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Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors Hardcover – October 1, 2006
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From Publishers Weekly
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James Beard Award nominee
“Andrea Nguyen may be to Vietnamese food what Julia Child was to French fare and Barbara Tropp to Chinese cuisine.”
“Best for: Anyone who wants to fall in love—truly, madly, deeply—with Vietnamese food.”
—San Jose Mercury News
“[A] smart, soulful collection of Vietnamese recipes.”
“A comprehensive take on a delicate yet dynamic cuisine.”
“No other author has presented such a detailed account of the culinary abilities of Vietnamese home cooks, and subjects like the role of pickled vegetables and the techniques of charcuterie have never been so clearly explained for a wide audience.”
—New York Times
"Only now is Vietnamese food culture getting the attention it deserves, and a book of this beauty and seriousness will do much to explain the origins, traditions, and refinement of the country's cuisine.”
—John Mariani's Virtual Gourmet
“Nguyen makes Vietnamese cuisine accessible with this extensive cookbook, which stretches from soup to charcuterie.”
“An impressive, carefully researched, and thoroughly readable guide to Vietnamese food and culinary tradition.”
Top Customer Reviews
I also find the stories and introductions interesting, and true to Vietnamese traditions. They are similar to the stories I have heard in Vietnam. I have an American husband, and we love to read these stories together, so that he can understand more about Vietnamese society. He also loves the dishes that I have prepared from the cookbook.
This is by far the most comprehensive, well-written, througough, authentic Vietnamese cookbook I have ever seen. If you want to know more about Vietnamese cuisine, it is a must-have!
1) "Guide To Ingredients" at the back of the book. The names of the ingredients are both in English & Vietnamese so that you can read labels on jars/bottles/packages that have been written in Vietnamese. Detailed descriptions of all the common ingredients used in Vietnamese cooking are included, including how best to use them and which brands are the best. There is a great section about the difference between rice papers that are made from 100% rice flour and rice papers that are made from a combination of rice flour and tapioca flour. This author tells you which type of rice paper is better...very helpful information.Read more ›
This is an excellent book for novice cooks as well as experienced cooks. If you have never tried making Vietnamese food at home it is the first Vietnamese cookbook you should own. It is clear and concise. I love that it has a glossary with how to pronounce the ingredient correctly, that makes shopping a whole lot easier. I was really pleased to find a chapter on Charcuterie. In a Vietnamese/Asian grocery you will see these foil wrapped frozen rolls and know that they are used in Pho or Bahm Mi but they are hard to interpret. Now I can make my own.
Some highlights so far have been the incredible corn and coconut fritters, I made a quadruple batch for a party 2 weeks ago and guests were gobbling them up as quickly as I could get them out of the skillet. The shrimp toasts are lighter and crisper than restaurant versions, I made the cucumber and shrimp salad on Thursday evening. The veggies in it are still crisp and when I had more for lunch today the flavors were even better. The Cha Gio I made for the same party disappeared quickly, you just cannot have too many of those things and make a bunch and freeze some to have on hand later. I love stuffed squid and her tip about piercing the tail end with a skewer as a steam vent took all of the frustration of trying to keep the filling in the squid body. Next on my list is her deviled crab. I've not had the book long and pages are already getting spatters. If you are a fan of Asian cooking your cookbook collection is sadly lacking if you don't have this book.
Most Recent Customer Reviews
I collect cookbooks and this one is a must have and nice addition to my shelf. I first stumbled across Andrea Nguyen on Youtube and watched her cooking demonstration she did at the... Read morePublished 14 days ago by SecretShopper949
I love food. Particularly food from Southeast Asia. So it is no surprise to me that I loved this book. Read morePublished 16 days ago by Phillip Schultz
Very easy to follow. Makes cooking Vietnamese food so much easier. There are actual measurements (my parents don't measure anything - "just a little bit of this and a little... Read morePublished 2 months ago by H Pham
I haven't tried any of her recipes, but it has what I'm looking for.Published 3 months ago by Julia