'Vietnamese' offers a contemporary and stylish approach to this South-east Asian cuisine. Opening with a brief history of Vietnamese cooking, Ghillie Basan looks at the influence of China, France and India, and explores the geography of Vietnam and its regional specialities. She also offers a wonderfully evocative insight into the culinary traditions and dining etiquette of rituals, festivals and celebrations, and outlines the traditional cooking equipment, techniques, ingredients and flavours that are central to the food and cooking of Vietnam.
The fabulous collection of traditional and contemporary recipes is divided into six chapters - offering the reader a taste of authentic Vietnamese food, from street food and noodle soups to celebration dishes and mouth-watering ices.
Each recipe includes fascinating information about the dish and offers advice on sourcing ingredients and variations for the modern cook.
