關於這本電子書
Join Luke Nguyen and discover the fusion of French and Vietnamese cuisine with 15 recipes from the Saigon 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 Saigon region showcase the fusion of French and Vietnamese ingredients and techniques Luke uncovers on his journey.
Recipes in this title include: Snails Cooked in Lemongrass and Chilli, Beef and Lemongrass Skewers, Scallops Chargrilled in Spring Onion Oil, Prawn, Mango and Snow Pea Salad, Pumpkin Soup with Aromatic Cream, Chicken Slow-braised in Green Pepper, Lobster Tail Wok-tossed with Garlic and Black Pepper, Creme Caramel, Pan-fried Salmon in Orange Sauce, Crab Farci, Crisp Rice Flour Crepe with Lobster and Enoki Mushroom, Citrus-cured Wagyu Sirloin, Beef Slow- braised in Young Coconut Water, Turmeric and Lemongrass Mulloway Steamed in Banana Leaf, and Pandan and Ginger Panna Cotta.
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 Saigon region showcase the fusion of French and Vietnamese ingredients and techniques Luke uncovers on his journey.
Recipes in this title include: Snails Cooked in Lemongrass and Chilli, Beef and Lemongrass Skewers, Scallops Chargrilled in Spring Onion Oil, Prawn, Mango and Snow Pea Salad, Pumpkin Soup with Aromatic Cream, Chicken Slow-braised in Green Pepper, Lobster Tail Wok-tossed with Garlic and Black Pepper, Creme Caramel, Pan-fried Salmon in Orange Sauce, Crab Farci, Crisp Rice Flour Crepe with Lobster and Enoki Mushroom, Citrus-cured Wagyu Sirloin, Beef Slow- braised in Young Coconut Water, Turmeric and Lemongrass Mulloway Steamed in Banana Leaf, and Pandan and Ginger Panna Cotta.
All titles in this series: Indochine: Hanoi Indochine: Dalat Indochine: Saigon Indochine: France Indochine: The Collection
關於作者
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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