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We have (from left to right, up to down) corriander, perilla, spear mint and basil.
In this cookbook, we learn about Vietnamese specialty, which means the treat,
so the dishes contain more meat than other usual ones. To balance that, we often
add heaps of herbs in. The herbs not only make the food freshing but also have
medical purposes according to traditional belief.
Serves 6
* Ingredient:
- Soak beef tail ( and beef rib bone) in light salt water for 2 hours
- After 2 hours, grill well beef tail ( and beef rib bone)
- Onion, shallots, ginger, sugar cane left unpeeled, grill until they are
fragnant. After that peel them ( but for sugar cane) and wash again.
smash ginger, chop onion into 4.
- Stir fry star annis, cinamon, cardamom, coriander until they are fragrant.
Put them in a cloth bag, tie it tightly.
- Wash beef tail, cook beef tail with 4-5 bowls of cold water. Add all the
spices prepared. Add some salt or broth cube and cook for 1-1.5 hours.
2. Nem - Spring rolls
* Ingredient:
- Soak mushroom and glass noodle in warm water for 10 minutes, then
drain. Remove the mushroom tough stem and chopped thinly. Cut the
noodle into 3cm strings with scissor.
- Combine all the ingredients evenly.
- For the spring roll to be more crispy, prepare a bowl of water with some
vinegar. Before apply the filling and roll, tap some of the liquid on the
sheet. With this technique, the paper sheet will be stronger and more
flexible.
- Heat oil in a wok, and fry the spring roll until they turn golden.
- Serve with dipping sauce and fresh herb.
-
* Nc Chm - Dipping sauce
1 table spoon fish sauce
1 table spoon sugar
2 table spoon vinegar ( or lime fruit )
3 table spoon water
Mix well with sliced papaya, carrot and finely chopped garlic and chilli
Ingredient:
* Ingredient:
Whisk all the ingredients with electricity whisk in 10 minutes, medium speed
until egg yolk float and smooth like custard.
Serve with vietnamese robusta.
Lay out rice paper, lettuce, corriander, cucumber, carrot, pinaple and pork. Roll
1 turn, wrap in both end , add 2 halves of shrimp, continue to roll till the end.
Ingredients:
Marinate chicken with 0.5 table spoon of fishsauce, 0.5 table spoon of ginger
minced, half of garlic and shallot, 1 teaspoon of sugar, 0.5 teaspoon of pepper let
sit for 30 minutes
Add 1 table spoon of oil in a hot pan, add the rest of garlic and shallot and
ginger, stir 15 second until they smell good, add the marinated chicken and stir-
fry for 3-4 minutes (at this point the chicken is cooked but still in white colour
and lot of juice in pan) pour them out in a small pot.
Add a small bowl of water, 1 table spoon of fish sauce and a table spoon of rice
wine in, cooking for 7 minutes.
7. Bn Ch - Barbecued pork noodle
Serves 2
Ingredients:
- Mix well all the ingredients and let sit for 1 hour
- Shape into meat balls and grill
- Serves hot with fresh rice noodle and dipping sauce