From China to Vietnam: A food journey along the Mekong River by Luke Nguyen

Author:Luke Nguyen [Nguyen, Luke]
Language: eng
Format: epub, mobi, azw3, pdf
Publisher: Hardie Grant Books
Published: 2015-03-31T21:00:00+00:00

INGREDIENTS

60 ml (2 fl oz/¼ cup) coconut cream

2 tablespoons shaved palm sugar (jaggery)

2 tablespoons soy sauce

400 g (14 oz) boneless, skinless chicken thighs

250 ml (8½ fl oz/1 cup) young coconut juice (glossary)

500 ml (17 fl oz/2 cups) coconut milk

vegetable oil, for deep-frying

700 g (1 lb 9 oz) fresh flat egg noodles

2 spring onions (scallions), finely sliced

1 handful coriander (cilantro) sprigs

SPICE PASTE

2 dried red chillies, soaked in hot water for 10 minutes, then drained and chopped

4 red Asian shallots, chopped

4 garlic cloves, chopped

2 cm (¾ inch) piece of fresh turmeric, peeled and sliced

4 cm (1½ inch) piece of fresh ginger, peeled and sliced

4 coriander (cilantro) roots, scraped clean and chopped

2 teaspoons shrimp paste

2 teaspoons Thai curry powder

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