By Ghillie Basan
Notice the unique tradition, traditions and constituents of Vietnamese and Cambodian food with over one hundred fifty step by step recipes and over 750 images.
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Additional resources for Vietnamese Cookbook
Thi s is due in part to the lac k of refrigeration in most homes, but also because th e del icate, sweet flesh of fi sh and she llfish plucked stra ight ou t of the water is mu ch appreciated . To en han ce the flavour and texture, many recipes ca ll for a sim ple infusion with herbs , or steam ing with ginger and lemon grass, rather than masking the natural taste with too many spices or strong co ndiments. The more co mplex dishes are re se rved for spec ial family gat herings or enj oyed when din ing out.
Right: Both mung and soya beansprouts are widely used in Vietnamese cooking. First soak the dried beans in water overnight. Drain and rinse thorough ly, then put them in a large plastic lidded container. Punch holes in the lid for air. Alternatively, use a jar covered with muslin (cheesecloth) Put in a warm, dark place for 4- 5 days, rins ing in lukewarm water three times a day, unti l they sprout. Take the sprouts out of the conta iner and rinse them, picking out the husks and beans that have not sprouted.
So cal led because of its markings, t he sna keskin gou ram y is primarily greyishbrown in co lou r with shades of blue and gree n. Ca ll ed ca sat rang in Vietnam and trey kantho in Cam bodia, it is delicious gril led or used in so ups. Fish and Shclljlsh 45 Left: Young eels should be bought alive as they go off very quickly. TUNA A large oi ly fish , the t un a ( ca ngu) has to keep swimming co ntin uous ly in order to obtain the suppl y of oxyge n it needs, and it swims at very hig h speeds .