By Nguyen Thanh Diep
Step by step Cooking: Vietnamese is a suite of real recipes from Vietnam the land of clean herbs and dipping sauces. From flavourful dishes similar to red meat Noodles, Duck Cooked in Fermented Bean Curd and Fried Crab in Tamarind Sauce, to fresh salads reminiscent of eco-friendly Mango Salad and poultry Salad with Polygonum Leaves, and hearty stews reminiscent of Fish and Pineapple Stew and red meat Stewed in Coconut Juice, this publication finds the nuances that outline Vietnamese cooking and offers a entire advent to the meals of Vietnam.
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Additional resources for Step by Step Cooking: Vietnamese - Delightful Ideas for Everyday Meals
In south-west England, the pie is topped with pastry a n d is decorated with fish heads; it w a s m a d e to celebrate the local fishing industry. This version is topped with a b u t t e r y m a s h e d potato, a truly English staple. 2 lb (900 g) potatoes, peeled and diced 3 tablespoons milk 4 tablespoons butter Salt and freshly ground black pepper 1 lb (450 g) cod fillet 1 lb (450 g) salmon fillet 1 bay leaf 1 lb (450 g) assorted cooked and shelled cockles, mussels and shrimp, thawed if frozen 2 ½ cups (600 ml) white pouring sauce (see page 39) ¼ teaspoon ground nutmeg 4 tablespoons chopped parsley 1 egg, beaten 54 Place the potatoes in a large saucepan and cover with water.
T h e r e are m a n y varieties available b u t a few s t a n d a r d l o a v e s a n d o t h e r b a k e r y products that are exclusively British. Specialist bakeries m a k e a n d sell their o w n breads a n d products, whilst s u p e r m a r k e t s a n d local shops offer a wider selection for convenience. H e r e are s o m e you m a y see: BLOOMER: T h e English n a m e for a long white loaf "with r o u n d e d ends, slashed diagonally with evenly spaced deepish cuts just before baking. It is perfect for slicing thickly and making a c h u n k y sandwich, colloquially called a "doorstop"!
The best known variety is HP, which stands for Houses of Parliament, in whose members' r e s t a u r a n t it is available. Brown s a u c e is a combination of spicy sweet and vinegary sour flavors, and it is good when served with a traditional English breakfast. COLEMAN'S MUSTARD: T h e m a n u f a c t u r e of mustard powder has for the last century been synonymous in Britain with the East Anglian based company Coleman's. Mustard powder is bright yellow, and it should be freshly mixed with water and used quickly in order to savor its hot and pungent taste.
Step by Step Cooking: Vietnamese - Delightful Ideas for Everyday Meals by Nguyen Thanh Diep