By Judy Monroe, Chi Nguyen
The nutrition of Vietnam has a truly detailed personality, and cooking the Vietnamese approach is a special and stress-free event. Freshness and creativity are very important features of this nice food, which makes use of colourful materials which are rigorously ready and artistically prepared.
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Extra resources for Cooking the Vietnamese Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
Reduce heat to medium-high and cook noodles uncovered for 4 to 5 minutes, or until soft. 3. Drain and rinse noodles in a colander. Serve immediately. Cooking time: 10 minutes Serves 4 32 Nuoc Cham The Vietnamese use nuoc cham the way diners in many countries use salt. It is included on every table for every meal, either as a dip or a sauce to pour over a dish, and it is usually served in indi vidual bowls. Drained carrot salad is often added to nuoc cham. 2 cloves garlic, crushed 1 tsp. red pepper flakes 3 tbsp.
Frozen shrimp, thawed 2 tbsp. fish sauce 2 tsp. lime juice or white vinegar 1 jalapeño pepper, seeded and chopped, or ¥ tsp. red pepper flakes 1 tbsp. sesame seeds fresh coriander for garnish (optional) *If you use fresh shrimp for this recipe, you may be able to have it peeled and deveined at the grocery store. Otherwise, you can do it yourself. Hold the shrimp so that the underside is facing you. Starting at the head, use your fingers to peel off the shell from the head toward the tail. Then, using a sharp knife, carefully make a shallow cut all the way down the middle of the back.
34 35 Soups and Salads Soup is included with almost every Vietnamese meal, often served over rice and garnished with coriander. Pho, a noodle soup that has many variations, is almost a national dish in Vietnam and is espe cially popular as a hearty breakfast dish. The wide variety of differ ent Vietnamese soups, some thin and delicate, others hearty and thick, presents diners with delicious choices. 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.