The Vietnamese Market Cookbook
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- £8.99
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- £8.99
Publisher Description
Easy, vibrant street-food inspired Vietnamese recipes that you can cook at home from street-food entrepreneurs Van and Anh
Vietnamese food is well-known these days – think cleansing noodle soups, succulent caramelized pork, spicy herb-filled baguettes, zingy salads, crunchy pickles, perfect dipping sauces, and moreish sweet coffee. Van and Anh began their award-winning street-food in East London’s Broadway Market, and that bustlingly fresh, creative market vibe typifies the cooking in this book. With the freshest of ingredients, exquisite flavours, bright colours, sociable plates for sharing, and comforting broths for one, this is traditional cooking made utterly current.
‘There’s a romance to this cookbook that is hard to resist… A great introduction to the flavours of Vietnam’ Conde Nast
PUBLISHERS WEEKLY
Tran and Vu have no formal culinary training, but they did have the good luck to be at the right place at the right time specifically, London in 2009. When their Vietnamese food market, B nhm 11, opened that year, it met a city hungry for b nh m baguettes. The pair has since expanded to three locations in the U.K., and this edition of their 2013 U.K. cookbook brings their approach to U.S. shores for the first time. Each chapter explores one of the five fundamental Vietnamese flavors: sweet, sour, spicy, bitter, and salty. Each chapter is subdivided into three sections: everyday cooking, festive cooking, and social cooking. And each section has a preface, with memories and insights from Tran, reflecting on the experiences and culinary life lessons that she and her partner have accumulated. While several b nh m sandwiches are offered up, notably one made with pork that is massaged in a lemongrass and chile marinade, there are more than 70 other recipes that reach deep into the Southeast Asian pantry. A menu for a five-course meal, using one entry from the everyday cooking section of each chapter, would, for example, include egg-glazed eggplant fritters, shrimp tamarind, clay-pot chicken with ginger, zucchini and seared sirloin, and char-grilled sea bass.
