Vietnamese Holiday Culture and Cuisine
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The Diversity of Vietnamese cuisine - Vietnam Food
Vietnamese cuisine encompasses the foods and beverages of Vietnam, and features a combination of five fundamental taste elements in the overall meal. Each Vietnamese dish has a distinctive flavor which reflects one or more of these elements. Common ingredients include fish sauce, shrimp paste, soy sauce, rice, fresh herbs, and fruits and vegetables. Vietnamese recipes use lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and basil leaves. Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of oil, and reliance on herbs and vegetables. With the balance between fresh herbs and meats and a selective use of spices to reach a fine taste, Vietnamese food is considered one of the healthiest cuisines worldwide
Cha gio, Spring roll
Nem ran (alternatively Cha gio ["minced pork sausage"] in the Southern Vietnamese dialect), is a popular dish in Vietnamese cuisine and usually served as an appetizer in Europe and North America, where there are large Vietnamese communities. In Northern or standard Vietnamese, it is called nem ran ("fried roll").
The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches
A cookbook devoted to the beloved Vietnamese sandwich, with 50 recipes ranging from classic fillings to innovative modern combinations.
Created by Vietnamese street vendors a century or so ago, banh mi is a twist on the French snack of pate and bread that is as brilliant as it is addictive to eat. Who can resist the combination of crisp baguette, succulent filling, and toppings like tangy daikon and carrot pickles, thin chile slices, refreshing cucumber strips, and pungent cilantro sprigs? You'll have ample opportunities to customize your sandwich with filling options such as grilled pork, roast chicken, and "the special" - a delectable combination of garlicky pork, liver pate, and Vietnamese cold-cuts.
Banh beo / bloating fern-shaped cake
A banh beo (literally "water fern cake") is a variety of small steamed rice cake or rice pancake in Vietnamese cuisine. It is white in color and typically features a dimple in the center, which is filled with savory ingredients including chopped dried or fresh shrimp, scallions, mung bean paste, crispy fried shallots, fish sauce, rice vinegar, and oil. It is considered most typical of the cuisine of Huo, the ancient royal capital located in the center of Vietnam.
Vietnamese Food with Helen's Recipes
This cookbook features authentic Vietnamese home cooking recipes with step-by-step photo instructions and links to video demonstrations on Youtube. The recipes have been tested by thousands of viewers of Helen's Recipes Channel on Youtube with excellent results.
Banh cuon / steamed rolls made of rice-flour
Banh cuon (literally "rolled cake") is a dish from northern Vietnam. Banh cuon is made from a thin, wide sheet of steamed fermented rice batter filled with seasoned ground pork, minced wood ear mushroom, and minced shallots. Sides for this dish usually consist of cha lua (Vietnamese pork sausage), sliced cucumber, and bean sprouts, with the dipping sauce called nuoc cham. Sometimes, a drop of ca cuang, which is the essence of a giant water bug, Lethocerus indicus, is added to the nuoc cham for extra flavor, although this ingredient is scarce and quite expensive.
Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors
When author Andrea Nguyen's family was airlifted out of Saigon in 1975, one of the few belongings that her mother hurriedly packed for the journey was her small orange notebook of recipes. Thirty years later, Nguyen has written her own intimate collection of recipes, INTO THE VIETNAMESE KITCHEN, an ambitious debut cookbook that chronicles the food traditions of her native country.
Robustly flavored yet delicate, sophisticated yet simple, the recipes include steamy pho noodle soups infused with the aromas of fresh herbs and lime; rich clay-pot preparations of catfish, chicken, and pork; classic banh mi sandwiches; and an array of Vietnamese charcuterie. Nguyen helps readers shop for essential ingredients, master core cooking techniques, and prepare and serve satisfying meals, whether for two on a weeknight or 12 on a weekend.Reviews
Canh ga chien nuoc mam / chicken wing fried with fish sauce
In the winter season, hot soup and ginger root are our best best best friends; they help us staying warmer (body heat) and staying away from the flu and allergy especially homemade dried sweetened ginger.
Canh chua / a sort of sour soup
Canh chua (literally "sour soup") or ca nou ("boiled fish") is a sour soup indigenous to the Mekong Delta region of southern Vietnam. It is typically made with fish from the Mekong River Delta, pineapple, tomatoes (and sometimes also other vegetables such as okra or buc ha), and bean sprouts, in a tamarind-flavored broth. It is garnished with the lemony-scented herb ngo om (Limnophila aromatica), caramelized garlic, and chopped scallions, as well as other herbs, according to the specific variety of canh chua; these other herbs may include rau ram (Vietnamese coriander), ng' gai (long coriander), and rau quo (Thai basil). It can be served alone, with white rice, or with rice vermicelli.
Vietnamese Cooking: My Family's Favorite Recipes
This is a cook book containing healthy Vietnamese recipes with easy-to-follow directions for today's American kitchen.
For years, NgocBan Thi Phan has impressed people with her Vietnamese cooking as a caterer and as a cooking instructor. Since 2009, she has brought her cooking to the public as Wrap and Rolls, LC, at the Olney Farmers and Artisan Market in Olney, Maryland. Although the Market is open only on Sundays for part of the year, people who tasted her cooking have become loyal fans. Many have said that her food was the only reason they come to the Market on a rainy Sunday morning. Similar to her commitment made as the owner of Wrap and Rolls, LC, a percentage of the profits from Vietnamese Cooking will go towards supporting her charitable work in Vietnam.
Bun bo, vermicelli and beef
Bun bo Hue or bun bo is a popular Vietnamese soup containing rice vermicelli (bun) and beef (bo). Hue is a city in central Vietnam associated with the cooking style of the former royal court. The dish is greatly admired for its balance of spicy, sour, salty and sweet flavors and the predominant flavor is that of lemon grass. Compared to pho or bun rieu, the noodles are thicker and more cylindrical
The Food of Vietnam
A beautifully packaged cookbook and highly personal culinary and cultural journey through the diverse regions of Vietnam. Join Luke Nguyen on a culinary and cultural journey through the country of his heritage to discover the people and recipes that have endeared Vietnam to the millions of travelers who visit each year. Luke Nguyen's Vietnam follows his trip from northern Vietnam down to the south, through marketplaces and kitchens of strangers and family alike to find the best recipes Vietnam has to offer. Luke records his experiences with the people he meets and the places he visits along the way, breathing life into the classic recipes of Vietnam, from pho to banh mi and everything in between
Banh lot is sweet rice pasta dessert from Hue in Vietnamese cuisine. It is made with rice, salt, tapioca flour, coconut milk, sugar and water. Banh lot is also used to make two types of che: Che banh lot and Che dju djo banh lot (used with red beans). Loat means "to sift" or "to sigh". It is believed to have been introduced to Vietnam from Cambodia.
Bun rieu is a Vietnamese meat rice vermicelli soup.
Bun rieu cua is served with tomato broth and topped with crab or shrimp paste. In this dish, various freshwater paddy crabs are used, including the brown paddy crab found in rice paddies in Vietnam. The crabs are cleaned by being placed in clean water to remove dirt and sand.
The crabs are pounded with the shell onto a fine paste. This paste is strained and the crab liquid is a base for the soup along with tomato. The crab residue is used as the basis for crab cakes. Other ingredients for this dish are: fried tofu, me or giam bong (kinds of rice vinegar),
Garcinia multiflora Champ., annatto seeds to redden the broth, huyet (congealed pig's blood), split water spinach stems, shredded banana flower, rau kinh gioi (Elsholtzia ciliata), spearmint, perilla, bean sprouts and cha chay (vegetarian sausage). This dish is rich in nutrition: calcium from the ground crab shells, iron from the congealed pig's blood, and vitamins and fiber from the vegetables
Chem chep nuong mo hanh
Xoi ngu sac
Muc chien don
Goi, dish make of meat, fish, crab or shrimp and vegetables
Oc mo xao tep mo
Vietnamese Cooking Made Easy: Simple, Flavorful and Quick Meals (Learn to Cook Series)
Famous for its lively, fresh flavors and artfully composed meals, Vietnamese cooking is the true "light cuisine" of Asia. Abundant fresh herbs and greens, delicate soups and stir-fries, and well-seasoned grilled dishes served with rice or noodles are the mainstays of the Vietnamese table. Even the beloved snacks or desserts are often based on fresh fruits served with sweetened rice or tapioca. Rarely does any dish have added fats.
Along with its delicate freshness, Vietnamese cooking is also subtle and sophisticated. At its best when its flavors are balanced between salty, sweet, sour and hot, Vietnamese cooks strive for a balance of flavors so no one taste outranks any other.
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