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Download e-book for kindle: Authentic Recipes from Vietnam by Trieu Thi Choi, Marcel Isaak, Heinz Von Holzen

By Trieu Thi Choi, Marcel Isaak, Heinz Von Holzen

ISBN-10: 0794603270

ISBN-13: 9780794603274

With emphasis on clean components and lightweight seasonings, Authentic Recipes from Vietnam is perfect for the health-conscious cook dinner.

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8 m1ns Clam Soup with Starfruit and Herbs canh Nghieu This unusual recipe is quite easy to prepare, and like many of the soups in Vietnam, relies heavily on fresh ingredients. Starfruit, also known as carambola, is increasingly available in specialty food shops. Thin slices of fresh, tart pineapple may be used if starfruit is not available. 2 lbs (1 kg) fresh unshucked clams 4 cups (1 liter) chicken stock or 1 to 2 chicken stock cubes dissolved in 4 cups (1 liter) hot water 1 tablespoon oil 2 tablespoons minced baby leeks or spring onions 2 cloves garlic, minced 2 tablespoons fish sauce 1 teaspoon dried shrimp paste or be/achan, crumbled (optional) 1 medium ripe starfruit or 2 large chunks fresh pineapple, thinly sliced 1 finger-length red chili, deseeded and cut into thin strips Sprigs of coriander leaves (cilantro), to garnish Polygonum leaves (rau ram) , to garnish 1 Rinse and clean the clams thoroughly in a couple of changes of water.

Smooth1ng 11 w1th your lingers. Place a few slices of beef, some m1nt. basil and lettuce leaves onto the wrapper Spnnkle w1th sesame seeds and top w1th a few sprigs of conander leaves (c1lantro) . Fold one end of the wrapper over the filling and roll up tightly, pressing to seal and leaving the ends open. Repeat until all the ingredients are used up. If us1ng fresh rice flour wrappers. place the fillIng onto a wrapper and roll up 1n the same manner 5 Place the beef rolls on a serv1ng platter and serve w1th a bowl of D1pp1ng Sauce on the s1de Serves 4 Preparat1on t1me 30 m1ns + 10 m1ns to marinate Cook1ng t1me.

Serve hot, garnished with coriander (cilantro) and polygonum leaves. Note: This recipe is also ideal for mussels. If available, use the small, greenlipped variety. For many of the fish soups in Vietnam, chicken or pork stock are commonly used. If you prefer, a clear vegetable or fish stock may also be used for this recipe. Serves 4 60 Preparat1on time: 15 m1ns Cooking time: 10 mins Soups 61 Grilled Eggplant Salad with Crabmeat Ca Trm Nuong Thrs rec1pe IS common to Cambodia and southern V1etnam and makes dehc1ous use of eggplant, one of the many vegetables grown 1n central Vietnam Shrrmp or st1r-frred ground pork may be used in place of the crabmeat.

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Authentic Recipes from Vietnam by Trieu Thi Choi, Marcel Isaak, Heinz Von Holzen

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