From Nha Trang to Connecticut
Classic Cuisine of Vietnam
Bach Ngo was born to a wealthy and noble family in Nha Trang in the Central Highlands of Vietnam. One of her great aunts was the widow of one of the last kings of Annam.
When Bach Ngo was born, Vietnam was still part Continue reading
Fish Sauce, Nuoc Mam and Sea Ghost Fingers
The National Dish Is a Soup — Even at Breakfast
“Only the French imposed their own cuisine upon their Asiatic possessions.” — David Dodge [1]
“He was not yet Ho Chi Minh. It was 1917 and he was Nguyen Ai Quoc and he was a pastry cook under the great Escoffier.” — Robert Olen Butler [2]
Three Crabs Brand Fish Sauce
Vietnamese cooking is light and delicate, healthy, and remarkably varied. Its famous dishes can be very unusual and even have poetic names, like one for Crab Claws called Sea Ghost Fingers. Continue reading