Authentic Recipes from Vietnam by Trieu Thi Choi, Marcel Isaak, Heinz Von Holzen

By Trieu Thi Choi, Marcel Isaak, Heinz Von Holzen

With emphasis on clean elements and light-weight seasonings, Authentic Recipes from Vietnam is perfect for the health-conscious cook dinner.

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Example text

Score the flesh with diagonal criss-cross slits across the surface. This allows the squid to cook quickly. Slice into bite-sized pieces. 2 Bring the water to a boil in a small pot or saucepan over high heat. Poach the squid pieces until just cooked, 30 seconds to 1 minute. Remove and plunge immediately in ice water to cool. Drain and set aside. 3 Mix the cooked squid with all the other ingredients 1n a large bowl and toss until well combined Transfer to a serving platter. 4 Serve the squid salad immediately w1th nee crackers.

2 Heat the oil in a wok or skillet over low heat until hot. Stir-fry the pork skin for about 5 minutes until crispy and golden brown. Remove and drain on paper towels. 3 Reheat the oil in the same wok or skillet over medium heat, stir-fry the crushed garlic until fragrant and golden brown, 1 to 2 minutes. Add the remaining salt, sugar and fish sauce, and simmer until the sauce is thick. Remove and set aside to cool. 4 Combine the pork paste, pork skin and ground roasted rice in a bowl. Pour in the sauce and mix until well blended.

3 Grind the pork with the Marinade and fungus to a smooth paste in the food processor. Combine both pork pastes and mix until well blended. 4 Place the 2 sheets of banana leaf on top of each other to form a double layer. Wet your hands and form the pork mixture into a compact roll. Place the pork roll in the middle of the banana leaf and wrap by folding one end of the banana leaf over the pork roll, then folding the sides and rolling up tightly to form a long package. Tie the package securely with string.

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