Customer Reviews

The Best of Vietnamese & Thai Cooking: Favorite Recipes from Lemon Grass Restaurant and Cafes

5 star:		(22)
4 star:		(7)
3 star:		(5)
2 star:		(2)
1 star:		(2)

 

 

As can be gathered from the reviews below, there is some disagreement as to whether the recipes in Mai Pham's cookbook represent "authentic" Thai and/or Vietnamese cooking. I'm neither Thai nor Vietnamese, but my guess would be that the recipes, which come largely from Pham's American restaurant, have been adapted somewhat to appeal to non-native palates (the spice level in the Thai recipes seems low, for example). Those looking for "authentic" Thai or Vietnamese recipes may want to look elsewhere.

That having been said, I sometimes find the authenticity fetish a bit much. If you read Pham's chapter introductions, you discover that she is a woman who has moved around a great deal, and her cooking has been influenced by multiple native traditions. Cooking in America is a real melting pot venture, and while this has led to some deserved ribbing from those whose countries have more developed palates, it has also led to a dynamic, creative treatment of food. I think Pham's work falls on the positive side of this dichotomy. To put it plainly, her recipes taste good, are well written and tested, and combine different cuisines with good results. Her recipes are not fusion, and are not ground-breaking in the way of those of say, Ming Tsai, but they are simple and tasty.

This is my favorite Thai cookbook, and I have about 6. I even went to Bangkok to take a cooking class, and still came back cooking some of the stuff in this book. The recipes are easy and authentic, and I've never been disappointed with the results from the recipes that I've used (more of the thai than vietnamese).

Like all of the good asian cookbooks, it has a section on ingredients with pictures to help you find them in your asian grocer. I will say that these ingredients are often essential (always are when you are cooking SE Asian food)- do your best to find these at a market or an online supplier if you want a really authentic taste.

The strengths of the book include the sauces (VERY easy and quick), the vietnamese spring rolls, the curries, the "Gooey Ginger chicken" and some of the other stir fry dishes. The weakness: The Phad Thai is good- but not very authentic and much more labor intensive than how the Thai actually make it. I know some people just want to make Phad Thai, so in that case- look elsewhere. Otherwise, a lot of fun.

Highly recommended.

I have searched high and low for a book with authentic vietnamese and Thai recipes, and Mai Pham's book is the best i have found! Her recipes are easy to follow and mouth watering! I also love this book because of the touching stories she puts at the beginning of each chapter. That added a very personal touch and insight into the way the food should be prepared and eaten. Overall, a perfect book for lovers of Asian food!

All of the recipes in this book are excellent. I have the pleasure of knowing Mai Pham and I can tell you all, she is a first rate, authentic chef. She explains that her recipes are an amalgomation of Vietnamese (she is from Viet Nam), Thai (she grew up in Thailand) and Californian cuisine (where she currently resides and cooks). Her recipes are what she serves in her restaurants and I can tell you, it's a pure taste treat to dine in her restaurants. Please do not hold her to the strict guidelines of only Vietnamese cooking for that is not what she is all about. If you are Vietnamese, and you are looking for something authentic and not adventurous or creative, this book is not for you. However, if you are artistic, creative, fun-loving, good-food-loving and adventurous, BUY THIS BOOK! You'll be glad you did!

If you like Asian food, you can't go wrong. The recipes are easy to follow and the food comes out great. One word of advise, go easy on the fish sauce! I'm a grad student and I don't have much time to cook. Even somebody with my lack of experience in the kitchen can turn out some pretty tasty dishes. I wish there were some more pictures but this is a cookbook that you will use in the kitchen not a coffee table book. Get yourself a copy and start eating well.

For many years, our family has been devoted patrons of Mai Pham's Lemon Grass Restaurant in Sacramento and most of our "special occasion" celebrations are held there. It is such a delight to be able to cook these same delicious dishes at home. The flavors are so complex and balanced, it is surprising to find how easy the recipes are to make. They truly reflect the specialties of the restaurant. Be sure to try the Thai green curry with chicken and the lamb chops with spicy peanut sauce (satay). Thank you, Mai Pham, for sharing your creations.

I bought this book because of the good reviews. I'm vietnamese and since moving away from home, I wanted to replicate the home cooking. Instead, what you're find is that it's not real Vietnamese or Thai but maybe a cross between the two? Requires too much ingredients (like a restaurant) so unless you want to spend up a storm of money to get a mediocre meal, don't bother. I think it's tailored more to American audience then authentic viet/thai. After about 4 recipes, I've basically gave up. The other cookbook I felt was more home/authentic in the vietnamese food dept is written by corinne trang. Hope that helps.

... what happened to authenticity (I am Vietnamese), and who stole all the pictures? There are two pages of photos, one of frequently-used spices/herbs/etc. and one of a few prepared dishes), and that's it. I just bought this book yesterday and, having read every recipe it contained, am a tad bit disappointed. As was earlier said by another reviewer, this is more creative than authenic, especially the desserts. oh, well.

The recipes are neither authentic Vietnamese's nor Thai's but they are good recipes that are cookable and nutritious. I admire Mai Pham for her intelligent in creating new versions of cooking great Vietnamese food. Although the recipes are not calling for ingredients found in old style recipes but the outcome/result of the dishes are comparable to the old style and most of all they are healthier and more fit for our new lifestyle, for example -- she uses mayonaise instead of pork fat to make Shrimp paste, that is very brilliant! My grandmother, who was a well known cook in my hometown would not come up with this.
Without the alternative ingredients (mayo in place of pork fat), my friends and I who only consume seafood and vegetable now will never have a chance to taste this dish again. I am thankfull for having the alternative in creating healthier authentic Vietnamese and Thai dishes.

The authentic recipes are always valuable and the alternative, nouvelle recipes are great!

This is such a great cookbook...something that is often hard to find. My friend bought it, and I had to have it. Mai Pham explains everything, including the ingredients and what kind to buy, in very simple terms, and gives tips for basic Thai cooking. The dishes take a little time to prepare, but the actually cooking is quick and easy! Also, she describes the story behind the dishes, and helps with the best way to serve them. I highly reccommend it for anyone interested in learning how to cook Thai food, or even for someone looking for new and different recipes.