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Vietnamese Street Food Kindle Edition
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The recipes are divided into Roll, Grill/Roast, Boil/Steam. Fry, Baguettes/Salads, Sweets and Sauces/Condiments. Additional chapters are an introduction to street food culture in Vietnam, two pages about the recipes, a glossary and an index.
All of the recipes look marvelous in the photographs and the instructions are easy to follow. An English title is followed by the Vietnamese name and a brief paragraph of description. then, on the left, there is a complete list of ingredients (never ridiculously long) and on the right the blow by blow instructions for how to assemble the dish. A serving estimate is also provided (usually six, sometimes more).
Although some of the recipes can be made from ingredients sourced from major supermarkets, an awful lot must be sourced from specialist stores, if you are lucky enough to have one in the vicinity, or online suppliers. Difficulties included the all important rice-paper wrappers, rice noodle sheets, the occasionally used wonton wrappers, rice flour, various types of noodles of which I've never heard, Asian shallots, annatto oil, daikon, jicama, perilla leaves, dried squid, eel, fresh lemongrass stems, lotus leaves and seeds, galangal and cheong sausages. One recipe requires pig's ear, tongue and cheek. There is NO guidance as to what yo might substitute if you cannot find a particular ingredient.Read more ›
Beef rice paper rolls
Prawn and omelette spring rolls
Barbecued chicken wings
Sticky rice with peanuts
Noodle Soup with Chicken
Braised beef with lemongrass and star anise
Salt Steamed chicken in baguette
Green papaya salad
Lotus Root Salad
Also, the ingredients can be easily sought from the Tesco’s, Sainsbury’s and Oriental/Asian supermarkets.