Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavours [Hardcover]

Not only the best Vietnamese cookbook I own but certainly one of the best cookbooks full stop. Beautifully presented hardcover, packed full of recipes that are detailed and authentic whilst the prologue is insightful with its detailed commentary of Vietnamese ingredients. The Beef pho listed in this book is superior to many I have eat in Vietnamese restaurants and using beef knuckle bone to make the stock. Basically this book is the first and final word on traditional Vietnamese cooking, what a Tome! My only criticism would be that it doesn't contain enough pictures, but the photography for those included is excellent and at 343 pages you can rest ensured content has not been spared meaning the choice to limit photo was out of necessity more than anything. Highly recommended!

It must be an insult to many Asian people that, to the uninitiated, a lot of Asian food looks the same. Of course such a wide generalisation does not mean to offend, but the casual observer can fail to see the often subtle difference in ingredients and methods of cooking when looking at rice or stir-fry type dishes. It does not help that many Asians, who have relocated overseas, often open a food business and sell food that is not from their native homeland, such as a Thai person cooking Chinese food, tailored to a local market's taste. No wonder people can be confused.
This immense tome, if properly consulted, will help the reader get over any confusion and at least guide them to beginning to understand the often delicate differences between different cultures through a shared ingredient.
Starting with a very interesting introduction, this coffee-table style book details how the author and her family were airlifted out of Saigon, Vietnam in 1975 at the height of troubles between the two Koreas with a few precious belongings including her mother's precious orange notebook containing many family recipes.
The roots and foundations of Vietnamese cooking are carefully presented to the reader, providing an overview of the key ingredients that are central to many Vietnamese dishes such as fish sauce and a basic primer of cooking techniques and essential equipment are provided.
After that, it is straight to the cooking, split into 12 distinct sections from snacks and soups through to the range of noodles, rice and banh, before ending up with sweets and refreshments. This is not, however just a reproduction of age old recipes but a mixture of old favourites, rejuvenated classic dishes and many forward-thinking Vietnamese foods that might even be classed as fusion by purists.
Each recipe is beautifully, yet practically, headed by the dish's English and Vietnamese name, before being presented by a clear standout introduction or explanation and followed by clear instructions and an ingredient shopping list. Throughout the book, at relevant junctures, are additional tutorials and tips about specific issues such as cooking in clay pots and the preparation of specific ingredients. The text is written so far a beginner need not feel overwhelmed and the more experienced cook does not feel patronised.
This book manages to be both inspirational and practical at the same time, a somewhat difficult achievement, especially when it additionally mixes classical and more modern-day practicalities together. Complemented by an excellent index at the end, this book will likely stand the test of time as a key reference work for Vietnamese cookery (for an international audience) and quite deservedly so too.

this is more for the modern cook who just wants to cook something different without too much hassle. It is a fine book with some adaptations for western taste. The introduction to each recipe is slightly detached and the style throughout the book leaves you with a real lack of enthusiasm for the food. It feels like a series of recipes rather than a celebration of one of the most exciting food in Asia