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Books : Cooking, Food & Wine : Regional & International : Asian : Vietnamese
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When author Andrea Nguyen's family was airlifted out of Saigon in 1975, one of the few belongings that her mother hurriedly packed for the journey was her small orange notebook of recipes. Thirty years later, Nguyen has written her own intimate collection of recipes, INTO THE VIETNAMESE KITCHEN, an ambitious debut cookbook that chronicles the food traditions of her native country. Robustly flavored yet delicate, sophisticated yet simple, the recipes include steamy pho noodle soups infused with the aromas of fresh herbs and lime; rich clay-pot preparations of catfish, chicken, and pork; classic bánh mì sandwiches; and an array of Vietnamese charcuterie. Nguyen helps readers shop for essential ingredients, master core cooking techniques, and prepare and serve satisfying meals, whether for two on a weeknight or 12 on a weekend.
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The world is discovering Vietnamese food, and it’s a happy discovery indeed! Wild, Wild East is the creation of chef Bobby Chin, Hanoi’s enfant terrible and renowned master of Vietnamese cuisine. He characterizes Vietnamese food as having fresh, clean flavors, and as being light, healthy, and diverse. More than a recipe book, Wild, Wild East is the author’s authentic guide to Vietnamese food as it is prepared and enjoyed today. Combining his lively text with Jason Lowe’s striking color photos of Vietnam’s markets, kitchens, people, and foods, Bobby Chin starts out with instructions for preparing Vietnamese sauces, garnishes, and dips. Next, he provides recipes for a host of exotic and delectable dishes that include—
- Minced Prawns on Sugar Cane
- Chicken Wings Cooked in Caramel Sauce and Ginger
- Braised Banana Blossoms
- Meat, Crab, and Grapefruit Salad
- Shrimp and Pork Crepe
- Stir-fried Noodles and Beef
- Pan Roasted Salmon and Wasabi Mashed Potatoes . . . and many, many more
Also included are delightful salads and special Vietnamese desserts that the author calls Sweet Sensations. This entertaining and informative book features approximately 100 recipes for exotically delicious dishes and 200 color photos.
(Sidebar)
From the Book’s Foreword by renowned chef and TV host Anthony Bourdain
“Bobby Chinn, chef, long time resident of Southeast Asia, television personality, hustler, International Man of Mystery, and now author, is the first guy you want to know in Hanoi if you want to find where to get the good stuff to eat, how to make it, and why it’s made that way. . . . what Bobby doesn’t know about Southeast Asian food is not worth knowing.”
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INTRODUCTION
Vietnam is a country of natural beauty with a coastline of sandy beaches stretching about 2000 miles (3225 km) from the northern to the southern tip of the South China Sea. Along the coast, fishing is the main livelihood. The majority of Vietnamese people are Kinh race people (87%) with the remaining of 53 different ethnic minority groups. For more than 2000 years, the country has been subjected to a near continuing series of foreign occupations from China, France, Japan, and America. One consequence of these occupations is the lasting influence on Vietnamese cuisine. Among Vietnamese dishes, perhaps the best known in the West is Pho, a noodle soup. Another is the deep-fried spring roll called Nern in the north, and Cha Goi in the south. Rice is a staple food used as a side dish, or a main dish when combined with other ingredients, such as beef, pork, chicken, or seafood. Vietnamese dishes consist of many different blends of herbs and spices. Most dishes are not fiery hot, nor greasy. Seafood and vegetarian dishes like An Chay are very popular. Today, Vietnamese cuisine is gaining increased international attention due to the fact that it is quite healthy.
This book is an introduction to a new generation for a delicious journey through Vietnamese cuisine. While the combination of flavors may seem experimental to some, they will result in a savory experience. All ingredients used in these recipes can be found in supermarkets, natural food stores or in Asian food markets. It is our pleasure to share these quick and delicious Vietnamese recipes with you. Enjoy the good nutrition that comes with it.
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Fresh Spring Rolls - Glass Noodle Soup - Papaya Salad - Clay Pot Vegetables - Lemongrass Dry Noodles. Enjoy many of your favorite Vietnamese dishes now with a vegetarian twist. Renown Asian culinary expert Chat Mingkwan presents time-honored favorites using completely plant-based ingredients. You're offered a bevy of delicious choices, whether you're making an ensemble for a multi-course meal or an extravagant dish with a host of accompaniments. Typical Vietnamese cooking is already characterized by the use of a vast array of fresh herbs and vegetables. Introducing soy-based alternatives in place of the traditional meat and fish, Chat makes this already nutritious fare even better for you and the planet.
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"In my family, food is our language. Food enables us to communicate the things we find so hard to say." --Pauline NguyenOverflowing with sumptuous but simply prepared dishes that have been passed down through generations of the Nguyen family, Secrets of the Red Lantern is part Vietnamese cookbook and part family memoir.
More than 275 traditional Vietnamese recipes are presented alongside a visual narrative of food and family photographs that follows the family's escape from war-torn Vietnam to the successful founding of the Red Lantern restaurant.
At the heart of each recipe is the power of food to elevate and transform. From a recipe of cari de that sparks a memory to the distinctly bitter melon soup that says, "I'm sorry," Secrets of the Red Lantern shares the rich culinary heritage of the Nguyen family and their personal story of reconciliation and success.
Recipes like Bun Rieu (Crab and Tomato Soup with Vermicelli Noodles), Goi Du Du (Green Papaya Salad with Prawns and Pork), and Che Khoai Mon (Black Sticky Rice with Taro), unlock the family's secrets and see the family persevere through homesickness, heartache, and the upheavals of change to finally experience growth and celebration. The result is a beautiful journey through Vietnamese history, culture, and tradition.
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From the author of the popular Quick & Easy Thai come these 75 oh-so-delicious recipes for every level of cook. Though it shares certain culinary traditions with its Asian neighbors, Vietnamese cuisine is entirely distinct, focusing on a bounty of fresh fruits, vegetables, and herbs for signature clear, bright flavors with contrasting notes of salty, sweet, sour, and spicy. Creamy chicken curry is paired with the zesty tang of lime juice and the heat from ground pepper and chilies. Crisp, fried fish is served with a puree of pineapple-chili sauce. Delicate, rice paper wrapped summer rolls merit a rich and savory soybean dipping sauce. From snacks and soups to grilled meats and seafood to the essential noodle dishes and desserts, Quick & Easy Vietnamese presents the full spectrum of Vietnamese cooking at its most simply delicious.
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Just because it's vegetarian doesn't mean it's low fat! In this revised edition, Sue Spitler has developed and tested over one thousand tempting creations, including 500 entrees, virtually all with less than 30% of calories derived from fat. You'll find appetizers, soups, salads, entrees, side dishes, beans and grains, pastas, pizzas, desserts, and much more. Recipes for delicious Spinach and Cheese Crepes, Italian Sausage pizza, Shepherd's Veggie Pot Pie, Dim Sum Platter, Cheddar Cheese Souffle, and hundreds of others, are easy and quick to make, and use most of the foods you've always eaten. Every recipe is coded, so you can tell whether it's lacto-vegetarian, ovo-vegetarian, or pure vegan. Vegetarian or not, you'll never run out of ideas with this book. A new chapter has been added: "Veg Express," for meals that are ready in less than 20 minutes.
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At last, a bilingual (English/Chinese) cookbook that offers authentic Vietnamese recipes designed for the modern homemaker's kitchen. A special section has been provided to identify the basic ingredients, sauces and staples so important for deriving the exotic flavors associated with Vietnamese dishes. This cookbook offers 85 mouthwatering recipes, with associated photos of finished dishes. In addition, small pictures of the special ingredients so necessary in Vietnamese cooking are furnished as an aid to the reader.
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With emphasis on fresh ingredients and light seasonings, Authentic Recipes from Vietnam is ideal for the health-conscious cook.
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From roadside to restaurant, Green Mangoes and Lemon Grass presents a mouthwatering culinary tour of Southeast Asia's most scrumptious food. Enjoy an abundance of different dishes from Southeast Asia's rich and varied cuisine, such as Singapore's fascinating cosmopolitan offerings, Thailand's sinfully spicy dishes or Vietnam's refreshingly healthy recipes.
Featuring expertly-written text recipes from Wendy Hutton, one of the stars of Asian cuisine, Green Mangoes and Lemon Grass will help you whip up an Asian festival of food in your very own kitchen!
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The authentic family recipes included in A Vietnamese Kitchen capture the country's home cooking at its best. Steaming bowls of pho, the ever-popular beef noodle soup, spring rolls, clay pot ginger chicken, and exotic desserts such as crumpled sweet rice and banana coconut pudding are just a few of the delicacies included. The recipes are designed for the American home kitchen, and are accompanied by an introduction to Vietnamese culture and a glossary of Vietnamese culinary terms.Vietnam is known for some of the world's most delicate and intriguing flavors. The country's diverse terrain ranges from the island mountains, which produce numerous exotic fruits and vegetables, to the rice paddies of the Mekong and Red River Deltas. The country's fascinating history has resulted in strong Chinese, Indian, and French culinary influences yielding surprisingly complex flavors. The cuisine is marked by the use of fish sauce as well as fresh herbs, chilies, and limes, which flavor everything from stir-fries to soups and noodle dishes.
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Vietnamese cooking is famous for its fresh flavors and artfully composed meal it is the true "light cuisine" of Asia. Delicate soups and stir-fries, and well-seasoned grilled foods served with rice or noodles are packed with fresh herbs and spices. Stunning photography and simple step-by-step instructions make Vietnamese Cooking Made Easy the perfect introduction to the world of Vietnamese cuisine.
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Vietnamese Cooking will show you how easy it is to create the delicate taste of Vietnam in your own kitchen, using a unique blend of fresh herbs with sweet and salty sauce dressings. Simple step-by-step instructions, beautiful photographs, and an extensive guide to Vietnamese ingredients makes it easy to prepare vibrant salads, delicious main dishes and refreshing drinks and sweets.
From fresh spring rolls to banana flower salad, this book is the perfect introduction to Vietnamese cuisine.
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Articles by noted food writers explore the roots of the cuisine of Vietnam. 77 recipes photographed in color.
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Preparing sushi is more than mere cooking--it's an art, a creative act of beautifully presenting colors, textures, subtle tastes, and unmatched sensations. Every page here shares that refined philosophy, so it not only shows you how to make a feast for your friends, it is a feast for the eyes. Even the small line drawings accompanying the luscious photography--which show in detail how to create each perfect piece of sushi--seem infused with the elegant feel of Japanese culture. Immerse yourself in the lifestyle as you learn how to wrap, make, and arrange delicacies such as nigiri-sushi out of fish (yellowtail, salmon, tuna, surf clam, flounder, or prawn) and vinegared rice; thick futomaki, hosomaki (omelette), and fish and vegetable rolls; a battleship wrap stuffed with roe; inside-out rolls; a California hand roll with ripe avocado and crab; and soups. With advice on setting an eye-catching table to complete the wonderful atmosphere.
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Discover the deliciously fragrant cuisines of Indo-China, with over 150 step-by-step authentic recipes.