Vietnamese Market Cookbook: Spicy Sour Sweet

by Van Tran, Anh Vu

Running Press | September 30, 2014 | Hardcover

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Bring the Flavor of Vietnam to Your Kitchen

Salty, sweet, bitter, sour, and spicy: these are the flavorful tenets of Vietnamese cuisine. This exhilarating culinary culture is rich but light, deeply flavorful but made with simple ingredients, and filling while also easy to prepare. That’s the message that authors Van Tran and Anh Vu wanted to bring to a hungry crowd when they opened their banh mi stall in London, an international city that surprisingly lacked the tastes of the authors’ childhoods in Hanoi. As their business expanded, The Vietnamese Market Cookbook followed. The recipes are simpler than you might think but explode with the purest flavors of vegetables, seafood, lean meats, spices, chiles, and treasured Vietnamese condiments like fish sauce. Old and new favorites collide: Asparagus and Crabmeat Soup, Papaya Salad with Crispy Anchovies, Claypot Chicken with Ginger, Sea Bass Carpaccio, Kumquat Jasmine Iced Tea, and Crème Caramel. From chapters like “Sweetness and Happiness” to “Spiciness and Adventure” and “Saltiness and Healing,” this lusciously filling book will bring a little bit of Vietnam into your home.

Format: Hardcover

Dimensions: 248 pages, 10 × 8 × 0.98 in

Published: September 30, 2014

Publisher: Running Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0762453842

ISBN - 13: 9780762453849

Found in: International

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– More About This Product –

Vietnamese Market Cookbook: Spicy Sour Sweet

Vietnamese Market Cookbook: Spicy Sour Sweet

by Van Tran, Anh Vu

Format: Hardcover

Dimensions: 248 pages, 10 × 8 × 0.98 in

Published: September 30, 2014

Publisher: Running Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0762453842

ISBN - 13: 9780762453849

From the Publisher

Bring the Flavor of Vietnam to Your Kitchen

Salty, sweet, bitter, sour, and spicy: these are the flavorful tenets of Vietnamese cuisine. This exhilarating culinary culture is rich but light, deeply flavorful but made with simple ingredients, and filling while also easy to prepare. That’s the message that authors Van Tran and Anh Vu wanted to bring to a hungry crowd when they opened their banh mi stall in London, an international city that surprisingly lacked the tastes of the authors’ childhoods in Hanoi. As their business expanded, The Vietnamese Market Cookbook followed. The recipes are simpler than you might think but explode with the purest flavors of vegetables, seafood, lean meats, spices, chiles, and treasured Vietnamese condiments like fish sauce. Old and new favorites collide: Asparagus and Crabmeat Soup, Papaya Salad with Crispy Anchovies, Claypot Chicken with Ginger, Sea Bass Carpaccio, Kumquat Jasmine Iced Tea, and Crème Caramel. From chapters like “Sweetness and Happiness” to “Spiciness and Adventure” and “Saltiness and Healing,” this lusciously filling book will bring a little bit of Vietnam into your home.

About the Author

Van Tran and Ahn Vu are the owners of the popular market stalls Banhmi11 and two market cafes, No. 101 and No. 17, in London. Both born in Vietnam, they spent their childhoods in Hanoi. They had no professional training as chefs when they left their jobs in finance, but successfully filled a gap in London's culinary scene with banh mi sandwiches, which led to their ever-expanding restaurant empire. Their book, The Vietnamese Market Cookbook, was first published in the UK in fall 2013 and was lauded in The Guardian, Time Out London, Zest, Jamie Magazine, The Sunday Telegraph, Top Sante Magazine, and Metro London, among others. They live in London.


Editorial Reviews

“Take a tour through the five flavors of Vietnamese cuisine—sweet, sour, spicy, bitter, and salty—in this vibrant, educational cookbook created by Vietnamese-born sisters Tran and Vu. The two run several popular food stalls in London featuring their home cuisine, most notably the classic bánh mì sandwich (of which there are several variations in the book). But this cookbook, which is organized by flavor profile rather than standard classifications like soups and main dishes, showcases so much more than sandwiches. Adventurous cooks will delight at recipes for beef pho, Hanoi shrimp fritters, and papaya salad with crispy anchovies. The book’s gorgeous photos pay homage to the abundance of fresh produce starring in these dishes. Also included is an extensive section of master recipes and Vietnamese pantry staples.”
--Booklist