Authentic Recipes from Vietnam by Trieu Thi Choi, Marcel Isaak, Heinz Von Holzen

By Trieu Thi Choi, Marcel Isaak, Heinz Von Holzen

With emphasis on clean components and lightweight seasonings, Authentic Recipes from Vietnam is perfect for the health-conscious cook dinner.

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5 Bnng a separate pot of water to a bo1l Boil the dned nee noodles until soft, 5 to 7 m1nutes or longer as needed Remove and nnse w1th cold water. then dra1n. 6 Place the nee noodles and fned tofu in 1nd1vidual serv1ng bowls. Top w1th some crabmeat and pour the hot soup over. Garnish w1th spnng onion and coriander leaves (cilantro) , and serve hot with the Accompaniments. Serves 4 to 6 Preparation lime 40 m1ns Cook1ng t1me 30 m1ns Soups 57 Cabbage Roll Soup Canh Bap Car Cuon Thit This classic soup is very popular during Tet, the Vietnamese New Year celebration.

Often featured as a hearty main course or served tn combtnatton wtth a series of other dishes 8 cups (2 liters) water, with 1 teaspoon salt added 1 lb (500 g) beef brisket 7 oz (200 g) boneless pork leg, cubed 1 stalk lemongrass, thick bottom part only, outer layers discarded, inner part bruised 11 tablespoon dried shrimp paste or belachan, crumbled 2 1 teaspoon salt 1 teaspoon ground white pepper 2 tablespoons oil 1 tablespoon annatto seeds 11 cup (4 oz/1 00 g) thinly sliced shallots (about 12 shallots) 2 1 stalk lemongrass, thick bottom part only, outer layers discarded, inner part minced 2 finger-length red chilies, deseeded and minced 4 tablespoons minced saw-leaf herb leaves (ngo gal) 8 oz (250 g) dried string-like rice noodles (bun) 11 cup (70 g) minced banana blossom (page 18) 2 2 spring onions, sliced, to garnish Sprigs of coriander leaves (cilantro), to garnish 11 cup (25 g) bean sprouts, to serve 2 4 tablespoons minced mint leaves, to serve Lime wedges, to serve 1 In a stockpot bnng the salted water to a botl over h1gh heat Add the beef.

4 Place the spring rolls on a serving platter and serve with the fragrant leaves. lettuce. bean sprouts, Carrot and Radish Pickles (page 25) and a bowl of Fish Sauce Dip (page 26) on the side. Note: Wrap the fragrant leaves and lettuce around the spring rolls before dipping into the sauce and eating them. This is a fun recipe to experiment with. Try using different ingredients such as ground chicken or duck in the Filling. 5 em in diameter) with 1 heaping tablespoon of Filling. This would make about 50 mini rolls.

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