'Essentials Of Asian Cuisine' - what are the vietnamese dishes at restaurants

Over the past 10 years, we have seen a wider range of Asian cuisines: Cambodia, the Philippines, Indonesia, Japan, South Korea, Thailand or Vietnam.
It is now easier to find basic Asian ingredients in regular supermarkets.
So, cookbook book author Antoine Trang wants to take it to the next step, helping people cook Asian food at home by making the recipe easy to understand.
Her view of Asian food is that China is the root of all Asian food.
She brought the theory to all her recipes.
She brings together the basic principles of China's regional kitchen and brings together all the great Asian cuisine.
Trang believes that the key to Chinese cooking is threefold.
The first key is the balance of opposites, the so-called balance of yin and yang.
According to Trang, all ingredients must be mixed in harmony and tasted separately on the taste.
The second key is the existence of five main flavors, namely, salty, bitter, sour, spicy and sweet.
There must be these flavors for every meal.
The third key is grain.
Rice is largely the center of the meal, usually supplemented by vegetables, seafood, poultry and meat.
Trang believes that if Western family chefs can catch a little bit of these three points, then they can cook with confidence.
There are nearly 300 recipes for her recipe Asian cuisine, some of which reflect traditional methods and some are more modern.
There are also stories in the recipe that give people an idea of the history and traditions of Asian cuisine.
Here are some of her recipes: about 50 packs of wonton packs 2 cups
Purpose flour, plus 1/2 teaspoon of large Jewish salt2 egg, beatenTapioca starch, or corn starch used to clean these chicken skins, for making Chinese wontons and wheat (pp. 266-67)
And Cantonese egg rolls (page 288).
These wrappers are widely supplied in cold storage areas in China or Southeast Asia markets, fresh, square or round;
If you can't access the business type, you can make it yourself.
If you want to make wonton wrapping paper or egg noodles on a regular basis, invest in a cheap pasta noodle machine as it will make the work go faster.
Sift the flour and salt onto the mixing bowl.
Take a well in the middle, add eggs, stir with a rubber spatula or wooden spoon until it is combined. (
Add water as needed;
No more than 1/4 cups)
Then knead until the dough is smooth, stiff and elastic for about 12 minutes. (
You can make the dough with an electric mixer if you want. )
Divide the dough into 4 parts, cover each piece of dough with plastic wrap and rest for 30 minutes.
Work with a piece of dough at a time, roll it out with a pin or rolling pin until it is very thin (
More than Italy);
Dust with cassava starch on each side to prevent the dough from sticking to the pin or working surface.
If using the pasta noodle machine, shape a piece of dough into a rectangle and pass through the widest setting.
Pass it again and adjust the machine to a thinner setting every time until you get a sheet so thin that you can see your fingers through it. (
Every time you pass through the machine, be sure to dust with cassava starch on both sides of the machine to prevent sticking to it. )
Cut the strip to 2 1/2
Use the inch square or circle of the cookie cutter.
Repeat the process with the remaining dough. (
For egg roll wrapping paper, cut them into 24 large wrappers, each of which is approximately 7 inch square meters in size. )
JaoziSteamed ginger pork DumplingsI remember to play tai chi with friends in Chinatownwanese mah-
Jongg is a fast tile game.
We will play for a few hours, sometimes one night, Friday becomes Sunday before we know it.
Every once in a while, we take a break and go back to the kitchen and make dumplings or kwo tiep separately and cook dumplings or pan fried dumplings.
We're all involved.
When one of us chopped and mixed pork and ginger stuffing, the other kneaded the dough while the other fried (see variation)
The food is delicious with chili sauce, coriander and scallion sauce.
We will pass them with great enthusiasm until no one stays on the plate and then goes back to our game.
Make 36 flip plates 1 tablespoon of Chinese light soy sauce 1/2 teaspoon sesame oil 1 teaspoon of tapioca starch or corn starch freshly ground black pepper 10 oz ground pork (70% lean)
1 oz fresh ginger, peeled, chopped 2 scallions, trimmed root and end of dark green, 6-
Inch stalk minced36 of round wheat Peel (page 252);
Or commercial equivalent 4 Napa cabbage ginger vinegar sauce (page 89)
Chili garlic sauce (page 106)
Stir soy sauce, sesame oil and tapioca starch in a bowl.
Season with pepper, add pork, ginger and scallions and mix them fully until the ingredients are fully combined.
Cover the bowl and put it in the refrigerator. after about 2 hours, the taste will develop.
Place the wrapping paper on a clean working surface.
Put a teaspoon of pork stuffing on it.
Wet your fingertips with water and run along the edge of the wrapping paper.
Fold the wrapping paper in half and look like a new moon and seal it with a pinch. (
Be sure to gently press any airbag. )
Gently press the rounded side of the bottom of the dumpling on the working surface to flatten it so that it can sit there well and support the pinched side.
Repeat the process until you make 36 dumplings.
After each dumpling is finished, put it on the plate with plastic wrap so that it does not dry.
Fill the bottom third of the pan with water and boil it at high temperatures.
At the same time, 2 pieces of cabbage leaves are placed on the bamboo steamer.
Place the pinched pork dumplings on the shelf so they don't touch each other.
In order for the steam to pass through and cook the dumplings evenly, they should be about 1/2 apart.
The size of the steamer will determine how many dumplings you can steam at a time.
Put the bamboo frame in the work, cover the steamer, steam until the dumplings are boiled, about 7 minutes.
The side dishes of the dumplings are black vinegar and soy sauce, as well as pepper and garlic paste.
Change: to make Kwo tiep, Pan paste: Heat 2 teaspoons of vegetable oil at medium temperature with non-stick frying panhigh heat. Pan-
Fried dumplings, pinch on one side until the flat underside is golden brown.
Add 1/4 glass of water, cover it with a lid, and paste the steamer until the water is almost completely evaporated.
Remove the lid and let the water completely evaporate, the dumplings continue to be crispy for 1 to 2 minutes more.
Eat with dipping sauce.
You can also cook dumplings in the water until they float for about 3 minutes, then drain them like eating dumplings and add a dip next to them.
Nuoc spicy, sweet, sour fish sauce soup about 2 cups of sugar 3/4 cups of fish soup 1 cup of lime or lemon juice (
About 3 lemons or 2 lemons)
2 garlic cloves, crushed, peeled, sliced or chopped 2 or more Thai peppers, 1/4 cups of roasted salt-free peanuts with stems, seeds and slices or end cutsoptional)
1 large carrot, peeled (optional)Nuoc Cham (
And nuoc mam GmbH)
It is the most important table condiment in Vietnam. it is a transparent and light dipping sauce.
It perfectly combines fish sauce, lime or lemon juice, garlic, chili and sugar.
Its refreshing sweet and spicy features complement dozens of foods, from a simple bowl of rice to countless roasting and deep roasting --
Fried foods such as roasted lemon grass shrimp (page 223)
Spring rolls (pp. 284-85).
In Cambodia, the sauce is called Benedict (
It is also the common name of bottled ordinary fish sauce)
It is usually accompanied by fried fish (page 394)
Cambodian version of Vietnam summer roll (pp. 286-87).
Vietnamese like to eat light food, so they slice garlic and pepper to reduce the main taste.
The southerners prefer garlic and pepper, and the taste is stronger.
Cambodian people like to add ground peanuts to the sauce for a richer flavor.
In the West, Vietnamese restaurants often offer nuoc cham and julinin carrots, a way to further sweet the sauce and give it extra color texture.
Sugar, fish sauce, 1/3 glass of water (
Or depending on the strength of the fish sauce)
Before the sugar is completely dissolved, place the lime or lemon juice in a bowl.
Add garlic and peppers and place them for 30 minutes to mix the flavors together.
Sprinkle peanuts (if using)
Or carrots (if using)
Just before serving.
Shanghai spring rolls, spring crowns or (during the Tang Dynasty (
Hu Juan in Mandarin)
In fact, the spring roll was created to celebrate the harvest of spring.
For this reason, the original rolls were only filled with vegetables.
Nowadays, they are one of the most popular items in dim sum restaurants.
Fried to crispy, chopped chicken, pork or shrimp can be added, or vegetables can be added.
A classic combination of black vinegar and soy sauce, with the addition of fresh Zhu lining ginger, which is usually soaked on one side.
If fresh bamboo shoots are used, peel them and boil them for 15 minutes before using them in the recipe.
If you use a whole piece of freshly cooked Bud (
Available in Japanese market)
, Rinse before use.
If you use a whole can, cook it for 3 to 5 minutes so that you can remove the smell of the can.
Make 24 rolls and 10 dry 1 tablespoon of large mushrooms vegetable oil and oil for deep frying 2 large garlic cloves to crush, peel and chop.
5 scallions, roots and dark green ends were trimmed, and 6 inch of the roots were rounded and sliced.
Large Napa vegetable leaves, remove ribs, green leaves, horizontal. about 1 cup)
Jewish salt freshly ground black pepper 24 spring roll wrapping paper (page 258);
Big eggs, add a little ginger sauce and vinegar sauce. (page 89)
Place the stone pan in a bowl with hot water and then put a plate on the bowl to prevent steam from escaping.
After about 30 minutes, dehydrate and soften the mushrooms (
Depending on the size of the mushroom, or longer).
Squeeze the mushrooms between the palms to remove excess moisture.
Use a peeling knife to remove any hard stems from the mushroom cap into strips.
In an iron pan or non-stick frying pan, heat the oil with high temperature. Stir-
Fry the garlic and scallions for about 2 minutes until the garlic turns yellow.
Add the stone cake, cabbage and bamboo shoots and continue to stir until cooked for about 5 minutes.
Season with salt and pepper, stir well and transfer to the platter.
Allow complete cooling.
Heat enough oil with medium heat to fry in the pan.
At the same time, place a round wrapping paper on the clean working surface in front of you. (
If you use the Plaza store-
Bought some and put the package near you and it looks like a diamond. )
Place a tablespoon of filler from a place close to you.
Spread it out and form a 4-inch log. (
If Square packing is used, place fill 1.
5 inch spread from point to form a 4 inch log. )
Roll the wrapped paper on the filling once.
Fold on the side, then fold again twice, leaving an edge open.
Moisturize the edges with some beaten eggs and roll to the end to close the filling.
Continue until you have 24 spring rolls.
When scrolling, it is important not to let the scrolling be too tight or too loose.
If it is too tight, the roll will crack when it has chips;
If it is too loose, the oil will penetrate during frying.
When you work, be sure to cover the roll with plastic wrap.
When the oil reaches 360 to 375 degrees, add spring rolls, several rolls at a time, and fry until golden and crisp around each side for about 2 minutes.
Drain on paper towels
Vinegar with ginger sauce.
Change: Preheat the oven to 375 degrees.
Gently brush the spring roll with vegetable oil and put it into the baking tray at intervals of about 1/2.
Bake until golden on both sides for about 10 minutes each.
Goi CuonSummer RollsGoi Cuon is the most popular appetizer in Vietnamese restaurants.
Fresh rice roll filled with tender lettuce, crispy sweet carrots, refreshing mint leaves, spicy scallions, tender pork and shrimp.
Fresh green bean sprouts and cucumbers are also available.
Goi Cuon is served with a light peanut butter called "nukh cham dau phong (
Sometimes called nouc leo).
The Cambodian restaurant also offers delicious rolls with a delicious, sweet, spicy fish sauce and shredded peanuts known as tuk trey.
Although all the ingredients can be prepared in advance, the rice paper should be soaked like you do the roll, and in order to get the best results, the roll itself should be made no more than an hour before service.
If it is made too long in advance, the softened rice paper starts to dry, making the roll a little chewy, which is usually the main complaint of customers ordering at restaurants.
Make 12 rolls and 4 ounces of dried vermicellisi 4 ounces of pork tender 18 small to medium shrimp, head and shell
About 8 inch in diameter
1 head of Boston lettuce with separate leaves and ribs removed.
3 medium carrots, peeled and chopped Half cucumber, peeled, halved vertically, sown, sliced horizontally 3 scallions, trimmed roots and dark green ends, cut 6 inch roots into 1-
Fragments in inches long and 24 large mint leaves Vietnamese peanut butter (page 99)orTuk Trey (page 100)
Put dry rice noodles in a plate with water to cover.
After about 30 minutes, let's stand until soft, drain and squeeze to remove the excess water.
Boil a pot of water at high temperature.
Put fans into the sieve and put in boiling water for 5 seconds.
Lift the sieve, shake off the excess water, and turn the vermicelli into a bowl.
When it's cool enough to handle it, divide the fans into 12.
Cook pork tender meat in the same boiling water until it is ready but still juicy for 10 to 15 minutes.
When it is cool enough to handle, cut into slices on the grain.
You should have 24 to 36 flakes.
Add the shrimp to the same boiling water for 1 to 2 minutes until they become opaque. Drain.
When they are cooled enough to be treated, they are halved vertically and vertically.
Pour warm water about an inch deep into a flat round dish. Separate (
Be sure to do this or your paper will stick together)
Soak 3 to 4 wrapping paper each time until bent for about 5 minutes.
Put a clean kitchen towel on your work surface and then put each sheet of rice paper on the towel.
Gently suck each wrapping paper with another kitchen towel until it is no longer wet but still sticky.
Reveal an inch on the nearest side and adjacent side, put a piece of raw vegetable leaves and a part of the fans on the top, then put 2 or 3 overlapping shrimp halves, some carrots, there are cucumbers, scallions and 2 mint leaves on each rice paper.
Fold the wrapping paper once, then fold on the side, and continue to scroll tightly to the end.
Repeat the process with the remaining ingredients and make 12 rolls.
Cover the rolls with plastic wrap when you're working until you're ready to eat.
Three balls for peanut butter or three rounds.
Change: vegetarians can replace pork and shrimp with fresh mung bean sprouts.
You can also replace pork with cooked peeled chicken breast.
Gaeng Jued WoonSen pork and cellophane noodle soup from the Central Plains region of Thailand is a delicious shredded pork and cellophane noodle soup called gaeng jued woon sen
The taste is light and the perfect choice for spring and summer.
The smooth texture of the noodles balances perfectly with the grain sense of ground pork and crispy Napa cabbage.
The onion and coriander give the soup a refreshing flavor, while the fried garlic adds a delicious smoky flavor and blends all the flavors together. Serves 4-
Six Three packs and seven ounces of dried mung bean shreds (
Glass paper noodles)1.
5 tablespoons fish Pan, ground the white pepper.
5 teaspoons of tapioca starch or 12 ounces of shredded corn (70% lean)
10 cups of basic pork (page 118)
6 Napa leaves, coriander, 2 scallions, trimmed roots and dark green ends, and 6 inch chopped 3/4 cups of fresh coriander leaves, fried in oilpage 108)
Place the cellophane noodles in a plate covered with water and let it rest until it is re-hydrated and softened for about 30 minutes.
Mix fish sauce, pepper and tapioca starch in a bowl.
Mix the ground pork well.
Shape the ground-
Add pork to 24 small meatballs.
Boil the pork in high temperature.
Add meatballs and Cook.
Reduce the heat to the medium-
Low, add cellophane noodles and Napa cabbage and cook until cellophane noodles become transparent for about 5 minutes.
Adjust the seasoning with salt and pepper.
Place noodles, meatballs, cabbage and broth in a separate large soup bowl.
Decorate each serving with scallions, coriander and fried garlic oil and serve the table.
Change: for Thai rice soup, replace the glass paper noodles with 2 cups of cooked long grain rice.
Place the cooked rice in a bowl, place all the ingredients of the soup on each food with a spoon, and decorate it with scallions, coriander and fried garlic oil.
This is the most common dish for breakfast in Thailand.
"Fried mixture" is a popular classic Korean dish of noodles, vegetables and meat.
Like Glass paper noodles made of mung bean starch, potato starch noodles become transparent when cooking.
The color is a little gray and basically no taste
But it absorbs a lot of taste.
The noodles are Golden from soy sauce and sesame sauce.
The soft and smooth texture is the perfect balance for crispy carrots, slightly chewy stone cakes and tender spinach.
This dish is enriched with a small amount of sirloin flakes, a perfect first dish. Serves 4-
6 copies of> 2 ounces of dried sweet potato starch noodles;
Or dried mung bean silk (
Glass paper noodles)
Large tablespoon of vegetable oil, garlic cloves, peeled and chopped.
1 medium carrot, peeled and chopped 8 oz beef tenderloin, cut into slices on the grain, then cut into thin striped ps3 tbsp Korean or Japanese deep bean pan 1 to 2 tbsp sesame oil clip cut root and dark green end 6 inch pieces cut into thin slices of fresh black pepper roasted sesame seeds, put dry noodles on a plate covered with hot water.
Let them replenish the water for about 30 minutes and then drain the water.
Cook a pot of water at high temperature, cook noodles until transparent, 3 to 5 minutes. Drain.
Heat 1 teaspoon of vegetable oil in a non-stick frying pan.
Stir-fry garlic carrots, Stone cakes and beef with 1 tablespoon of soy sauce, 1/2 teaspoon of sesame oil and 1/2 teaspoon of sugar until vegetables and beef have just been cooked for about 3 minutes.
Add spinach and continue to stir until withered for about 1 minute.
Transfer to a plate.
Add the remaining vegetable oil, soy sauce, sesame oil and sugar to the frying pan.
Fry the noodles until heated for about 2 minutes.
Back stirring-
Place vegetables and meat in a frying pan, add half of the scallions, season them with pepper, mix the ingredients to make them evenly distributed.
Transfer to a plate, sprinkle some sesame seeds on it, decorate with the remaining scallions and serve.
Change: replace beef and sliced pork tenderloin or chicken breast with the same technique as beef.
Do not eat meat in vegetarian version.
Le Si long Han er onion powder ribbon shrimp MushroomsFun si, fan mung bean starch, originated in China.
They are also called crystal noodles because they become transparent when cooking.
The cooked noodles are elastic and slippery.
They are naturally bland and absorb a lot of flavor.
As a result, they are traditionally used in braised dishes like this, adding dumpling stuffing, and adding the Indonesian classic sotoayam (pp 136-37).
These same Chinese cellophane noodles are an inspiration for tangmin potato starch noodles in South Korea, which are used to make chae (page 250).
Although the color of potato starch noodles is gray, it becomes transparent when cooking like Chinese cellophane noodles, but the color is light gray.
Interesting si lo han jai--
Dried shrimp, Stone biscuits, stewed glass paper noodles with Napa cabbage--
It's a family favorite and I never get tired of making it. Serves 4-
6 Three 7 oz packed glass paper noodles 1/2 cups of dried shrimp 8 dry medium mushroom 1.
5 tablespoons of vegetable oil, 2 garlic cloves, 1 ounce of fresh ginger, peeled, thin slices.
Trim 4 scallions, roots and dark green ends and cut 6 inch of the roots into 1 inch long.
8 large Napa leaves, halved vertically, sliced horizontally, cut into 1 inch basic chicken pieces of the striped ps2 Cup (page 116)
2 tablespoons of 2 tablespoons of soy sauce 2 tablespoons of soy sauce 2 tablespoons of soy sauce 2 teaspoon of sesame oil.
Place the cellophane noodles, shrimp and stone pans in 3 separate bowls, covered with water for about 30 minutes until soft.
Let all three go.
Place the garbage between the palms and squeeze to remove the excess water.
Remove and discard the stems and covers with a peeling knife.
Heat oil with casserole or heavy objects-
Hot pot bottom.
Stir-fry garlic, ginger and scallions until they are light and golden, about 5 minutes.
Add shrimp, Stone cakes and cabbage, stir-fry until they are just cooked for about 5 minutes.
Transfer to a plate.
In the same pot, add ingredients, soy sauce, oyster oil, Shaoxing wine and sesame oil to boil gently with medium fire.
Reduce the heat to the medium-
Low, add noodles and cook for 3 to 5 minutes until they absorb all the ingredients.
Put the cabbage stir-fry back into the pot, stir well and mix evenly.
Cover and cook until it is heated for about 5 minutes.
Separate on separate plates with a bowl of rice on one side.
Collegezhuang is an award-winning
Award winning recipe author
She has written for well-known magazines such as food and wine, organic style and Saveur.
She is also a faculty member of the hotel management and culinary arts program at the University of Dreiser, Philadelphia, where she teaches Asian culinary arts.
She lives in New York City.