Street-food entrepreneurs Van and Anh bring you contemporary Vietnamese cooking for modern kitchens.With the freshest of ingredients, exquisite flavours, bright colours, sociable plates for sharing, and comforting broths for one, this is traditional cooking made utterly current. Vietnamese food is well-known these days a think cleansing noodle soups, succulent caramelized pork, spicy herb-filled baguettes, zingy salads, crunchy pickles, perfect dipping sauces, and moreish sweet coffee. But, sadly, Vietnamese cooking is not. Vietnam is a land of amazing markets with dawn-picked herbs, seasonal vegetables, coffee vendors and food stalls. But, thankfully, these days we can find scenes like that closer to home with the explosion of farmers markets and artisan producers. Van and Anh began their award-winning street-food in East Londonas Broadway Market, and that bustlingly fresh, creative market vibe typifies the cooking in this book.Add the diced beef to the bowl and rub in the marinade with your hands. Cover and leave in the fridge for at least 30 minutes. Cut each tomato in half and then slice each half into thirds. Put a heavy-bottomed pan on a medium-high heat.
|Title||:||The Vietnamese Market Cookbook|
|Author||:||Anh Vu, Van Tran|
|Publisher||:||Random House - 2013-08-22|