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  • The Songs of Sapa: Stories and Recipes from Vietnam

The Songs of Sapa: Stories and Recipes from Vietnam by Luke Nguyen

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    Notes about Recipes in this Book

    • Stir-fried ginger chicken (Gà xào gùʼng)

      • Delys77 on October 16, 2011

        Pg 35 This is a great little stir fry. The relatively large amounts of fish sauce are very well balanced with the sweetness of the brown sugar. The ginger is mellowed by the cooking so don't worry about the amount. I did actually double the recipe to serve five as the amount he suggests would likely only serve 3.

    • Wok-tossed asparagus in garlic (Măng tây xào toi)

      • Delys77 on October 16, 2011

        pg 219 Overall this is a nice dish but I would suggest upping all the seasonings. Also if you are going to et with chopsticks slice the spears on a diagonal to make smaller pieces.

    • Chargrilled chicken in shrimp paste (Gà nuóʼng măm ruôc)

      • Delys77 on November 01, 2011

        I broiled for about 9 minutes and it could have done with another minute to get a better crust. Also I would cut the shrimp paste to 2 tsp and maybe add a little sriracha. Overall a nice dish with good flavour that comes together quite easily. Make sure you allow the time to marinate for at least two hours.

    • Beef wok-tossed with betel leaves (Bò xào lá lôt)

      • Delys77 on November 08, 2011

        I must admit I tweaked this recipe a bit as I couldn't find betel. I used about 4 oz of Thai basil which is significantly less than the betel because the basil is more pungent. It was a great combo yielding great stir fry flavour. Unless you hve several other dishes this really just serves two but be careful about doubling though since your beef may boiled steam if it is too crowded. I would also suggest increasing the amount of sauce, but majored sure you retain the same alance as it is a nice little sauce.

    • Wok-tossed bean sprouts and garlic chives (Giá he xào)

      • Delys77 on November 20, 2011

        Pg 121 I suggest going with a bit more garlic Chive than suggested. Overall the flavour is simple but not bad. Ok as a side for a busy and flavourful meal but definitely not an outstanding dish.

    • Hanoi chicken and vermicelli noodle soup (Bún thang Hà Nôi)

      • Delys77 on December 11, 2011

        This dish is savoury deliciousness. The shrimp paste and fish sauce give the broth a wonderful umami flavor that is not overpowering at all. I suggest you cut the herbs up in relatively small pieces and be careful to avoid the stems. Also the broth has to be piping hot as the rest of the ingredients are room temperature or cold. Served with a squeeze of lime as a final touch.

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    • ISBN 10 1741964652
    • ISBN 13 9781741964653
    • Published Oct 01 2009
    • Format Hardcover
    • Language English
    • Countries Australia
    • Publisher Murdoch Books
    • Imprint Murdoch Books

    Publishers Text

    Luke Nguyen, of Secrets of the Red Lantern fame, is going home. Travelling on a personal and culinary tour through Vietnam, Luke visits his family and friends, and is invited into the homes of local Vietnamese food experts and cooks, to learn more about one of the richest, most diverse cuisines in the world. Be tempted by more than 100 regional and family recipes and vibrant, stunning photographs bursting with colour and texture, capturing the beauty of Vietnam, her people and their deep connection to food.

    Other cookbooks by this author

    The Songs of Sapa: Stories and Recipes from Vietnam

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