ptcrusier333rph Posted June 30, 2005 Report Share Posted June 30, 2005 Ok I got the cooking bug to learn a new dish every week, so any good cookbooks that are worth buying, viet namese would be nice but anything asian cookbook would work. I never been a big rice eater but after going to Viet nam I been eatting a bowl everyday. still trying to understand the art of chopsticks Robert Link to comment
tonado Posted June 30, 2005 Report Share Posted June 30, 2005 http://www.recipehound.com/Recipes/vietnamese.html http://www.tuvy.com/resource/recipe/viet.htm No need to spend money on books. Link to comment
nygatl15 Posted July 1, 2005 Report Share Posted July 1, 2005 Ok I got the cooking bug to learn a new dish every week, so any good cookbooks that are worth buying, viet namese would be nice but anything asian cookbook would work. I never been a big rice eater but after going to Viet nam I been eatting a bowl everyday. still trying to understand the art of chopsticks RobertI know what you mean about the chopsticks. I can mostly get the food to my mouth, but some foods are different and require more "technique?". I can now make some really good fried rice now and I then practice with the chopsticks... In atlanta there are many vietmanese resturants, so I go there for Pho... I knew a Vn lady that said it was cheaper to eat Pho in the resturant than to make it at home. Goto www.foodtv.com and search for chinese and you will come up with many recipes for free. Link to comment
pkfops Posted July 1, 2005 Report Share Posted July 1, 2005 Try Here: http://www.khmerkromrecipes.com./ It is Cambodian however you can take the base recipe and change the sauce and spices to suitmany regions. If you want to cook Asian you need to learn the basics. CuttingSeasonsCookingSauce Once you get a few base recipes down the going is easy. A curried beef or chicken dish is a good start. For a low cost wok stove check here:http://www.outdoorstirfry.com/products.htm For a resturant quality wok check here:https://www.acemart.com/merchant.mv I also use pie pans to move food from the cutting boardto the wok. They make stirfry a snap and allow you tokeep your dish in balance. Also, one tip on keeping you vedgetables fresh isto put them in a pot or bucket of water and not the the fridge. You want to keep them "alive" and enhance the flavor. Happy Cooking Link to comment
kaigaorui Posted July 2, 2005 Report Share Posted July 2, 2005 Love vietnamese food. Best in the summertime is the goi cuon or cuon diep. This uses the rice sticks, shrimp, and herbs. One is rolled in a rice wrapper, and the other is rolled in a lettuce leaf. i prefer the roamaine lettuce for this. Its great in the summer heatusing mint, basil and bean sprouts, and a meat of some kind. i know they say a slice of pork, and a slice of shrimp, but i use any sliced leftovers from the grill the day before. The dipping suce is the key. You can make a sauce based with fish sauce, or a peanut sauce base. Experiment. It is nutritious, filling and does not heat up the house from cooking. i use fish sauce in almost everything now. When choosing a fish sauce, look at the order of engrediants and fins one with the least amount of salt, flavor enhancers (MSG) or preservatives. Fish sauce is great for stir fries because it thickens and use of cornstarch is not required. If you have never cooked with it before, do not be alarmed by the fishy smell as it begins to cook, it goes away quickly and does not taste like it smells. Link to comment
ptcrusier333rph Posted July 3, 2005 Author Report Share Posted July 3, 2005 Love vietnamese food. Best in the summertime is the goi cuon or cuon diep. This uses the rice sticks, shrimp, and herbs. One is rolled in a rice wrapper, and the other is rolled in a lettuce leaf. i prefer the roamaine lettuce for this. Its great in the summer heatusing mint, basil and bean sprouts, and a meat of some kind. i know they say a slice of pork, and a slice of shrimp, but i use any sliced leftovers from the grill the day before. The dipping suce is the key. You can make a sauce based with fish sauce, or a peanut sauce base. Experiment. It is nutritious, filling and does not heat up the house from cooking. i use fish sauce in almost everything now. When choosing a fish sauce, look at the order of engrediants and fins one with the least amount of salt, flavor enhancers (MSG) or preservatives. Fish sauce is great for stir fries because it thickens and use of cornstarch is not required. If you have never cooked with it before, do not be alarmed by the fishy smell as it begins to cook, it goes away quickly and does not taste like it smells. 132917[/snapback]thanks robert Link to comment
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