Vietnamese cuisine is subtle and delicate, combining exquisite flavours and textures. To unveil its secrets, Meera Freeman has consulted leading Vietnamese restaurateur, Le Van Nhan, and the traders and chefs of Australia's 'Little Vietnam' (Victoria Street, Richmond). The result is this practical and comprehensive guide to cooking Vietnamese food. Illustrated with beautiful photographs by John Gollings, its recipes range from the table salads, pickles and dipping sauces so central to Vietnamese cuisine, to noodle soups (pho), rice dishes, poultry, meat, fish, seafood, exotic drinks and desserts. These are recipes to excite the senses and tantalise the palate. Book jacket.The Vietnamese Kitchen In Vietnam, cooking is usually done outside the house using basic facilities. ... A large stockpot for making broth and a range of saucepans for cooking soups and stews are necessary and, for an authentic Vietnamese flavour in simmered dishes, a clay pot available in ... If you are going to cook and eat Vietnamese food on a regular basis, an electric rice cooker is indispensable.
|Title||:||The Flavours of Vietnam|
|Author||:||Meera Freeman, Le Van Nhan|
|Publisher||:||Black Inc. - 2002|