| Introduction Historical and cultural background The nature of Vietnamese cuisine Cooking techniques and flavours Essential ingredients and methods Soups, Rice and Noodles Spicy and sour fish and pineapple soup Asparagus and crab soup Beef fondue with anchovy and pineapple sauce Rice noodle soup with beef Rite noodle soup with prawns, squid and pork Rice noodles with fried yellow fish, peanuts and herbs Spicy chicken and rice porridge with lemon grass Chicken, mint and shallot rice Crispy crepes with pork, prawns and beansprouts Crispy crepes with beansprouts, spring onions and shiitake mushrooms Prawn and pork summer rolls Tofu summer rolls Pork spring rolls Stuffed crab shells Meats and Seafood Crispy fish with stir-fried tomatoes and herbs Prawn quenelles Meats and Seafood continued Pork meatballs Grilled lemon grass pork skewers Braised pork shanks in caramel sauce with eggs Chicken curry Boasted garlic poussins Duck g l'orange Braised beef and carrots Beef in vine leaves Condiments and Vegetables Sweet, sour and spicy fish sauce Spicy peanut sauce Pickled vegetables Sweet-and-sour cabbage salad Green pawpaw salad Stir-fried leafy greens Vegetable curry Fried tofu with lemon grass Sweets Banana and coconut tapioca Mung bean soup Fried banana dumplings Coconut yucca cake Rainbow coconut drink with mango Sweet milk coffee Index |
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