The next big food culture to hit the UK. The food of Vietnam is one of the most sophisticated and versatile of Asian cuisines. This book looks set to establish itself as the definitive guide to Vietnamese food. In Trang’s beautiful volume, the complicated processes of assimilation, adaption and evolution have been distilled into magnificent dishes that represent the three culinary regions of Vietnam: the Simple North, The Sophisticated Centre and the Spicy South. The recipes are for family meals and special occasions. Trang translates complex flavours into step-by-step recipes, so even inexperienced cooks can enjoy classic dishes such as cha gio (spring rolls), cari rau cai (vegetable curry), tom nuong xa (grilled lemongrass prawns) and pho (Hanoi’s famous rice noodle soup).
‘Vietnamese cuisine, which fuses French and Chinese traditions, is no stranger to the American palate, and food writer Trang, raised by a French mother and Cambodian-born Chinese father, is ideally suited to become its latest proponent. Her inspired, often simple dishes will nicely stretch the boundaries of home kitchen fare.’
‘[One of] the season’s best new books: if you’ve only had Vietnamese food in restaurants, you’ll enjoy these family recipes.’
Food & Wine Magazine
‘The story of Corinne Trang’s family personifies the story of Vietnam. And so her book, Authentic Vietnamese Cooking, not only serves as a good introduction to the cuisine, but also gives a sense of how the country’s history has shaped its food. Trang points out that Vietnam has long been a culinary crossroads, a cuisine influenced by French, Chinese and Indian tastes. And yet, Vietnamese cooking is usually quite simple. What make the cuisine lively and appealing are the frequently appearing flavours of garlic, ginger, scallion, lemongrass, soy, fish sauce and a plethora of fresh herbs, especially mint, Thai basil and cilantro. Thanks at least in part to the French influence, Vietnamese cooking can also be quite subtle, and Trang’s recipes largely capture those subtleties. They call for small amounts of assertive flavors – and combine them to create synergies that are not only complex but even mysterious. The hundred or so recipes in Trang’s book feel unified.
New York Times
‘Vietnamese food is gaining popularity, though there aren’t very many books available on the subject. Corinne Trang is considered an expert in the field of regional Vietnamese food and cookery, and in this book brings its flavours and techniques to life. Her recipes are clearly written and on the whole quite simple.’