Cooking By Country : Vietnamese

ISBN: 9781740510448
Publication date: 07/09/2001

An irresistible mix of memoir, cultural history and cookbook, Green Papaya: New Fruit From Old Seeds is the story of Lien Yeoman's incredible journey from Vietnam to Australia and of the amazing dishes she encountered and prepared along the way. Lien Yeoman's restaurant, Green Papaya, has been a Brisbane institution for years. Every night it is packed to the rafters with diners eager to sample the fresh, exciting tastes of the countless Vietnamese dishes she learned from her mother as a young child in North Vietnam and now cooks to perfection in another country. But when Lien first arrived in Australia in the 60s, meat and three veg was the order of the day and soy sauce was considered the height of exotic cuisine! Green Papaya: New Fruit From Old Seeds is the story of how Lien came to seduce Australia with her food - how her adopted country's tastes changed radically in a dramatically short period of time, and how she changed along with them as she was exposed to new influences and a world of possibilities. Her journey is at once an inspiring personal odyssey, a fascinating cultural and gastronomic history of Vietnam, and a lavish collection of the Green Papaya's most mouth-watering recipes.


Author: YEOMANS, LIEN

ISBN: 9781741968842
Publication date: 01/11/2011

"The French colonisation of Vietnam, which lasted for nearly one hundred years, had a profound influence on Vietnamese lifestyle, architecture and cuisine. Chef and author Luke Nguyen revisits his beloved Vietnam to delve deeper into the culinary legacy left by the French. Against a backdrop of grand colonial hotels, Luke talks to chefs, bakers, farmers and family members to explore the impact the French had on what the Vietnamese eat and cook today. More than 100 recipes showcase the fusion of French and Vietnamese ingredients and techniques, interwoven with the heart-warming and personal stories Luke uncovers on his journey."

Pages: 256
Dimension: 260mm X 215mm
Author: NGUYEN, LUKE

ISBN: 9781580086653
Publication date: 01/03/2007

When author Andrea Nguyen's family was airlifted out of Saigon in 1975, one of the few belongings that her mother hurriedly packed for the journey was her small orange notebook of recipes. Thirty years later, Nguyen has written her own intimate collection of recipes, INTO THE VIETNAMESE KITCHEN, an ambitious debut cookbook that chronicles the food traditions of her native country. Robustly flavored yet delicate, sophisticated yet simple, the recipes include steamy pho noodle soups infused with the aromas of fresh herbs and lime; rich clay-pot preparations of catfish, chicken, and pork; classic bnh m sandwiches; and an array of Vietnamese charcuterie. Nguyen helps readers shop for essential ingredients, master core cooking techniques, and prepare and serve satisfying meals, whether for two on a weeknight or 12 on a weekend.

Author: NGUYEN, ANDREA

ISBN: 9780762774494
Publication date: 01/09/2011

"The Little Saigon Cookbook "offers dozens of family recipes, many surviving through oral history alone. It takes readers on a tour of culinary landmarks and introduces them to the wealth of authentic dishes found in Little Saigon--from the hot and crispy Vietnamese crepes down Bolsa Avenue to the crunchy, tangy chicken and cabbage "goi "salad from the Asian Mall.

Author: LE, ANN

ISBN: 9781921382116
Publication date: 01/07/2009

Little Vietnam brings together 80 authentic recipes that capture the energy, colour and excitement of Vietnamese cooking.

Acclaimed Vietnamese-Australian Chef Nhut Huynh shares his passion for the food that sustained his family during times of war and separation, and that remains a defining feature of Vietnam's wonderfully rich culture. He introduces traditional classics alongside the eclectic street-stall dishes he has collected on his many trips back to visit friends and family. We learn how to cook restaurant favourites such as Beef Noodle Soup and Salt & Pepper Squid, as well as more exotic dishes like Crab with Tamarind & Chilli. Throughout, Nhut offers practical tips on sourcing ingredients and mastering cooking techniques.

Beautifully photographed, this book inspires us to re-create the food so many of us have enjoyed as travellers or in the Vietnamese restaurants that are now so much a part of Australian life.


Author: HUYNH, NHUT

ISBN: 9780091926908
Publication date: 01/09/2008

A land of vibrant cultures and vivid contrasts, Vietnam is also home to some of the most delicious and intriguing food in the world. While its cooking traditions have been influenced by those of China, France, and even India, Vietnam has created a cuisine with a spirit and a flavour all its own.
Travelling from region to region, Mai has gathered the simple, classic recipes that define Vietnamese food today: with fresh and healthy dishes like green mango salad with grilled beef, easy stir-fried chicken with lemongrass and chillies, deliciously sweet and sour caramelized garlic shrimp and especially pho, the country’s beloved beef-and-noodle soup. With more than 100 authentic recipes, New Flavours of the Vietnamese Table offers home cooks the chance to create and savour the authentic and irresistible flavours of Vietnam in their own kitchen.



Author: PHAM, MAI

ISBN: 9780060192587
Publication date: 04/10/2001

A land of vibrant cultures and vivid contrasts, Vietnam is also home to some of the most delicious and intriguing food in the world. While its cooking traditions have been influenced by those of China, France, and even India, Vietnam has created a cuisine with a spirit and a flavour all its own. Chef and restaurateur Mai Pham brings to life this diverse and exciting cooking in Pleasures of the Vietnamese Table. Born and raised in Saigon before emigrating to the United States, Mai has often returned to her native land to learn the secrets of authentic Vietnamese cooking, from family, friends, home cooks, street vendors, and master chefs.

Author: MAI, PHAM

ISBN: 9780253223708
Publication date: 25/02/2012

Rice Talks explores the importance of cooking and eating in the everyday social life of Hoi An, a properous market town in central Vietnam known for its exceptionally elaborate and sophisticated local cuisine. In a vivid and highly personal account, Nir Avieli takes the reader from the private setting of the extended family meal into the public realm of the festive, extraordinary, and unique. He shows how foodways relate to class relations, gender roles, religious practices, cosmology, ethnicity, and even local and national politics. This evocative study departs from conventional anthropological research on food by stressing the rich meanings, generative capacities, and potential subversion embedded in foodways and eating.

Author: AVIELI, NIR

ISBN: 9781740459044
Publication date: 01/10/2007

Secrets of the Red Lantern is a bittersweet family saga in which treasured recipes form the threads that bind members together for life. It is a moving memoir and a dazzling collection of sumptuous Vietnamese recipes, complete with beautiful food, location and personal photography. Pauline Nguyen, along with Luke Nguyen and Mark Jensen, are the proprietors of the respected Sydney restaurant, Red Lantern. They hold in their hearts and their heads the Nguyen family’s amazing stories and food secrets.

Beautiful book - beautiful story - fabulous book!

Author: NGUYEN, PAULINE