Vegetarian Viet Nam by Cameron Stauch

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Notes about Recipes in this book

  • Crispy fried shallots (Hanh phi)

    • Yildiz100 on October 06, 2018

      Excellent technique for crispy shallots, and I like that the oil is strained and kept for a shallot scented seasoning for other dishes in the book, so no waste. At first this looks like too many shallots for the oil/frying pan, but they shrink and it ends up perfect. The slow, one step technique is easy with delicious results.

  • Pickled carrots and daikon (Do chua [South] / Dua gop [North])

    • Yildiz100 on October 10, 2018

      This version was a touch sweet as an accompaniment to the book's rice bowl, which has a very sweet dressing. Testing with the bahn mi next to see if it fares better.

  • Everyday table sauce (Nuoc cham chay)

    • Yildiz100 on October 10, 2018

      A bit sweet for my taste. Don't skimp on the salt either. I would experiment with reducing the sugar a bit.

  • Tofu with fresh tomato sauce (Dau phu sot ca chua)

    • Yildiz100 on December 31, 2018

      Easy and reasonably tasty. The grown ups liked but didn't love it. Probably won't repeat, but glad I tried it.

  • Tofu with tangy lemongrass ginger tamarind sauce

    • Yildiz100 on October 06, 2018

      I used crispy pre-fried (double fried style) cubes of tofu in this which absorbed all the sauce and led to a dry dish. Good flavors though, need to try again with a different tofu as I wasn't crazy about the texture as a dry dish.

  • Stir-fried tofu with lemongrass and chile (Dau hu xao xa ot)

    • Yildiz100 on May 30, 2019

      Was surprisingly bland for all the flavorful ingredients, but maybe my fault. 2 stalks of lemongrass did not provide the 1/4 cup that the recipe indicated. Unfortunately, I didn't notice until too late that he had also provided a volume measurement. Lemongrass was undetectable.

  • Palate-cleansing pomelo salad

    • Yildiz100 on October 06, 2018

      Very nice, and a hit with the whole family though I did need to make some adjustments. Couldn't get the rice crackers so I omitted them. Omitted cilantro because of personal preference. Used a marinated tofu which I then sliced and fried, wasn't wild about the texture so try a different tofu next time. Maybe pre-fried or just omit. The pomelo was yellow and not super flavorsome . Maybe the variety (honey) or the season. Looking forward to trying this with a really good pomelo and a really green mango, but even with less than perfect ingredients this was exciting to eat.

  • Tasty rice noodle bowl (Bun chay)

    • Yildiz100 on October 10, 2018

      I served this topped with the Tofu with tangy lemongrass ginger tamarind sauce, (instead of the suggested stir fried tofu with lemongrass and chili) - this ended up being far too sweet to go with the sweet sauce. Next time try the suggested topping. Despite this, the recipe was a winner, overall. I will use a different, less sweet topping next time, and switch to a thinner vermicelli - I had a slightly thicker than standard version (and make sure they are very dry). See also notes on the "everyday table sauce."

    • christineakiyoshi on May 12, 2020

      Made this with the stirfried tofu with lemongrass and chile and soy chile dipping sauce. This is a simple recipe to make. I like a tofu that is a little crispier so will make a baked tofu with lime and tamari in the future.

  • Stir-fried noodles with asparagus, shiitake mushrooms, and tofu (Pho/mi xao chay thap cam 1)

    • Yildiz100 on April 02, 2019

      Nice flavor, reminiscent of pad Thai with the tamarind and the peanuts. The noodles only needed 10 mins soaking with my brand of 3mm noodles. The final product turned out a tiny bit gloppy. I think the corn starch in the sauce might be to blame. Why add starch when it is a never ending battle against starchy rice noodles anyway? Also, he never mentions when to add the tofu. I added it at the same time as the noodles. This worked. Would repeat omitting the starch next time, and maybe reducing the water in the sauce a little.

  • Curried vegetable stew with baguette (Ca ri chay)

    • Yildiz100 on January 03, 2019

      Very nice, but I felt it wasn't ideal served over rice noodles. (One of the suggested ways to serve it and the one we chose.) It was a bit too thick for this. Next time, serve over rice. The kiddo kind of liked it, even though it was a bit spicy for her.

  • Hibiscus slushie (Dai qua kho "slushie")

    • Yildiz100 on November 15, 2018

      Delicious, refreshing, and a gorgeous color. Nice rich hibiscus flavor (had whole dried hibiscus flowers and allowed them to steep for 9 hours). Makes a lot of syrup, so try a half recipe next time. Syrup can also be used for cocktails and desserts, so should be able to use it up.

  • Summer fruit with coconut milk and condensed milk (Hoa qua dam)

    • Yildiz100 on May 30, 2019

      Very nice dressing for fruit salad. Creamy and sweet, but not too sweet. Wished it was a little thicker, maybe replacing some of the coconut milk with coconut cream would be good.

  • Lemongrass chile "chicken" strips stir-fry (Ga chay xao xa ot)

    • christineakiyoshi on May 12, 2020

      Made this dish with tofu. The flavors were nice but I prefer a crispier/firmer tofu, so would probably not use tofu in this again. Seitan or mock chicken would probably be a little better.

  • Soy chile dipping sauce (Nuoc tuong / Nuoc sieu)

    • christineakiyoshi on May 12, 2020

      I like this very much. Used 4 red Thai chiles for this as I like things on the spicy side.

  • Quick pickled carrots

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Reviews about this book

  • Food in Jars

    This book is bursting with fresh, herb-focused, flavorful food. You won’t miss the meat a bit.

    Full review
  • Books for Better Living

    Bringing exciting global flavors to your vegetarian table and try a recipe for Green Papaya Salad.

    Full review
  • Eat Your Books

    Vegetarian cuisine never looked so good. Packed with flavor these recipes deliver Vietnamese cuisine in a light and refreshing, yet still satisfying manner.

    Full review
  • ISBN 10 0393249336
  • ISBN 13 9780393249330
  • Published Mar 13 2018
  • Format Hardcover
  • Page Count 288
  • Language English
  • Edition 1
  • Countries United States
  • Publisher W. W. Norton & Company

Publishers Text

Meatless Vietnamese cooking for vegetarians and omnivores alike.

In the years he spent living and cooking in Vietnam, Cameron Stauch learned about a tradition of vegetarian Vietnamese cuisine that is light and full of flavor. Based on recipes devised over centuries by Mahayana Buddhist monks, the dishes in Vegetarian Viet Nam make use of the full arsenal of Vietnamese herbs and sauces to make tofu, mushrooms, and vegetables burst with flavor like never before.

With a lavishly illustrated glossary that helps you recognize the mushrooms, noodles, fruits, and vegetables that make up the vegetarian Vietnamese pantry, Vegetarian Viet Nam will unlock an entire universe of flavor to people who want healthy, tasty, and sustainable food.