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     >   National + Regional Cookbooks   >   Asian   >   Vietnamese   >   National + Regional Cookbooks   >   Pacific Rim   >   Vietnamese


    How to Cook dishes from Vietnam

    Vietnam Vietnam is a country in Southeast Asia, and home to many spicydishes - Vietnamese food can be a mouth-watering treat! Vietnamese dishes are known for using lemon grass, lime and kaffir lime leaves. Fresh vegetables and fresh herbs are often eaten as side dishes with dipping sauces. Many dishes use meat (principally beef, chicken or pork) or seafood (especially cockles and pork), but there are also many vegetarian dishes.

    Some popular Vietnamese recipes and dishes include:
    • Balut - A fertilized duck or chicken egg containing a nearly developed embryo. The egg is boiled and usually eaten from the shell. Baluts are sometimes claimed to have aphrodisiac properties.

      Balut in hot and sour soup

    • Ban canh - A noodle soup contain thick rice noodles. Chicken, crab, pork, shrimp and spring onions may be used in the soup, and cooked onions sprinkled on top.

    • Banh bao - A steamed dumpling sutffed with mushrooms, onion or vegetables.

    • Banh beo - Small rice pancakes topped with minced shrimp and other ingredients.

    • Banh xeo - Pancakes made from rice flour with either coconut milk or water and turmeric. They are stuffed with beansprouts, pork, and shrimp, and then pan-fried.

    • Banh cuon - A pancake made from rice flour, rolled up and filled with ground pork, and other ingredients.

    • Banh hoi - Extremely thin noodles woven into bundles. It is often eaten with spring onion and a meat dish.

    • Ban xeo - A pancake made from rice flour with turmeric, shrimps in their shells, fatty pork, button mushrooms and sliced onions. It is normally eaten with lettuce and a peanut butter sauce.

    • Bo kho - Beef and vegetable stew.

    • Bo la lot - Spicy beef in a pepper leaf.

    • Bo luc lac - Cubes of cooked marinated beef served over watercress, tomatoes and onions. This dish is usually eaten with rice.

    • Bun cha - Shredded grilled pork and vermicelli noodles over a bed of salad, bean sprouts and herbs. Sometimes chopped up egg rolls, shrimp, and spring onion are added to the dish. Bun cha is usually garnished with roasted peanuts.

    • Bun ho Hue - Spicy beef noodle soup.

    • Bun mang vit - A noodle soup containing duck and bamboo shoots.

    • Bun rieu cua - Tomato broth with crab or shrimp paste. Fried tofu, fermented rice, congealed pig's blood (huyet), water spinach, bana flower, bean sprouts, and other ingredients also form part of the recipe.

    • Bun oc - A noodle soup containing sea snails.

    • Canh chua - A soup containing fish, beansprouts, pineapple, tomatoes and other vegetables. It is flavored with herbs and tamarind.

    • Cháo - A porridge (congee) made from rice, water and pandan leaves. Chicken or other ingredients may also sometimes be added.

    • Chao tôm - Barbecued shrimp paste on a sugar cane stick.

    • Com ga rau thom - Rice chooked in chicken stock, and then topped with shredded chicken flavored with mint.

    • Ga nuong sa - Grilled chicken with lemon grass.

    • Goi du du - A salad made from papaya with shrimp, various meats and herbs.

    • Goi cuon - Rice papper rolls containing pork, shrimp, and rice. Eaten with peanut butter sauce. This dish is sometimes known in English as "salad rolls" or "summer rolls".

    • Mam - Salted fish.

    • Mi xao don - Crispy deep-fried egg noodles topped with seafood and vegetables in a sauce.

    • Nem nuong - Grilled pork meatballs.

    • Pho - Beef noodle soup.

    • Thit heo quay - Barbecued pork. This dish is often eaten at weddings, usually with banh hoi (thin noodles woven into bundles).

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    Vietnamese Cookbooks

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    The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles

    By Andrea Nguyen

    Ten Speed Press
    Released: 2017-02-07
    Hardcover (168 pages)

    The Pho Cookbook: Easy to Adventurous Recipes for Vietnam s Favorite Soup and Noodles
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    Product Description:

    With this comprehensive cookbook, Vietnam’s most beloved, aromatic comfort food--the broth and noodle soup known as pho--is now within your reach.

    Author Andrea Nguyen first tasted pho in Vietnam as a child, sitting at a Saigon street stall with her parents. That experience sparked a lifelong love of the iconic noodle soup, long before it became a cult food item in the United States.

    Here Andrea dives deep into pho’s lively past, visiting its birthplace and then teaching you how to successfully make it at home. Options range from quick weeknight cheats to impressive weekend feasts with broth and condiments from scratch, as well as other pho rice noodle favorites. Over fifty versatile recipes, including snacks, salads, companion dishes, and vegetarian and gluten-free options, welcome everyone to the pho table.

    With a thoughtful guide on ingredients and techniques, plus evocative location photography and deep historical knowledge, The Pho Cookbook enables you to make this comforting classic your own.

    Vegetarian Viet Nam

    By Cameron Stauch

    W. W. Norton & Company
    Released: 2018-03-13
    Hardcover (328 pages)

    Vegetarian Viet Nam
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    Meatless Vietnamese cooking for vegetarians and omnivores alike.

    In the years he spent living and cooking in Vietnam, Cameron Stauch learned about a tradition of vegetarian Vietnamese cuisine that is light and full of flavor. Based on recipes devised over centuries by Mahayana Buddhist monks, the dishes in Vegetarian Việt Nam make use of the full arsenal of Vietnamese herbs and sauces to make tofu, mushrooms, and vegetables burst with flavor like never before.

    With a lavishly illustrated glossary that helps you recognize the mushrooms, noodles, fruits, and vegetables that make up the vegetarian Vietnamese pantry, Vegetarian Việt Nam will unlock an entire universe of flavor to people who want healthy, tasty, and sustainable food.

    70 color photographs

    Vietnamese Home Cooking

    By Charles Phan

    Ten Speed Press
    Released: 2012-09-25
    Hardcover (256 pages)

    Vietnamese Home Cooking
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    Product Description:
    In his eagerly awaited first cookbook, award-winning chef Charles Phan from San Francisco's Slanted Door restaurant introduces traditional Vietnamese cooking to home cooks by focusing on fundamental techniques and ingredients.

    When Charles Phan opened his now-legendary restaurant, The Slanted Door, in 1995, he introduced American diners to a new world of Vietnamese food: robustly flavored, subtly nuanced, authentic yet influenced by local ingredients, and, ultimately, entirely approachable. In this same spirit of tradition and innovation, Phan presents a landmark collection based on the premise that with an understanding of its central techniques and fundamental ingredients, Vietnamese home cooking can be as attainable and understandable as American, French, or Italian. 

    With solid instruction and encouraging guidance, perfectly crispy imperial rolls, tender steamed dumplings, delicately flavored whole fish, and meaty lemongrass beef stew are all deliciously close at hand. Abundant photography detailing techniques and equipment, and vibrant shots taken on location in Vietnam, make for equal parts elucidation and inspiration. And with master recipes for stocks and sauces, a photographic guide to ingredients, and tips on choosing a wok and seasoning a clay pot, this definitive reference will finally secure Vietnamese food in the home cook’s repertoire.

    Infused with the author’s stories and experiences, from his early days as a refugee to his current culinary success, Vietnamese Home Cooking is a personal and accessible guide to real Vietnamese cuisine from one of its leading voices.

    The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches

    By Andrea Nguyen

    Released: 2014-07-08
    Hardcover (132 pages)

    The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches
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    A cookbook devoted to the beloved Vietnamese sandwich, featuring 50 recipes ranging from classic fillings to innovative modern combinations.

    Created by Vietnamese street vendors over a century ago, banh mi is a twist on the French snack of pâté and bread that is as brilliant as it is addictive to eat. Who can resist the combination of crisp baguette, succulent filling, and toppings like tangy, pickled daikon and carrots, thin chile slices, refreshing cucumber strips, and pungent cilantro sprigs? Bringing a new realm of flavor for anyone tired of standard sandwich fare, The Banh Mi Handbook presents more than fifty recipes and numerous insights for crafting a wide range of sandwiches, from iconic classics to modern innovations, including: Crispy Drunken Chicken, Shrimp in Caramel Sauce, Grilled Lemongrass Pork, Beef and Curry Sliders, Coconut Curry Tofu and Lettuce Wrap Banh Mi. 

    Andrea Nguyen’s simple, delicious recipes for flavor-packed fillings, punchy homemade condiments, and crunchy, colorful pickled vegetables bring the very best of Vietnamese street food to your kitchen.

    The Little Viet Kitchen

    By Thuy Pham-Kelly

    Absolute Press
    Released: 2018-06-19
    Hardcover (240 pages)

    The Little Viet Kitchen
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    'As a child we had nothing and the value of every meal, therefore, was so important to us – this has shaped my love of and perspective on food.'

    Born in a small village in the south of Vietnam, Thuy was surrounded by food and she grew up amidst livestock and fresh produce, with a wonderful variety of fruits, morning markets with freshly picked vegetables and the smells of traditional street food. It's these memories that are the foundation of her food philosophy and culinary creations, and her landmark London restaurant, The Little Viet Kitchen, brings this true taste of Vietnamese cuisine to Islington. It is here that Thuy, along with her husband Dave, has created a dining experience combining the best of restaurateur precision and flair with the comforts of the home kitchen.

    Embracing all elements of Vietnamese cuisine, Thuy's food enhances and showcases the natural textures and flavours of the organic ingredients she uses. Having moved to the UK aged seven, Thuy has a distinctive approach to Vietnamese cooking in the West, with an authentic core knowledge of Vietnamese culture and a deft understanding of the London restaurant and foodie scene, all of which is brought to life in these pages.

    Offering a fresh approach and insight into how to make the best of classic dishes and Vietnamese family favourites, it is Thuy's expertise and memories that are the heart of each and every recipe. This book delves into Thuy's journey from Vietnam to England, celebrating her love of Vietnamese cooking, culture and way of life and tantalizing the reader's tastebuds alongside their imaginations, turning everyone's kitchen into a Little Viet Kitchen.

    Beautiful photography by the brilliant David Loftus accompanies each recipe, all styled by Thuy herself.

    Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors

    By Andrea Nguyen

    Ten Speed Press
    Released: 2006-10-01
    Hardcover (352 pages)

    Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors
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    An intimate collection of more than 175 of the finest Vietnamese recipes.

    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.

    Simply Pho: A Complete Course in Preparing Authentic Vietnamese Meals at Home

    By Helen Le

    Race Point Publishing
    Hardcover (192 pages)

    Simply Pho: A Complete Course in Preparing Authentic Vietnamese Meals at Home
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    Ramen is so 2012. It's time to start enjoying a scoop of Vietnam's varied, delicious, and aromatic soup sensation: pho. Grab yourself a bowl of pho and discover the sensation with Simply Pho.

    Whether you are cooking for one or ten, Simply Pho brings healthy homemade pho noodle soup and all the fixings straight to your table. You'll learn how to put together the perfect bowl of piping hot pho--bothauthentic and quicker weeknight versions--in a myriad of ways!

    To complete this introductory Vietnamese cooking course, author Helen Le, creator of the popular YouTube channel Helen's Recipes, also show you how to make Vietnamese favorites--fresh and crispy spring rolls and bahn mi sandwiches--along with those that will be new and inspired favorites, such as omelets, crepes, and pizza all made with pho noodles; vermicelli noodle salads topped with beef and pork; and a variety of mi Quang noodle dishes.

    Helen also shows you how to make fresh pho noodles from scratch, Vietnamese baguettes, dipping sauces, flavored oils, and broth and aromatics so you can craft the perfect bowl of pho noodle soup at home. Try your hand at:
    • Pho Noodle Soup with Chicken
    • Pho Noodle Soup with Beef Stew
    • Vegan Crispy Spring Rolls
    • Chicken Curry with Vermicelli Noodles
    • Meatball Sandwiches and More
    With easy-to-follow step-by-step instructions and stunning photosSimply Pho will bring the mouthwatering and aromatic scents of your favorite Vietnamese restaurant straight to your kitchen! 

    The Slanted Door: Modern Vietnamese Food

    By Charles Phan

    Ten Speed Press
    Released: 2014-10-07
    Hardcover (288 pages)

    The Slanted Door: Modern Vietnamese Food
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    The long-awaited cookbook featuring 100 recipes from James Beard award-winning chef Charles Phan’s beloved San Francisco Vietnamese restaurant, The Slanted Door.

    Award-winning chef and restaurateur Charles Phan opened The Slanted Door in San Francisco in 1995, inspired by the food of his native Vietnam. Since then, The Slanted Door has grown into a world-class dining destination, and its accessible, modern take on classic Vietnamese dishes is beloved by diners, chefs, and critics alike. The Slanted Door is a love letter to the restaurant, its people, and its food. Featuring stories in addition to its most iconic recipes, The Slanted Door both celebrates a culinary institution and allows home cooks to recreate its excellence.

    Lemongrass, Ginger and Mint Vietnamese Cookbook: Classic Vietnamese Street Food Made at Home

    By Linh Nguyen

    Rockridge Press
    Released: 2017-05-09
    Paperback (208 pages)

    Lemongrass, Ginger and Mint Vietnamese Cookbook: Classic Vietnamese Street Food Made at Home
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    Product Description:

    Authentic and delicious, the recipes in Lemongrass, Ginger and Mint Vietnamese Cookbook bring Vietnamese restaurant favorites to your family’s dining table.

    From phở and spring rolls to bánh mì and rice porridge, authentic Vietnamese food is as rich as the culture from which it comes―and replicating these dishes at home is easier than you might think! With the clear-cut guidance in this Vietnamese cookbook, you’ll enjoy cooking Vietnamese food just as much as you enjoy eating it.

    Author Linh Nguyen has been cooking Vietnamese food since she can remember. Her culinary style draws upon inspiration she’s found everywhere―from the recipes of her childhood in the countryside to the local street food vendors in Hanoi and the culinary diversity of New York City.

    From her current home in Hội An, Linh has created Lemongrass, Ginger and Mint Vietnamese Cookbook―a collection of easy-to-follow recipes that hold true to the roots of Vietnamese cooking. In this Vietnamese cookbook, you’ll enjoy the straightforward simplicity that comes from years of homegrown expertise.

    With Lemongrass, Ginger and Mint Vietnamese Cookbook you’ll find:

    • 8 chapters featuring popular Vietnamese favorites including Phở (Noodle Soup), Bánh Mì (Sandwiches), Cháo (Porridge), Cuốn (Rolls), Bún (Rice Vermicelli), and Gỏi/Nộm (Salad)
    • 75 authentic Vietnamese recipes specifically designed to make cooking easy and fun
    • An overview of techniques and ingredients with photos, tips for keeping herbs fresh, and shopping recommendations

    Lemongrass, Ginger and Mint Vietnamese Cookbook offers everything you need to recreate authentic Vietnamese meals. As many Vietnamese people say, “If you want to eat, get your feet to the stove.” With this Vietnamese cookbook, you’ll be able to do so with confidence!

    Eat Real Vietnamese Food: A Step by Step Guide to the Classic Cuisine of Vietnam

    By Lien Nguyen

    Golden Lotus Publishing
    Hardcover (256 pages)

    Eat Real Vietnamese Food: A Step by Step Guide to the Classic Cuisine of Vietnam
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    Product Description:
    A cookbook both useful in the kitchen and beautiful on the coffee table, Eat Real Vietnamese Food features over ninety delicious, classical Vietnamese recipes.

    These recipes may not be available elsewhere. Vietnamese chefs are notoriously secretive concerning their recipes.

    Each recipe is presented with clear, easy to follow, illustrated step-by-step directions as well as the historical background of the dish.

    This book is a high quality production: full color in hard cover format with a dust jacket. But, why do we need another Vietnamese cookbook? The author, award winning cookbook writer Lien Nguyen, explains:

    This book started as a quiet, seemingly innocuous project: a few years ago, I decided to learn more about Vietnamese cooking, because, after all, it is my cultural heritage, and I also love to eat! My mother had an extensive collection of recipes, some neatly gathered in a notebook, but most scribbled on loose sheets of paper, often presenting several conflicting versions of the same dish. So, I decided to sort it out and write down those she thought were the best version for each of her specialties.

    Any undertaking of mine has a tendency toward "mission creep," as my husband will readily tell you, and this one was no exception. As I moved along, this book evolved into a project immortalizing a disappearing cuisine and a disappearing way of life. We decided to focus on my mom's domain of expertise: Vietnamese food from the early 50s.

    Vietnam has had a long, restless history, and the 20th century was particularly turbulent. These difficult, troubled times made the 50s of particular interest in the culinary sense: in those years, many Vietnamese people emigrated from the North (including my father's family) and settled in the South, bringing with them, among other things, different ways of cooking and eating. They didn't always have access to authentic Southern cuisine: old classics were modified, sometimes happily reinterpreted, sometimes badly misunderstood. Later in the century, more changes followed with the American presence, and yet more with the new affluence of peacetime.

    This book's ambition is to be a time capsule from the middle of the last century, when Vietnamese cuisine was still influenced by French culture, and before it evolved radically with the arrival of immigrants from the North.

    I might be partial, but I feel that the cuisine of that time is particularly refined and worthy of being preserved. It is part of my parents' cultural legacy and, for me, it is the classic cuisine of Vietnam.

    Eat Real Vietnamese Food presents recipes in two-page spread "story board" format. A full color, mouth watering photo of the finished dish along with an ingredients list and some historical information appears on the left page, and the detailed, illustrated step-by-step directions are found on the right. Ninety recipes are fully presented followed by a two special sections. The first describes in detail the preparation of the various sauces and accompaniments for the dishes, and the second describes in detail the various utensils and ingredients needed for the recipes.

    Eat Real Vietnamese Food is a historical document, an attractive coffee table item, and a wonderful recipe book all in one.


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