Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Pleasures of the Vietnamese Table: Recipes and Reminiscences from Vietnam's Best Market Kitchens, Street Cafes, and Home Cooks Hardcover – July 31, 2001
Frequently Bought Together
Customers Who Bought This Item Also Bought
Pham begins with a chapter on dipping sauces, condiments, and herbs, which, she explains, are the true backbone of Vietnamese cooking. She explores culinary variations: the "rice bowl" of the southern peninsula and the French- and Indian-inspired foods of Saigon; the more robust style of the cooler central region of Hue; and the straightforward style of the mountainous north. And she shares the simple, classic recipes that define Vietnamese food. Green Mango Salad with Grilled Beef is at once salty (from the ubiquitous fish sauce), sweet from the fruit, and tangy and spicy from Chili-Lime Sauce. Ginger Chicken is bright with the flavor of ginger and spicy with dried chilies; caramel sauce adds body and an intriguing sweet and smoky element to the dish. And of course, one can't forget the beloved pho, which gets a whole chapter to itself. The traditional Hanoi-style Vietnamese "Pho" Rice Noodle Soup with Beef is fragrant with anise and ginger and thick with velvety noodles and delectably rare beef suspended in the hot broth.
Featured throughout the book are black-and-white photographs of the country and its people, stories of Pham's childhood, and enchanting tales of the history and people of Vietnam that, taken together, highlight a rich and vibrant picture of the ancient cuisine of this complex country. Helpful guides to the Vietnamese pantry and cooking techniques, along with a glossary, menu suggestions, and a list of resources for the more exotic ingredients make the book extremely useful to even the uninitiated. --Robin Donovan
From Publishers Weekly
Copyright 2001 Cahners Business Information, Inc.
Top Customer Reviews
the layout is done on a matte textured paper. The ingredient list is done in an orange-brown ink while instructions and other text is done in black ink. There are informational inset boxes such as, "cooking with claypots" and "how to enjoy pho at a restaurant". Pictures are more decorative and done in a sepia kind of black and white . There are brushstroke paintings of certain ingredients.
I think it would have been better with color photos of ingredients and of the country but that is just my personal preference.
More detailed in its information of ingredients and it does a great service in that category. Now, if one is shopping for the various sald herbs listed in the book it may prove difficult since there are only brushstroke painting of said plants. A marked improvement is listing some brands of ingredients which makes shopping a whole lot easier. For even more detailed information on ingredients I highly recommendBruce Costs's book on Asian ingredients.
These recipes cannot be done without access to a good asian market and also a devotion of time. Pham has tried to provide recipes that will work in less time and with less fat but if you are going to do "down home" recipes you might as well devote the true amount of time needed otherwise it will taste not quite right. The recipes are in some instances more aggressive with the spicing than her previous book (5 spice chicken) and sometimes not (dipping sauces) .Read more ›
Some of the recipes are time consuming but this is how it is done in Vietnam, women spent their entire day cooking. If you are trying to cook authentic Vietnamese, this is one of the best books to own. If you want an Americanize book, this may not be the one for you.
My mother-in-law is Vietnamese from Hue and cooks extremely well. There is a language barrier between the two of us, and because of the lack of communication, she judges me by how well I cook. There are quite a few dishes that she makes that I have not been able to find anywhere in my five other cookbooks that were surprisingly in this one, such has the Hue Chicken Salad. This book has a great variety of recipes that are familiar to her, and even has some recipes that she has eaten as a teenager in Vietnam but does not know how to make herself, like Bun Rieu (which are in many other cookbooks).
Even though there are lots of pictures of the country side and of the market stands, there are extremely limited pictures of what the food should look like. If the reader follows the recipe carefully, it does allow the reader to have a good idea of what it should look like.
I do appreciate the few pages in the front of the book with pictures of some of the herbs and spices that are used in Vietnamese cooking. It was extremely helpful and saved a lot of time when looking in the grocery story. Also the description of these herbs also gave quick details of what they taste like, so the cook can omit these garnishes if it is not to the liking of their palates.
I will not say that this cookbook is for just anyone. The reader should be willing to try something new and fresh. The author of this book does not just use the recipes just from her own family like all of the other books I have.Read more ›
Most Recent Customer Reviews
Wonderful cookbook, can't wait to really delve into it.Published 5 months ago by barbara kohlenberg
The recipes are very simple to follow and produce great tasting and authentic dishes.Published 7 months ago by Billy Bison
Purchased this as a birthday gift for a family member. He loves it and has placed it with his other two favorite Vietnamese cooking reference books for easy access. Read morePublished 22 months ago by Tesh
Although many people raved about this book, but I personally find this as just another Vietnamese cookbook. First of all, it doesn't have any color photos of the end products. Read morePublished 22 months ago by Fione
As a Vietnamese-American, I wanted a cookbook that would help me recreate a lot of sauces that I grew up eating. Read morePublished on July 7, 2014 by Traveling Dog-Lover
I found this book to be an excellent introduction to Vietnamese cooking.
I enjoy the author's vignettes about the history of and ways of enjoying the food / recipes, her... Read more