Mini Quick & Easy Vietnamese Cooking

By Chat Mingkwan

With its clear photography and easy to read recipes, Quick & Easy Vietnamese Cooking contains everything you need to create over 40 healthy, easy, and authentic Vietnamese recipes.

This Vietnamese cookbook contains recipes from all over Vietnam and features a wide variety of ingredients. Inside are instructions for appetizers, salads, desserts, drinks, meat, poultry, rice, vegetables, seafood, soups, and curries. Recipes include:

• Grilled lemongrass beef salad
• Peanut dipping sauce
• Mango coconut tarts
• Barbecued five spice pork
• Claypot chicken with mushrooms
• Coconut rice patties
• Fired stuffed squid
• Fragrant crab noodle soup.

Also included in this book are unit conversion tables, dual measurements, over 30 detailed photos, and an overview of basic Vietnamese ingredients needed to create these delicious Vietnamese favorites. Enjoy!

• Language: English
• Publisher: Periplus Editions
• Release date: Dec 10, 2013
• ISBN: 9781462913855

Book preview

Published by Periplus Editions (HK) Ltd.

www.periplus.com

Copyright © 2009 Periplus Editions (HK) Ltd.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher.

ISBN: 978-1-4629-1385-5 (ebook)

Printed in Singapore        1110CP

15 14 13 12 11

10 9 8 7 6 5 4

Distributors

Asia Pacific: Berkeley Books Pte Ltd,

61 Tai Seng Avenue, #02-12,

Singapore 534167

Tel [phone]; Fax [phone].

[e-mail]

www.periplus.com

Indonesia: PT Java Books Indonesia,

Kawasan Industri Pulogadung

Jl. Rawa Gelam IV No. 9

Jakarta 13930, Indonesia

Tel: [phone]; Fax: [phone].

[e-mail]

www.periplus.co.id

Photography and Food Styling: Stewart Leishman Photography

Styling: Stewart Leishman Photography

Design: Periplus Design Team

Basic Vietnamese Ingredients

Black Chinese mushrooms , also known as shiitake mushrooms, are used widely in Asian cooking. The dried ones must be soaked in hot water to soften before use. The stems are removed and discarded; only the caps are used. Fresh shiitake mushroom stems can be eaten if the bottoms are trimmed. Porcini mushrooms may also be used. Fresh shiitake are available in most supermarkets.

Chilies have become an essential culinary item in every Asian country. The Asian finger-length red or green chili is moderately hot. Dried red chilies are ground to make chili flakes or ground red pepper . Tiny bird’s-eye chilies are extremely hot. Whether sliced or minced, the chili seeds are usually removed.

Coconut milk can be bought fresh from local markets and is also available canned and in packets. It comes in varying consistencies and you will need to adjust the consistency and flavor by adding water as needed. In general, you should add 1 cup of water to 1 cup of canned or packet coconut cream to obtain thick coconut milk, and 2 cups of water to 1 cup of coconut cream to obtain thin coconut milk.

Coriander is