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Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors, by Andrea Nguyen
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An intimate collection of more than 175 of the finest Vietnamese recipes.
When author Andrea Nguyen's family was airlifted out of Saigon in 1975, one of the few belongings that her mother hurriedly packed for the journey was her small orange notebook of recipes. Thirty years later, Nguyen has written her own intimate collection of recipes, Into the Vietnamese Kitchen, an ambitious debut cookbook that chronicles the food traditions of her native country.
Robustly flavored yet delicate, sophisticated yet simple, the recipes include steamy pho noodle soups infused with the aromas of fresh herbs and lime; rich clay-pot preparations of catfish, chicken, and pork; classic bánh mì sandwiches; and an array of Vietnamese charcuterie. Nguyen helps readers shop for essential ingredients, master core cooking techniques, and prepare and serve satisfying meals, whether for two on a weeknight or 12 on a weekend.
- Sales Rank: #126771 in Books
- Brand: Nguyen, Andrea Quynhgiao/ Cost, Bruce (FRW)/ Beisch, Leigh (PHT)
- Published on: 2006-10-01
- Released on: 2006-10-01
- Original language: English
- Number of items: 1
- Dimensions: 9.80" h x 1.20" w x 9.50" l, 3.36 pounds
- Binding: Hardcover
- 352 pages
- Ten Speed Press
From Publishers Weekly
Vietnam-born Nguyen writes passionately and knowledgeably about the history and fundamentals of Vietnamese cuisine and offers more than 175 tempting and largely nonintimidating recipes, with the Vietnamese translation of the name beneath the English name and headnotes that provide excellent context and helpful tips. Chapters begin with alluring introductory text—the first set of recipes, for example, are the "Gifts to the Mouth," which the author explains is a translation of the Vietnamese phrase for snacking. The chapter includes such dishes as Beef and Jicama Hand Rolls, the Baguette Sandwich—the "one sandwich in the Vietnamese repertoire... a tour de force"—and Fried Shrimp Chips. Other chapters are Sacred Soups (Chicken Dumpling and Chrysanthemum Leaf Soup is one beautiful entry), Classic Meats (like Beef Flank and Ginger Simmered in Caramel Sauce), Vegetables Many Ways, and Delightful Sweets and Palate Refreshers, which features Grilled Bananas with Coconut Sticky Rice and Lemongrass Ice Cream. Chapters on noodles, poultry, fish and shellfish, and basic sauces, as well as guides to Vietnamese ingredients, round out this culturally rich culinary tour. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
IACP Finalist
James Beard Award nominee
“Andrea Nguyen may be to Vietnamese food what Julia Child was to French fare and Barbara Tropp to Chinese cuisine.”
—Chicago Tribune
“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.”
—Saveur
“A comprehensive take on a delicate yet dynamic cuisine.”
—Philadelphia Inquirer
“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.”
—Houston Chronicle
“An impressive, carefully researched, and thoroughly readable guide to Vietnamese food and culinary tradition.”
—Library Journal
From the Publisher
* A landmark collection of more than 175 classic Vietnamese recipes, framed by stories of one family’s home kitchen and a wealth of information on the regional cuisines, essential ingredients, and culinary traditions of the country. * Illustrated with more than 50 stunning color photographs, this is the first comprehensive full-color cookbook devoted to Vietnamese food in the English language. * One of the world’s most elegant cuisines is also one of the most healthful and easy to prepare. Many dishes take less than 45 minutes from prep to pan to table and require just a handful of ingredients.
Most helpful customer reviews
18 of 19 people found the following review helpful.
Very good, but you need other sources if unfamiliar with Vietnamese cooking
By Laoshi
I spent a month traveling around Vietnam eating some of the most delicious food that I have ever had. I have a great appreciation for Vietnamese food and I would say that it is my 3rd favorite cuisine, so I wanted to learn how to cook it. I did take 2 cooking classes while in Vietnam but you don't get to actually cook the whole dish. I am also really good at cooking authentic Chinese food (Sichuan). I would say that I am a novice at cooking Vietnamese food with some knowledge of what is authentic Vietnamese food. I bought this book here that I am reviewing plus I got a couple of others from the library. There are some pros and cons to this book compared to the ones I got from the library (Vietnamese Home Cooking and Pleasures of the Vietnamese Table.)
The positive aspects of this book include the explanations of why you would use one ingredient over another or why Vietnamese do one thing over one. I appreciated the guidance on what fish sauce to buy. There were a lot of other great tips such as what do when you just have store bought chicken stock. The dishes listed include many of the ones that I tried throughout Vietnam especially in the North and South. They did not include many of the dishes that I tried in the central part, though. I was only there a month so I did not try everything. There was a wide variety of dishes and I appreciated that the Vietnamese name was included unlike the Vietnamese Home Cooking book because I am more familiar with the Vietnaemese name and not the English name. Basically this is a treasure trove of amazing facts, information, and dishes. I am glad I bought it for these reasons.
The negative is that there are not enough pictures for me, a novice who is not very familiar with all of the dishes. For example, if you want to make the steamed buns with pork, there are no pictures showing you the steps in making them like in Vietnamese Home Cooking. I need Charles Pham's book if I really want to make this dish. Also, some of her dishes are overly complicated such as Chicken Pho and include steps that I cannot do because of my burner. So I had to read other books and go online to find alternative ways to cook the food. Also, with Banh Xeo (Vietnamese Crepes), she says to make the flour by hand and not use store bought rice flour, which is really overly complicated. I learned how to make this dish in my cooking class using store bought rice flour. Other cook books and videos online say use store bought rice flour. Using her book requires you to do some research online and to possibly have a second and third book to help you. The recipes in all 3 books are not the same. For instance, the ingredients for papaya salad in all 3 books are very different..
I have cooked 2 recipes from the book so far: papaya salad and chicken pho. I messed up on the papaya salad . Part of the problem with the dish was my fault (I did not eat papaya salad in Vietnam, but ate other salads), but I think the recipes from other books would have given a more flavorful dish with a lot more texture (carrots, mint, and fried shallots). The chicken pho turned out well, but i had done a lot of research before cooking it and had to use an alternative cooking method for the onions and ginger. I watched tons of videos, so I was well prepared (unlike the papaya salad). I think her instructions were confusing especially about making the broth, but I am also not familiar enough with making broth or stock. Anyways, the broth was very flavorful and complex. I loved the herbs. Finding necks and backs was difficult and I didn't find any. I used chicken wings.instead and the neck from the whole chicken. I think the flavor was similar to what I ate in Vietnam.
I like this book and I prefer it to the other ones from the library, but I still need those other 2 to help me cook.
1 of 1 people found the following review helpful.
Good book
By Jazzmine
This book came in bigger than expected. It was pretty heavy I was so surprised. Recipes seem doable.
2 of 2 people found the following review helpful.
Great introduction to Vietnamese cooking, could use more photos
By Espy
If you have any interest in Vietnamese cooking and live in a western country, this is the book to get. One of the difficulties with Vietnamese cooking is that a lot of the ingredients are only purchasable in Asian markets, and even then, there are differences in the quality of the ingredients. This book goes over names, both in English and Vietnamese, herbs and substitutions that might be more readily available, and the qualities and brands of ingredients to get (e.g. there is an entire section on fish sauce alone).
I've only made about five recipes so far, but all of them have been very authentic and delicious. The recipes cover all the main aspects of Vietnamese cooking, including sandwiches, soups, salads, desserts, meats, and more. Note that there are criticisms that note this book's recipes have modified or simplified Vietnamese cooking in an unfavorable way. I find that true to a certain extent, but I think it works better with modern sensibilities towards cooking, especially in the west. A lot of purists will find problems with her recipes, but for a novice, it is a fantastic place to start.
There are two things that keep me from giving this a perfect score. The first is that there are surprisingly very few photos, which is odd for a modern cookbook. The second is that the selection of soups is surprisingly limited which I consider to be a staple in Vietnamese cuisine.
I still highly recommend this book as there is not another quite like it available in the west.
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