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How to Cook dishes from Vietnam
Vietnam is a country in Southeast Asia, and home
to many spicydishes - Vietnamese food can be a mouth-watering treat!
Vietnamese dishes are known for using lemon grass, lime and kaffir lime leaves.
Fresh vegetables and fresh herbs are often eaten as side dishes with dipping sauces.
Many dishes use meat (principally beef, chicken or pork) or seafood (especially
cockles and pork), but there are also many vegetarian dishes.
Some popular Vietnamese recipes and dishes include:
- Balut - A fertilized duck or chicken egg containing a nearly developed embryo. The egg
is boiled and usually eaten from the shell. Baluts are sometimes claimed to have aphrodisiac
properties.
- Ban canh - A noodle soup contain thick rice noodles.
Chicken,
crab, pork,
shrimp and spring onions
may be used in the soup, and cooked onions sprinkled on top.
- Banh bao - A steamed dumpling sutffed with mushrooms, onion or vegetables.
- Banh beo - Small rice pancakes topped with minced shrimp and other ingredients.
- Banh xeo - Pancakes made from rice flour with either coconut milk or water and turmeric.
They are stuffed with beansprouts, pork, and shrimp, and then pan-fried.
- Banh cuon - A pancake made from rice flour, rolled up and filled with
ground pork, and other ingredients.
- Banh hoi - Extremely thin noodles woven into bundles.
It is often eaten with spring onion and a meat dish.
- Ban xeo - A pancake made from rice flour with turmeric, shrimps in their shells,
fatty pork, button mushrooms and sliced onions. It is normally eaten with lettuce
and a peanut butter sauce.
- Bo kho - Beef and vegetable stew.
- Bo la lot - Spicy beef in a pepper leaf.
- Bo luc lac - Cubes of cooked marinated beef served over watercress, tomatoes and onions. This
dish is usually eaten with rice.
- Bun cha - Shredded grilled pork and vermicelli noodles over a bed of
salad, bean sprouts and herbs. Sometimes chopped up egg rolls, shrimp,
and spring onion are added to the dish. Bun cha is usually garnished with
roasted peanuts.
- Bun ho Hue - Spicy beef noodle soup.
- Bun mang vit - A noodle soup containing duck and bamboo shoots.
- Bun rieu cua - Tomato broth with
crab or shrimp paste. Fried tofu, fermented
rice, congealed pig's blood (huyet), water spinach, bana flower, bean sprouts,
and other ingredients also form part of the recipe.
- Bun oc - A noodle soup containing sea snails.
- Canh chua - A soup containing fish, beansprouts, pineapple, tomatoes
and other vegetables. It is flavored with herbs and tamarind.
- Cháo - A porridge (congee) made from rice, water and pandan leaves.
Chicken or other ingredients may also sometimes be added.
- Chao tôm - Barbecued shrimp paste on a sugar cane stick.
- Com ga rau thom - Rice chooked in chicken stock, and then topped with shredded
chicken flavored with mint.
- Ga nuong sa - Grilled chicken with lemon grass.
- Goi du du - A salad made from papaya with shrimp, various meats and herbs.
- Goi cuon - Rice papper rolls containing pork, shrimp, and rice. Eaten with peanut butter
sauce. This dish is sometimes known in English as "salad rolls" or "summer rolls".
- Mam - Salted fish.
- Mi xao don - Crispy deep-fried egg noodles topped with seafood and vegetables
in a sauce.
- Nem nuong - Grilled pork meatballs.
- Pho - Beef noodle soup.
- Thit heo quay - Barbecued pork. This dish is often eaten
at weddings, usually with banh hoi (thin noodles woven into bundles).
On this page, you will find a selection of Vietnamese cookbooks.
Related pages on this web site:
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By Andrea Nguyen
Ten Speed Press
Released: 2006-10-01
Hardcover (352 pages)
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Product Description:
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 flavored yet delicate, sophisticated yet simple, the recipes include steamy pho noodle soups infused with the aromas of fresh herbs and lime; rich clay-pot preparations of catfish, chicken, and pork; classic bánh mì 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. |
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By Ann Le
Globe Pequot
Paperback (224 pages)
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By Andre Nguyen
Japan Publications Trading
Paperback (96 pages)
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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. |
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By Pauline Nguyen
Andrews McMeel Publishing
Hardcover (344 pages)
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"In my family, food is our language. Food enables us to communicate the things we find so hard to say." --Pauline NguyenOverflowing with sumptuous but simply prepared dishes that have been passed down through generations of the Nguyen family, Secrets of the Red Lantern is part Vietnamese cookbook and part family memoir. More than 275 traditional Vietnamese recipes are presented alongside a visual narrative of food and family photographs that follows the family's escape from war-torn Vietnam to the successful founding of the Red Lantern restaurant. At the heart of each recipe is the power of food to elevate and transform. From a recipe of cari de that sparks a memory to the distinctly bitter melon soup that says, "I'm sorry," Secrets of the Red Lantern shares the rich culinary heritage of the Nguyen family and their personal story of reconciliation and success. Recipes like Bun Rieu (Crab and Tomato Soup with Vermicelli Noodles), Goi Du Du (Green Papaya Salad with Prawns and Pork), and Che Khoai Mon (Black Sticky Rice with Taro), unlock the family's secrets and see the family persevere through homesickness, heartache, and the upheavals of change to finally experience growth and celebration. The result is a beautiful journey through Vietnamese history, culture, and tradition. |
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By Mai Pham
William Morrow Cookbooks
Released: 2001-07-31
Hardcover (242 pages)
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A land of vibrant cultures and vivid contrasts, Vietnam is also home to some of the most delicious and intriguing food in the world. While its cooking traditions have been influenced by those of China, France, and even India, Vietnam has created a cuisine with a spirit and a flavor all its own. Chef and restaurateur Mai Pham brings to life this diverse and exciting cooking in Pleasures of the Vietnamese Table. Born and raised in Saigon before emigrating to the United States, Mai has often returned to her native land to learn the secrets of authentic Vietnamese cooking, from family, friends, home cooks, street vendors, and master chefs. Traveling from region to region, she has gathered the simple, classic recipes that define Vietnamese food today: Green Mango Salad with Grilled Beef, Stir-Fried Chicken with Lemongrass and Chilies, Caramelized Garlic Shrimp, and especially pho, the country's beloved beef-and-noodle soup. With more than 100 recipes in all, Pleasures of the Vietnamese Table offers home cooks the chance to create and savor the traditional flavors of Vietnam in their own kitchen. Filled with enchanting stories and stirring black-and-white photos of life in Vietnam, Pleasures of the Vietnamese Table provides a captivating taste of an enduring culture and its irresistible cuisine. |
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By Nancie McDermott
Chronicle Books
Paperback (168 pages)
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From the author of the popular Quick & Easy Thai come these 75 oh-so-delicious recipes for every level of cook. Though it shares certain culinary traditions with its Asian neighbors, Vietnamese cuisine is entirely distinct, focusing on a bounty of fresh fruits, vegetables, and herbs for signature clear, bright flavors with contrasting notes of salty, sweet, sour, and spicy. Creamy chicken curry is paired with the zesty tang of lime juice and the heat from ground pepper and chilies. Crisp, fried fish is served with a puree of pineapple-chili sauce. Delicate, rice paper–wrapped summer rolls merit a rich and savory soybean dipping sauce. From snacks and soups to grilled meats and seafood to the essential noodle dishes and desserts, Quick & Easy Vietnamese presents the full spectrum of Vietnamese cooking at its most simply delicious. |
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By Mai Pham
Clarkson Potter
Released: 1995-10-11
Paperback (288 pages)
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Light, Fresh, Exotic, and Delicious!
Tangy, sweet, and savory traditional dipping sauces. Mouthwatering soups. Innovative stir-fries. The Best of Vietnamese & Thai Cooking offers just that—the very best! Weaving a fascinating memoir amidst her splendid recipes, Mai Pham recreates the almost magical reverence with which food was prepared and enjoyed in the Vietnam and Thailand of her childhood. Inside she discloses the secrets to preparing her personal favorites—delicious dishes such as:
Firecracker Prawns • Minty Thai Chicken Salad
Hot and Spicy Chicken with Lemon Grass • Spicy Red Beef Curry
Crispy Spring Rolls • Eggplant and Broccoli in Ginger
Spicy Thai Cucumber Salad • Rice Paper-Wrapped Salad Rolls
Bangkok Beef with Basil • Lemon Grass Stir-Fried Jasmine Rice
Vegetarian Pad Thai • Perfectly Roasted Peanuts • Thai Tea
Evocative, lyrical, and eloquent, The Best of Vietnamese & Thai Cooking is more than a collection of great recipes—it’s a pleasure to read. |
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By Luke Nguyen
Murdoch Books
Hardcover (344 pages)
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Luke Nguyen, of Secrets of the Red Lantern fame, is going home. Travelling on a personal and culinary tour through Vietnam, Luke visits his family and friends, and is invited into the homes of local Vietnamese food experts and cooks, to learn more about one of the richest, most diverse cuisines in the world. Be tempted by more than 100 regional and family recipes and vibrant, stunning photographs bursting with colour and texture, capturing the beauty of Vietnam, her people and their deep connection to food. |
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By Daniel Hoyer
Gibbs Smith
Hardcover (224 pages)
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Vietnamese cuisine has developed over thousands of years with countless influences from other cultures. Full of authentic recipes, Culinary Vietnam teaches how the aspects of flavor, aroma, texture, color, contrast, balance, and even the sound a food makes should be taken into consideration in the planning of a Vietnamese meal. Author Daniel Hoyer opens the door into the world of Vietnamese cooking methods and theories, as well as to the background of the cuisine, and gives some historical and cultural tidbits, all while showing just the breadth of this simple, agriculturally based cuisine.
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By Bach Ngo
Plume
Paperback (256 pages)
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150 authentic recipes from the three distinctive culary regions of Vietnam. "The best book on the subject I've seen." -- Jay Jacobs, Gourment Magazine With Technique Drawings and a Glossary of Ingredients Colorful, distinctive, exhilarating, Vietnamese food will delight everyone in search of new tastes and textures. Craig Claiborne places it among the four finest cuisines in the world. And for years, the French have flocked to Vietnamese restaurants in Paris, where this strinkingly different cuisine surpasses Chinese in popularity. With its reliance on uncooked vegetables, fresh salads, and delicate seafood dishers, combined in a dazzling aromatic balance of sparkling flavors, no wonder Vietnamese cooking won the title of "The Nouvelle Cuisine of the Orient." This superb collection of 150 recipes reflects all three of Vietnam's gastronomic regions: The Red River Delta in the north with its emphasis on light, airy stir-fried foods; the central Highlands, ancestral home of kings, with its spicy dishes decoratively arranged to please royal tastes; and the Mekong River Delta in the south with its abundant variety of vegetables and fruits, deliciously influenced by traditional French cooking. Now Western cooks can discover the secrets of Vietnamese cruisine, an exciting variety of tastes that form unforgettable meals. Surprisingly easy to prepare, these dishes require no special equipment or skill, and most use ingredients that are readily available. The results are spectacular. |
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