THE VIETNAMESE MARKET COOKBOOK
by John Wu
Born in Vietnam, both Ms. Tran and Ms. Vu left their jobs in finance to successfully fill a gap in London’s culinary scene with their creative bang mi sandwiches, which led to the expansion of their restaurant empire as owners of the popular market stalls, Banhmi11, and two market cafes, No. 101 and No. 17, in London. In this exciting new book, chapters focus on the five flavors needed to achieve the ideal food balance when it comes to Vietnamese cuisine – sweet, sour, spicy, bitter, and salty. And within these chapters, the authors creatively distinguish between three kinds of eating: everyday cooking, festive cooking, and social cooking, or eating for enjoyment’s sake—think snacks, starters, and sweet treats.This is a culinary culture that is rich and light, deeply flavorful yet easy to prepare and made with simple market-fresh ingredients and filling. Dishes rely heavily on vegetables, seafood, lean meats, spices, chiles, and a small stable of Vietnamese standby ingredients, most notably, fish sauce. Along the way, authors Tran and Vu share their intimate food memories of their mothers, their families, and themselves. From “Sweetness & Happiness” to “Spiciness & Adventure” and “Saltiness & Healing,” this beautifully photographed and lusciously flavorful book will bring a little bit of Vietnam to your kitchen and delight anyone looking for food that is unique in both ingredients and flavors. What a great and easy way to expand your own international collection of recipes!
You can even view spreads from the book by clicking on this link: http://issuu.com/runningpress/docs/vietnames_market_cookbook_sample/0.