By Trieu Thi Choi, Marcel Isaak, Heinz Von Holzen
With emphasis on clean materials and light-weight seasonings, Authentic Recipes from Vietnam is perfect for the health-conscious prepare dinner.
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Extra info for Authentic Recipes from Vietnam
Place a few slices of beef, some m1nt. basil and lettuce leaves onto the wrapper Spnnkle w1th sesame seeds and top w1th a few sprigs of conander leaves (c1lantro) . Fold one end of the wrapper over the filling and roll up tightly, pressing to seal and leaving the ends open. Repeat until all the ingredients are used up. If us1ng fresh rice flour wrappers. place the fillIng onto a wrapper and roll up 1n the same manner 5 Place the beef rolls on a serv1ng platter and serve w1th a bowl of D1pp1ng Sauce on the s1de Serves 4 Preparat1on t1me 30 m1ns + 10 m1ns to marinate Cook1ng t1me.
Note: This salad is at its best when served slightly warm. Try scooping up the salad with the rice crackers for a unique combination of flavors. Serves 4 44 Salads Preparation lime: 40 mins Cooking time: 10 mins Shrimp and Green Mango Salad Got Xoat Xanh Tom Hap This rs essentially a variation on the traditional Vietnamese shrimp saladusing tart, unripe mango instead of lotus root. Green papaya may also be used. 12 fresh medium shrimp (about 10 oz/300 g) 1 small carrot, grated (optional) 1 green mango (about 5 oz/150 g), peeled and pitted, cut into sticks to yield about 1 cup 1 tablespoon minced polygonum leaves (rau ram) 1/ cup (60 ml) Fish Sauce Dip (page 26) 4 1 finger-length red chili, deseeded and minced 2 tablespoons Crispy Fried Shallots (page 42) 1 bunch Asian chives, cut Into lengths 1 Steam or poach the shrimp for 3 to 5 minutes until pink and JUSt cooked.
Simmer for another 20 m1nutes. adJuSting the seasoning w1th more sugar or fish sauce 1f des1red Keep the soup hot over very low heat 2 When the ch1cken IS cool enough to handle. shred 1nto th1n stnps along the gra1n Set as1de 3 Bnng a separate pot of water to a bo1l Add the nee noodles and bo11 until soft. 5 to 7 m1nutes or longer as needed Remove and nnse w1th cold water, then dra1n Transfer to 1nd1v1dual serv1ng bowls and top w1th the egg, chicken stnps, sausage and Cnspy Fried Shallots (page 42).
Authentic Recipes from Vietnam by Trieu Thi Choi, Marcel Isaak, Heinz Von Holzen