The Vietnamese Collection

by Jackum Brown

Treat yourself to the delicate aromas and tantalizing tastes of Vietnamese cuisine. The unique mixture of elements and ideas from China, Thailand, and other surrounding countries, as well as from early trading partners France and India, becomes remarkably easy to reproduce with the strikingly simple yet mouth watering recipes found here. Filled with luscious color photographs, helpful basic tips, and a glossary of terms and ingredients as well as instructions for entrees, starters, salads, desserts, and the signature noodle soups, this trove of delectable recipes captures the subtle use of herbs and spices, hot dipping sauces, and interesting combinations that give the food a surprising sophistication not normally thought of in the context of Oriental cuisine. A beautiful and lucid introduction to a magnificent culinary tradition.

144 pages, Hardcover

First published May 6, 2001