The Foods of Vietnam Paperback – June 11 1999
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- Item Weight : 300 g
- Paperback : 256 pages
- ISBN-10 : 1556709595
- ISBN-13 : 978-1556709593
- Dimensions : 21.91 x 1.59 x 27.94 cm
- Publisher : Stewart, Tabori and Chang (June 11 1999)
- Language: : English
- Customer Reviews:
About the Author
MARTIN JACOBS is a food and still-life photographer based in New York City. He has worked all over the world photographing the cuisines of many countries and has shot numerous cookbooks and advertisements.
Top reviews from Canada
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This cookbook does not contain and "quick" recipes and is therefore not for someone who wishes to whip up dishes in a hurry. Instead, each dish takes some effort to prepare (from planning to shopping for each item to actually making the meal), but that almost comes with the understanding the effort will pay off with the grand reward of an authentic, delicious Vietnamese meal. I highly recommend this book to anyone even thinking of trying Vietnamese cuisine. All you need to do is open the book - you will instantly be compelled to start planning a menu and making out a shopping list!!!
My daughter requests the Ga Xe Phai (Chicken and Cabbage Salad) every year for her birthday. So, just today, as I began the preparations for the birthday feast, I enjoyed looking at the beautiful food photos again. As another reviewer said, a few of the dishes are a bit salty for current tastes. I always use low-sodium soy sauce and the Thai-style fish sauce, which isn't as salty as the Vietnamese.
You can't go wrong with this cookbook. The Pho is to die for!
Then I tried the Vietnamese Chicken Salad served with shrimp chips. I didn't like it at first - the day I made it. But the next day - after it had a night to sit - wow!
The other recipe I tried was the Lychee and Ginger Ice desert. That was so easy to make and so delicious. Getting into the creativity of the cooking, I can imagine that this technique could be used to make other fruit ices of various flavors. I think next time I'm going to try sustituting coconut milk for the water in this recipe, it may or may not be authentic but it sounds like that would be a good substitution - actually I might try that with the leftover pinapple from the Spicy and Sour Shrimp Soup.
Next on my list is going to be the Fried Squid. A friend of mine brought some over from the Vietnamese restaurant and it was really good so that's my next project.
Top reviews from other countries
If you have not cooked Vietnamese food before, be prepared to go shopping for lots of ingredients. It is not uncommon to spot recipes sporting 15 ingredients or more, and you will also need to make the accompanying sauces. Depending on where you live, those ingredients may not be available in your local grocery store. You may find yourself searching for things like Chinese sausage (lap xuong), oxtails or lemon grass.
The recipes are easy to follow, albeit time consuming. I don't have time to be cooking like that every day. For shorter, easier meals, I prefer The Vietnamese Cookbook by Diana My Tran. However, for those special occasions when I'm willing to knock myself out, this cookbook will do the trick. Patience, and I am rewarded.