Quick & Easy Vietnamese: 75 Everyday Recipes (Paperback)

by Nancie McDermott (Author)
Key Phrases: mung bean centers, rau song, lively simmer, Everyday Dipping Sauce, Hanoi Style, Everyday Pickled Carrots (more...)

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.)
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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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Product Details

• Paperback: 168 pages
• Publisher: Chronicle Books (November 10, 2005)
• Language: English
• ISBN-10: 081184434X
• ISBN-13: 978-0811844345
• Product Dimensions: 8.7 x 8 x 1.2 inches
• Shipping Weight: 1.5 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars See all reviews (10 customer reviews)
• Amazon.com Sales Rank: #73,472 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

10 of 10 people found the following review helpful:

5.0 out of 5 stars Quick and Easy!, March 11, 2006

By	31u3b1rd - See all my reviews

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.

8 of 8 people found the following review helpful:

5.0 out of 5 stars A great and authentic starter to Vietnamese cooking, March 8, 2007

By	Kathy Khuu "Explore Timor" (Dhaka, Bangladesh) - See all my reviews (REAL NAME)

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.

6 of 6 people found the following review helpful:

4.0 out of 5 stars great introduction to vietnamese cooking, with standout recipes, December 15, 2005

By	A. McDonald (New York) - See all my reviews (REAL NAME)

This book delivers exactly what it promises. It is not an in-depth, exhaustive look at the cuisine but a great, accessible introduction. Some years ago this type of cooking may have been more inaccessible but now the "exotic" ingredients here like lemon grass or fish sauce you should be able to find at any decent grocery store, or get on the internet. And as simple as some of the recipes are, they are fantastic, and most cook quickly so are good for entertaining. Asparagus and crab meat soup, yum yum. And the salmon steaks with caramel sauce are delicious!