Step by Step Vietnamese by Diep, Nguyen Thanh -- Read -- Imperial Library of Trantor

Index

Cover Title Contents Introduction

Cooking Techniques Cooking Utensils Weights & Measures

Starters

Fresh Spring Rolls Deep-fried Spring Rolls Hanoi Prawn Fritters Prawn Paste on Sugar Cane Beef Rolls Fried Chicken Wings in Fish Sauce Squid Cakes

Soups & Salads

Vietnamese Sour Fish Soup Pumpkin Soup with Coconut Milk Green Mango Salad Water Convolvulus Salad Beef Salad Chicken Salad with Polygonum Leaves

Fish & Seafood

Fish and Pineapple Stew Baked Crabs Steamed Fish with Sugar Cane Steamed Fish with Fermented Soy Beans Stir-fried Minced Eel with Lemon Grass Fried Crab in Tamarind Sauce Prawns Sautéed with Pork Belly Stuffed Squid

Meat & Poultry

Fried Lemon Grass Chicken Steamed Chicken with Spring Onions Vietnamese Beef Stew Beef on Fire Beef Cooked in Vinegar Steamed Minced Pork with Duck Eggs Pork Stewed in Coconut Juice Stir-fried Frog in Coconut Milk

Rice & Noodles

Traditional Chicken Noodle Soup Beef Noodles Duck Noodle Soup Crabmeat Noodle Soup Duck Cooked in Fermented Bean Curd Saigon Fish Congee Quang Noodles Eel Noodles

Desserts

Peanut and Sago Dessert Sweet Yam Dessert Tapioca Cake Fresh Aloe Vera with Green Bean Soup Black-eyed Peas in Glutinous Rice

Glossary & Index

Glossary Index

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