Thursday, 7 September 2017

Made in Vietnam Review

I only very recently discovered the delights of Far Eastern cooking. This was by chance, during a trip to New York in April this year. I was tired of all the heavy carb based dishes and fancied a light Thai meal. After eating a fiery, light and flavoursome Thai dish in New York, I made it my mission to explore this cuisine and other cuisines in the Far East. I know very little about Vietnam or Vietnamese cuisine, but as a hungry foodie, I am always eager to learn.

This cookery book Made In Vietnam enables me to go on a culinary cooking tour for Vietnamese cooking virgin, such as me, the authors Tracey Lister and Andreas Pohl, give a short introduction to Vietnamese Cuisine and the cornerstones to the cuisine: rice, fish and herbs. Also, the authors share the influences to this cuisine such as Chinese and French influences. The recipes in this book are dishes the authors have collected over the years and been living and travelling in this country. There are some harder to find ingredients in the cookery book, however if you live near a city featuring a Far Eastern community, you will be able to easily access such ingredients, or use substitutes. 
Made In Vietnam is currently on sale for £14.99, many recipes have photos, recipes are in English and Vietnamese which offers another unusual touch.




The chapters in this book are:
  • Rice and Bread - lots of luscious side dishes including: Broken Rice, Fried Sticky Rice and Vietnamese Baguette.
  • Vegetables and Salads - recipes to try include: Cabbage and Chicken Salad with Vietnamese Mint, Choko and Barbecued Pork Salad, Crispy Noodle Cake, With Sauteed Prawns and Vegetables and Green Mango and Sun Dried Squid Salad and Squid Pomelo Salad. 
  • Barbecued Prawns with Lemongrass, Fish Cakes in Young Green Rice, Prawn Tails Cooked in Coconut Milk and Salted Fish and Fried Rice.
  • Poultry - standout recipes include: Baby Chicken with Char grilled with Kaffir Lime Leaves, Crispy Chicken Wings with Fish Sauce, Soy Poached Chicken and Hoi An Chicken and Rice.
  • Pork, Beef and Goat: standout recipes include: Sticky Rice From The Countryside with Pork and Mung Beans, Pork Ribs Braised with Peanut and Lemongrass and Goat Curry.
  • Condiments: recipes include: Hoisin Dipping Sauce and Lime Chili Dipping Salt.
  • Sweets: standout recipes include: Coconut Ice-cream, Sticky Rice with Red Beans, Coconut and Sesame Seeds and Salty Peanut and Sesame Cookies. 

Recipe for Cabbage and Chicken Salad with Vietnamese Mint
Serves 6
2 boneless, skinless chicken breasts
1/2 cabbage, thinly sliced
2 carrots, cut into long thin strips
3 red Asian shallots, thinly sliced
1 handful Vietnamese mint
1 long chilli, cut into rings
2 tablespoon roasted unsalted peanuts, roughly chopped, plus 1 teaspoon extra, to serve

Dressing
120g sugar
100ml lime juice
60ml fish sauce
2 garlic cloves, chopped

Method
Bring a small saucepan of salted water to the boil. Add the chicken, reduce the heat and simmer for 8-10 minutes, or until just cooked through. Transfer the chicken to a chopping board, leave to cool, then cut or shred the chicken into thin strips. Place in a large bowl.
To make the dressing, whisk together the sugar and lime juice until the sugar has completely dissolved. Stir in the fish sauce and garlic.
Add the vegetables, min, chili and peanuts to the chicken. Pour the dressing over the salad and gently toss to combine. 
Serve on a large platter, sprinkled with the remaining peanuts. 

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