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 flavoured yet delicate, sophisticated yet simple, the recipes include steamy phonoodle soups infused with the aromas of fresh herbs and lime; rich clay-pot preparations of catfish, chicken, and pork; classic bánh mě 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.
This is a collection of more than 175 classic Vietnamese recipes, framed by stories of one family's home kitchen and includes a wealth of information on the regional cuisines, essential ingredients, and culinary traditions of the country.(BIP)