Summary

INTRODUCTION Vietnam is a country of natural beauty with a coastline of sandy beaches stretching about 2000 miles (3225 km) from the northern to the southern tip of the South China Sea. Along the coast, fishing is the main livelihood. The majority of Vietnamese people are Kinh race people (87%) with the remaining of 53 different ethnic minority groups. For more than 2000 years, the country has been subjected to a near continuing series of foreign occupations from China, France, Japan, and America. One consequence of these occupations is the lasting influence on Vietnamese cuisine. Among Vietnamese dishes, perhaps the best known in the West is Pho, a noodle soup. Another is the deep-fried spring roll called Nern in the north, and Cha Goi in the south. Rice is a staple food used as a side dish, or a main dish when combined with other ingredients, such as beef, pork, chicken, or seafood. Vietnamese dishes consist of many different blends of herbs and spices. Most dishes are not fiery hot, nor greasy. Seafood and vegetarian dishes like An Chay are very popular. Today, Vietnamese cuisine is gaining increased international attention due to the fact that it is quite healthy. This book is an introduction to a new generation for a delicious journey through Vietnamese cuisine. While the combination of flavors may seem experimental to some, they will result in a savory experience. All ingredients used in these recipes can be found in supermarkets, natural food stores or in Asian food markets. It is our pleasure to share these quick and delicious Vietnamese recipes with you. Enjoy the good nutrition that comes with it.

Acknowledgments	p. 3
Introduction	p. 6
Map of Vietnam	p. 7
The Practical Guide	p. 8
Ingredients	p. 9
Starters
Vegetable Spring Rolls (Cha gio chay)	p. 10
Fish Spring Rolls (Cha gio ca)	p. 12
Golden Pork Spring Rolls (Cha gio / Nem ran)	p. 13
Fresh Spring Rolls (Goi cuon)	p. 14
Shrimp Spring Rolls (Cha gio tom)	p. 15
Soft Crepe Spring Rolls (Banh cuon tom thit)	p. 16
Broiled Lemon Grass Prawns (Tom nuong xa)	p. 17
Shrimp Paste Wrapped Around Sugar Cane (Chao tom)	p. 18
Golden Shrimp Cake (Tau hu ky boc tom)	p. 19
Crispy Calamari (Muc chien don)	p. 20
Broiled Petit Octopus (Muc non nuong)	p. 21
Grilled Chinese Eggplants (Ca tim nuong)	p. 22
Potato Fritters (Banh khoai co ngu)	p. 23
Soups
Taro Root Bisque (Canh khoai)	p. 24
Stuffed Cabbage Roll Soup (Canh bap cai nhoi thit)	p. 25
Asparagus and Corn Soup (Canh mang tay & bap)	p. 26
Tamarind Soup (Canh chua me)	p. 27
Kiem Vegetarian Soup (Canh kiem)	p. 28
Salads
Green Papaya Salad (Goi du du)	p. 30
Chicken Salad (Goi ga)	p. 31
Lotus Root Salad (Goi ngo sen)	p. 32
Warm Asian Spinach Salad (Goi rau muong)	p. 33
Fish Seviche Salad (Goi ca tuoi)	p. 34
Seafood
Scampi in Coconut Juice (Tom cang rim dua tuoi)	p. 35
Dungeness Crab Farci (Cua nhoi)	p. 36
Mom's Fish in Clay Pot (Ca kho to)	p. 37
Sauteed Squid with Vegetables (Muc xao mang tay & bong cai)	p. 38
Sizzling Catfish (Cha ca thang long)	p. 39
Steamed Salmon With Green Tea (Ca chung voi tra)	p. 40
Steamed Fish (Ca chung tuong)	p. 41
Crispy Whole Fish (Ca chien xu)	p. 42
Poultry
Chicken with Mushrooms (Ga xao nam)	p. 44
Steamed Chicken and Mustard Green (Ga hap cai xanh)	p. 45
Lemon Grass Chicken (Ga xao xa ot)	p. 46
Chicken with Coconut Juice (Ga ham voi dua tuoi)	p. 47
Stuffed Game Hen (Ga nho nhoi thit)	p. 48
Braised Duck with Orange (Vit ham voi cam)	p. 50
Meats
Seven Spice Beef (Bo that vi)	p. 51
Broiled Beef Rolls (Bo nuong kim tien)	p. 52
Broiled Beef with Lemon Grass (Bo nuong xa)	p. 53
Caramelized Pork and Eggs (Thit heo kho voi trung)	p. 54
Pork Patty Hanoi Style (Nem nuong Ha Noi)	p. 55
Saigon Meatballs (Nem nuong Sai Gon)	p. 56
Lam Curry (Ca-ri thit truu)	p. 57
Vegetables & Tofu
Stuffed Tofu with Mushrooms (Dau hu nhoi nam)	p. 58
Braised Tofu and Vegetables (Dau hu va rau kho chay)	p. 60
Sweet and Sour Tofu Spareribs (Dau hu xao kieu suon non)	p. 61
Spicy Tofu Curry (Dau hu xao lang)	p. 62
Noodles
Wok Fried Noodles with Seafood (Hu tieu tuoi xao hai san)	p. 63
"Thang" Noodles (Bun thang)	p. 64
Tomato and Crab Noodles (Bun rieu)	p. 66
Hue Beef Noodles (Bun bo Hue)	p. 67
Saigon Noodles (Bun suong)	p. 68
Hanoi Noodles (Bun cha Ha Noi)	p. 69
Beef Pho (Pho bo)	p. 70
Chicken Pho (Pho ga)	p. 71
Seafood Noodles (Mi nuoc & hai san)	p. 72
Rice & Snacks
Young Coconut Rice (Com trang nau voi dua tuoi)	p. 73
Royal Rice (Com hoang gia)	p. 74
Empress Rice (Com hoang hau)	p. 75
Eight-Jewel Rice (Com bat buu)	p. 76
Clay Pot Rice (Com tay cam)	p. 77
Half-Moon Pan Fried Crepe (Banh xeo)	p. 78
Vietnamese Crab Quiche (Cha cua)	p. 79
Vietnamese Sandwich (Banh mi thit Viet Nam)	p. 80
Desserts
Banana and Bread Pudding (Banh chuoi)	p. 81
Jello in Fruit Cups (Trai cay va thach)	p. 82
Jackfruit and Coconut Ice Cream (Kem lanh dua va mit)	p. 84
Lychee and Lotus Seed Dessert (Che hat sen va trai vai)	p. 85
Flying Dragon Shake (Sinh to trai thang long)	p. 86
Ginger Lemonade (Nuoc chanh & gung)	p. 87
Basic Recipes
Dipping Sauces	p. 88
Soup Stocks	p. 89
Glossary	p. 90
Conversion Tables	p. 94
Index	p. 95
Table of Contents provided by Ingram. All Rights Reserved.

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