By Ghillie Basan
Become aware of the unique tradition, traditions and parts of Vietnamese and Cambodian delicacies with over a hundred and fifty step by step recipes and over 750 pictures.
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2 Fil l a pan one-third complete with water and produce to th e bo il. Li ghtly oil a sha ll ow, heatproof d ish and position on best of the pan. Pour within the egg combination and steam for 5-10 mins , until eventually th e eggs are company. four Serve the omelette strips with a dipp ing sauce, suc h as th e Vietn am ese shrimp sauce or nUDC cham. according to component power 146Kca1/606kJ; Protein thirteen. 5g; Carbohydrate O. 9g, of which sugars O. 6g; fats 109, of wh ich saturates 2. 3g; ldl cholesterol 294mg; Calcium 64mg; Fi bre O. 4g; Sodi um l40mg Z04 Savoury S11a cks CHILLI AND HONEY-CURED DRIED red meat WHE N IT involves I N GREDIE N TS, THE VIET N AMESE WILL DR Y nearly A N YTHI N G - FISH , CHILLIES, MUSHROOMS, SNAKE, MANGOES, PIGS' EARS AND BE EF are only SOlvIE OF THEM. SOM E DRIED sturdy S ARE DESTINED FO R STEWS , SOUPS A N D MEDICINAL reasons, while OTHERS are only FOR CHEWI NG ON. SERV ES 4 components 450gllib red meat sirl oin 2 lemon grass stalks, trimmed and chopped 2 garlic c loves, chopped 2 dried Serrano chillies, seeded and chopped 30-45m half- three tbsp honey 15m III tbsp nUDe mam 30m l/2 tbsp soy sauce rice wrappers , clean herbs and dip pin g sauce, to serve (optional) 1 Tr im the meat and c ut it ac ross t he gra in into t hin, rectang ul ar slices, t he n put aside. 2 Usi ng a morta r and pestle, grind the c hopped lemon grass , garlic and ch il lies to a paste . Stir within the honey, nuoe mam and soy sa uce. positioned the meat right into a bowl , upload th e paste and rub it into the beef. opened up the beef on a twine ra ck and position it in th e refrigera tor, un coated, for two days , or unti l dry and difficult . three cook dinner the dried red meat on th e ba rbecue or less than a conven tiona l grill (broi ler), and se rve it as a snack by itself or wit h ri ce wrappers, clean herbs and a dipping sa uce. COOK'S TIP Drying is an historic approach to retaining nutrients , whi c h additionally inten sifies the flavor or efficiency of such a lot i ngred ients. I n scorching international locations red meat could be dried speedy within the sunlight , yet in coo ler parts it dries extra slowly, so should be installed th e fridge to avoid it going off. edition This recipe additionally works good with veniso n. lower the beef into skinny strips and you've got a South-east Asian model of the South African biltong. according to component strength l38Kcall58 l kJ; Protein l8g; Carbohydrate 9g, of wh ich sugars 8g; fats 3g, of which saturates 2g; ldl cholesterol 38mg; Calcium 7mg; Fibre O. lg; Sodium 40mg Savoury Sna cks BACON-WRAPPED pork ON 10 five SKEWERS I N NORTHER N VIET NAM, red meat OfTE N fEA T URES O N the road ME NU , GRiLLED, STIR - fRIED, OR SITTI N G MAJESTICALLY I N A STEMILI N G BOWL Of PHO , red meat 15 USED WITH delight, I N C AMBODIA A N D SOUTHER N VIET N AM, SN ACKS LIKE THIS O N E may N ORMALLY BE MADE WITH red meat OR CHICKE N , SERVES 4 aspect S 225g/8oz red meat fillet or rump , c ut around the grain i nt o 12 st rip s 12 skinny strip s of streaky (fatty) bacon floor black pepper four bamboo skewers, soaked in wa ter nUDC cham, f or d i ppi ng For the ma ri nade 15mlll tb sp gro undnut (peanut) oi l 30ml/2 tb sp nUDC mam 30ml/2 tbsp soy sauce 4-6 garlic cloves, beaten 10m 0.5 t sp sugar 1 To make the marin ade, combine al l the marinade in gredients in a wide bow l until eventually the suga r dissolves , Season generously with blac okay pepper, upload the meat str ips, coat in g them in t he marinade , and put aside for abou t an hour, 2 Pre warmth a gridd le pan over a excessive warmth.