Cooking the Vietnamese Way by Chi Nguyen & Judy Monroe

Author:Chi Nguyen & Judy Monroe [Nguyen, Chi & Monroe, Judy]
Language: eng
Format: epub, pdf
ISBN: 9780822509141
Publisher: IB Dave's Library
Published: 2010-05-10T07:00:00+00:00

35

S o u p s a n d S a l a d s

Soup is included with almost every Vietnamese meal, often served over rice and garnished with coriander. Pho, a noodle soup that has many variations, is almost a national dish in Vietnam and is espe

cially popular as a hearty breakfast dish. The wide variety of differ

ent Vietnamese soups, some thin and delicate, others hearty and thick, presents diners with delicious choices.

Salads are another important and unique part of the Vietnamese cuisine. The Vietnamese treasure fresh, crunchy vegetables such as lettuce, cucumbers, and carrots, and seasonal specialties. Simple but tasty dressings enhance the flavors of each ingredient, and salads are often garnished with fresh mint leaves or fresh coriander. Meat, seafood, or noodles may be added as well, making a salad as light or as substantial as the cook desires.

Sesame seeds and fresh coriander dress up a dish of shrimp salad. (Recipe on page 39.)

37

Sweet and Sour Soup/ Canh chua ca

This soup combines the sweetness of pineapple with the sour taste of vinegar.The pineapple, native to Vietnam, is considered a vegetable in that country. 1 lb. fish fillets, cut into bite-sized

1. In a large mixing bowl, mix

pieces*

together fish and pepper. Cover and

let stand at room temperature for

ø tsp. pepper

30 minutes.

2 tbsp. oil

2. In a large saucepan, heat oil over

3 tomatoes, cut into 8 wedges each

medium heat for 2 minutes. Add

tomatoes and sugar. Cook 2

1 tsp. sugar

minutes, or until tomatoes are soft.

2 10æ-oz. cans (about 3 c.)

3. Add chicken broth, pineapple, and

chicken broth

fish. Bring to a boil over high heat.

1 20-oz. can chunk pineapple,

Reduce heat to medium and simmer

drained thoroughly

for 5 minutes, or until fish is

2 tbsp. white vinegar

cooked through and tender.

4.

2 tbsp. chopped fresh mint leaves or

Add vinegar, mint, and scallions.

1 tsp. dried mint

5. Serve over hot rice or in individual

ø c. chopped scallions

soup bowls with rice on the side.

Preparation time: 45 minutes

Cooking time: 25 minutes

Serves 4

*For this soup, you can use fresh or frozen

sole, cod, or haddock fillets. If you use

frozen fish, thaw completely before using.

38

Shrimp Salad/ Goi tom

1 cucumber, peeled and chopped

1. In a large mixing bowl, combine

cucumber, carrots, and 1 tsp. sugar.

3 carrots, peeled and grated

Cover and let stand at room

2 tsp. sugar

temperature for 15 minutes.

3 c. water

2. In a large saucepan, bring 3 c. water

to a boil over high heat. Add shrimp

1 lb. fresh shrimp, peeled and

and boil 3 to 4 minutes, or until

deveined*, or 1 lb. frozen

tender, bright pink, and curled

shrimp, thawed

tightly. Drain well in a colander and

2 tbsp. fish sauce

set aside in a covered dish.

2 tsp. lime juice or white vinegar

3. Place cucumber-carrot mixture in a

1 jalapeño pepper, seeded and

colander and drain well. Return to

chopped, or ¥ tsp. red pepper

mixing bowl. Add shrimp and stir.

flakes

4. In a small bowl, combine 1 tsp.

1 tbsp. sesame seeds

sugar, fish sauce, lime juice, and

pepper. Stir well and pour over

fresh coriander for garnish

shrimp and vegetable mixture.

(optional)

5. Place sesame seeds in a small skillet

without oil. Cook 1 to 3 minutes

over medium heat, stirring

frequently until seeds are golden.

Set pan aside.

*If you use fresh shrimp for this recipe,

6.

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