Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia
Jeffrey Alford, Naomi Duguid
Format: PDF / Kindle (mobi) / ePub
Award-winning authors Jeffrey Alford and Naomi Duguid followed the river south, as it flows through the mountain gorges of southern China, to Burma and into Laos and Thailand. For a while the right bank of the river is in Thailand, but then it becomes solely Lao on its way to Cambodia. Only after three thousand miles does it finally enter Vietnam and then the South China Sea.
It was during their travels that Alford and Duguid—who ate traditional foods in villages and small towns and learned techniques and ingredients from cooks and market vendors—came to realize that the local cuisines, like those of the Mediterranean, share a distinctive culinary approach: Each cuisine balances, with grace and style, the regional flavor quartet of hot, sour, salty, and sweet. This book, aptly titled, is the result of their journeys.
Like Alford and Duguid's two previous works, Flatbreads and Flavors ("a certifiable publishing event" —Vogue) and Seductions of Rice ("simply stunning"—The New York Times), this book is a glorious combination of travel and taste, presenting enticing recipes in "an odyssey rich in travel anecdote" (National Geographic Traveler).
The book's more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads, and exotic desserts are accompanied by evocative stories about places and people. The recipes and stories are gorgeously illustrated throughout with more than 150 full-color food and travel photographs.
In each chapter, from Salsas to Street Foods, Noodles to Desserts, dishes from different cuisines within the region appear side by side: A hearty Lao chicken soup is next to a Vietnamese ginger-chicken soup; a Thai vegetable stir-fry comes after spicy stir-fried potatoes from southwest China.
The book invites a flexible approach to cooking and eating, for dishes from different places can be happily served and eaten together: Thai Grilled Chicken with Hot and Sweet Dipping Sauce pairs beautifully with Vietnamese Green Papaya Salad and Lao sticky rice.
North Americans have come to love Southeast Asian food for its bright, fresh flavors. But beyond the dishes themselves, one of the most attractive aspects of Southeast Asian food is the life that surrounds it. In Southeast Asia, people eat for joy. The palate is wildly eclectic, proudly unrestrained. In Hot, Sour, Salty, Sweet, at last this great culinary region is celebrated with all the passion, color, and life that it deserves.
goes on the table at almost every meal. It brings out the flavors of the food and sparks the appetite. Everyone has a favorite version: This one includes a little vinegar, which gives it a fresh sharp edge. Even if the amount of sugar seems high to you when you make it for the first time, try it this way at least once before you start making adjustments. Nuoc leo may read like a close cousin of satay sauce, but it’s very distinctively Vietnamese. It’s a little chunky and salty, and reddish brown
a condiment, salty and chile-hot for rice or noodle dishes or grilled meat, or as a flavoring ingredient in cooked dishes. It can also be used in place of fish sauce–based chile pastes, especially when you are converting a traditional Southeast Asian dish into a purely vegetarian dish. Place the soybean paste in a small heavy nonreactive skillet and heat, stirring occasionally, over medium heat for 5 minutes to concentrate the paste. Set aside. In a small heavy skillet, dry-roast the chiles
sounds of morning markets in Laos and northeast Thailand. To make the salad, you need a large deep mortar or a bowl and a flat wooden spoon in which to soften and blend the beans with the flavorings. Use 1 chile for medium heat, 2 for traditional heat. Serve a side platter of fresh greens and vegetables with som tam so guests can use the greens, and the cabbage, to scoop up the salad. Place the garlic, salt, peanuts, dried shrimp, chiles, and sugar in a large mortar or in a food processor and
the hills: Akha, Mien, Tai Dam, Hmong. They’d wearing the same trousers, dusty and worn, and he stood there with the be laughing and carrying on, coming to the market to buy, to sell, to have same serious expression that never changed. When he saw me he held a good time. Many came from villages far away, having walked in dark- out a pair of trousers, new trousers. They were hand-spun, handwoven, ness for hours carrying big baskets of jungle-gathered specialties: ready to wear. bamboo
dissolve it thoroughly, and set aside. Rinse off the fish. If using large steaks, cut into roughly 1H- to 2-inch pieces. If using small steaks, cut in half. Add to the broth, together with the garlic, bring to a boil, and simmer until the fish is opaque. Add the fish sauce and salt. Place a sieve or fine strainer over the soup and pour the tamarind liquid through it. Use the back of a wooden spoon to press the tamarind pulp against the strainer, then discard the remaining seeds and pith. Stir the