will show you how easy it is to create the delicate taste of Vietnam in your own kitchen, using a unique blend of fresh herbs with sweet and salty sauce dressings. Simple step-by-step instructions, beautiful photographs, and an extensive guide to Vietnamese ingredients makes it easy to prepare vibrant salads, delicious main dishes and refreshing drinks and sweets.
From fresh spring rolls to banana flower salad, this book is the perfect introduction to the fresh and delicate flavors found in Vietnamese cuisine.
- Fresh Spring Rolls with Shrimp
- Fried Crab Nems
- Green Papaya Salad with Beef
- Seaweed Salad
- Spicy Crab and Rice Noodle Soup
- Steamed Rice in Lotus Parcels
- Fried Shrimp with Orange Sauce
- Hanoi Fire Pot
- Ginger and Lychee Granita
- Vietnamese Iced Coffee
Robert Carmack, an American residing in Sydney, is a highly acclaimed television food stylist and writer. Carmack has worked closely with James Beard in New York and Anne Willan in Paris, and on Time-Life's celebrated The Good Cook series.
Didier Corlou is the Executive chef at Hanoi's prestigious heritage hotel, The Sofitel Metropole. He received the National Order of Merit from French President Jacques Chirac in 1996 for his contribution to French and Vietnamese cultures.
Nguyen Thanh Van is a skilled sous chef working under Didier Corlou in The Sofitel Metropole hotel.