Overview Ingredients 2 medium carrots, peeled 1 cucumber, peeled 2 shallots 4 oz beans sprouts 3 red chillies, seeded & finely sliced 7 oz rice vermicilli noodles 6 tablespoons Nuoc Cham 1 small bunch coriander 1 small bunch mint Directions Deseed the cucumber and cut […]
Overview This is a refreshing, tangy salad. Ingredients 2 8-ounces cans of boiled young jackfruit 8 medium shelled deveined shrimp 1/4 pound of lean pork 2 cloves of garlic crushed and minced pinch of black pepper 1/3 teaspoon of salt 1 teaspoon of sugar 1 […]
Wash the shrimp with salted cold water. Drain and set aside. Boil water in a medium sauce pan. When the water begins to boil put the piece of pork in the sauce pan and simmer over medium heat for at least 30 minutes until cooked through. Drain and set aside. When it’s cool, julienne cut into long thin 2-inch strips. In another sauce pan, boil water. When the water is boiling, put the shrimp in and cook for 5 minutes. Drain the shrimp , split in half and set aside.
Remove the papaya skin, split, seeded and cut in very thinly julienne strips. Soak the shredded green papaya in a large bowl of cold water with 1 teaspoon of salt. Let it sit for 10 minutes; then rinse and drain it well. Use a cheesecloth to squeeze out the water from the shredded papaya. Add pork, shrimp (save a few shrimp to decorate the top of salad), fish sauce dip, and toss.
Put the salad on a plate and arrange the cooked shrimp on top, sprinkle the top with coriander, basil and chopped peanuts. Guests can use shrimp crackers to scoop up the salad to eat.
Overview submitted by Editor Ingredients 3 tablebspoons of sugar 3 tablespoons of fermented soy bean sauce smashed (or fermented soy bean paste) 4 tablespoons of water 1 fresh hot red chili pepper minced (optional) 3 tablespoons of roasted peanuts crushed Directions Mix all ingredients together. […]
Overview Nuoc Mam Cham is used on a wide variety of Vitnamese dishes. Rolls are dipped in it and it is drizzled on rice noodle (vermicelli) dishes. Ingredients 1 cup of water 4 tablespoons of rice vinegar 4 tablespoons of sugar 5 tablespoons of fish […]
A Southern Vietnam favorite. Serves about 8.
6 firm but ripe, peeled bananas
1/4 cup of small pearl tapioca (soak tapioca in water overnight)
Soak in water the sweet potato or yucca root vermicelli for 1 hour or overnight. Combine sugar, coconut milk and water in a medium sauce pan. Bring to boil then simmer for few minutes.
Drain the vermicelli and tapioca and add to the sauce pan, stir constantly until tapioca pearl are clear and the vermicelli is cooked.
Cut the bananas into 2-3 inch lengths, add banana pieces to the pan, simmer for 5 minutes. If the syrup is too thick add a little more water. Serve the dessert in individual bowls. Before serving, sprinkle the toasted sesame seeds on top. This dessert can be served hot or cold.
by Richard Sterling (2000)
As a food writer planning a trip to Vietnam (for personal, not food-related reasons), I found this book to be an excellent introduction to the culture and cuisine. I may never cook any of the recipes in it, but it’s helped me know what to look for when I go, and to anticipate my trip even more. I thought it was very well-written. Sterling’s sense of adventure and good living are apparent in the guide in an infectious, inviting way. He is judgemental about no one but the foreign young people who go to Vietnam to eat fake burgers and wiener schnitzel instead of the light, beautiful food. And the photographs are as compelling as the writing. Buy this book!
The Food of Vietnam: Authentic Recipes from the Heart of Indochina (Periplus World Cookbooks)
by Marcel Isaak & Thi Chi Trieu (1998)
This book belongs to one of many in a series of world cuisines and I have found all of them to be embellished with decorative and beautiful pictures. Unfortunately, the recipes that accompany them tend to be instructionally inexplicit and often poor interpretations of the recipes of these countries. If you’re interested in getting a crash course in a new cuisine this book is perfect, but pass on this book if you are a serious cook.
by Diana My Tran & Diana Tran (2000) One page of deliciousness after another is what you’ll find once you crack the cover of Diana My Tran’s The Vietnamese Cookbook. Tran has a couple of qualifications above and beyond her Vietnamese heritage as underpinnings to this […]