Serious Eats: Recipes
Cook the Book: Mandarin Sorbet
To cap off a week of light Vietnamese recipes, here's a little something for the sweet-toothed. Mandarin sorbet, reprinted from Into the Vietnamese Kitchen makes lovely use of the season's mandarin oranges, adding only water, sugar, and lime juice to produce a refreshing, fat-free dessert.
You could use store-bought juice, notes author Andrea Nguyen, but nothing compares to the real thing. Be sure to strain the fresh-squeezed juice to catch any chewy bits of pith.
Win 'Into the Vietnamese Kitchen'
In addition to excerpting a recipe each day this week, we're giving away five (5) copies of Into the Vietnamese Kitchen. Enter to win here »