Authentic Vietnamese Cooking: Food from a Family Table

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Simon and Schuster, 1999 - Cooking - 255 pages
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Refined, subtle, challenging, and accessible all at the same time, the food of Vietnam was the first true fusion cuisine, blending the techniques and ingredients of French and Chinese culinary traditions. In "Authentic Vietnamese Cooking," culinary writer and consultant Corinne Trang introduces you to the pleasures of regional Vietnamese cooking. Born in France's Loire Valley to a French mother and Cambodian-born Chinese father, and raised in Phnom Penh, Paris, and New York, Trang shares more than 100 delicious, authentic Vietnamese recipes designed especially for the home cook.

In this beautiful volume, the complicated processes of assimilation, adaptation, and evolution have been distilled into magnificent dishes that represent the three distinct culinary regions of Vietnam: the Simple North, the Sophisticated Center, and the Spicy South. There are recipes for family meals and special occasions, sauces, marinades, flavored oils, soups, noodle dishes, and more.

Trang translates the complex flavors of Vietnamese cuisine into easy-to-follow, step-by-step recipes, so even inexperienced cooks can create such classic dishes as "Cha Gio" (Spring Rolls), "Sup Cua Mang Tay" (Crab and Asparagus Soup), "Pho Bo" (Hanoi Beef and Rice Noodle Soup), "Tom Nuong Xa" (Grilled Lemongrass Prawns), "Ga Nuong Toi" (Garlic-Roasted Baby Chicken), and "Banh Gan" (Coconut Creme Caramel).

Enhanced by stunning photographs, "Authentic Vietnamese Cooking" also includes sections on essential ingredients, equipment, and techniques; sample seasonal menus: and a list of mail-order sources and Web sites for securing hard-to-find items.

Rich with historical, cultural, and personal anecdotes,"Authentic Vietnamese Cooking" brings the experience and pleasures of Corinne Trang's family table to yours.


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User Review  - refashionista - LibraryThing

I borrowed this book from my local library, hoping to find a good recipe for oxtail broth and found so much more than just a good recipe for soup. The author is very clear and concise in her ... Read full review


Essential Ingredients
Stocks Soups
Rice Noodles Bread
Fish Seafood
Poultry Meats
Sweets Drinks
Seasonal Menus
Table of Equivalents

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About the author (1999)

Corinne Trang writes and consults for a number of publications, including Moneysworth, Bottom Line Personal, City NY, Saveur, and Food & Wine. She has prepared and styled food for various cookbooks and television shows and was formerly producing editor and director of the test kitchen for the award-winning magazine Saveur. She lives in New York City.

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