Street-food entrepreneurs Van and Anh bring you contemporary Vietnamese cooking for modern kitchens.With the freshest of ingredients, exquisite flavours, bright colours, sociable plates for sharing, and comforting broths for one, this is traditional cooking made utterly current. Vietnamese food is well-known these days u think cleansing noodle soups, succulent caramelized pork, spicy herb-filled baguettes, zingy salads, crunchy pickles, perfect dipping sauces, and moreish sweet coffee. But, sadly, Vietnamese cooking is not. Vietnam is a land of amazing markets with dawn-picked herbs, seasonal vegetables, coffee vendors and food stalls. But, thankfully, these days we can find scenes like that closer to home with the explosion of farmers markets and artisan producers. Van and Anh began their award-winning street-food in East London's Broadway Market, and that bustlingly fresh, creative market vibe typifies the cooking in this book.
"My favourite (cook)book of 2013... For any amateur cook who likes new flavours and is willing to take risks, this book really is worth a try" -- Ed Balls * New Statesman *
"There's a romance to this cookbook that is hard to resist... A great introduction to the flavours of Vietnam" * Conde Nast Traveller *
"Their recipes don't need two columns of ingredients and are quite workable" -- Leslie Geddes Brown * Country Life *
"Who could resist dishes such as rhubarb and okra sweet and sour soup, salmon with ginger caramel or stewed chicken with dates and goji berries?" * Jamie Magazine *
"Highly accessible, with recipes that are alluring and achievable, this is the best book on Vietnamese food for the London kitchen" -- Guy Dimond * Time Out *