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Vanilla Beans |
Vanilla Beans are the long, greenish-yellow
seed pods of the tropical orchid plant, Vanilla planifolia. Before the
plant flowers, the pods are picked, unripe, and cured until they're dark
brown. The process takes up to six months. To obtain Pure Vanilla Extract,
cured Vanilla Beans are steeped in alcohol. According to law, Pure Vanilla
Extract must be 35 percent alcohol by volume. |
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Vermicelli, dried mung bean |
Also
known as cellophane noodles and glass noodles. They are wiry, threadlike,
translucent noodles made from mung beans. They are tough and difficult to
break and may need to be soaked in warm water so they can be cut into
shorter lengths for boiling or adding to stir-fries. Small bundles of
unsoaked noodles can be deep-fried for use as a garnish. |
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Vermicelli, dried rice |
Thin
translucent noodles. They need to be soaked in hot water until tender,
then drained thoroughly before being used in stir-fries and soups. Small
bundles of un-soaked noodles, quickly deep-fried until they expand, can be
used as a garnish. |
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Vietnamese Mint |
Also
called laksa leaf, daun kesom or Cambodian mint, this trailing herb with narrow,
pointed, pungent-tasting leaves does not belong to the mint family despite
its common name. its flavor resembles coriander but slightly sharper and
it is eaten raw in salads. |
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Vinegar,
rice |
A mild vinegar made from rice.
Used in most oriental dishes. Keeps indefinitely on the shelf. |
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