From the author of the popular Quick & Easy Thai come these 75 oh-so-delicious recipes for every level of cook. Though it shares certain culinary traditions with its Asian neighbors, Vietnamese cuisine is entirely distinct, focusing on a bounty of fresh fruits, vegetables, and herbs for signature clear, bright flavors with contrasting notes of salty, sweet, sour, and spicy. Creamy chicken curry is paired with the zesty tang of lime juice and the heat from ground pepper and chilies. Crisp, fried fish is served with a puree of pineapple-chili sauce. Delicate, rice paperwrapped summer rolls merit a rich and savory soybean dipping sauce. From snacks and soups to grilled meats and seafood to the essential noodle dishes and desserts, Quick & Easy Vietnamese presents the full spectrum of Vietnamese cooking at its most simply delicious.
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Editorial Reviews
From Publishers Weekly
This snappy workhorse of a cookbook reveals the blend of tropical ingredients, delicate seasonings and French colonial influences that distinguish Vietnamese cooking and offers recipes easy enough to integrate into one's standard recipe roster. McDermott (Quick & Easy Thai) begins with a primer on elements of Vietnamese cuisine: "Contrasts prevail," "soup is a mainstay" and "[m]eat often stands alone, minimally seasoned." She then reviews the cuisine's central herbs (Asian basil, cilantro), starches (rice noodles, rice paper wrappers) and other foundations (chili-garlic sauce, coconut milk). Throughout, McDermott delivers the history and food information with a sureness indicative of the years she has spent in southeast Asia. Among the book's many notable dishes are Shaking Beef with Purple Onions and Watercress; Chicken Simmered in Caramel Sauce; Cha Ca Fish with Fresh Dill, Hanoi Style; and, for dessert, Sweet Coconut Ribbons, and Crème Caramel, which, McDermott explains, was adopted by the Vietnamese, who had long enjoyed their own version of steamed custard before the French arrived. Stunning color photographs by Caren Alpert illustrate the distinctiveness of Vietnamese cuisine. (Jan.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
"This snappy workhorse of a cookbook reveals the blend of tropical ingredients, delicate seasonings and French colonial influences that distinguish Vietnamese cooking and offers recipes easy enough to integrate into one's standard recipe roster. McDermott (Quick & Easy Thai ) begins with a primer on elements of Vietnamese cuisine: "Contrasts prevail," "soup is a mainstay" and "[m]eat often stands alone, minimally seasoned." She then revieweds the cuisine's central herbs (Asian basil, cilantro), starches (rice noodles, rice paper wrappers) and other foundations (chili-garlic sauce, coconut milk). Throughout, McDermott delivers the history and food information with a sureness indicative of the years she has spent in southeast Asia. Among the book's many notable dishes are Shaking Beef with Purple Onions and Watercress; Chicken Simmered in Caramel Sauce; Cha Ca Fish with Fresh Dill, Hanoi Style; and, for dessert, Sweet Coconut Ribbons, and Crme Caramel, which, McDermott explains, was adopted by the Vietnamese, who had long enjoyed their own version of steamed custard before the French arrived. Stunning color photographs by Caren Alpert illustrate the distinctiveness of Vietnamese cuisine. " -Publisher's Weekly
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More About the Author
Nancie McDermott is a North Carolina native, born in Burlington, raised in High Point, and educated at the University of North Carolina at Chapel Hill. Her three years as a Peace Corps volunteer in Thailand gave her a lifelong love for the cuisines, history and cultures of Asia, and she has spent the last twenty years cooking, reading, traveling, writing, and teaching about Asian food. Her ten cookbooks focus on Asian kitchens, but since moving back home to North Carolina in 1999, she has taken time to look at the foods of the American South, the place she fell in love with cooking in her grandmother's dairy farm kitchen. Now living with her family in Chapel Hill, NC, she writes, researches, and teaches about both her beats, while serving as a contributing editor for Edible Piedmont magazine. Visit her blog at: nanciemcdermott.wordpress.com, to keep track of it pie by pie.
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Most Helpful Customer Reviews
14 of 14 people found the following review helpful:
5.0 out of 5 stars
Quick and Easy!,
This review is from: Quick & Easy Vietnamese: 75 Everyday Recipes (Paperback)
I love Vietnamese cuisine, and this book allows me to easily incorporate it into my everyday diet. The ingredients are easy to find in chain grocery stores and I can use ingredients I buy in multiple recipes, making the book economical. I recommend preparing your own chicken stock (have it on hand in freezer). It improves the taste of the recipes. I grow my own Vietnamese herbs in the summer, and the book will give me lots of opportunity to use them on the fly. I have also lost a little weight cooking from this book because the dishes are flavorful (be sure to use the Everyday Dipping Sauce) and healthy, and replaced microwaved and canned meals. Many books may be more in-depth, and not every dish is absolutely fantastic, but if you need something for the busy weekdays, this is a good choice.
12 of 12 people found the following review helpful:
5.0 out of 5 stars
A great and authentic starter to Vietnamese cooking,
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This review is from: Quick & Easy Vietnamese: 75 Everyday Recipes (Paperback)
Though I grew up in the states, my family is of Vietnamese descent and I travelled (and ate) my way through Vietnam, especially Hanoi. This book was my first attempt at making Vietnamese food at home and boy am I impressed at how AUTHENTIC it is to what I ate in Vietnam and in local Vietnamese restaurants. I'll think twice about eating out now that I know how easy it is to make at home.
7 of 7 people found the following review helpful:
3.0 out of 5 stars
delicious but not as quick as I'd hoped,
This review is from: Quick & Easy Vietnamese: 75 Everyday Recipes (Paperback)
Let me first say that the bar was set very high: McDermott's Quick and Easy Thai is a masterpiece.
These recipes are also delicious, and the ones I've tried have been easy. However, they're not nearly as quick and easy as the ones in the Thai book. What makes them not so quick? In a word, ingredients. Most recipe has lots of them, so there's a lot of measuring/chopping going on before you cook. Also, if you're a European American like me, you don't have these ingredients lying around, so a trip to an Asian market is a necessity, at least to stock up in the beginning. But don't let this deter you! Make fish sauce and lemon grass part of your standard staples, and McDermott does have an excellent section on ingredients, how to find them, and which are most important. The recipes also have notes on what to do if you can't find something: suggestions for substitutions or just leaving things out (though again, not as many as the Thai book.) These recipes are delicious and have complex flavors, so even if you leave something out it'll still be good. So to sum up, this is a great cookbook, but if you want to enter the world of SE Asian cooking, go with McDermott's Quick and Easy Thai first.
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Inside This Book
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Key Phrases - Statistically Improbable Phrases (SIPs):
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mung bean centers, rau song, lively simmer, fresh hot chilies, lemongrass beef, tamarind liquid, rau ram, brown bean sauce, garlic sizzles, black sticky rice, rolling boil over high heat, combine the fish sauce, dried rice noodles, tablespoons fish sauce, bean thread noodles, hot charcoal fire, pickled carrots, tablespoon finely chopped garlic, red chili flakes, nuoc cham, fresh lemongrass, add the fish sauce, rice paper wrappers, summer rolls, tablespoon fish sauce Key Phrases - Capitalized Phrases (CAPs): (learn more)
Everyday Dipping Sauce, Hanoi Style, Everyday Pickled Carrots, Lime-Pepper-Salt Dipping Sauce, Saigon Style, Clear Soup, Cool Noodle Bowl, Pineapple-Chili Sauce, Southeast Asia, Submarine Sandwiches, Tamarind Sauce, Fresh Soy Milk, Green Papaya Salad, Lemongrass Chicken, Mekong Delta, New Year New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
mung bean centers, rau song, lively simmer, fresh hot chilies, lemongrass beef, tamarind liquid, rau ram, brown bean sauce, garlic sizzles, black sticky rice, rolling boil over high heat, combine the fish sauce, dried rice noodles, tablespoons fish sauce, bean thread noodles, hot charcoal fire, pickled carrots, tablespoon finely chopped garlic, red chili flakes, nuoc cham, fresh lemongrass, add the fish sauce, rice paper wrappers, summer rolls, tablespoon fish sauce Key Phrases - Capitalized Phrases (CAPs): (learn more)
Everyday Dipping Sauce, Hanoi Style, Everyday Pickled Carrots, Lime-Pepper-Salt Dipping Sauce, Saigon Style, Clear Soup, Cool Noodle Bowl, Pineapple-Chili Sauce, Southeast Asia, Submarine Sandwiches, Tamarind Sauce, Fresh Soy Milk, Green Papaya Salad, Lemongrass Chicken, Mekong Delta, New Year New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 14
books:
See all 14 books this book cites
- Authentic Vietnamese Cooking: Food from a Family Table by Corinne Trang in Back Matter
- The Vietnamese Cookbook (Capital Lifestyles) by Diana My Tran in Back Matter
- The Classic Cuisine of Vietnam (Plume) by Bach Ngo in Back Matter
- Vietnamese Cooking (Best of) by First Glance Books in Back Matter
- Vietnamese Cooking (Cooking (Periplus)) by Robert Carmack in Back Matter
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