Reviews - What do customers think about Food of Vietnam (H): Authentic Recipes from the Heart of Indochina (Food of the World Cookbooks)?
Good reference for experienced cook Dec 9, 2005
I found the recipes not very easy to follow, but if you are already somewhat familiar with Vietnamese cooking techniques (salad dressing, etc) it is a good reference cook. I also found the recipe for Husband and Wife cake, which is very rare among cookbooks. This book is definitely not for beginners.
many ingredients are not availale in US Jul 4, 2003
I bought the cook book from Mrs. Trieu Thi Choi to take home. I found there are so many ingredients called for in her recipes that are not available in US, particularly the one called "bôt khai" which is used in making steamed buns (Bánh bao) . Also, the recipes use too much Monosodium glutamate.
probably the best book I've seen on Vietnamese cooking Jul 16, 2000
Perhaps this is not the best cookbook I've ever seen, but the best cookbook for Vietnamese food. It provides rich detailed pictures with each recipe, spells out all the required ingredients that you need before getting started, and even provides alternative ingredients or methods where appropriate. The introduction does a good job of explaining the unusual ingredients (with pictures)used in Vietnamese food for those who are unfamiliar with this cuisine.
I have found that, if I follow the recipes exactly and source all the right ingredients, the dishes turn as good (or sometimes better) than the food I eat on my many trips to Vietnam.
I have been using the book for about a year now, but unlike the first reviewer, I have not had any problems with the construction of the book itself. Perhaps she bought one of the many poorly made illegal copies on the streets on Saigon(?)
Entertaining but not informative Feb 21, 2000
This book belongs to one of many in a series of world cuisines and I have found all of them to be embellished with decorative and beautiful pictures. Unfortunately, the recipes that accompany them tend to be instructionally inexplicit and often poor interpretations of the recipes of these countries. If you're interested in getting a crash course in a new cuisine this book is perfect, but pass on this book if you are a serious cook.
Pretty..but is not a must have Jan 5, 2000
It has pretty pictures and some chatty writing but I would not consider it a must have on the shelf of Vietnamese cooking. Though it is better than alot of Vietnamese cookbooks I have come across.
1) Assumption of knowledge of meat preparation including how to clean squid and cutting for tenderness;
2) Does not prepare reader fully when recipe is longer than 15 minutes. Yes indeed it will take more than 15, matter of fact, it will approach an hour or so (yipes);
3) Some recipes especially stocks are westernized excessively (celery! no star anise);
The section on pickles though is good. So are the pictures dealing with ingredients.
Get this pupster on a discount not at full retail. It is good as a supplement but it is not a desert island classic.