Indochine: Hanoi
nov. 2011 · Allen & Unwin
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Om den här e-boken
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
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
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Om författaren
Luke Nguyen was born in 1978 in Thailand, shortly after his parents and elder siblings fled Vietnam as boat people. After spending a year in a Thai refugee camp, his family eventually settled in Sydney, Australia. Luke is the chef and owner of the award-winning Sydney Vietnamese restaurant, Red Lantern, and co-author and author of bestselling books, Secrets of the Red Lantern and The Songs of Sapa. His TV work includes 'MasterChef Australia', 'Food Safari', 'Heat in the Kitchen' and 'Luke Nguyen's Vietnam' on SBS. Indochine is his third book.
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