Vietnamese Fusion: Vegetarian Cuisine (Paperback)

~ (Author) "Fresh is the first obvious characteristic of Vietnamese food..." (more)
Key Phrases: flavorful soy sauce, cup finely minced lemongrass, tablespoon vegetable base, Vietnamese Fusion, Fried Sweet Rice, Dipping Sauce (more...)

Editorial Reviews

Product Description

Fresh Spring Rolls - Glass Noodle Soup - Papaya Salad - Clay Pot Vegetables - Lemongrass Dry Noodles. Enjoy many of your favorite Vietnamese dishes now with a vegetarian twist. Renown Asian culinary expert Chat Mingkwan presents time-honored favorites using completely plant-based ingredients. You're offered a bevy of delicious choices, whether you're making an ensemble for a multi-course meal or an extravagant dish with a host of accompaniments. Typical Vietnamese cooking is already characterized by the use of a vast array of fresh herbs and vegetables. Introducing soy-based alternatives in place of the traditional meat and fish, Chat makes this already nutritious fare even better for you and the planet.

About the Author

International chef and celebrated cooking instructor Chat Mingkwan has traveled extensively throughout Southeast Asia. Born and raised in Bangkok where he developed a love of cooking, Chat apprenticed in provincial French cuisine in Rayon, France before returning to the U.S. where he worked for years as a chef in San Francisco. He now does what he likes most: cooking, teaching, traveling and writing. Chat is also the author of BUDDHA's TABLE: Thai Feasting Vegetarian Style.

Product Details

• Paperback: 160 pages
• Publisher: Book Publishing Company (TN); illustrated edition edition (October 2007)
• Language: English
• ISBN-10: 1570672075
• ISBN-13: 978-1570672071
• Product Dimensions: 7.8 x 7 x 0.5 inches
• Shipping Weight: 9.1 ounces (View shipping rates and policies)
• Average Customer Review: 3.2 out of 5 stars  See all reviews (4 customer reviews)
• Amazon.com Sales Rank: #213,600 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

15 of 18 people found the following review helpful:

5.0 out of 5 stars Enhanced with color photographs of completed dishes, a list of references, mail order sources, January 4, 2008

By	Midwest Book Review (Oregon, WI USA) - See all my reviews

The distinctive local herbs and produce of Vietnamese cuisine has been heavily impacted French, Chinese, and Indian influences with respect ingredients and techniques. Now this culinary tradition has been further influenced and developed by Chat Mingkwan who transforms classic ethnic recipes into gourmet quality vegetarian dishes through utilizing customary Vietnamese seasons and ingredients, but substituting innovative animal-free alternatives for meat or fish in the recipes comprising "Vietnamese Fusion: Vegetarian Cuisine". After informing the kitchen cook about the characteristics of Vietnamese cuisine, soy products, and other ingredients fundamental to Vietnamese dishes including herbs and spices, vegetables and fruits, rice, noodles, wrappers, and seasonings, "Vietnamese Fusion" organizes the recipes themselves into sections on sauces, snacks and appetizers, soups and salads, main dishes, sweets and beverages. The easy -o-follow, step-by-step recipes themselves range from Sot Dau Phong (Peanut Sauce); to Canh Chua Thom (Hot-and-Sour Soup with Pineapple and Tamarind); to Nam Rom Nhung Dam (Mushrooms in Vinegar Fondue); to Banh Goi (Steamed Rice Cakes in Banana Leaves). Enhanced with color photographs of completed dishes, a list of references, mail order sources, an author biography, and an index, "Vietnamese Fusion" is especially recommended for personal and community library multi-ethnic and vegetarian cookbook collections.

3 of 5 people found the following review helpful:

2.0 out of 5 stars Could do more, May 18, 2009

By	Cindy Peterson - See all my reviews (REAL NAME)

The recipes in this book lack authenticity. If you were to look up a traditional recipe for Pho (for example) you would find all manner of spices used in the stock that this book leaves out resulting in a rather bland version of the original. You would do better buying an omni vietnamese cookbook & making your own substitutions.

2 of 4 people found the following review helpful:

1.0 out of 5 stars Very disappointing, June 21, 2009

By	Red Dog "Nurse/Anthropologist" (Honolulu, HI) - See all my reviews

I bought this book thinking that I could use it to create vegetarian options to many different dishes. That is to say, I expected more in a stir fry recipe than "add vegetarian stir-fry sauce". I expected too much. my bad. It's a little book, and it's got very little in it.