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Authentic Vietnamese Cooking: Food from a Family Table Hardcover – December 8, 1999

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Editorial Reviews Review

Authentic Vietnamese Cooking offers remarkable insight into the history and details of this seemingly simple yet enchantingly sophisticated cuisine. Author Corinne Trang shares the story of her family, starting with her grandparents, who emigrated from Hunan, China, to Cambodia and then to Vietnam. Eventually, Trang herself made homes in Paris and New York, as well as Asia. The resulting blending of cultures and culinary traditions in her family is a common experience for Southeast Asians who, over the centuries, have had to flee from one place to the next to survive despotism, hunger, and war.

Trang clarifies the distinctions between dishes from the three regions of Vietnam. 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. Today, the Vietnamese serve them with Banh Mi, the light, crusty Saigon baguette made with rice and wheat flour.

In addition to the four groups of condiments essential to Vietnamese cooking (sweet, pungent Nuoc Cham, vinegared vegetables, sate, and table salad), Trang gives recipes for rice-paper-wrapped Summer Rolls, filled with rice noodles, pork, and shrimp, and Mint Rice with Shredded Chicken. Requiring only rice, chicken stock, shallots, fresh mint, and cooked chicken, it has the clean and layered flavors typical of Vietnamese food. Western sensibilities may recoil at Trang's brief, honest discussion of the exotic meats served in Vietnam, including dog, snake, and monkey, served mostly to demonstrate machismo or status (no recipes are given). Christopher Hirsheimer's artistic black-and-white photos enhance the poetic simplicity of Trang's deeply involving text. --Dana Jacobi

From Publishers Weekly

Vietnamese cuisine, which fuses French and Chinese traditions, is no stranger to the American palate, and food writer Trang, raised by a French mother and a Cambodian-born Chinese father, is ideally suited to become its latest proponent. Subtly combining such familiar ingredients as chilies, cilantro, garlic, star anise and lime, Trang also calls for rarer components like Thai basil (for which Italian is no substitute), lotus seeds, and dried squid and shrimp. Though home cooks will have to scavenge Asian markets for ingredients, they will not be intimidated by the recipes. The dishes are as intriguing as Pineapple and Anchovy Dipping Sauce for beef and as familiar as Chicken Curry. Stuffed Fish is a carp or sea bass filled with a redolent paste of pork, reconstituted shiitake mushrooms, ginger and fish sauce. Spicy Beef and Carrot Stew with its five-spice powder, lemongrass and coconut milk has evolved from the classic French dish, Boeuf aux Carottes. Because most Vietnamese main-course recipes call for sugar or another sweetening agent, the desserts are traditionally fresh fruits. Trang, however, does offer recipes for Toasted Coconut Ice Cream and Sesame Rice Dumplings. Her inspired, often simple dishes will nicely stretch the boundaries of home kitchen fare. (Dec.)
Copyright 1999 Reed Business Information, Inc.

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Product Details

  • Hardcover: 256 pages
  • Publisher: Simon & Schuster; 1St Edition edition (December 8, 1999)
  • Language: English
  • ISBN-10: 0684864444
  • ISBN-13: 978-0684864440
  • Product Dimensions: 7.4 x 0.7 x 9.5 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 3.6 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Best Sellers Rank: #296,352 in Books (See Top 100 in Books)

More About the Author

"My deepest commitment is to exploring the relationship between culture and food. With this goal in mind, my books are loaded with information and tips that will give you insight onto the varied and colorful foods Asia has to offer. They are written with you in mind and focus on simple, authentic, and quick-to-prepare recipes, supported by beautiful photography to whet your appetite. Enjoy!"

Corinne Trang is an award-winning cookbook author, expert on Asian cuisines and cultures, beverage and food consultant, brands and commodities spokesperson, lecturer (NYU, Syracuse, University of Texas, etc...), and chef. A frequent radio and television guest (NPR, Business Talk Radio, Bloomberg, Martha Stewart Living Radio, CBS's "The Early Morning Show," ABC's "View From the Bay with Spencer Christian," NBC's "Today Show," FOX News, Discovery, Lifetime, TV Food Network, and more), she is the Chief East Coast Correspondent for America's Dining and Travel Guide (Business Talk Radio). For the latest on her current book tour please visit, and for up-to-the-minute info, follow her on

Customer Reviews

Most Helpful Customer Reviews

100 of 104 people found the following review helpful By Jadepearl VINE VOICE on January 4, 2000
Format: Hardcover
I collect Vietnamese cookbooks and so found this cookbook very valuable:
1 - the recipes are relatively authentic; 2 - very easy to understand
This and Pham's _Best of Vietnamese and Thai Cooking_ should be the references bought though Routhier's _Foods of Viet Nam_ is considered a standard.
Pham's recipes are more westernized but background information is good and recipes are sound.
I have yet to track down independent publications from Australia but I would say this comes closest to the recipes garnered from personal interviews with Vietnamese home cooks.
Vietnamese cooking allows variation making room for available ingredients and influences (it is the best of fusion). So if the Trang recipe does not resemble the very traditional recipes of family it still contains the basic outline.
You will encounter recipes usually not covered such as pork pate and other delicacies.
I was also impressed that Trang decided to discuss exotic meats including dog. Usually Vietnamese and Asian cookbooks in general avoid the topic completely but Trang decided to confront the issue (bravo). Trang is quite correct that eating of certain exotic meats is restricted to males (aphrodisiacs) and interviews with Vietnamese cooks confirm this.
An essential reference for Vietnamese cookbooks but keep in mind that the home recipes are still varied and that this it is not an exhaustive source book.
Another thing to keep in mind that this book does not cover in great detail techniques regarding preparation of meats (asumption is made that you already know to slice against the grain for beef)
The most glaring flaw of meat preparation and options is demonstrated in the pho ba recipe which does mention the use of tendon but not its preparation.
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57 of 59 people found the following review helpful By "booksfoods" on August 18, 2003
Format: Hardcover
I'm Vietnamese, and I don't think Corinne Trang knows much about Vietnamese cooking. She probably likes Vietnamese food & decided to learn how to cook certain dishes from someone and compile the recipes into this book. Her recipe for "Banh Cuon" is flavorless, and I don't think the "banh cuon" needs to be re-steamed once one has put the cooked pork filling on the "banh uot" and rolled it up. She should have noted that "banh cuon" could be served at room temperature. Better Vietnamese cookbooks are "Pleasures of the Vietnamese Table" by Mai Pham or "The Foods of Vietnam" by Nicole Routhier. I also like "The Classic Cuisine of Vietnam" by Bach Ngo, but this book is out of print, unfortunately. I was ecstatic when I found the recipe for "Banh La" in "The Classic Cuisine of Vietnam". "Banh La" is what Vietnamese people make at home and what's sold by Vietnamese food vendors in Vietnam. One recipe I do like in Corinne Trang's book is the one for "Banh Mi" (Saigon Baguette). Beyond that, I don't like anything else in her book.
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34 of 39 people found the following review helpful By A Customer on November 16, 2000
Format: Hardcover
The Best in the World winners of The World Cookbook Fair Awards 2000 were announced in Perigueux, France on November 11, 2000. From thousands of entries, "Authentic Vietnamese Cooking: Food from a Family Table," by Corinne Trang won Best Asian Cookbook in the World and was a Finalist for Best Cookbook in the World. This serious and detailed introduction to the seductive pleasures of regional Vietnamese cooking is also a very personal culinary biography, written from the heart. A truly excellent book for one of the great cuisines of the world.
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9 of 9 people found the following review helpful By A. Nelson on January 13, 2006
Format: Hardcover
I think the title "..Food from a family table.." is very appropriate for this cookbook. I really like the instructions that Corrine Trang gave accompanying the recipes. I feel that she had tried all her recipes herself. She also gave lots of correct insights about the Vietnamese culture and food. I really like this book and would like to buy her other book as well.

About the people complaining about eating dogs, I don't eat dogs and don't like meat in general even though i am not a vegan nor a vegetarian. I have a few comments. Why do dogs have such a special status compared to cows, pigs, chickens, ducks, deers, snakes, etc...? In the U.S. dogs are more pure bred and are highly regarded as pets. In other countries, they are just another domestic animal like a cow or a chicken. Most people don't eat dogs as everyday meat, dog meat is like specialty meat such as snake or deer that only men or adventurous minded people would dare try. You don't see people complaining about eating the other animals such as cows or chickens. Some people have one of these animals as pets too. I think if you are going to complain about people eating dogs, then don't be a hypocrite and mention other animals too. Otherwise i don't think they should be saying anything.
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14 of 17 people found the following review helpful By PAMELA IRIS on November 18, 1999
Format: Hardcover
This adventurous Vietnamese cookbook introduces you to the basics and then tastefully carries the reader-cook to the fine points of this marvelous and healthy cusine. Bravo! It is easy to follow, pleasurable to prepare and rewarding to serve and eat.
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6 of 7 people found the following review helpful By A reader on June 22, 2005
Format: Hardcover
I was compelled to write this review after reading some of the negative comments below. First of all, the recipes in this book are true and correct. One needs to understand the history and geography of Vietnam to understand its diversity and be able to judge this book's authenticity. I have owned this book for five years and cooked from its recipes several times a week. I am a casual cook but have not once had a less-than-good result. Ms. Trang apparently tested her recipes meticulously, something not many cookbook authors do nowadays. I also would like to correct one of the previous reviews, the author did tell at the end of the recipe what herbs and condiments to serve with Pho. Please do not discount the value of this cookbook before you have read and used it. This is the only Vietnamese cookbook you ever need. Lastly, the author's comment on dog consumption wes presented for information's sakes. There is no encouragement of any kind and neither is there an inappropriate detail.
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