My Vietnam: Stories and Recipes 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.

    • Hellyloves2cook on April 15, 2012

      Made this prior to going to Vietnam. It was delicious! Doubled the amount to serve our family of 5. All the flavours were well balanced. Definitely one to do again!

  • 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.

  • Chargrilled lemongrass beef (Bò nuóʼng xa)

    • Delys77 on April 15, 2012

      Pg. 68 As is this recipe is good but it could do with some more instruction and slight tweaking. Instruction wise I would say you should broil closer to 7 minutes total and serve like a bahn mi with the meat in a baguette sandwich with the sauce and some pickled veggies. Tweaking wise I would cut the fish sauce or shrimp padre by half, go with lemongrass paste and some cilantro as well as chili to p the flavour of the beef and cut back the disproportionate umami.

  • 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.

  • 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 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.

  • Chicken cooked in ginger (Gà nâu gùʼng)

    • Delys77 on June 10, 2012

      Pg 257 This is great Asian comfort food! Perfect for a blustery winter night (despite the fact that I had it on a summer evening), or maybe when you have a cold (loads of ginger). The chicken is moist with a delicious hint of ginger and a just a bit of heat. The recipe also yields a nice broth so serving in a bowl with a bit of rice is ideal. The only draw back is that the recipe seems to indicate that you should eat the sliced ginger, which was a bit much for my palate. I would suggest tweaking the recipe a bit in the following ways: 1) double the pickled radish 2) decrease the ginger that is added to the stock in the second stage by about half and cut it into large enough chunks that you can remove it easily at the end 3) very slightly increase the chili 4) add an additional green onion. Otherwise this is a very good recipe.

  • 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.

  • Sauteed king prawns in coconut milk (Tôm kho nuóc dùa)

    • Delys77 on August 28, 2012

      Pg 325 Simple but very flavourful. The coconut milk lends the familiar flavour and texture that is common to SE Asain curries but since the other components of the sauce are restricted to fish sauce and some aromatics the experience is quite different. Umami, sweet, and rich, wihthout the heat one seems to be waiting for. Different in a very good way. I woudl suggest drecreasing the coconut milk a little since you aren't reducing it and the suggested amount yileds a little too much sauce.

  • Hoisin dipping sauce (Tuoʼng ngot)

    • Delys77 on April 15, 2012

      Pg. 330 I cut out the roasted nuts but added in a bit of crunchy peanut butter and it was fabulous.

  • Tamarind beef and cucumber salad (Bò thâu me dua leo)

    • kmattingly on June 12, 2012

      Very easy to make, tasty and refreshing salad

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  • ISBN 10 0762768320
  • ISBN 13 9780762768325
  • Published Sep 18 2014
  • Format eBook
  • Page Count 344
  • Language English
  • Countries United States
  • Publisher Lyons Press
  • Imprint Lyons Press

Publishers Text

Luke Nguyen, chef and coauthor of the internationally bestselling book Secrets of the Red Lantern, returns home to discover the best of regional Vietnamese cooking. In My Vietnam he takes a personal and culinary tour to learn more about one of the richest, most diverse cuisines in the world.

Starting in the north of Vietnam and ending in the south, Luke visits his family and friends, is invited into the homes of local Vietnamese families, and meets food experts and local cooks. Accompanying his stories are more than 100 regional and family recipes—from Tamarind Broth with Beef and Water Spinach to Wok-tossed Crab in Sate Sauce—and vibrant, stunning photographs. Together these capture the beauty of Vietnam and her people’s deep connection to food.



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