Free PDF Eat Real Vietnamese Food: A Step by Step Guide to the Classic Cuisine of Vietnam

Free PDF Eat Real Vietnamese Food: A Step by Step Guide to the Classic Cuisine of Vietnam

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Eat Real Vietnamese Food: A Step by Step Guide to the Classic Cuisine of Vietnam

Free PDF Eat Real Vietnamese Food: A Step by Step Guide to the Classic Cuisine of Vietnam

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Review

From Kirkus Reviews--A cookbook preserves Vietnamese recipes from the mid-20th century. The 1950s were a time of change in Vietnam. As migrants from the northern part of the country moved south, the cuisines of the two regions met and mutated to form new versions of old dishes. This was the cuisine of the writer's mother, who passed down these recipes to the Paris-born Nguyen (co-author of Eat Real Food or Else..., 2016, etc.). With little in the way of preface, the volume dives right into the recipes, from small plates like báhn bao (pork buns) and go?i ngó sen (lotus stem salad) to entrees like cá kho (fish in caramel sauce) and cha? cua nhô?i (stuffed crab) to vegetable dishes like rau muô?ng xà o to?i (sautéed water spinach with garlic), soups like cháo tôm (rice porridge with shrimp balls), and classic Vietnamese desserts like the elegant bánh chuô?i (banana cake). The French influence in Vietnamese cuisine can be seen in such recipes as ba tê sô (an adaptation of pâté en croûte) and canh ma?ng tây cua (crab and asparagus soup). Nguyen even includes some dishes that are not technically period appropriate--like bông bí la?n bô?t chiên (zucchini blossom fritters)--but that are prepared according to traditional Vietnamese methods. An extensive, useful glossary of common ingredients and utensils rounds out this concise but comprehensive introduction to mid-century Vietnamese cuisine. Nguyen writes in a simple prose that encourages the reader with practical tips: "To get a good looking roll, you must press tightly, but not so tight as to tear the rice paper (use all your fingers!)." For anyone interested in making Vietnamese food the way that Nguyen's mother would have (mostly) made it, this cookbook delivers a thorough and beautifully compiled set of suggestions. From Midwest Book ReviewA delightful collection of Vietnamese dishes from the 1950s.There are already many cookbooks about Vietnamese food on the market today; so why the need for yet another introduction to the subject? It will quickly be evident that Eat Real Vietnamese Food is different, with an unusual approach presented in a project that began as an effort to gather family recipes before they were lost, turning into a wider mission to 'immortalize' the vanishing cuisine of a nation by capturing a piece of it in this book.Each recipe receives a historical overview and cultural notes which places it in perspective of Vietnam's peoples and culture, offering notes on which dishes were consumed as popular street food or changed from region to region in the country (such as Bánh Xèo - Sizzling Crêpes - which holds a similar version in Central Vietnam, and an adaptation for those who can't afford the crêpes and choose to eat them with herbs, instead).The vibrant color photos throughout leave nothing to wonder for those new to Vietnamese cuisine: step-by-step, small but excellent quality images are often accompanied by vintage photos of Vietnam's peoples and images of countryside and city alike.It's almost a shame to call the result a 'cookbook,' because the inclusion of detail elevates it far beyond the usual recipe collection and lends it a magnificent depth that explores the country's flavors, textures, preparation techniques and cultural influences for newcomers and prior enthusiasts of Vietnamese cuisine alike.Very, very highly recommended: if only one authoritative Vietnamese cookbook were to be considered for a collection, it should be Eat Real Vietnamese Food.

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Product details

Hardcover: 256 pages

Publisher: Golden Lotus Publishing (September 1, 2017)

Language: English

ISBN-10: 0986252034

ISBN-13: 978-0986252037

Product Dimensions:

8.2 x 0.8 x 11 inches

Shipping Weight: 2.4 pounds (View shipping rates and policies)

Average Customer Review:

4.9 out of 5 stars

18 customer reviews

Amazon Best Sellers Rank:

#220,736 in Books (See Top 100 in Books)

Success!We followed the recipes for ‘Banh Da Lon’ and ‘Banh Hoi tom Nuong’ this weekend and they came out beautiful and so tasty. We brought the ‘Banh Da Lon’ to share with our neighbors and they loved it. Their kids said it’s so good; a lot better than store bought. We ate the ‘Banh Hoi tom Nuong’ at our get together for Sunday football; so simple and delicious!Both recipes are easy to follow, great for small families or groups (2 to 4 people) and only take 20 to 30 minutes for each. One thing we did change: we didn't steam the ‘Banh Da Lon’ as long as the book recommended (10 – 15 mins) but reduced it to 5 minutes and it was ready for more layers. Maybe our gas stove burned hotter?We love this book! It's well laid out and beautifully designed. We bought a hard copy and also got a digital copy on Kindle as part of our Prime membership, which is convenient. Most of the recipes have pictures and details about the history and regional differences in preparation that connect us with our family traditions and memories of Vietnam.The book is indexed and includes a helpful ingredient and utensil guide. Recipes range from favorites like Pho and Spring Rolls to salads, deserts and main dishes. Highly recommended for those who want to learn to cook traditional Vietnamese dishes.

Great photos of the cooking steps! I've made 3 dishes and they were very good, restaurant quality! My neighbor is Vietnamese and when I made the Do Chua, I gave her a jar. She said it was very good.

This book is one of the best “cookbook” I own. The pictures on how to prepare Vietnamese dishes combined with an easy step-by-step text set on exactly two pages make it very easy to follow while one is in production mode. I have made at least 20 dishes so far and they all came out great. From crab noodle soup to layer cake, stopping by shrimp balls, all dishes were succulent. I was also able to use the Vietnamese spellings as shown in the book to obtain the very same ingredients in my local Asian specialty stores. But, do not be concerned, the majority of dishes do not require South-East Asia sourced ingredients. I also liked the remarks at the end of many recipes that tell you about Vietnam, its culture, its traditions, and, in the end, the meaning of it.

I LOVE this book. It's great for a novice to this type of cuisine. The photos are so helpful--great text book, cookbook. Very well done; very worth the price. Plus, this book has a very thorough "ingredients and Utensils" section, also with pictures, as an aid to finding and understanding those things. This glossary is helpful for all types of Asian cooking.

Great book with interesting pictures and anecdotes. But, unless you live in a very urban area, you will be searching on line for the ingredients. Fairly advanced Asian cooking.

I think this is the best vnmese cook book in the market, even in Vietnam its hard to find something like this

I am a Vietnamese woman, who grew up eating Vietnamese food on a daily basis. But after I married, American food became the norm and Vietnamese food became a treat. But there are certain dishes that restaurants rarely provide, mom used to make, and no matter how much I tried, I wasn’t able to duplicate the old flavors. I tried a few recipes in the cookbook and found the missing flavors. I finally found some of my mom’s tricks in this cookbook. The recipes in the book are authentic, the kind that mom used to make and we used to dream about. I can’t wait to try the rest of the recipes

This cookbook is the most sought-after recipes that you will find on any Vietnamese food establishment. I mean I learned a lot about how Vietnamese cook and used local and even authentic ingredients. I am so glad I bought this book at a local B & N Booksellers in San Jose, CA. I just cannot imagine these recipes in the book are so simple, but some require more time to prepare. Most you will find them on the streets in Vietnam. Then I found a recipe for Layered Cake at the Desserts chapter, Mmmm... this is pretty easy and found that this recipe only requires 4 to 5 ingredients - coconut milk, pandan leaves, tapioca starch, water, and sugar. But you need a steamer and some food grade molds to produce this dessert. Then how Pho is made can be quite simple.It has also a glossary of ingredients used in all of the recipes.This book is well laid out, and recipes are really delicious if you attempt to cook them. It is also convenient that Amazon sells the Kindle version.

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Eat Real Vietnamese Food: A Step by Step Guide to the Classic Cuisine of Vietnam PDF

Eat Real Vietnamese Food: A Step by Step Guide to the Classic Cuisine of Vietnam PDF

Eat Real Vietnamese Food: A Step by Step Guide to the Classic Cuisine of Vietnam PDF