Vietnamese Market Cookbook
Spicy Sour Sweet
Salty, sweet, bitter, sour, and spicy: these are the flavorful tenets of Vietnamese cuisine. This exhilarating culinary culture is rich but light, deeply flavorful but made with simple ingredients, and filling while also easy to prepare. That’s the message that authors Van Tran and Anh Vu wanted to bring to a hungry crowd when they opened their banh mi stall in London, an international city that surprisingly lacked the tastes of the authors’ childhoods in Hanoi. As their business expanded, The Vietnamese Market Cookbook followed. The recipes are simpler than you might think but explode with the purest flavors of vegetables, seafood, lean meats, spices, chiles, and treasured Vietnamese condiments like fish sauce. Old and new favorites collide: Asparagus and Crabmeat Soup, Papaya Salad with Crispy Anchovies, Claypot Chicken with Ginger, Sea Bass Carpaccio, Kumquat Jasmine Iced Tea, and CrÃ¨ Caramel. From chapters like “Sweetness and Happiness” to “Spiciness and Adventure” and “Saltiness and Healing,” this lusciously filling book will bring a little bit of Vietnam into your home.
Take a tour through the five flavors of Vietnamese cuisinesweet, sour, spicy, bitter, and saltyin this vibrant, educational cookbook created by Vietnamese-born sisters Tran and Vu. The two run several popular food stalls in London featuring their home cuisine, most notably the classic bánh mì sandwich (of which there are several variations in the book). But this cookbook, which is organized by flavor profile rather than standard classifications like soups and main dishes, showcases so much more than sandwiches. Adventurous cooks will delight at recipes for beef pho, Hanoi shrimp fritters, and papaya salad with crispy anchovies. The book's gorgeous photos pay homage to the abundance of fresh produce starring in these dishes. Also included is an extensive section of master recipes and Vietnamese pantry staples.”