The Food of Vietnam

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INFORMATION

AUTHOR
Luke Nguyen
DIMENSION
6,16 MB
FILE NAME
The Food of Vietnam.pdf
ISBN
8559517993929

DESCRIPTION

Explore the food of Vietnam with Luke Nguyen.Chef, restaurateur, TV host and author Luke Nguyen traverses the length of his homeland — from Saigon to Sapa — in this comprehensive guide to Vietnamese cuisine. With recipes from the authentic street food of the country’s busiest cities to the simple seafood dishes of the coast, The Food of Vietnam is a journey to the heart of a rich and diverse culture. Luke Nguyen is the chef and owner of the award-winning Red Lantern restaurants in Sydney, Australia, and is the author of four bestselling cookbooks. His television work includes Luke Nguyen’s Vietnam and Luke Nguyen’s Greater Mekong, and he appears as the host on MasterChef Vietnam.

Luke Nguyen is the chef and owner of the award-winning Red Lantern restaurants in Sydney, Australia, and is the author of four bestselling cookbooks ... The French introduced baguettes to Vietnam, which were then combined with Vietnamese stuffing to become a popular fast food in Vietnam called bánh mì and known overseas as "Vietnamese baguettes", though different from the French counterpart in that the baguette is normally made entirely of rice flour. The French also brought to Vietnam onions, cauliflower, lettuce, potatoes, tarragon, carrot ... Cao Lau is the signature dish from the central Vietnamese town of Hoi An and one of our favourite traditional foods of Vietnam.

Named after the flat, fettuccine-like Pho noodles that fill the bowl, Pho in Vietnam is pure magic. Ironically, though, Vietnamese noodle soup is different depending on where you slurp it. Influenced by French colonialism in Indochina, bánh mì is a delicious example of Franco-Vietnamese food, infused with flavours, ingredients and tastes from the two countries.

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