By Judy Monroe, Chi Nguyen
The meals of Vietnam has a really distinctive personality, and cooking the Vietnamese method is a different and relaxing adventure. Freshness and creativity are vital features of this nice delicacies, which makes use of colourful parts which are conscientiously ready and artistically prepared.
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Extra info for Cooking the Vietnamese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
29 Vietnamese Staples Steaming bowls of rice are on the table at all Vietnamese meals, no matter how simple or light. More than ten varieties of rice are avail able in Vietnam, and products made from rice range from flour and noodles to vinegar and wine. Purchasing rice, usually from a local grocer or dealer, is an important transaction for Vietnamese cooks, and wasting rice for any reason is definitely in bad taste. Nuoc cham is almost as important to the Vietnamese diet as rice and is just as common on the Vietnamese table.
Salads are another important and unique part of the Vietnamese cuisine. The Vietnamese treasure fresh, crunchy vegetables such as lettuce, cucumbers, and carrots, and seasonal specialties. Simple but tasty dressings enhance the flavors of each ingredient, and salads are often garnished with fresh mint leaves or fresh coriander. Meat, seafood, or noodles may be added as well, making a salad as light or as substantial as the cook desires. Sesame seeds and fresh coriander dress up a dish of shrimp salad.
Drained carrot salad is often added to nuoc cham. 2 cloves garlic, crushed 1 tsp. red pepper flakes 3 tbsp. sugar 2 tbsp. fresh lime juice or 4 tbsp. white vinegar 4 tbsp. fish sauce 1. Combine all ingredients in a small mixing bowl. Stir to dissolve sugar. ) Preparation time: 5 to 10 minutes Makes 1¥ cups 1 c. water *Nuoc cham will keep for up to two weeks if it is refrigerated in a tightly covered glass container. 33 Carrot Salad/ Goi co rot Carrot salad can be eaten plain with any meal, or it can be added to nuoc cham.