Vietnamese Cookbook: Easy Favorite Vietnamese Food Recipes

By Kesalee Chev

Quick and Delicious Vietnamese dishes recipes made easy at home, to follow, step by step recipes that everyone will love.

• Language: English
• Publisher: Kesalee Chev
• Release date: Jul 7, 2020
• ISBN: 9788835860914

Book preview

Vietnamese Cookbook

Easy Favorite Vietnamese Food Recipes

By

Kesalee Chev

Copyright © 2020 Kesalee Chev

All rights reserved.

No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical

Warning-Disclaimer

The objective of this book is to teach and entertain. The writer or publisher will not guarantee the anyone following techniques, suggestion, tips, ideas or strategies can be successful.

Vietnamese Chicken Salad

Total Cooking Time: 30 mins

Servings: 2

Ingredients

1-1/2 teaspoons finely chopped green chile peppers

1-1/2 teaspoons rice vinegar

1 tablespoon fresh lime juice

1 tablespoon and 1-1/2 teaspoons Asian fish sauce

1-1/2 cloves garlic, minced

1-1/2 teaspoons white sugar

1-1/2 teaspoons Asian (toasted) sesame oil

1 tablespoon vegetable oil

1/2 teaspoon black pepper

1 cooked skinless boneless chicken breast halves, shredded

1/4 head cabbage, cored and thinly sliced

1/2 carrot, cut into matchsticks

1/8 onion, finely chopped

2 tablespoons and 1-3/4 teaspoons finely chopped dry roasted peanuts

2 tablespoons and 2 teaspoons chopped fresh cilantro

Directions

Step 1:

Mix together the chopped green chiles, rice vinegar, lime juice, seafood sauce, garlic, sugars, sesame oil, vegetable essential oil, and black pepper before combination is thoroughly combined and the sugars is dissolved.

Step 2:

Place the poultry, cabbage, carrot, onion, peanuts, and cilantro in a good salad bowl, and toss thoroughly as well as tongs. Pour the dressing over the salad and toss once again. Serve immediately.

Vietnamese Caramelized Pork

Total Cooking Time: 35 mins

Servings: 4

Ingredients

1 tablespoon vegetable oil

1 cup white sugar

2 pounds pork spareribs, cut into 1-inch pieces

2 eaches green onions, cut in 2-inch lengths

1 green chile pepper, chopped

1 teaspoon ground black pepper

2 eaches shallots, finely chopped

2 cloves garlic, minced

1 pinch salt to taste

1 teaspoon Asian (toasted) sesame oil

1 tablespoon green onion, thinly sliced and separated into rings

Directions

Step 1:

Place a huge heavy skillet or perhaps wok over high temperature, drizzle the oil in to the pan, and pour the sugar over the essential oil. Cook and stir continuously before sugar dissolves and turns a light brownish color. Be cautious, the melted sugar is quite hot. Mix in the pork, 2 green onions, chile pepper, dark pepper, shallots, garlic, and salt, and toss