Publisher's Synopsis
This is a collection of recipes from Thailand and Vietnam, adapted for simplicity and savour. The flavours of Thailand evoke aromatic freshness, sweet citrus leaves, sun drenched limes, pungent coriander, lemony lemon grass and delicate spices. From cellophane noodle salad from Central Thailand, to fish sauted with aromatic herbs with fresh lime, lemon grass and ginger and to grilled duck breasts with tamarind sauce.;Vietnamese cooking is subtly different - intensely perfumed, green and crisp with a French influence. Fresh vegetables feature extensively with lettuce, mint and coriander providing the crisp, the green and the aroma. From potato pancakes with prawns to bean curd with lemon grass and chilies to stuffed tomatoes and glutinous rice with coconut and sesame seeds.
