Vietnamese Cuisine: Recipes and Anecdotes from Vietnamese Gastronomic Culture

“The kitchen is a room of paramount importance in a Vietnamese home,” writes Nguyen in her appealing and accessible debut. She goes on to acquaint readers with staple ingredients—shiso leaves are typically used to add peppery flavors to dishes, and while durian is a Vietnamese favorite, it’s often banned in touristy places due to its odor—and cooking methods. The focus is more on describing culinary traditions than recipes themselves, but amid informative sections on restaurant culture and wedding celebrations, readers will learn to make classic dishes including bánh mi and beef phô. A slim section on regional cuisines features chảcá, caramelized fish from the North; gỏi cuôn spring rolls from the South; and Bún bò Huê, vermicelli and beef, from the city of Hue. For dessert, there’s Chè, a sweet soup topped with corn, and bánh gan, flan made with coconut milk. Though this outing is light on recipes, readers will appreciate Ung’s charming illustrations and Nguyen’s spirited prose. For anyone looking to explore Vietnamese cuisine, this is a great place to start. (Aug.)