Really interesting.....
Famous for its lively, fresh flavors and artfully composed meals, Vietnamese food and cooking is the true 'light cuisine' of Asia. Abundant fresh herbs and greens, delicate soups and stir-fries, and well-seasoned grilled foods served on, or with, rice or noodles are the mainstays of the Vietnamese delicacies. Even the beloved sweets for snacks or desserts are often based on fresh fruits served with sweetened rice or tapioca. Rarely does any dish have added fats.
While the Vietnamese cuisine relies on fresh vegetables, subtle seasonings and rice, Vietnamese cooking also reflects its Chinese and French influences and it has numerous regional difference; in the south, look for plentiful fresh seafood and in the colder north, you'll find slightly heartier meals with beef. In central Vietnam, around the ancient royal capital Hue, the food may contain influences of the former court cooks.
But regardless of the region, home-style Vietnamese cooking calls for an array of simple dishes that make complementary partners at a family's communal meal. Dinners customarily call for a soup, probably a platter of leafy greens accompanied by rice papers and a dipping sauce, seafood or grilled meats or poultry, a vegetable stir-fry, and rice or noodles in some form - with hot tea as the preferred beverage. While such meals may look complex to outsiders, most dishes come together easily, and some call for advance preparation to avoid last-minute conflicts. And, as in any type of cooking, planning ahead makes putting together meals much easier.
Modern cooks with well-equipped kitchens and handy appliances will find preparing a Vietnamese meal both rewarding and relatively easy. And with the widespread popularity of Asian recipes and foods, locating ingredients is not a challenge as most supermarkets carry such basics as fresh ginger and spring onions, lemongrass and chilies, even coconut milk and Asian noodles.
* Recipe For The Month *
Hue Stuffed Pancake Recipe - Serves 4
Ingredients:
6tbsp oil for frying
2 eggs
55g seasoned flour
Pancake Batter
85G RICE FLOUR
1/4 salt
43 eggs beaten
Pancake Filling
Chopped ginger
garlic
soy sauce
white sauce
crabmeat
mushrooms chopped
green onions
bean sprouts
pepper salt
Method :
Combine rice flour, coconut milk, 3 eggs and salt to make a pancake batter.
Heat a little in an 8 in nonstick frying pan, add enough batter to coat the bottom. Make pancakes in the usual manner until all batter is used. Blend ginger, garlic, soy and white sauces. Add crabmeat, mushrooms, green onions (scallions) and bean sprouts. Season to taste. Place 1 tablespoon of the mixture on each pancake. Tuck in ends and roll like a burrito, so mixture doesn't escape. Carefully roll each pancake in seasoned flour then in remaining beaten egg. Deep fry until golden. Serve on lettuce leaves, sprinkled with chopped coriander (cilantro) leaves, accompanied by nuoc cham sauce with finely sliced, seeded red chili pepper. As a variation, use thinly rolled puff pastry or dough instead of pancakes. Pancakes can also be filled and served without deep frying.
