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Cooking Vietnam Cusine

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VIETNAM CUSINE RECIPES

CHICKEN BONE BROTH

(Vietnamese style)

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Ingredient's: (makes 2 liters of broth)

600 g chicken bones
5 g ginger, roasted and crushed
1 shallot, roasted and crushed
40 g salt

Cooking:

Clean bones, breaking shinbones (if any), and place in a pan with 3 liters of water. Bring to a boil, skim off bubbles, and add grilled crushed ginger and shallot. Reduce heat to a simmer. After 90 minutes, the fat should rise to the surface and the water should be clear and about 1 /3rd of the way boiled off. Add salt, filter, and remove bones.

Use:

Used as broth for chicken noodle soup, chao, and other soups and dishes that call for chicken broth.Add salt flavor to dishes.

Salads

Though salad is not a main dish, it cannot, be omitted from either family meals or feasts. A salad is a mixture of cooked meat and raw vegetables, along with ingredients that give either a sour, hot, salty or sweet taste to the dish. In the North, salad is called Nom, in Central Vietnam, it is Tron, and in the South, it is called Goi (however, Goi can also refer to other combinations of uncooked meat,' raw vegetables, and spices).





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