Real Vietnamese Cooking is your ticket to a new world of Southeast Asian tastes and flavors—from the traditional to the modern.
On this vibrant culinary tour, visit the food stalls of Vietnam's bustling urban centers, pull up a kitchen chair for a family feast, and then—in one of the cookbook's most unique forays—sit down in a mess hall with the hungry soldiers of the South Vietnamese Army.
Real Vietnamese Cooking gathers the collective culinary wisdom of three intrepid food explorers who spent years training with Vietnam's best chefs while scouring the countryside in search of tastes few foreigners experience. It introduces readers to local takes on classic dishes, as well as lesser known favorites—all delicious and accessible, made from easy-to-find ingredients.
Street eats, food stall favorites and home-cooked delicacies that savvy travelers could once only find on the streets of Ho Chi Minh City and in the cafes of Hanoi are gathered here for the first time. This one-of-a-kind cookbook opens a new culinary window on contemporary Vietnam, exposing a range of sweet, salty and savory tastes previously unavailable to the home cook.
Shrimp-stuffed spring rolls
About the Author: Since her first trip to Vietnam in 1997, Yumiko Adachi has specialized in the food stall fare and street food for which the nation is increasingly known. She is the owner of Maimai, a Vietnamese restaurant in Ekoda, Tokyo. In 2013, she opened second restaurant Ecoda Hem, a Vietnamese street food-inspired eatery.
Shinobu Ito learned Vietnamese cooking in restaurants and homes. She has shared her love of Vietnamese food in her popular cooking classes, as well as on television and in magazines.
Suzuki Masumi trained as a chef for several years in Vietnam. She is the owner of Kitchen, a Vietnamese restaurant in Nishi-Azabu, Tokyo.