I’m a big believer in continuous education. In the arena of cooking, when time permits, I love to pick up a good rating recipe book and read. I love to watch people cooking. I’m a very curious person. When I come across a tasty dish, I’ll make sure to spend some times to chat with the cook to see how the dish was made. Surprisingly, great cook want to talk and reveal their secrets to their admirers. Everybody has personal preferences, the secret to be great in everything is the attitude of not afraid of doing, failing, being open to learn, unlearn and relearn. From what you learn, be creative, have fun and adjust the cooking to the way you like. Below are some of the best Vietnamese cookbooks in English that I’ve enjoyed and would like to share with you. Have fun! Surprise yourself and your family with your newfound talents!
Pauline Nguyen has combined a book full of classic, meticulous Vietnamese recipes with a powerful personal memoir. Secrets of the Red Lantern by Pauline Nguyen has been chosen by NPR food writer Susie Chang as one of the Best Cookbooks of 2008. A beautiful journey through Vietnamese history, culture, and tradition that cooks everywhere will embrace.
Luke Nguyen, of Secrets of the Red Lantern fame, travels on a personal and culinary tour through Vietnam. He is invited into the homes of local Vietnamese food experts and cooks, introducing more than 100 regional and family recipes and stunning photographs bursting with colour and texture, capturing the beauty of Vietnam, people and their deep connection to food.
Robustly flavored yet delicate, sophisticated yet simple, the recipes include pho noodle soups infused with the aromas of fresh herbs and lime; rich clay-pot of catfish, chicken, and pork; classic bánh mì sandwiches; and an array of Vietnamese charcuterie. Andrea Nguyen helps readers shop for essential ingredients, master core cooking techniques, and prepare and serve satisfying meals.
Andrea Nguyen, author of Into the Vietnamese Kitchen, celebrates a wide array of dough-wrapped treats from China, Vietnam, Japan, Philippines, India and Korea in this lavishly photographed homage to the not-so-humble dumpling. She divides her treasure trove of recipes by dough type, including filled pastas, thin skins, stuffed buns, rich pastries. You’ll find a recipe and crystal-clear instructions for making it.
For authentic Vietnamese food savvy diners need look no further than Southern California’s Little Saigon. With this cookbook, Ann Le shares the family recipes that she grew up with – many of which survived through oral history alone. She also provides insider tidbits on this wonderful cuisine so home cooks can create their own Vietnamese dishes, just like the locals.
This book is an introduction to a new generation for a delicious journey through Vietnamese cuisine. While the combination of flavors may seem experimental, they will result in a savory experience. All ingredients used in these recipes can be found in supermarkets, or in Asian food markets. It is our pleasure to share these quick and delicious Vietnamese recipes with you.
One page of deliciousness after another is what you’ll find once you crack the cover of Diana My Tran’s The Vietnamese Cookbook.
From the many dishes of her own childhood in Saigon, Diana has simplified technique while making use of the available foods in an American supermarket. The results are quickly prepared, flavorful renditions of Vietnamese classics that give the cook the sense of what Vietnamese cooking is all about.
Mai Pham–chef and owner of the renowned Lemon Grass Restaurant in Sacramento, California featured in this book with black-and-white photographs of the country and its people, stories of her childhood, enchanting tales of the history and people of Vietnam that, taken together, highlight a rich and vibrant picture of the ancient cuisine of this complex country with helpful guides to the Vietnamese pantry and cooking techniques along with a glossary, menu suggestions, and a list of resources.
Mai Pham has woven wonderful memories between the recipes of this beautiful book: memories of her childhood in Bangkok, her Vietnamese family and their reverence for good food, her husband’s search for the best pho recipe in Saigon. The recipes themselves are light, healthy, and loaded with the unique flavors — strong and delicate, tangy and mild, sweet and mouth-puckeringly sour, always exotic and delicious — of Southeast Asia.
The authentic family recipes included in A Vietnamese Kitchen capture the country’s home cooking at its best. Steaming bowls of pho, 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 culinary terms.
Trang clarifies the distinctions between dishes from the three regions of Vietnamese cuisine. There is the Simple North, where stir-fries are common and the seven-course beef meal, Bo By Mon, originated. The Sophisticated Center features Chao Tom, shrimp paste grilled on lengths of sugar cane created to please the wealthy families of Hue. In the Spicy South, sea trade with India, plus Cambodian influences, led to the development of aromatic, golden curries.
The Vietnamese cuisine is noted for its use of fresh leaves, herbs, and sharp, sweet, salty sauces all at the same time, making it one of the most unique and refreshing cuisines of Asia. You will be introduced to authentic Vietnamese dishes from over the country, such as Thang Long Fish Cake from the North, Sugarcane Paste Prawns from the Central, Saigon Pancake from the South. Simple yet rich and complex in flavour, these are the soul of Viet cooking.