The Vietnamese Market Cookbook by Vu, Anh -- Read -- Imperial Library of Trantor

Index

Cover Contents List of Recipes About the Book About the Authors Title Page Dedication Introduction 1: Sweetness and Happiness

Prawn and Marrow Soup Asparagus and Crabmeat Soup Artichoke and Pork Ribs Soup Chicken, Cauliflower and Spring Onion Soup Pumpkin Braised with Coconut Caramelised Braised Pork Belly Egg-glazed Aubergine Fritters Beef au Yin (Bo Sot Vang) Imperial BBQ Pork Basic Vietnamese Baguette (Banh Mi) Imperial BBQ Pork Vietnamese Baguette (Banh Mi) Imperial BBQ Pork Noodle Salad (Bun Cha) Classic Beef Noodle Soup (Pho Bo) Classic Chicken Noodle Soup (Pho Ga) Stairway to Heaven Noodle Soup (Bun Thang) Prawn Pops Crab Cakes Chinese Leaf Pork Dumplings Pomegranate and Pear Sweet Pudding Clementine Jasmine Iced Tea Crème Caramel

2: Sourness and Change

Rhubarb and Okra Sweet and Sour Soup Sweet and Sour Ribs with Pineapple Sauce Temple Tofu Prawn Tamarind Sweet and Sour Tofu Noodle Soup Papaya Salad with Crispy Anchovies Beef Carpaccio with Red Onion and Herb Salad Shredded Chicken, Red Onion and Herb Salad Red Cabbage and Beansprout Salad with Herbs Scrambled Egg with Tomato and Spring Onion

3: Spiciness and Adventure

Watercress, Clam and Ginger Soup Spicy Root Vegetable Soup Tofu with Lemongrass and Chilli Pan-Fried Pork Belly with Black Pepper and Spring Onion Shaking Beef with Black Pepper Wok-Fried Black Pepper Beef and Celery Beef Stewed with Ginger French Beans with Garlic Roast Chicken with Honey, Black Pepper and Fish Sauce Claypot Chicken with Ginger Salmon with Ginger Caramel Imperial Spicy Beef and Lemongrass Noodle Soup (Bun Bo Hue) Spicy Noodle Soup with Crabmeat and Prawn (Banh Canh Cud) Clams with Fresh Chilli and Lemongrass Chargrilled Rice Paper with Quail Egg, Spring Onion and Chilli Flakes Hot Ginger Tea

4: Bitterness and Perspective

Spinach and White Crabmeat Soup Eggs with Chives Prawn and Pork with Bitter Melon Courgettes and Seared Sirloin Squid, Leek and Pineapple Stir-Fry Stewed Chicken with Dates and Goji Berry Sea Bass Steamed with Beer Braised Aubergine Duck Noodle Soup with Bamboo Grapefruit and Prawn Salad Deep-Fried Calamari with Ale Vietnamese Coffee with Condensed Milk Vietnamese Yoghurt

5: Saltiness and Healing

Chargrilled Salmon with Ginger, Black Pepper and Fish Sauce Shoulder of Lamb with Vietnamese Miso Chargrilled Sea Bass Asparagus and Sprouting Broccoli with Peanuts and Black Sesame Salt Hanoi Prawn Fritters (Banh Tom) Prawn Summer Rolls Pork Nem Spring Rolls Fish Nem Spring Rolls Prawn Summer Rolls in Sweetheart Cabbage Fish Q Vietnamese Baguette (Banh Mi) Chicory and Tofu Salad with Sesame, Soy and Ginger Dressing Sea Bass Carpaccio Fresh Prawns Steamed in Beer with Chilli Lime Salt Pepper Baked Sweet Potato with Peanut Crème Fraîche Sweetcorn with Sesame Butter

Vietnamese Kitchen Essentials

Annatto Seed Oil Broth Caramel Water Pickle Brine Red Onion Pickle Carrot and Daikon Pickle Dipping Sauce (Nuoc Cham) Garlic, Lime and Chilli Dipping Sauce Ginger and Dill Dipping Sauce Peanut Sauce Tamarind Sauce Basic Ingredients Fresh Spices Fresh Herbs Store Cupboard Fermented Products Techniques

Index Acknowledgements Copyright