Vietnam-born Nguyen writes passionately and knowledgeably about the history and basics of Vietnamese cuisine and offers more than 175 tempting and largely nonintimidating recipes, with the Vietnamese translation of the name beneath the English name and headnotes that provide great context and helpful tips. Chapters begin with alluring introductory text—the first set of recipes, for example, are the "Gifts to the Mouth," which the author explains is a translation of the Vietnamese phrase for snacking. The chapter includes such dishes as Beef and Jicama Hand Rolls, the Baguette Sandwich—the "one sandwich in the Vietnamese repertoire a tour de force"—and Fried Shrimp Chips. Other chapters are Sacred Soups (Chicken Dumpling and Chrysanthemum Leaf Soup is one gorgeous entry), Classic
meats (like Beef Flank and Ginger Simmered in Caramel Sauce), Vegetables Many Ways, and Delightful Sweets and Palate Refreshers, which features Grilled Bananas with Coconut Sticky Rice and Lemongrass Ice Cream. Chapters on noodles,
poultry, fish and shellfish, and basic sauces, as well as guides to Vietnamese ingredients, round out this culturally rich culinary tour.
(Nov.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Reader Reviews
Being a Vietnam-born Vietnamese American, I know and love Vietnamese food. When my family moved to America, it became a struggle to find ingredients and recreate the traditional Vietnamese dishes. Because I learned how to cook in America, I am more used to the American equipment, measurement, ingredients, etc. This is why I have always tried to look for Vietnamese recipes and cookbooks that are written in a way that a Vietnamese American cook like me can understand. This book does just that. Everything is written in clear English, American cookbook style. It gives wonderful instructions on how to prepare dishes, identify and buy ingredients, use equipments, etc. - all tailored to the modern American kitchen. The level of details is simply amazing. However, the taste of the dishes remains authentic Vietnamese. Take a look at any recipe, such as the popular Pho, and you will realize that Andrea Nguyen does not compromise Vietnamese flavors. But she also knows how to guide you, step by step, to achieve that flavor with things you can find in America. I also find the stories and introductions interesting, and true to Vietnamese traditions. They are similar to the stories I have heard in Vietnam. I have an American husband, and we love to read these stories together, so that he can understand more about Vietnamese society. He also loves the dishes that I have prepared from the cookbook. This is by far the most comprehensive, well-written, througough, authentic Vietnamese cookbook I have ever seen. If you want to know more about Vietnamese cuisine, it is a must-have!
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