Authentic Vietnamese Cooking: Food from a Family Table [Hardcover]

Authentic Vietnamese Cooking offers remarkable insight into the history and details of this seemingly simple yet enchantingly sophisticated cuisine. Author Corinne Trang shares the story of her family, starting with her grandparents, who emigrated from Hunan, China, to Cambodia and then to Vietnam. Eventually, Trang herself made homes in Paris and New York, as well as Asia. The resulting blending of cultures and culinary traditions in her family is a common experience for Southeast Asians who, over the centuries, have had to flee from one place to the next to survive despotism, hunger, and war.

Trang clarifies the distinctions between dishes from the three regions of Vietnam. There is the Simple North, where stir-fries are common and the seven-course beef meal, Bo By Mon, originated. The Sophisticated Center features Chao Tom, shrimp paste grilled on lengths of sugar cane created to please the wealthy families of Hue. In the Spicy South, sea trade with India, plus Cambodian influences, led to the development of aromatic, golden curries. Today, the Vietnamese serve them with Banh Mi, the light, crusty Saigon baguette made with rice and wheat flour.

In addition to the four groups of condiments essential to Vietnamese cooking (sweet, pungent Nuoc Cham, vinegared vegetables, sate, and table salad), Trang gives recipes for rice-paper-wrapped Summer Rolls, filled with rice noodles, pork, and shrimp, and Mint Rice with Shredded Chicken. Requiring only rice, chicken stock, shallots, fresh mint, and cooked chicken, it has the clean and layered flavors typical of Vietnamese food. Western sensibilities may recoil at Trang's brief, honest discussion of the exotic meats served in Vietnam, including dog, snake, and monkey, served mostly to demonstrate machismo or status (no recipes are given). Christopher Hirsheimer's artistic black-and-white photos enhance the poetic simplicity of Trang's deeply involving text. --Dana Jacobi

Vietnamese cuisine, which fuses French and Chinese traditions, is no stranger to the American palate, and food writer Trang, raised by a French mother and a Cambodian-born Chinese father, is ideally suited to become its latest proponent. Subtly combining such familiar ingredients as chilies, cilantro, garlic, star anise and lime, Trang also calls for rarer components like Thai basil (for which Italian is no substitute), lotus seeds, and dried squid and shrimp. Though home cooks will have to scavenge Asian markets for ingredients, they will not be intimidated by the recipes. The dishes are as intriguing as Pineapple and Anchovy Dipping Sauce for beef and as familiar as Chicken Curry. Stuffed Fish is a carp or sea bass filled with a redolent paste of pork, reconstituted shiitake mushrooms, ginger and fish sauce. Spicy Beef and Carrot Stew with its five-spice powder, lemongrass and coconut milk has evolved from the classic French dish, Boeuf aux Carottes. Because most Vietnamese main-course recipes call for sugar or another sweetening agent, the desserts are traditionally fresh fruits. Trang, however, does offer recipes for Toasted Coconut Ice Cream and Sesame Rice Dumplings. Her inspired, often simple dishes will nicely stretch the boundaries of home kitchen fare. (Dec.)
Copyright 1999 Reed Business Information, Inc.

Vietnamese cooking profits from many salutary influences. In addition to its native Southeast Asian heritage, it has borrowed from the world's two greatest culinary traditions, Chinese and French, whose armies have successively occupied its territory. Trang herself reflects Vietnam's multiple cultures: her maternal ancestry from France's Loire Valley and her father's from admixtures of Chinese and Cambodian. Trang locates three distinct regions in Vietnamese cuisine: simple, hearty cooking from the north; sophisticated, refined cooking from the center; and spicy, exciting food from the south. Since so many Americans remain unused to Vietnamese cooking, Trang begins with an extensive glossary of staple foods, equipment, and techniques. Each recipe has a preface and many have an afterword, placing dishes in culinary and historical context. Trang also suggests variations, showing how basic techniques may yield different results. Trang's directions are concise and her ingredient inventories simple, making this an outstanding introduction to a notable cuisine. Mark Knoblauch

A tantalizing introduction to Vietnamese cuisine shares more than one hundred recipes for a wide variety of tasty dishes and is lavishly illustrated to demonstrate technique and final product. Tour.