Vietnamese: Simple Vietnamese Food to Cook at Home by Uyen Luu

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Notes about Recipes in this book

  • Pandan Swiss roll with mango & cream (Bánh bông lan lá dứa cuộn nhân xoài)

    • radishseed on September 25, 2021

      There is an error in the ingredients: 110 grams of sugar is closer to 1/2 c. sugar, not 1 c. as the recipe says. I went with the smaller amount, 110 g, on the assumption that was the original amount and the cup measurement is a conversion error. Baked in a larger sheet pan to make 12 mini rolls (350 F, about 20 min), coated rolls in white chocolate / coconut oil glaze and topped with dehydrated mango and pistachios. They were quite sweet, and unfortunately the mango seemed to get overwhelmed by the other flavors.

  • Savoy cabbage, roasted cauliflower & cashew chilli noodles (Mì xào chay)

    • meggan on January 14, 2022

      A good easy recipe for two winter vegetables that we always seem to have on hand. cauliflower and cabbage. I would reduce the fish sauce slightly (maybe 1/2 a TBS) next time as it is tiny bit too fishy.

  • Ginger chicken (Gà kho gừng)

    • Foodycat on June 07, 2021

      I really appreciate that this recipe gives the weight of the ginger. It calls for brown sugar but I am not sure how you see colour changes as brown sugar caramelises so I used caster sugar and probably didn't take it far enough. Delicious flavour!

  • Tofu pillows, tomatoes & broccoli in fish sauce (Tàu hủ xào bông cải cà chua)

    • Foodycat on September 28, 2021

      As per the previous note - this was fine. I think in the context of a meal with several different dishes it would have been different but as the only dish with rice it was just a bit meh. The texture of the tofu was lovely, although mine stuck a bit so I didn't get the perfect golden pieces, and with a bit of sriracha and a slosh of soy sauce it was a very good dinner.

    • Lepa on June 23, 2021

      This was fine, but not as good as I was hoping. The adults added some sriracha and that made it a bit more exciting. This was a really quick and easy dinner in the wok.

  • Soy aubergines & Thai basil (Cà tím xào nước tương)

    • Foodycat on July 26, 2021

      Absolutely gorgeous. I was sceptical about the added fiddle of steaming the aubergines first but it's absolutely worth it - really succulent, silky aubergine with incredible flavour. I wasn't sure what was meant by chilli sauce and chilli oil, so I used sriracha and a bit of laoganma chilli crisp.

  • Hot & fiery greens with anchovies (Cải xào ớt cá cơm)

    • Foodycat on June 07, 2021

      This is going to be a very regular side dish. I'm sceptical about the claim that the white wine will flame in the hot pan though - you can't usually flambe with wine and even though my pan was pretty hot and the wine evaporated almost immediately it was nowhere near flaming.

  • Sizzling crêpes with prawns (Bánh xèo tôm)

    • Snopes on February 18, 2022

      We missed the note saying that you have to use non-glutinous rice flour. Our fault, but it produced a soupy disaster. I do think the warning against using glutinous rice flour should be more prominent.

  • Fried noodles & greens (Mì chay xào rau)

    • etcjm on May 16, 2022

      Made with wide rice noodles instead to make it GF. Used Pak Choy and bean sprouts. Perfectly OK, but needs the condiments - nuts, chilli oil etc. I didn't bother so it was just OK really.

  • Stir-fried beef & asparagus with flat rice noodles (Phở xào thịt bò măng tây)

    • etcjm on January 18, 2022

      My gauge of whether the written recipe was enough for two was way off on this one. 160g noodles - the pack is 200g - they all went in. I like steak, opted to buy a thick cut rump instead - 450g not 200g (oops) Chucked in a few mushrooms as well. This all equals plenty of lovely leftovers. Yes the recipe is right, and it is very nice indeed. I'll use pak choy with the asparagus next time and use two nests of noodles with extra beansprouts. Really good first recipe out of this book.

  • Baked ginger & lemon chicken (Gà nướng)

    • etcjm on May 16, 2022

      So easy and so tasty. Great as leftovers (bit spicier). Will definitely be cooked again. Recipe doesn't tell you to add the lemon - so don't forget!

  • Chayotes & garlic (Củ su xào tỏi)

    • Amcbreen on August 05, 2021

      This was a very interesting dish. It is the first time I have cooked with Chayote. I used a mandolin to slice the chayote and think they could have been slightly thicker slices. They really don't have much flavor so they took on the flavor of the sauce. I felt like with each bite, I was hoping for some flavor from the chayote to compliment the sauce. The recipe was spot on, but think I would try this with a different starch.

  • Orange & lime baked cheesecake (Bánh phô mai cam chanh)

    • Amcbreen on August 05, 2021

      This was a lovely and light dessert. The texture reminded me of an American pound cake more so than a cheesecake. It would be nice with a light orange glaze next time.

  • Fresh salad rolls (Gỏi cuốn)

    • Amcbreen on August 05, 2021

      These were absolutely delicious. I omitted the pork belly as I did not have any on hand but will be trying these again to attempt the Recipe as Uyen intended. The sauce was perfect compliment :)

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Reviews about this book

  • Kavey Eats

    One of the strengths of Vietnamese is that, whilst Uyen’s recipes are firmly based on Vietnamese flavours, cooking techniques and ways of eating, they are also written with UK cooks in mind...

    Full review
  • Eat Your Books by Jenny Hartin

    Another winner of a cookbook from Uyen Luu.

    Full review
  • ISBN 10 1784884235
  • ISBN 13 9781784884239
  • Linked ISBNs
  • Published May 11 2021
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United Kingdom
  • Publisher Hardie Grant

Publishers Text

In Vietnamese, Uyen Luu demonstrates that Vietnamese food is just as easy to whip up as a bowl of pasta – all you need is a good bottle of fish sauce and a little enthusiasm! She shares 80 of her tastiest recipes – some traditional, some with a modern twist – using ingredients that are available at your local supermarket.

Recipes include noodle soups, salads, family-style sharing plates, one-pot wonders and dinner-party showstoppers, which are all easy to prepare, adapt and enjoy. The recipes are impressive yet simple: try the Caramelized pork belly with coconut milk and cavolo nero, Seabass, tomato & dill soup or Avocado tossed ramen with sweetcorn and tinned tuna in sweet soy sauce & mint.

Vietnamese is filled with fuss-free, delicious recipes that are quick to prepare, and will have you eating Vietnamese meals on a regular basis.

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