Vietnamese Cuisine

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]

Cooking with Vietnamese Nuoc Mam Fish Sauce

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

Clay Pots / Chậu đất sét

Clay Pots and Cooking
Flavors Captured in a Pot

Cooking Vietnamese, Southeast Asian dishes in clay pots

Clay Pots

You’ll see them in Asian markets, in a variety of sizes, often with metallic rings holding them together. Are these any good for cooking? [1]

Some people think so. As Charles Phan, owner of the Slanted Door restaurant in San Francisco, says Continue reading