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Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors
When author Andrea Nguyen's family was airlifted out of Saigon in 1975, one of the few belongings that her mother hurriedly packed for the journey was her small orange notebook of recipes. Thirty years later, Nguyen has written her own intimate collection of recipes, INTO THE VIETNAMESE KITCHEN, an ambitious debut cookbook that chronicles the food traditions of her native country. Robustly flavored yet delicate, sophisticated yet simple, the recipes include steamy pho noodle soups infused with the aromas of fresh herbs and lime; rich clay-pot preparations of catfish, chicken, and pork; classic bánh mì sandwiches; and an array of Vietnamese charcuterie. Nguyen helps readers shop for essential ingredients, master core cooking techniques, and prepare and serve satisfying meals, whether for two on a weeknight or 12 on a weekend.
352 pages, Hardcover
First published September 5, 2006
162 people are currently reading
910 people want to read
About the author
Andrea Nguyen
13 books84 followersA bank examiner gone astray, Andrea Nguyen is living out her childhood dream of being a writer, editor, teacher, and consultant. Her impactful books—Into the Vietnamese Kitchen, Asian Dumplings, Asian Tofu, The Banh Mi Handbook, and The Pho Cookbook—have been recognized by the James Beard Foundation, International Association of Culinary Professionals, and National Public Radio for their excellence. She edited Unforgettable, a biography cookbook about culinary icon Paula Wolfert.
Andrea has contributed to many publications, including the Washington Post, Wall Street Journal, Lucky Peach, Saveur, and Cooking Light, where she is a monthly columnist. She earned her bachelor’s and master’s degrees in finance and communication management from the University of Southern California and studied at the Chinese University of Hong Kong.
Andrea has contributed to many publications, including the Washington Post, Wall Street Journal, Lucky Peach, Saveur, and Cooking Light, where she is a monthly columnist. She earned her bachelor’s and master’s degrees in finance and communication management from the University of Southern California and studied at the Chinese University of Hong Kong.
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Displaying 1 - 29 of 29 reviews
March 19, 2013
I've been trying to do a better job of planning ahead and cooking Real Food, not endless stew, chile, or pasta meals. I've also been cooking with meat a little bit more but it's always so heavy with lots of butter and cream and a very high meat to everything else ratio. So I thought maybe I'd try some Asian dishes that incorporate more greens and less dairy. So this is one of the cookbooks I got from the Library this weekend and so far it's been delightful.
I made the Cháo Gà from this cookbook this weekend and it was DELICIOUS. Ohmigod. Even just the Cháo was AMAZING, especially when you consider that all that's in it is rice, chicken stock, a bit of ginger and 2 scallions. It was pretty easy too. The hardest part was deboning the chicken (would have been much easier if the grocery store had chicken parts, but no - only whole chickens this week).
Andrea Nguyen's writing is very evocative as well. She tells the story of her family's flight to the United States just before the fall of Saigon in the introduction, then discusses the roots of Vietnamese cooking and the history of colonization and rebellion in Vietnam. Each chapter is also prefaced with a discussion of how the food would be served in Vietnam, associated traditions and personal stories. Her descriptions of vendors vendors making phở on street corners with beef and noodles hanging from bamboo poles over their shoulders makes me want to go there Right Now.
She also very helpfully includes a discussion of Vietnamese pantry staples including pictures and recommended brands. Thank you, Andrea Nguyen, for describing what appropriate fish sauce should look like so that I didn't buy the kind with mashed up fish suspended in liquid.
I made the Cháo Gà from this cookbook this weekend and it was DELICIOUS. Ohmigod. Even just the Cháo was AMAZING, especially when you consider that all that's in it is rice, chicken stock, a bit of ginger and 2 scallions. It was pretty easy too. The hardest part was deboning the chicken (would have been much easier if the grocery store had chicken parts, but no - only whole chickens this week).
Andrea Nguyen's writing is very evocative as well. She tells the story of her family's flight to the United States just before the fall of Saigon in the introduction, then discusses the roots of Vietnamese cooking and the history of colonization and rebellion in Vietnam. Each chapter is also prefaced with a discussion of how the food would be served in Vietnam, associated traditions and personal stories. Her descriptions of vendors vendors making phở on street corners with beef and noodles hanging from bamboo poles over their shoulders makes me want to go there Right Now.
She also very helpfully includes a discussion of Vietnamese pantry staples including pictures and recommended brands. Thank you, Andrea Nguyen, for describing what appropriate fish sauce should look like so that I didn't buy the kind with mashed up fish suspended in liquid.
December 2, 2010
This was the first book that I found to be authentic to my own experiences with Vietnamese food, via an ex's mother and a trip to Vietnam right after college. When I tasted Andrea's bahn beo recipe after making it for the first time, it took me straight back to the stall in Saigon where I first encountered the food for breakfast, and I knew I had found a both a book and a writer I could rely on. Highly recommended.
April 29, 2012
It must be an insult to many Asian people that, to the uninitiated, a lot of Asian food looks the same. Of course such a wide generalisation does not mean to offend, but the casual observer can fail to see the often subtle difference in ingredients and methods of cooking when looking at rice or stir-fry type dishes. It does not help that many Asians, who have relocated overseas, often open a food business and sell food that is not from their native homeland, such as a Thai person cooking Chinese food, tailored to a local market's taste. No wonder people can be confused.
This immense tome, if properly consulted, will help the reader get over any confusion and at least guide them to beginning to understand the often delicate differences between different cultures through a shared ingredient.
Starting with a very interesting introduction, this coffee-table style book details how the author and her family were airlifted out of Saigon, Vietnam in 1975 at the height of troubles between the two Koreas with a few precious belongings including her mother's precious orange notebook containing many family recipes.
The roots and foundations of Vietnamese cooking are carefully presented to the reader, providing an overview of the key ingredients that are central to many Vietnamese dishes such as fish sauce and a basic primer of cooking techniques and essential equipment are provided.
After that, it is straight to the cooking, split into 12 distinct sections from snacks and soups through to the range of noodles, rice and banh, before ending up with sweets and refreshments. This is not, however just a reproduction of age old recipes but a mixture of old favourites, rejuvenated classic dishes and many forward-thinking Vietnamese foods that might even be classed as fusion by purists.
Each recipe is beautifully, yet practically, headed by the dish's English and Vietnamese name, before being presented by a clear standout introduction or explanation and followed by clear instructions and an ingredient shopping list. Throughout the book, at relevant junctures, are additional tutorials and tips about specific issues such as cooking in clay pots and the preparation of specific ingredients. The text is written so far a beginner need not feel overwhelmed and the more experienced cook does not feel patronised.
This book manages to be both inspirational and practical at the same time, a somewhat difficult achievement, especially when it additionally mixes classical and more modern-day practicalities together. Complemented by an excellent index at the end, this book will likely stand the test of time as a key reference work for Vietnamese cookery (for an international audience) and quite deservedly so too.
Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors, written by Andrea Nguyen and published by Ten Speed Press. ISBN 978-1-58008-665-3, 336 pages. Typical price: GBP35.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
This immense tome, if properly consulted, will help the reader get over any confusion and at least guide them to beginning to understand the often delicate differences between different cultures through a shared ingredient.
Starting with a very interesting introduction, this coffee-table style book details how the author and her family were airlifted out of Saigon, Vietnam in 1975 at the height of troubles between the two Koreas with a few precious belongings including her mother's precious orange notebook containing many family recipes.
The roots and foundations of Vietnamese cooking are carefully presented to the reader, providing an overview of the key ingredients that are central to many Vietnamese dishes such as fish sauce and a basic primer of cooking techniques and essential equipment are provided.
After that, it is straight to the cooking, split into 12 distinct sections from snacks and soups through to the range of noodles, rice and banh, before ending up with sweets and refreshments. This is not, however just a reproduction of age old recipes but a mixture of old favourites, rejuvenated classic dishes and many forward-thinking Vietnamese foods that might even be classed as fusion by purists.
Each recipe is beautifully, yet practically, headed by the dish's English and Vietnamese name, before being presented by a clear standout introduction or explanation and followed by clear instructions and an ingredient shopping list. Throughout the book, at relevant junctures, are additional tutorials and tips about specific issues such as cooking in clay pots and the preparation of specific ingredients. The text is written so far a beginner need not feel overwhelmed and the more experienced cook does not feel patronised.
This book manages to be both inspirational and practical at the same time, a somewhat difficult achievement, especially when it additionally mixes classical and more modern-day practicalities together. Complemented by an excellent index at the end, this book will likely stand the test of time as a key reference work for Vietnamese cookery (for an international audience) and quite deservedly so too.
Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors, written by Andrea Nguyen and published by Ten Speed Press. ISBN 978-1-58008-665-3, 336 pages. Typical price: GBP35.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
August 11, 2016
I love food. Particularly food from Southeast Asia. So it is no surprise to me that I loved this book. However, I think it is quite accessible to others that may not share my passion.
The book is laid out nicely. The introduction gives some background on Ms. Nguyen and her family, who moved to America from Vietnam when she was young. Her family's story gives some insight into the experience that the Vietnamese refugees encountered in their flight to this country. These types of tidbits appear throughout the book in the short blurbs that introduce each recipe.
Many of the typical dishes that one would think of for Vietnamese cuisine are present, though Ms. Nguyen does provide suggestions for different ways to prepare them. There were a lot of dishes, as well as occasions when they would be used, that I was unfamiliar with. The final section contains sauces and side dishes that can be used with many of the other recipes in the book.
While many of the dishes call for ingredients that aren't typical for Americans, there are suggestions on where to find them. When a specific ingredient isn't available, there are recommendations on alternatives or she suggests leaving it out altogether. There is flexibility within the recipes that should make them less intimidating for newcomers. I haven't had a chance to prepare any of the recipes from the book, but my experience with similar cuisines makes me think that these would be quite tasty. Definitely a win for anyone interested in Vietnamese or Southeast Asian cooking.
The book is laid out nicely. The introduction gives some background on Ms. Nguyen and her family, who moved to America from Vietnam when she was young. Her family's story gives some insight into the experience that the Vietnamese refugees encountered in their flight to this country. These types of tidbits appear throughout the book in the short blurbs that introduce each recipe.
Many of the typical dishes that one would think of for Vietnamese cuisine are present, though Ms. Nguyen does provide suggestions for different ways to prepare them. There were a lot of dishes, as well as occasions when they would be used, that I was unfamiliar with. The final section contains sauces and side dishes that can be used with many of the other recipes in the book.
While many of the dishes call for ingredients that aren't typical for Americans, there are suggestions on where to find them. When a specific ingredient isn't available, there are recommendations on alternatives or she suggests leaving it out altogether. There is flexibility within the recipes that should make them less intimidating for newcomers. I haven't had a chance to prepare any of the recipes from the book, but my experience with similar cuisines makes me think that these would be quite tasty. Definitely a win for anyone interested in Vietnamese or Southeast Asian cooking.
September 5, 2017
Very Comprehensive
This book is not only a cookbook, but also helps one understand the historical aspects of Vietnamese cuisine. It also is personal in that the author describes how a family member makes a particular dish.
There are recipes that seem very doable and others that I know I will never attempt, but all cookbooks are like that.
This book is not only a cookbook, but also helps one understand the historical aspects of Vietnamese cuisine. It also is personal in that the author describes how a family member makes a particular dish.
There are recipes that seem very doable and others that I know I will never attempt, but all cookbooks are like that.
February 13, 2018
This was a little more than what I was looking for, which sounds so awful. Truthfully, I can see really devoting time to exploring and trying these recipes, but I'm not ready for that now. So I am marking this one: "Liked, and must revisit at length someday soon."
March 4, 2020
Wide breadth of vietnamese food history & recipes. Not enough photographs!
August 7, 2023
con lại về úp mặt vào sông quê
December 8, 2018
this book were totally magnificent!!
August 16, 2011
If you have any interest in Vietnamese cooking and live in a western country, this is the book to get. One of the difficulties with Vietnamese cooking is that a lot of the ingredients are only purchasable in Asian markets, and even then, there are differences in the quality of the ingredients. This book goes over names, both in English and Vietnamese, herbs and substitutions that might be more readily available, and the qualities and brands of ingredients to get (e.g. there is an entire section on fish sauce alone).
I've only made about five recipes so far, but all of them have been very authentic and delicious. The recipes cover all the main aspects of Vietnamese cooking, including sandwiches, soups, salads, desserts, meats, and more. Note that there are criticisms that note this book's recipes have modified or simplified Vietnamese cooking in an unfavorable way. I find that true to a certain extent, but I think it works better with modern sensibilities towards cooking, especially in the west. A lot of purists will find problems with her recipes, but for a novice, it is a fantastic place to start.
There are two things that keep me from giving this a perfect score. The first is that there are surprisingly very few photos, which is odd for a modern cookbook. The second is that the selection of soups is surprisingly limited which I consider to be a staple in Vietnamese cuisine.
I still highly recommend this book as there is not another quite like it available in the west.
I've only made about five recipes so far, but all of them have been very authentic and delicious. The recipes cover all the main aspects of Vietnamese cooking, including sandwiches, soups, salads, desserts, meats, and more. Note that there are criticisms that note this book's recipes have modified or simplified Vietnamese cooking in an unfavorable way. I find that true to a certain extent, but I think it works better with modern sensibilities towards cooking, especially in the west. A lot of purists will find problems with her recipes, but for a novice, it is a fantastic place to start.
There are two things that keep me from giving this a perfect score. The first is that there are surprisingly very few photos, which is odd for a modern cookbook. The second is that the selection of soups is surprisingly limited which I consider to be a staple in Vietnamese cuisine.
I still highly recommend this book as there is not another quite like it available in the west.
April 14, 2012
I really liked this cookbook. Granted, I only made a few things from it, but what I did make, I liked.
There were a bunch of recipes I wanted to make, but didn't have the chance to, so I'm planning on checking it out another time. I'm not sure about the authenticity of the recipes, but honestly, I wouldn't know the difference.
Some of the recipes looked really complicated, but after making them, they really weren't that complicated. There's a lot of steps involved with some of the recipes, so they don't seem good for weeknight cooking.
A lot of the ingredients were easy to find at the grocery store, but an Asian market would also be a good place to find the ingredients. Probably. I think.
My only complaint is there are not a lot of pictures. There doesn't have to be one for every recipe, but since this is the 1st time I've cooked Vietnamese food, pictures of what things are supposed to look like would be really helpful.
Overall, it gets a 4 out 5. Things are explained pretty well, but more pictures and a better explanation of the different kinds of noodles are needed.
There were a bunch of recipes I wanted to make, but didn't have the chance to, so I'm planning on checking it out another time. I'm not sure about the authenticity of the recipes, but honestly, I wouldn't know the difference.
Some of the recipes looked really complicated, but after making them, they really weren't that complicated. There's a lot of steps involved with some of the recipes, so they don't seem good for weeknight cooking.
A lot of the ingredients were easy to find at the grocery store, but an Asian market would also be a good place to find the ingredients. Probably. I think.
My only complaint is there are not a lot of pictures. There doesn't have to be one for every recipe, but since this is the 1st time I've cooked Vietnamese food, pictures of what things are supposed to look like would be really helpful.
Overall, it gets a 4 out 5. Things are explained pretty well, but more pictures and a better explanation of the different kinds of noodles are needed.
February 23, 2011
Ah, that word 'foodways' in the title. Now I can't see it without thinking of a Dwight Garner NYT review of a different cookbook: "It’s a vaguely sanctimonious term that’s caught on among food historians, especially Southern ones, in recent years. I await the books on sexways and toiletways."
-Lemongrass curry didn't taste much of lemongrass, just of curry powder.
-The spring rolls were nice; I substituted sauteed oyster mushrooms for the shrimps.
Not fascinated enough to make more recipes.
-Lemongrass curry didn't taste much of lemongrass, just of curry powder.
-The spring rolls were nice; I substituted sauteed oyster mushrooms for the shrimps.
Not fascinated enough to make more recipes.
February 23, 2007
I really like this book even though recipes have been massively simplified from their vietnamese orgins. Maybe i'm biased because there are so many of the caramel-based kho dishes that I love, but maybe it's because most of the recipes are so accessible...as long as you have a couple viet standards in your pantry, you can prepare a tasty--if not wholly authentic--meal without planning a trip to chinatown.
January 8, 2009
Breaks down steps in a logical fashion. But her recipes lack oomph(and her suggested substitutions are laughable).
Something about her authoritative tone rankles me. I s'pose it'd be easier to swallow if it was a more reliable book to cook from.
1-star for irritation caused by her 'tude
2-star on the spectrum of tasty
4-star for clear instructions, pretty pictures
Note: Southern-style Vietnamese cooking.
Something about her authoritative tone rankles me. I s'pose it'd be easier to swallow if it was a more reliable book to cook from.
1-star for irritation caused by her 'tude
2-star on the spectrum of tasty
4-star for clear instructions, pretty pictures
Note: Southern-style Vietnamese cooking.
October 13, 2010
This is another great ethnic cookbook and has provided a good foundation for me to cook some of my favorite dishes that I had when growing up. I tweaked many of the recipes, but that's just because my mom, like many other moms out there, cooked these dishes a bit differently. My mom never measured anything and didn't teach me how to cook these dishes. To have just some idea of how to make a Vietnamese dish is spectacular.
September 1, 2008
I love everything about this book. Andrea Nguyen is my hero. Every recipe works and most are outstanding, involving flavors and textures that are new to me. The stories that go along with the recipes are also wonderful. I like that the recipes have been adapted for an american kitchens but are not dumbed down. My favorite cookbook to date. I use it weekly.
March 15, 2009
Everything I have made out of this cookbook has been utterly fantastic. Nothing fancy--just exactly balanced seasonings. Includes a recipe for the best potato salad I have ever had. I have craved it every day since I made it. Also a great chicken cabbage salad, pho, etc. I checked this out from the library but am going to buy a copy to keep at home.
November 28, 2011
Heard about this book on Spilled Milk podcast and requested it from the library. Just begun .... more later.
FINAL
Quite an easy read in which the author does a lovely job of introducing her beloved Vietnamese favorites to a Western audience, both in describing flavor / context and in placing them in her memories of growing up. I am holding onto this for a while to try out a few recipes.
FINAL
Quite an easy read in which the author does a lovely job of introducing her beloved Vietnamese favorites to a Western audience, both in describing flavor / context and in placing them in her memories of growing up. I am holding onto this for a while to try out a few recipes.
March 6, 2012
solid introduction to the cuisine, including tools and ingredients. The authors instructions for making pho are easily understood by cooks with limited experience with Vietnamese cooking. I enjoyed the cultural insights she provides as well.
January 6, 2013
Each chapter of this book starts with an essay about Vietnamese cooking, often sharing personal experiences of the author. I found these sections of the book extremely interesting even though I'm not sure reading the book actually boosted my confidence in making my favorite Vietnamese food!
October 18, 2007
All the Vietnamese secrets revealed.
August 20, 2008
I recommend the gingery mustard greens and tilapia soup. My oldest son says it is the perfect soup.
January 23, 2009
I am so excited about getting this book from the library!
August 25, 2010
Perfectly written, easy to follow, and valuable hints on which brands to buy.
August 10, 2012
Great recipes, easy to follow, with interesting and useful explanations! Favorite recipes include the Garlicky Oven-Roasted Chicken and the Rice Noodles with Chinese Chives, Shrimp, and Pork.
October 2, 2012
Just wonderful. Andrea Nguyen is a treasure trove of culinary knowledge. I read this cookbook like a mystery novel.
April 5, 2013
Great introduction to Vietnamese cooking and Andrea Nguyen's work. It was referred to me when I ordered her other work "Asian Dumplings"
January 21, 2013
I do not usually read cookbooks from cover-to-cover, but this one reads with a bit of story included. This makes for an introspetive, creative read. Lovely...
April 7, 2017
My favorite cookbook ever!
Displaying 1 - 29 of 29 reviews