well. Add noodles, pork, carrots, onion, fish sauce, pepper, and scallions. Mix well. 3. Place one wrapper on a flat surface. Cover remaining wrappers with a slightly damp kitchen towel so they don’t dry out. Roll up according to directions on page 23. 4. In a large skillet or wok, heat oil over medium heat for 1 minute. Carefully place 3 rolls into oil and fry slowly about 10 minutes, or until golden brown. Turn and fry other side 10 minutes. 5. Keep fried rolls warm in a 200ºF oven as you fry remaining rolls.

Pepper 2 tbsp. oil 3 tomatoes, cut into 8 wedges each 1 tsp. sugar 2 10æ-oz. ) chicken broth 1 20-oz. can chunk pineapple, drained thoroughly 2 tbsp. white vinegar 2 tbsp. chopped fresh mint leaves or 1 tsp. dried mint ø c. chopped scallions 1. In a large mixing bowl, mix together fish and pepper. Cover and let stand at room temperature for 30 minutes. 2. In a large saucepan, heat oil over medium heat for 2 minutes. Add tomatoes and sugar. Cook 2 minutes, or until tomatoes are soft. 3. Add chicken broth, pineapple, and fish.

Asparagus was brought to Vietnam by the French and quickly became a very popular vegetable. The Vietnamese call asparagus Western bamboo because it looks similar to bamboo shoots. 1 egg 1. Beat egg in a small bowl. Set aside. 2 tbsp. cornstarch 2. In another small bowl, mix cornstarch and water to make a paste. Set aside. ø c. water 2 10æ-oz. ) chicken broth ¥ lb. fresh asparagus, cut into bitesized pieces, or 1 10-oz. package frozen chopped asparagus, thawed 1 whole chicken breast, skinned, boned, and cut into bite-sized pieces* 2 tsp.

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