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

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    • Categories: Stews & one-pot meals; Breakfast / brunch; Main course; Winter; Cooking ahead; Fall / autumn; Vietnamese
    • Ingredients: beef short ribs; onions; celery; fresh ginger; lemongrass; ground coriander; ground cumin; whole cloves; whole star anise; cinnamon sticks; coconut water; beef stock; potatoes; carrots; caster sugar; fish sauce; mangetout; limes; Thai basil; coriander leaves
    • Categories: Quick / easy; Main course; Vietnamese
    • Ingredients: pork ribs; garlic powder; soy sauce; English mustard; marmalade
    • Accompaniments: Sticky rice (Xôi đậu xanh)
    • Categories: Egg dishes; Stews & one-pot meals; Main course; Cooking ahead; Vietnamese
    • Ingredients: pork belly; round shallots; garlic; caster sugar; coconut juice; eggs; bird's eye chillies; fish sauce; coconut syrup
    • Accompaniments: Sticky rice (Xôi đậu xanh)
    • Categories: Quick / easy; Stir-fries; Main course; Vietnamese
    • Ingredients: chilli flakes; fresh ginger; soy sauce; chicken thighs; chicken drumsticks; red onions; lemons; honey; cooked rice; greens of your choice
    • Categories: Curry; Main course; Vietnamese
    • Ingredients: fresh ginger; lemongrass; garlic; shallots; chicken thighs; Vietnamese curry powder; coconut milk; chicken stock cubes; potatoes; delicata squash; fish sauce; caster sugar; Thai basil; spring onions; limes
    • Categories: Stews & one-pot meals; Main course; Cooking for 1 or 2; Cooking ahead; Vietnamese
    • Ingredients: round shallots; garlic; chicken thighs; fresh ginger; coconut water; bird's eye chillies; fish sauce; spring onions
    • Categories: Dips, spreads & salsas; Rice dishes; Sauces for poultry; Main course; Chinese; Vietnamese
    • Ingredients: whole chicken; fresh ginger; pandan leaves; groundnut oil; spring onions; caster sugar; soy sauce; maple syrup; sesame oil; rice wine vinegar; red bird's eye chillies; garlic; limes; rendered chicken fat; jasmine rice; round shallots; chicken broth; turmeric; coriander leaves; cucumbers; Vietnamese coriander; tomatoes
    • Categories: Stews & one-pot meals; Main course; Cooking for 1 or 2; Cooking ahead; Vietnamese
    • Ingredients: Asian shallots; fresh ginger; caster sugar; hake steaks; coconut water; fish sauce; bird's eye chillies; spring onions
    • Categories: Stews & one-pot meals; Dips, spreads & salsas; Main course; Cooking for 1 or 2; Vietnamese
    • Ingredients: whole sea bass; round shallots; chicken stock; tomatoes; caster sugar; fish sauce; limes; dill; spring onions; bird's eye chillies
    • Categories: Quick / easy; Stews & one-pot meals; Dressings & marinades; Main course; Cooking for 1 or 2; Vietnamese
    • Ingredients: whole sea bass; fresh ginger; kimchi; lemons; cherry tomatoes on the vine; sesame oil; coconut water; spring onions; soy sauce; apple cider vinegar; caster sugar; chilli sauce; red chillies
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    • Categories: Egg dishes; Quick / easy; Main course; Cooking for 1 or 2; Vietnamese
    • Ingredients: eggs; caster sugar; soy sauce; dried Chinese sausages; round shallots; carrots; cabbage; coriander stems; garlic chives
    • Categories: Stir-fries; Side dish; Vietnamese
    • Ingredients: tofu; round shallots; cherry tomatoes; mushrooms of your choice; tenderstem broccoli; Shaoxing rice wine; fish sauce; spring onions; coriander leaves
    • Categories: Stir-fries; Side dish; Vietnamese
    • Ingredients: garlic; runner beans; celery leaves; oyster sauce
    • Categories: Stir-fries; Main course; Side dish; Vietnamese; Vegan; Vegetarian
    • Ingredients: tahini; soy sauce; maple syrup; leeks; red chillies; Jerusalem artichokes; assorted mushrooms; Vietnamese coriander
    • Categories: Stir-fries; Main course; Side dish; Vietnamese; Vegan; Vegetarian
    • Ingredients: round shallots; red chillies; sesame oil; aubergines; spring onions; Thai basil; soy sauce; apple cider vinegar; chilli sauce; maple syrup
    • Categories: Pasta, doughs & sauces; Main course; Side dish; Lunch; Vietnamese; Vegan; Vegetarian
    • Ingredients: orzo pasta; round shallots; fresh ginger; kale; kimchi
    • Categories: Stir-fries; Side dish; Vietnamese; Vegan; Vegetarian
    • Ingredients: tahini; soy sauce; watercress; spinach; pea shoots
    • Categories: Stir-fries; Side dish; Vietnamese
    • Ingredients: fresh ginger; Asian shallots; red chillies; fish sauce; garlic; anchovies; cavolo nero; baby courgettes; tenderstem broccoli; green beans; white wine
    • Categories: Salads; Dressings & marinades; Side dish; Vietnamese
    • Ingredients: fish sauce; maple syrup; limes; English mustard; pistachio nuts; red onions; mixed tomatoes; baguette bread; Thai basil; celery leaves; crispy shallots
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    • Categories: Stuffing; Dips, spreads & salsas; Fried doughs; Salads; Main course; Snacks; Vietnamese
    • Ingredients: king prawns; caster sugar; fish sauce; limes; garlic chives; courgette flowers; vegetable oil; bird's eye chillies; maple syrup; mint; coriander stems; courgettes; ichimi togarashi; ground ginger
    • Categories: Rice dishes; Salads; Main course; Vietnamese
    • Ingredients: beef fillets; oyster sauce; Maggi seasoning sauce; garlic; round shallots; garlic powder; caster sugar; sesame oil; apple cider vinegar; limes; maple syrup; red onions; watercress; lamb's lettuce; mixed tomatoes; jasmine rice; tomato ketchup
    • Accompaniments: Chayotes & garlic (Củ su xào tỏi); Homemade chips (khoai tây nướng)
    • Categories: Chutneys, pickles & relishes; Dressings & marinades; Salads; Main course; Vietnamese
    • Ingredients: whole chicken; sugar snap peas; radishes; Vietnamese coriander; coriander leaves; pistachio nuts; round shallots; apple cider vinegar; caster sugar; bird's eye chillies; maple syrup; limes; fish sauce; prawn crackers
    • Categories: Salads; Dressings & marinades; Dips, spreads & salsas; Chutneys, pickles & relishes; Main course; Vietnamese
    • Ingredients: caster sugar; pork belly; groundnut oil; garlic; round shallots; oyster sauce; fish sauce; kohlrabi; carrots; apple cider vinegar; rice vermicelli noodles; lettuce; mixed Asian herbs

Notes about this book

This book does not currently have any notes.

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.

  • 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.

  • 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!

  • 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.

  • Sea bass in tomato, celery & dill broth (Canh chua lá thì là)

    • Nancarrow on March 02, 2023

      Poorly written recipe which doesn't give a lot of faith that the book has been properly proofread. Celery in the title of the recipe but is not mentioned in the ingredients or the method. No indication of when to add the dill or spring onion either.

    • stepharama1 on July 07, 2022

      We absolutely adored this! It had such an intriguing flavor. It was plenty flavorful even though I used a cod fillet rather than a whole fish. The recipe was a little frustrating because it didn't specify the size of the vegetables to use. For example, it called for a stalk of celery with no indication of size. I used 3 skinny shortish celery stalks and upsized the rest of the vegetables and was thrilled with the result. The recipe specifies that this may be turned into two separate dishes at the table by separating out some of the fish. We just ate it all together in a bowl with a bit of the dipping sauce and loved it since I didn't feel like dirtying more dishes.

  • 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!

  • 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.

  • 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.

  • 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.

  • 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 :)

  • 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.

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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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