The recipes in this book use ingredients that are now easily available and include step-by-step instructions showing how to prepare them.
--This text refers to an alternate
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Book Description
Editorial Reviews
Amazon.com Review
The Book of Vietnamese Cooking provides a fine introduction to this elegant Southeast Asian cuisine. Author Dei-ta Hsiung gives enough information in this slim volume to explain the subtleties of Vietnamese food, how it evolved, and how it differs from that of its neighbors. In addition to a picture of the completed dish, for all 80 recipes you will find three to six color photos showing key steps in their preparation. The glossary of ingredients describes every item called for in the recipes and explains how to use them. Likewise, the section on equipment tells what you need. Both sections offer handy substitutions, such as using a deep-sided sauté pan for a wok, and lime juice in place of tart tamarind.
Along with familiar Vietnamese dishes like Shrimp Paste on Sugar Cane, Green Papaya Salad, and Chicken with Lemongrasss, The Book of Vietnamese Cooking includes such regional choices as Hot Pot from the north. Vegetarians will be pleased to find a recipe for the classic dipping sauce made without the ubiquitous fish sauce, and for Vegetarian Fried Noodles. Unfortunately, the Vietnamese names of the dishes are omitted, making it hard to associate what you find in this book with dishes you may know from a favorite restaurant. --Dana Jacobi
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Most Helpful Customer Reviews
17 of 17 people found the following review helpful:
1.0 out of 5 stars
Strays from the subject,
By A Customer
This review is from: The Book of Vietnamese Cooking (Paperback)
This book looks like one that would be reasonably straightforward and easy to use. Unfortunately, I found it to contain CHINESE recipes and it seemed rather unauthentic.
12 of 12 people found the following review helpful:
1.0 out of 5 stars
This is a Chinese cook book, not VietNamese!,
By A Customer
This review is from: The Book of Vietnamese Cooking (Paperback)
Deh-Ta Hsiung should stay with the Cantonese cooking instead venturing into unknown areas. A nice and colorful book does not make a cook book.
9 of 9 people found the following review helpful:
1.0 out of 5 stars
decorative but non-functional,
By
This review is from: The Book of Vietnamese Cooking (Paperback)
This book is decorative in a certain way -- in a kitchen that is not serious in its function nor pursuit of excellence.There are much better books on the market for Vietnamese cuisine to be found on the American book market (Trang, Pham or Routhier). The steps illustrated are very short-cut in the way they are prepared and the final result is not Vietnamese food that is bold but something that hints at but does not accomplish authenticity. On par with the Periplus series or even the <Insert name of nation> little cookbooks this is not a book for those building, or researching a library on the flavors of Viet Nam nor its more sublte flavor cultures. If you want a beautiful cookbook for your table try _Hot, Sour, Sweet and Salt_ . But if you want a cookbook that works than try Trang, Pham or Routhier. Do not get this book unless it is on the remainder table and only on a lark.
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Inside This Book
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First Sentence:
Lily Buds: Also known as Golden Needles or Yellow Flowers in Chinese, these are the dried buds of the "tiger" lily flower. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
tablespoon chopped lemon grass, teaspoon chile sauce, teaspoon chopped ginger root, small red chiles, duck portions, bean thread vermicelli, small fresh red chiles, raw peeled shrimp, garnished with cilantro, tablespoons fish sauce, tamarind water, tablespoon fish sauce, garnish with cilantro, tablespoons chicken broth, cake tofu, sliced bamboo shoots, pound the garlic, preserved vegetable, black fungus, teaspoon minced garlic, straw mushrooms, rice vermicelli, tablespoon chopped green onion Key Phrases - Capitalized Phrases (CAPs): (learn more)
Spicy Fish Sauce, Vietnamese Hot Sauce, Sour Sauce, Spicy Chiles New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Lily Buds: Also known as Golden Needles or Yellow Flowers in Chinese, these are the dried buds of the "tiger" lily flower. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
tablespoon chopped lemon grass, teaspoon chile sauce, teaspoon chopped ginger root, small red chiles, duck portions, bean thread vermicelli, small fresh red chiles, raw peeled shrimp, garnished with cilantro, tablespoons fish sauce, tamarind water, tablespoon fish sauce, garnish with cilantro, tablespoons chicken broth, cake tofu, sliced bamboo shoots, pound the garlic, preserved vegetable, black fungus, teaspoon minced garlic, straw mushrooms, rice vermicelli, tablespoon chopped green onion Key Phrases - Capitalized Phrases (CAPs): (learn more)
Spicy Fish Sauce, Vietnamese Hot Sauce, Sour Sauce, Spicy Chiles New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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