Recipes + Cook Books

Pham begins with a chapter on dipping sauces, condiments, and herbs, which, she explains, are the true backbone of Vietnamese cooking. She explores culinary variations: the "rice bowl" of the southern peninsula and the French- and Indian-inspired foods of Saigon; the more robust style of the cooler central region of Hue; and the straightforward style of the mountainous north. And she shares the simple, classic recipes that define Vietnamese food. Green Mango Salad with Grilled Beef is at once salty (from the ubiquitous fish sauce), sweet from the fruit, and tangy and spicy from Chili-Lime Sauce. Ginger Chicken is bright with the flavor of ginger and spicy with dried chilies; caramel sauce adds body and an intriguing sweet and smoky element to the dish. And of course, one can't forget the beloved pho, which gets a whole chapter to itself. The traditional Hanoi-style Vietnamese "Pho" Rice Noodle Soup with Beef is fragrant with anise and ginger and thick with velvety noodles and delectably rare beef suspended in the hot broth.

Featured throughout the book are black-and-white photographs of the country and its people, stories of Pham's childhood, and enchanting tales of the history and people of Vietnam that, taken together, highlight a rich and vibrant picture of the ancient cuisine of this complex country. Helpful guides to the Vietnamese pantry and cooking techniques, along with a glossary, menu suggestions, and a list of resources for the more exotic ingredients make the book extremely useful to even the uninitiated. --Robin Donovan

So from the many dishes of her own childhood in Saigon Diana My Tran has simplified technique while making use of the available foods in an American supermarket. The results are quickly prepared, flavorful renditions of Vietnamese classics that give the cook the sense of what Vietnamese cooking is all about. As Tran points out, part of what it's all about is low-fat cooking with lots of vegetables--a veritable diet book.

Tran divides her book by rice, sauces, appetizers and salads, soups, main dishes, and desserts and beverages. She mixes lemon juice and lemon zest to create the Lemon Rice she serves with chicken and seafood. There's also a recipe for sticky rice with peanuts. Her sauces include such standards as Sweet and Sour Fish Sauce and Sweet and Sour Soy Sauce. Among the appetizers you will find spring rolls, both fried and fresh. Also, Shrimp Mung Bean Rice Cakes. There's a Papaya Shrimp Salad as well as a Lime Steak Salad. The wonderful Beef Noodle Soup (Pho Bo) is represented. Main dishes include Ginger Chicken, Honey Roasted Quail, Sesame Spareribs, Caramel Shrimp, Lemongrass Fish, and Vietnamese Crab Cakes.

The Vietnamese Cookbook is an easy way in to this wonderful culinary world. Let your palate be your guide. --Schuyler Ingle