| Author: | Luke Nguyen | ISBN: | 9781742668819 |
| Publisher: | Allen & Unwin | Publication: | November 1, 2011 |
| Imprint: | Murdoch Books | Language: | English |
| Author: | Luke Nguyen |
| ISBN: | 9781742668819 |
| Publisher: | Allen & Unwin |
| Publication: | November 1, 2011 |
| Imprint: | Murdoch Books |
| Language: | English |
Join Luke Nguyen and discover the fusion of French and Vietnamese cuisine with 15 recipes from the Hanoi region, selected from Luke's new book Indochine - Baguettes and banh mi, finding France in Vietnam.
The French colonisation of Vietnam, which lasted for nearly one hundred years, had a profound influence on Vietnamese lifestyle, architecture and cuisine. Chef and author Luke Nguyen revisits his beloved Vietnam to delve deeper into the culinary legacy left by the French. Against a backdrop of grand colonial hotels, Luke explores the impact the French had on what the Vietnamese eat and cook today. 15 recipes from the Hanoi region showcase the fusion of French and Vietnamese ingredients and techniques Luke uncovers on his journey.
Recipes in this title include: Hanoi beef soft noodle rolls, Duck a l'orange, Slow-cooked oxtail and beef brisket in aromatic spices, Chargrilled jumbo garlic prawns with green papaya, Chargrilled Pork Skewers in Vietnamese Baguette, Beef Sirloin Wok-tossed with Garlic and Green Peppercorns, Crab Steamed in Beer, Crispy Frogs' Legs, Beef Noodle Soup, Pan-fried Cinnamon Prawns, Chicken and Pork Liver Pate, Red Braised Pork Belly, Steamed Murray Cod with Passionfruit Sauce, Meringue et Passion, and Fried Chocolate Truffles with Pink Peppers.
All titles in this series: Indochine: Hanoi Indochine: Dalat Indochine: Saigon Indochine: France Indochine: The Collection
Join Luke Nguyen and discover the fusion of French and Vietnamese cuisine with 15 recipes from the Hanoi region, selected from Luke's new book Indochine - Baguettes and banh mi, finding France in Vietnam.
The French colonisation of Vietnam, which lasted for nearly one hundred years, had a profound influence on Vietnamese lifestyle, architecture and cuisine. Chef and author Luke Nguyen revisits his beloved Vietnam to delve deeper into the culinary legacy left by the French. Against a backdrop of grand colonial hotels, Luke explores the impact the French had on what the Vietnamese eat and cook today. 15 recipes from the Hanoi region showcase the fusion of French and Vietnamese ingredients and techniques Luke uncovers on his journey.
Recipes in this title include: Hanoi beef soft noodle rolls, Duck a l'orange, Slow-cooked oxtail and beef brisket in aromatic spices, Chargrilled jumbo garlic prawns with green papaya, Chargrilled Pork Skewers in Vietnamese Baguette, Beef Sirloin Wok-tossed with Garlic and Green Peppercorns, Crab Steamed in Beer, Crispy Frogs' Legs, Beef Noodle Soup, Pan-fried Cinnamon Prawns, Chicken and Pork Liver Pate, Red Braised Pork Belly, Steamed Murray Cod with Passionfruit Sauce, Meringue et Passion, and Fried Chocolate Truffles with Pink Peppers.
All titles in this series: Indochine: Hanoi Indochine: Dalat Indochine: Saigon Indochine: France Indochine: The Collection
