Diep - Feast of flavours from the Vietnamese kitchen: a step-by-step culinary adventure /Nguyen Thanh Diep
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- Book:Feast of flavours from the Vietnamese kitchen: a step-by-step culinary adventure /Nguyen Thanh Diep
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- Year:2005;1947
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Step-by-Step Cooking: Vietnamese is a collection of authentic recipes from Vietnamthe land of fresh herbs and dipping sauces. From flavourful dishes such as Beef Noodles, Duck Cooked in Fermented Bean Curd and Fried Crab in Tamarind Sauce, to refreshing salads such as Green Mango Salad and Chicken Salad with Polygonum Leaves, and hearty stews such as Fish and Pineapple Stew and Pork Stewed in Coconut Juice, this book reveals the nuances that define Vietnamese cooking and provides a comprehensive introduction to the food of Vietnam.
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their tableware.
Food Preparation: Cheong Mee Siew
This new edition 2009
An imprint of Marshall Cavendish International
1 New Industrial Road, Singapore 536196
form or by any means, electronic, mechanical, photocopying, recording or otherwise, without
the prior permission of the copyright owner. Request for permission should be addressed to the
Publisher, Marshall Cavendish International (Asia) Private Limited,
1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300, Fax: (65) 6285 4871
E-mail:
Online bookstore: http://www.marshallcavendish.com/genref
efforts in preparing this book. The Publisher makes no representation or warranties with respect to
the contents of this book and is not responsible for the outcome of any recipe in this book. While the
Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired
due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher
shall in no event be liable for any loss of profit or any other commercial damage, including but not
limited to special, incidental, consequential, or other damages.
Marshall Cavendish Ltd. 5th Floor, 32-38 Saffron Hill, London EC1N 8FH, UK Marshall Cavendish
Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA Marshall Cavendish
International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana,
Bangkok 10110, Thailand Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang
Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia.
Vietnamese : delightful ideas for everyday meals / Nguyen Thanh Diep. New ed. Singapore :
Marshall Cavendish Cuisine, 2009.
p. cm. (Step-by-step cooking series)
eISBN-13 : 978 981 4435 19 2
ISBN-10 : 981-261-797-3
641.59597 -- dc22 OCN320051634
technique. Often the key lies in getting the freshest possible ingredients because
many, especially vegetables, are eaten raw or lightly cooked. The reliance on
natural flavours is considerable in Vietnamese cuisine. At other times, strong
flavours are boldly brought together by a combination of the dish itself and the
accompanying dipping sauce. Although on the side, the dipping sauce, like the raw
salad, contributes greatly to the overall taste, texture and enjoyment of the dish.
Consequently, much attention should be paid to the preparation of not only the
main dish, but also the dipping sauce, as well as acquiring the freshest possible
salad. The cooks achievement lies in ensuring all the flavours, however forward or
subtle, mesh well together. The main cooking techniques utilised in this book are
boiling, stewing, steaming, stir-frying and deep-frying.
different categories, including rapid boiling, slow boiling and prolonged boiling.
Knowing when to employ what boiling method is important to achieving a
successful dish. Turning up the heat to hurry the boiling process is often not the
answer. Because noodles, especially rice noodles, figure prominently in Vietnamese
cuisine, mastering the appropriate boiling method is crucial, whether for blanching
the noodles or preparing the soup that bathes the noodles.
rigorous boiling, especially if it is derived from bones. Rapid boiling for a few
minutes is applied to ingredients such as tomato wedges or other such vegetables
going into a soup. Such a method means that the tomato wedges will be cooked
through and just softened but not yet falling apart from too much heat. Other
ingredients, such as fish pieces for example, may require slow boiling. This is
because the violent motions of rapid boiling will cause the fish pieces to break
into bits in the soup. The rolling actions of a slow boil, on the other hand, are
gentle enough for the fish pieces to accommodate, so they will cook through while
remaining in whole pieces.
that the solid ingredients will be cooked in plenty of liquid,
enough liquid, in fact, to cover all of the solid ingredients
in the cooking utensil. By the end of cooking time, which
is relatively lengthy compared to a stir-fried dish, the
stewing liquid would have reduced considerably to become
thickened and flavourful. The slightly extended cooking
process, however, means that the dish is guaranteed to
be richly tasty, with the solid ingredients imparting to the
liquid their individual flavours and then absorbing the
combined product back.
of meat and fairly hardy vegetables. Ingredients that
collapse readily with heat are likely to disappear in a stew,
disintegrating and dissolving into the stewing liquid. The
Vietnamese tend to use coconut juice as the base for their
stewing liquid. The sweetness in coconut juice is subtle,
but goes a long way in bringing out and together the
contrasting flavours of the solid ingredients.
and in view of the Vietnamese preference to rely on natural
flavours, it is no wonder that steaming is a repeatedly
employed method of cooking. When food is steamed, it
does not come into direct contact with heat. Instead, the
water that is below the food boils to produce steam that
is, in turn, trapped under a lid and heat from the collected
steam is what surrounds and cooks the food.
cooking pot with a snug-fitting lid or dutch oven will do.
Begin by pouring some water into the pot and then position
a rack inside. Arrange the food to be steamed in a heatproof
bowl or dish before bringing the pot of water to the boil.
When the water is boiling, remove the lid and place the bowl
or dish of ingredients onto the rack. Lastly, replace the lid
and steam for the duration needed.
should never splash onto the food during rapid boiling.
Conversely, add only boiling hot water to the pot should
it become dry. Adding cold water will only ruin your dish
as the then tepid water will take time to return to the boil,
causing your dish to cook unevenly.
longer than 1015 minutes from beginning to end. The
short cooking time of stir-frying is at once its merit and
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