Food of Vietnam: Easy-to-Follow Recipes from the Country's Major Regions [Vietnamese Cookbook with Over 80 Recipes]
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About this ebook
Vietnamese food is fast emerging as one of the most popular of all Asian cuisines. Its emphasis on fresh herbs, raw vegetables and light seasonings makes it ideal for the health-conscious cook. This lavishly illustrated book of recipes, gathered and photographed in Vietnam, examines the historical and regional influences that have shaped the cuisine and presents a selection of classic dishes.
The 84 easy-to-follow Vietnamese recipes present a diverse range of dishes from the country's major regions--from Hanoi and the cooler north, to Saigon, the Mekong Delta, and all the points in between. Detailed information on Vietnamese ingredients and cooking techniques make The Food of Vietnam the perfect guide for anyone interested in the cuisine of this vibrant and bountiful country, where food is a daily celebration of life.
Vietnamese recipes include:
- Pork Rice Paper Rolls
- Lotus Stem Salad with Shrimp
- Clam Soup with Starfruit and Herbs
- Fried Tofu with Lemongrass and Five Spice
- Crabs with Tamarind Sauce
- Braised Duck with Ginger
- Pork Stewed in Coconut Juice
- Slush Ice Lychee in Coconut Milk
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Reviews for Food of Vietnam
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Book preview
Food of Vietnam - Trieu Thi Choi
Published by Periplus Editions (HK) Ltd.
www.periplus.com
Copyright © 2005 Periplus Editions (HK) Ltd.
All rights reserved.
Hardcover ISBN 978-0-7946-0617-6
Paperback ISBN 978-0-7946-0593-3
Ebook ISBN 978-1-4629-1635-1
Previously published as Authentic Recipes from Vietnam
ISBN 978-0-7946-0327-4 hc
ISBN 978-0-7946-0328-1 pb
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Photo credits: All food photography by Heinz von Holzen Other photos by Doan Duc Minh (page 6); Hans Kemp (page 4), Tim Hall (page 8); R. Ian Lloyd (page 15), Luca Tettoni (pages 11); Catherine Karnow (pages 3, 5, 7, 9, 12, 13). Cover illustration by Nguyen Thi Tarn Illustration on page 10 courtesy of Leonard de Silva, Paris
(he) 12 11 10 10 9 8 7 6 5 4 3 2
(pb) 15 14 13 12 1 0 9 8 7 6 5 4 3 2
Printed in Singapore 1208CP
Contents
Food in Vietnam 5
The Imperial Cuisine 11
The Ascending Dragon 13
Homestyle Vietnamese Cooking 14
Cooking Methods 16
Authentic Vietnamese Ingredients 18
Basic Recipes
Preserved Mixed Vegetables 25
Preserved Mustard Greens 25
Pickled Spring Onions 25
Pickled Bean Sprouts 25
Carrot and Radish Pickles 25
Preserved Cabbage 26
Fish Sauce Dip 26
Fermented Anchovy Dip 26
Yellow Bean Sauce 26
Peanut Sauce 26
Soy Sauce Dip 26
Tomato Sauce 27
Sweet and Sour Sauce 27
Caramel Syrup 27
Salt, Pepper and Lime Mix 27
Chicken Stock 27
Beef Stock 27
Vegetable Stock 27
Appetizers and Snacks
Pork Rice Paper Rolls 28
Shrimp Rice Paper Rolls 28
Vietnamese Spring Rolls 31
Grilled Beef Rolls 33
Hue Spring Rolls 33
Steamed Fresh Rice Flour Rolls 34
Shrimp Mousse on a Sugar Cane Skewer 36
Vietnamese Steamed Egg with Pork and Fungus 36
Hue Shrimp and Vegetable Pancakes 39
Vietnamese Pork Sausage with fungus 40
Cured Sour Pork Sausage with Garlic 40
Salads
Lotus Stem Salad with Shrimp 42
Squid Salad 43
Young Jackfruit Salad 44
Shrimp and Green Mango Salad 46
Pomelo Salad 46
Cabbage Salad with Chicken 49
Braised Mushrooms with Soy Sauce 49
Soups
Beef and Pork Leg Soup 51
Hanoi Chicken Noodle Soup 52
Beef Noodle Soup 54
Crab Soup with Tofu and Rice Noodles 57
Cabbage Roll Soup 58
Preserved Pork Head Meat 58
Clam Soup with Starfruit and Herbs 60
Vegetables and Rice
Grilled Eggplant Salad with Crabmeat 62
Fried Tofu with Lemongrass and Five Spice 64
Stir-fried Vegetables with Fish Sauce 64
Pumpkin Braised in Coconut Milk 67
Stir-fried Water Spinach with Yellow Bean Sauce 67
Clam Rice 68
Imperial Fried Rice 68
Seafood
Vietnamese Fish Stew 70
Sweet and Sour Fish Soup 71
Stuffed Squid 72
Marinated Grilled Squid 75
Spicy Jumbo Shrimp 76
Stir-fried Squid with Vegetables and Pineapple 76
Crabs with Tamarind Sauce 78
Crabs Simmered in Beer 79
Crisp Soft-shelled Crabs, Oysters and Clams with Sweet and Sour Sauce 81
Whole Fish with Ginger Lemongrass Sauce 82
Braised Fish with Galangal Sauce 82
Minced Salmon with Sesame Seed Rice Crackers 85
Poultry
Braised Duck with Ginger 86
Banana Blossom Salad with Duck 86
Honey Roasted Chicken 88
Chicken Curry in Coconut Milk 89
Spicy Duck with Orange Sauce 91
Stir-fried Chicken Chunks with Mango and Cashews 91
Meat
Sauteed Frogs' Leg or Chicken Wings with Lemongrass 92
Snails Stuffed with Minced Pork 92
Braised Pork with Fish Sauce 95
Pork Stewed in Coconut Juice 95
Grilled Pork Meatballs 96
Grilled Pork Skewers with Rice Noodles 96
Grilled Beef Rolls Wrapped in Wild Betel Leaves 99
Fragrant Beef Stew 100
Vietnamese Beef Hot Pot 102
Desserts
Husband and Wife Cakes 105
Steamed Rice Flour and Mung Bean Cakes with Coconut Sauce 105
Bananas and Sago Pearls in Coconut Cream 106
Slush Ice Lychee in Coconut Milk 106
Pineapple Tartlets 109
Quick Banana Coconut Cake 109
Measurements and conversions 110
Index of Recipes 111
Mail-order/online Sources 112
A prime example of one of the many fancy new restaurants. Vietnam House, catering to tourists and returning Viet Kieu, or overseas Vietnamese.
Food in Vietnam
One of Asia's best kept culinary secrets—but not any more!
Vietnam is a country on the rise. An almost palpable sense of optimism hangs in the balmy air. The Vietnam War (known here as the American War
) has not been forgotten. nor have the years of oppression and foreign rule, but the country is moving on. The effects of doi moi, the economic reform policy allowing small-scale private enterprise, introduced by the communist government in 1986, are becoming more and more evident The accumulation of personal wealth is now encouraged, joint ventures with overseas companies are welcomed, and many overseas Vietnamese are returning to their country to start businesses after years abroad.
The fancy new restaurants that are restoring life to old colonial buildings, and the modern hotels steadily creeping into the skyline, are just two of the many signs signaling Vietnam's renaissance And one needn't go farther than a few steps onto any street to experience the thriving culinary scene that is so much a part of this new vitality.
On the streets of Ho Chi Minh City or Hanoi in the early morning, food stalls appear on the sidewalks in front of old shop houses. Clusters of tiny chairs and tables surround a steaming hot cauldron of soup set on an open flame; soon the chairs will be filled with people huddled over their morning bowl of pho, a tasty beef broth served with rice noodles and fresh herbs. At another streetside restaurant, a team of female chefs is busy making open-faced omelets in blackened pans over small charcoal grills. Vendors with carts full of baguettes, cheese and sausages are making sandwiches and serving a refreshing beverage of young coconut Another vendor is wrapping sticky rice in a banana leaf, and handing it to a young schoolboy who is waiting impatiently with his mother.
The markets are a hive of activity as well, literally overflowing with fresh goods trucked in from the nearby villages. the bountiful coastal waters, and the central highlands. Throughout the day. crowds of people fill their baskets from the rows of fresh vegetables and tropical fruits, live fish and game, pickled meats and vegetables, candied fruit, dried and packaged goods, rice and bottles of the pungent nuoc mam fish sauce.
There is a renewed vitality in Vietnam that revolves around food. At night, a seemingly endless stream of vehicles parades through the streets. Handsome young men, elegantly dressed women, young couples, and entire families speed about on motorbikes, stopping only to have a beer, talk with friends or have a meal at the literally hundreds of streetside restaurants or at fancy cafes, then race back out to join the nightly procession.
The Vietnamese landscape is noted for its fertility and dramatic changeabilty.
A land of breathtaking contrasts.
With lengths of unspoiled dramatic coastline, sheltered harbors. fertile and well-irrigated lowlands and vast upland forests, Vietnam is a remarkably beautiful and fertile land, rich in agricultural resources. It is rapidly becoming a major supplier of rice, fish, fresh fruit and vegetables to the rest of Southeast Asia.
Vietnam's narrow curving S
shape hugs the coast of Indochina for 1,000 miles north to south, and measures just over 30 miles across at its narrowest point. The country boasts a 1,600-mile coastline in addition to countless dikes, canals and waterways, which include the Red River, the Perfume River and the Mekong River—one of the longest rivers in Southeast Asia. It is certainly no surprise then, that seafood and aquatic life are such an integral part of the diet throughout the country The other essential component of the Vietnamese diet is rice The Red River Delta in the north and the Mekong Delta in the south are the two main rice-growing areas, although lush green rice paddies dotted with water buffaloes and rows of women with their distinctive conical hats can be seen throughout the country. The importance of rice to the economy is indicated by Vietnam's ranking as the third largest rice exporter in the world after Thailand and the United States, although the quality of its rice has not been regarded as highly as that of the other nations.
The quiet putney home from the market.
Sixty percent of arable land in Vietnam is given over to rice production, leaving little pasture for cattle farming. Hence beef, in particular, is a luxury for most Vietnamese, and the famous series of dishes, bo bay mon (literally, beef done seven ways) is highly regarded. In spite of urbanization and increasingly populated cities, roughly 80 percent of the population relies on rice for its livelihood.
The applications of rice go well beyond simple steaming, occurring in a diverse range of dishes and not always recognizable as rice. In addition to being used in the production of wine and vinegar, rice grains are also converted into flour and used to make rice noodles; rice is transformed into flat rice paper sheets for wrapping goi cuon, the Vietnamese fresh spring rolls; glutinous rice cooked overnight, then wrapped into attractive banana leaf parcels, becomes breakfast-time xoi or the traditional banh tay and banh chung eaten during Tet, the Vietnamese Lunar New Year holiday (that