Recipe for a Party or Larger Group
This recipe for Vietnamese style Spring Rolls is a good one for a party, as it makes 50 rolls. Recipe adapted from Bach-Yen Boum.
Vietnamese Spring Rolls
A Vietnamese Classic
Ideal for a Buffet Party
Reflecting the Vietnamese fondness for Beef, this Beef Brochette dish is a classic of Vietnamese cuisine. It would be ideal for a larger buffet event, along with several other major dishes. It is intended to serve six to eight people, along with Continue reading
A Vietnamese Classic with
This is a classic Vietnamese dish which would work well for a special dinner. While there are a number of ingredients and steps in the preparation, it is not actually as formidable to make as it might seem. Total time involved is Continue reading
Vietnamese Approach to Flounder
Special Kind of Fish Fry
This is a spectacular presentation for whole Flounder. The Vietnamese recipe is adapted from Bach Ngo. This recipe would serve about 8 people.
(Ca Gio Hoa)
1 whole Flounder, about 3 or 4 pounds Continue reading
Lemongrass Meets Cayenne Pepper
Caramelized Sugar Meets Fish Sauce
This classic Vietnamese dish demonstrates the classic use of Caramelized Sugar in Vietnamese cuisine, as well as the roles Lemongrass and moderate amounts of Hot Red Pepper can play. This dish serves about 8. Recipe adapted from Bach Ngo. The use of Nuoc Mam or Fish Sauce is also typical.
Fried Chicken with Lemongrass and Cayenne Pepper
A Sauce for Every Meal
Synthesis of Lime, Garlic, Nuoc Mam
Nuoc Cham is a table condiment that appears at almost all Vietnamese meals. Basically it’s a way of using the standard Nuoc Mam Fish Sauce and picking up the flavor with Chili Peppers, Lime Juice and Garlic. There are a number of different ways of making it; this recipe adapted from Bach Ngo.
A Common Vegetable Transformed
Nuoc Mam Meets Black Pepper
Soup with Cabbage Pork Rolls
Canh Thit Goi Su
A Classic Vietnamese One-Dish Meal
Beef and Pork Meet Nuoc Mam
In this dish, Vietnamese Soup with Cabbage Pork Rolls (Canh Thit Goi Su), Beef and Pork are combined in a Cabbage Roll which is served in a soup with a heavy garnish of Rice, making it a simple one-dish meal.
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 
“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 
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
Full of Flavor – and Salt
Many Local Variants
“The Vietnamese favor Nuoc Mam, a strong fish ketchup rich in amino acids, salts and phosphorus which compensates for the low nutriti9onal value of the rice.” — Miriam Ferrari 
Fish ketchup, Signora? Rich in amino acids? Maybe, but certainly rich in salt. And how about the low nutritional value of the rice? Some of these things may have been lost in translation and only the editors at Mondadori will ever know the whole story..
In Southeast Asia, the chief salter is a sauce made from fermented fish, commonly known as Patis in the Continue reading