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:
– Play list: Vietnamese food: https://goo.gl/wN3DRC
– Playlist: Greater Mekong recipes: https://goo.gl/kWHxsj
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.