Take a Deep-Dive into the Spicy, Sour & Sweet Flavors of Vietnam
The book: The Vietnamese Market Cookbook by Van Tran and Anh Vu
The angle: A food tour of Vietnam, right in your kitchen.
Recipes for right now: Imperial BBQ Pork Noodle Salad, Pomegranate and Pear Sweet Pudding, Temple Tofu, Papaya Salad with Crispy Anchovies, Salmon with Ginger Caramel, Spinach and White Crabmeat Soup, Braised Eggplant
Who would enjoy this book? Cooks who love Vietnamese food.
• Who wrote it: Van Tran and Anh Vu
• Who published it: Running Press
• Other highlights: Vietnamese cuisine has five major flavors at its heart — spicy, sour, sweet, bitter and salty — and this cookbook takes time to focus on each one. Within each chapter is a mix of vegetarian dishes and those with meat or seafood, easy everyday recipes and more complicated dishes, and familiar foods (banh mi!) and not-so-familiar foods (Rhubarb and Okra Sweet and Sour Soup!). All these dishes are made extra tantalizing with super-fresh ingredients and bright, snappy flavors. Most recipes can be made with access to a well-stocked grocery store, with only a few recipes requiring treasure hunts for particular Vietnamese ingredients.
Woven throughout the book are Van and Anh’s memories of Vietnam and stories of Vietnamese food culture. I particularly love their spotlights on everyday Vietnamese cooking, festive cooking, and social cooking in each chapter.
Find the book at your local library, independent bookstore, or Amazon: The Vietnamese Market Cookbook by Van Tran and Anh Vu
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