By Corinne Trang
For centuries, Vietnam had been washed over by Chinese, Indian, French, Russian, and American influences, creating the ultimate "fusion" food. In the mid-20th century, the violent Vietnamese diaspora scattered many of its citizens, and Vietnamese food was once again absorbed, adapted, and refined. America encountered its first taste of it in local, family-run, restaurants that popped up as refugees settled here, and now Vietnamese is one of the hottest cuisines out there. These magnificent dishes, ingredients and flavors can be found everywhere from spring rolls at the supermarket deli to countless upscale restaurants prepared by the world's top chefs.
Containing regional recipes from more than five generations of her family, Authentic Vietnamese Cooking was designed by Corinne Trang to bring these delicious tastes into the home kitchen. This beautifully illustrated book includes over 100 mouthwatering recipes from the 3 regions of Vietnam: the Simple North, the Sophisticated Center, and the Spicy South. This is a brilliant introduction to fresh new tastes that will surprise with complex flavors and unexpected combinations—a refined blend of tradition, discipline, and invention—the hallmark of Vietnamese food. Authentic Vietnamese Cooking offers delicious recipes for stocks & soups, rice, noodles & breads, vegetables, fish & seafood, poultry & meats, sweets & drinks—including special occasions, seasonal menus and family meals. Learn to create classic Vietnamese dishes such as: Chao Xa Ga (Rice Porridge with Chicken and Lemongrass Soup), Dau Hu Kho Gung (Braised Tofu with Ginger), Chao Tom (Grilled Shrimp Quenelles on Sugar Cane), Cha Gio (Spring Rolls), Thit Heo Kho Mang (Braised Pork with Bamboo Shoots), Goi Bo (Lime-Cured Beef Salad), and Choi Chien (Banana Fritters).
Vietnamese cooking is healthy and light, a perfect change for the New Year. Most recipes are based on fresh ingredients and herbs, and are usually sautéed, grilled or steamed. Indulge in authentic Vietnamese dishes including:
About the Author:
Corinne Trang was born in France's Loire Valley of a French mother and a Cambodian-born Chinese father. She was raised in Phnom Penh, Paris and New York. Corinne has traveled extensively and studied culture and cuisine throughout the United States, Europe, and Aisa. As Director of the Kitchen at award-winning culinary magazine Saveur, Trang tested and developed recipes for all cuisines globally, and authored articles for the "Fare," "Classic," "Kitchen," and "Pantry" sections of the magazine. Her relationship with Saveur started in 1994 as consultant for Asian foods. In 1996 she was hired as Producing Editor to style and art direct food photography shoots both in-house and on-location around the world. She has cooked privately for the Casa Malaparte Foundation in Florence and Capri, Italy. Trang has also prepared and styled food for photography in such cookbooks as Ken Hom's Asian Vegetarian Feast (Morrow 1998), Nina Simonds' Asian Noodles (Morrow 1998), and Saveur Magazine's Saveur Cooks Authentic American (Chronicle 1998). She has also styled food for New Media Productions and NBC-TV's Today Show. Corinne Trang is a culinary consultant and writer for various publications including Saveur and Food & Wine. Authentic Vietnamese Cooking: Food from a Family Table is her first book.
She lives in New York City, and has her own website: www.corinnetrang.com
Authentic Vietnamese Cooking
Food from a Family Table
By Corinne Trang
Simon & Schuster, December 1999
256 pages, more then 50 black & white photographs
Glossary of ingredients
Visit the Global Gourmet's Vietnam page.
Modified August 2007
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