![Vietnamese Cooking Made Easy: Simple, Flavorful and Quick Meals [Vietnamese Cookbook, 50 Recipes] (Learn to Cook Series)](https://images-na.ssl-images-amazon.com/images/I/51f4SNFHtIL._AC_UL160_SR115,160_.jpg)
- Hardcover: 256 pages
- Publisher: Ten Speed Press; 1 edition (September 25, 2012)
- Language: English
- ISBN-10: 1607740532
- ISBN-13: 978-1607740537
- Product Dimensions: 8.8 x 1.2 x 10.8 inches
- Shipping Weight: 3 pounds (View shipping rates and policies)
- Average Customer Review: 4.5 out of 5 stars See all reviews (127 customer reviews)
-
Amazon Best Sellers Rank:
#29,515 in Books (See Top 100 in Books)
- #6 in Books > Cookbooks, Food & Wine > Asian Cooking > Vietnamese
- #366 in Books > Cookbooks, Food & Wine > Regional & International
- #418 in Books > Cookbooks, Food & Wine > Cooking Methods
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.
-
Apple
-
Android
-
Windows Phone
-
Android
To get the free app, enter your mobile phone number.
Flip to back
Flip to front
Vietnamese Home Cooking Hardcover – September 25, 2012
Read author interviews, book reviews, editors picks, and more at the Amazon Book Review. Read it now
$27.62
|
Fast, FREE Shipping with Amazon Prime
In Stock.
Ships from and sold by Amazon.com.
Gift-wrap available.
Frequently Bought Together
Customers Who Bought This Item Also Bought
Page 1 of 1 Start overPage 1 of 1
Editorial Reviews
Amazon.com Review
Featured Recipe: Sichuan Cucumber Pickles
These quick pickles need to sit in vinegar for only a few hours before you can eat them. They're great with fried items, since the inegar acts as a sort of palate cleanser. But the ginger, Sichuan peppercorns, and sambal oelek—a prepared red chile paste that is readily available at most grocery stores—make them different than the standard cucumber pickle.
- 1 pound English cucumbers, halved lengthwise and cut on the diagonal into -inch-thick slices
- 2 tablespoons plus 1 teaspoon kosher salt
- 1 (1-inch) piece fresh ginger, peeled and finely julienned
- 1 to 2 fresh Thai chiles, stemmed, seeded, and julienned
- 4 cups rice vinegar
- 1¼ cups sugar
- 1½ teaspoons sambal chile paste, also known as sambal oelek
- ½ cup toasted sesame oil
- 1 tablespoon Sichuan peppercorns
- ¼ cup whole dried red chiles, such as árbol
In a bowl, toss together the cucumber slices and 1 teaspoon of the salt. Transfer the cucumbers to a colander and let drain in the sink for 2 hours.
Rinse the cucumbers briefly under cold running water and drain well. Transfer to a bowl, add the ginger and fresh Thai chiles, and toss to mix. In a separate bowl, stir together the vinegar, sugar, sambal, and the remaining 2 tablespoons salt until the sugar and salt have dissolved. Set aside.
In a small frying pan, heat the sesame oil over medium heat. Add the Sichuan peppercorns and toast for 10 seconds. Add the dried chiles and toast for 10 seconds longer, until the chiles darken slightly.
Pour the contents of the frying pan over the cucumbers, then add the vinegar solution and toss well. Let cool to room temperature, then cover and refrigerate. The pickles are ready to eat in 2 hours. They will keep, refrigerated, for up to 1 week.
Review
See all Editorial ReviewsNO_CONTENT_IN_FEATURE
Start reading Vietnamese Home Cooking on your Kindle in under a minute.
Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.
Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.
New York Times best sellers
Browse the New York Times best sellers in popular categories like Fiction, Nonfiction, Picture Books and more. See more
Product Details |
Related Media
Customer Reviews
Top Customer Reviews
By
Stephen Foster
VINE VOICE on October 6, 2012
Format: Hardcover
Verified Purchase
I very rarely leave 5-star reviews.
I can tell that this one is going to get thumb-eared very quickly. This is the food that I gravitate towards, explained better and in more detail than any of the 50-odd other Asian cookbooks I own. The book goes deep, very deep, which delights me (I made rice paper!), but it also clearly explains utterly basic things, with photographs, so it's great for basic or even just aspiring cooks.
A quick example: the recipe for caramel sauce lists exactly two ingredients (palm sugar and fish sauce). Any competent 8 year-old could make it, it keeps for months, and the combination might well stun you: toss it with some shrimp and scallions, and dinner is READY. Can't find palm sugar? Substitute light brown and barely notice the difference. (But it's easier to melt any sugar in a 280F oven rather than on a stove burner.)
A slower example - Pork with Young Coconut Juice - is a recipe that takes second place to nothing on Earth. If you take the time to make the utterly porkalicious stock first, and find really fresh coconuts, jaws will drop. Same goes for the Lemongrass Beef Stew.
Uniquely for an Asian cookbook, it specifies good-quality, sustainable (pastured, grass-fed, etc) ingredients, even when making stock, and clearly explains why.
If you are interested, and just starting, you could spend YEARS with this book before you absorb it all. If you are Vietnamese-American, and looking for a cookbook to give your kids, this one is a very strong candidate. I recommend the hardcover rather than the softcover, or you might have to eventually replace it and lose years of hastily-scrawled notes, like my sugar/oven one, above. That kind of cookbook.
I can tell that this one is going to get thumb-eared very quickly. This is the food that I gravitate towards, explained better and in more detail than any of the 50-odd other Asian cookbooks I own. The book goes deep, very deep, which delights me (I made rice paper!), but it also clearly explains utterly basic things, with photographs, so it's great for basic or even just aspiring cooks.
A quick example: the recipe for caramel sauce lists exactly two ingredients (palm sugar and fish sauce). Any competent 8 year-old could make it, it keeps for months, and the combination might well stun you: toss it with some shrimp and scallions, and dinner is READY. Can't find palm sugar? Substitute light brown and barely notice the difference. (But it's easier to melt any sugar in a 280F oven rather than on a stove burner.)
A slower example - Pork with Young Coconut Juice - is a recipe that takes second place to nothing on Earth. If you take the time to make the utterly porkalicious stock first, and find really fresh coconuts, jaws will drop. Same goes for the Lemongrass Beef Stew.
Uniquely for an Asian cookbook, it specifies good-quality, sustainable (pastured, grass-fed, etc) ingredients, even when making stock, and clearly explains why.
If you are interested, and just starting, you could spend YEARS with this book before you absorb it all. If you are Vietnamese-American, and looking for a cookbook to give your kids, this one is a very strong candidate. I recommend the hardcover rather than the softcover, or you might have to eventually replace it and lose years of hastily-scrawled notes, like my sugar/oven one, above. That kind of cookbook.
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Customer Images
Most Recent Customer Reviews
Set up an Amazon Giveaway
Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more about Amazon Giveaway
This item: Vietnamese Home Cooking
What Other Items Do Customers Buy After Viewing This Item?
-
-
![Vietnamese Cooking Made Easy: Simple, Flavorful and Quick Meals [Vietnamese Cookbook, 50 Recipes] (Learn to Cook Series)](https://images-na.ssl-images-amazon.com/images/I/51f4SNFHtIL._AC_UL70_SR70,70_.jpg)
Periplus Editors$13.95
Pages with Related Products.
See and discover other items: cook fish