Eric Akis: Coriander confidential - what are the vietnamese dishes at restaurants

Coriander and coriander: one is an herb, the other is the name of this herb, but it is also a spice. Confused?
This is understandable, because how can herbs be also spices?
A unique plant, geography and language answers this question.
According to the Oxford Food partner, coriander plants are native to southern Europe and the Mediterranean, and have been used in the world since the classical era.
It was popular at the time, and it is now popular, because its Latin name-coriander is one of the few plants that can grow both herbs and coriander.
This is an herb when part of the plant, mainly leaves, and stems and roots are used fresh.
Part of coriander plants becomes spice when harvested and dried after the seeds mature, producing very different ingredients on the appearance and flavor path from the fresh part of the plant.
According to the new companion of American food lovers, Tan-
Use full or ground colored spices with moderate aromas and aromas similar to lemon, rat, and coriander.
Fresh coriander, with bright green leaves, with a spicy taste, can stand out from the dishes, even hotchili-spiced ones.
The above quality makes coriander popular in Europe, Asia, the Caribbean and other parts of Latin America.
In European, Middle East and Asian recipes written in English, the word coriander is used both for herbs and spices, but the word "fresh" is inserted when describing the former.
In Latin American countries, this herb is called coriander, the Spanish translation of the word coriander.
The word "coriander" has also begun to be used in popular places such as Mexico and Latin American cuisine, such as the United States and Canada.
That's why, in most North American recipes, coriander is required when herbs are needed, whether it's salsa or hot and sour soup, whether it's curry, baked or marinated salt water.
I also used these terms in today's recipe, spice coriander-flavored grilled salmon, coriander-flavored Vietnamese-
Both coriander and coriander are delicious red lentils coconut soup.
This is the recipe in my book delicious roast chicken recipe.
This is a version of the cold noodle bowl offered on some Vietnamese restaurant menus.
The noodles are often served with roast pork and fried spring rolls.
In this dish, fresh vegetables are mixed with hot dishes in the store --
Bought a roast chicken instead of their location.
Ice noodles with hot, salty and sour Vietnamese dish nuoc cham
Just before serving.
Preparation: 30 minutes cooking time: 1 minute production: nuoc cham 1 cup hot water 1/3 cup granulated sugar 1/2 teaspoon dry, 4 parts of crushed chili flakes 1 large garlic clove, 1/4 cup fish sauce 1/4 cup lemon juice 1/2 cup grated carrot for noodle bowl 1/2 pound dry Asia-
2 cups of chopped head or lettuce 2 cups of bean sprouts 1/4 English cucumber cut with matchstick
Fresh coriander 1 store 24 small branches size slice-
Bought a hot roast chicken, cut into 1/4 cups of unsalted roasted peanuts, chopped in thick and as a decoration, stir hot water and sugar in a medium bowl until the chicken is dissolved.
Add chicken slices, garlic, fish sauce, lime juice and carrots.
Soak your coffee for at least 15 minutes before serving.
Can be made a few hours in advance, then covered and refrigerated until required.
To make a noodle bowl, boil a large pot of water at medium temperaturehigh heat.
Add the noodles and cook for a minute until soft.
Drain the noodles and then put cold water into the pan to cool the noodles.
Then drain the noodles and divide them into four large and shallow bowls.
Place each ingredient in a separate mound, place lettuce, bean sprouts, cucumbers and coriander on the noodles, and leave room for the chicken.
Arrange chicken in that place.
Every share is sprinkled with peanuts.
Provide drizzle in a separate bowl for nuoc cham. Quick-
Cooking, fish with spices, sweet on topand-
A hot and sour sauce seasoned with oranges, lime, ginger, etc.
Preparation: 20 minutes Cooking time: about 20 minutes to make: sauce 1/4 cups maple syrup 1/2 cups orange juice 2 tablespoons 4 portions.
Half a tablespoon lemon juice.
Garlic clove in soy sauce 1, chop 1 teaspoon of chopped fresh ginger 2 teaspoon of salmon corn starch and serve 4 grains (5 to 6 oz. )
Salmon slices 3/4 teaspoon whole coriander seeds 1/2 teaspoon whole black pepper. Taste 2 tablespoons of orange juice 1 tablespoon of green juice 1 scallion with coarse salt or Jewish salt, place its ingredients in a small pan, stir and mix to make a thin slice sauce.
Through middle, middle-high heat.
Stew for three to four minutes.
Remove the sauce from the fire, cover it, and spare it until needed.
To cook the fish, preheat the oven to 375F.
Salmon, skin-side-down ina non-
Paper sticks or parchment paper-
Lined baking tray.
Burnish coriander seeds and black pepper in a spice grinder.
Or, if you don't have a spice grinder, place the coriander seeds and pepper on a fixed cutting board.
Press on top with the bottom of a heavy frying pan, roll and roughly crush them.
Sprinkle coriander, pepper and salt on the salmon and rub.
Now drizzle the fish with 2 tablespoons of orange juice and 1 tablespoon of lime juice.
Bake the salmon for 12 to 15 minutes or until cooked.
When the salmon fish is almost cooked, uncover the veil of the thes fish and cook it again.
After cooking, place the salmon in a platter or on a separate plate, place it with sauce and sprinkle it with scallions.
This Indian dish is made of coriander, mustard, cumin, ginger and cayenne-
Delicious soup.
Make a meal with warm naan slices or pita bread.
Preparation: 20 minutes Cooking time: 30 minutes or so to make: six 2 tablespoons vegetable oil 1 teaspoon yellow mustard seeds 1 teaspoon ground cumin 1 teaspoon ground coriander seeds 1/2 teaspoon ginger flour 1/4 teaspoon ground pepper 1 1/3 cup dry red lentils 1 small carrot cut block, chopped 2 garlic cloves, chopped 2 teaspoons of chopped fresh ginger, chopped 3 1/2 cups of vegetables or chicken soup or broth 1 (14 oz/400 mL)
Can you taste 1/3 cups of chopped fresh coriander with coconut milk (see Note)
Put the oil into the medium and taste the salt-
Medium heat size pot.
Add the mustard seeds, heat, stir until they start to burst and a few.
Quickly remove from the fire and stir with cumin, coriander, ginger powder and a feast.
Add lentils, onions, carrots, garlic and ginger to the pan and let the spices stand for five minutes.
Cook the pot back with medium heat and stir for another four minutes.
Add coconut milk and ingredients to increase heat to medium
High, soup.
Now put low heat until the soup slowly turns sim on.
Sim soup, stir for 20 minutes occasionally or until the lentils are soft.
Add coriander, season with salt and pepper, and serve.
Eric Akis is the author of the great recipe for roast chicken (
Appetite for random houses).
His column appears in the Life section on Wednesday and Sunday.
Time colonists.