Vietnamese Cookbook E-Book

Kesalee Chev

• Herausgeber: Kesalee Chev
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2020

Beschreibung

Quick and Delicious Vietnamese dishes recipes made easy at home, to follow, step by step recipes that everyone will love.

Leseprobe

Vietnamese Cookbook

Easy Favorite Vietnamese Food Recipes

By

Kesalee Chev

Copyright © 2020 Kesalee Chev

All rights reserved.

No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical

Warning-Disclaimer

The objective of this book is to teach and entertain. The writer or publisher will not guarantee the anyone following techniques, suggestion, tips, ideas or strategies can be successful.

Vietnamese Chicken Salad

Total Cooking Time: 30 mins

Servings: 2

Ingredients

1-1/2 teaspoons finely chopped green chile peppers

1-1/2 teaspoons rice vinegar

1 tablespoon fresh lime juice

1 tablespoon and 1-1/2 teaspoons Asian fish sauce

1-1/2 cloves garlic, minced

1-1/2 teaspoons white sugar

1-1/2 teaspoons Asian (toasted) sesame oil

1 tablespoon vegetable oil

1/2 teaspoon black pepper

1 cooked skinless boneless chicken breast halves, shredded

1/4 head cabbage, cored and thinly sliced

1/2 carrot, cut into matchsticks

1/8 onion, finely chopped

2 tablespoons and 1-3/4 teaspoons finely chopped dry roasted peanuts

2 tablespoons and 2 teaspoons chopped fresh cilantro

Directions

Step 1:

Mix together the chopped green chiles, rice vinegar, lime juice, seafood sauce, garlic, sugars, sesame oil, vegetable essential oil, and black pepper before combination is thoroughly combined and the sugars is dissolved.

Step 2:

Place the poultry, cabbage, carrot, onion, peanuts, and cilantro in a good salad bowl, and toss thoroughly as well as tongs. Pour the dressing over the salad and toss once again. Serve immediately.

Vietnamese Caramelized Pork

Total Cooking Time: 35 mins

Servings: 4

Ingredients

1 tablespoon vegetable oil

1 cup white sugar

2 pounds pork spareribs, cut into 1-inch pieces

2 eaches green onions, cut in 2-inch lengths

1 green chile pepper, chopped

1 teaspoon ground black pepper

2 eaches shallots, finely chopped

2 cloves garlic, minced

1 pinch salt to taste

1 teaspoon Asian (toasted) sesame oil

1 tablespoon green onion, thinly sliced and separated into rings

Directions

Step 1:

Place a huge heavy skillet or perhaps wok over high temperature, drizzle the oil in to the pan, and pour the sugar over the essential oil. Cook and stir continuously before sugar dissolves and turns a light brownish color. Be cautious, the melted sugar is quite hot. Mix in the pork, 2 green onions, chile pepper, dark pepper, shallots, garlic, and salt, and toss them in the caramelized sugar before pork turns golden brownish. Drizzle the sesame essential oil over the pork and fruit and vegetables, reduce the temperature to low, and allow simmer to lessen the juices.

Step 2:

When the juices have already been mostly absorbed, turn heat back again up to large, and cook and stir the pork and fruit and vegetables before sauce has thickened and coated the pork, about five minutes. Sprinkle with 1 tablespoon of green onion bands

Vietnamese Sandwich (Roasted Pork Banh Mi)

Total Cooking Time: 32 mins

Servings: 1

Ingredients

1/4 cup julienned (2-inch matchsticks) daikon radish

1/4 cup julienned (2-inch matchsticks) carrots

1 tablespoon seasoned rice vinegar

1/4 cup mayonnaise

1 teaspoon hoisin sauce, or to taste

1 teaspoon sriracha hot sauce, or more to taste

1 crusty French sandwich roll

4 ounces cooked pork roast, thinly sliced

2 ounces smooth pate, thinly sliced

6 thin spears English cucumber, diced

6 thin slices jalapeno pepper, or more to taste

1/4 cup cilantro leaves

Directions

Step 1:

Preheat oven to 400 degrees F. Series a baking sheet with lightweight aluminum foil.

Step 2:

Toss julienned daikon and carrot with seasoned rice vinegar to layer well. Let remain until vegetables get slightly limp, 15-20 mins. Drain and reserve or refrigerate.

Step 3:

Combine the mayonnaise, hoisin sauce, and sriracha in a tiny bowl.