Caramelised fish in young coconut juice | Luke Nguyen’s Vietnamese recipes

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Caramelised fish in young coconut juice | Luke Nguyen’s Vietnamese recipes.

This is one of Luke Nguyen’s favourite fish recipes from the Vietnamese part of his Mekong journey. Frying the sliced pork belly in the sugar brings a lovely depth of flavour to the dish. Young coconut juice is used for the broth adding a fresh natural sweetness. Serve as part of a shared meal..

YOU CAN SEE:
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– Play list: Vietnamese food: https://goo.gl/wN3DRC

– Playlist: Greater Mekong recipes: https://goo.gl/kWHxsj

CHANNEL INFORMATION:
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Vietnamese food is one of the most varied and seductive on the planet – a delicious mix of the food of its colonial visitors and age-old native flavours and techniques.

See more: http://youtu.be/wm-qH7Ixxao

The key ingredients used in Vietnamese cooking (along them fish sauce, sugar and rice) are very similar to its closest neighbours, Thailand and Cambodia; yet Vietnamese cooking has a distinct style all of its own. It tends to be less spicy, lighter, fragrant and fresh.

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