The Foods of Vietnam by Nicole Routhier

  • Boiled shrimp and pork dumplings (Bánh bột lọc)

    from The Foods of Vietnam The Foods of Vietnam by Nicole Routhier

    • Categories: Appetizers / starters; Vietnamese
    • Ingredients: coriander leaves; tomato paste; daikon radishes; bamboo shoots; shrimp; dried Chinese brown mushrooms; dried wood ear mushrooms; tapioca starch; nuoc cham; scallions; shallots; ground pork; fish sauce
    • Accompaniments: Spicy fish sauce (nuoc cham) with shredded carrot and daikon
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Notes about this book

  • Eat Your Books

    1990 International Association of Culinary Professionals Award Winner

Notes about Recipes in this book

  • Roast beef salad (lap)

    • mirage on June 26, 2010

      I thought it was good, but Scott said Very good.

  • Spicy and sour shrimp soup (canh chua tom)

    • mirage on January 16, 2010

      Very tasty broth.

    • anya_sf on March 04, 2026

      Quick, easy, and flavorful. I used red snapper (slightly more) as a suggested alternative to shrimp. Used frozen pineapple chunks. Substituted enoki mushrooms for bamboo shoots, used more bean sprouts, and added some frozen green beans. We ate this as a main course soup with a scoop of rice.

  • Chicken with pineapple and cashews (ga xao dua, hanh)

    • anya_sf on October 22, 2019

      My family enjoyed this. The flavor is sort of like sweet-and-sour chicken, but much less cloyingly sweet. I used chicken breast, which worked, but was a bit drier than thighs. I couldn't find straw mushrooms, so I added a can of baby corn. We did not need nuoc cham; the sauce was flavorful enough.

  • Beef stew (thit bo kho)

    • Mikesteven3 on January 25, 2019

      Absolutely love the flavors of this stew!

    • KatongKid on January 10, 2026

      A family favourite! Add an oxtail or two

  • Glazed spareribs (suon rang)

    • mirage on January 16, 2010

      Serve w/the pickled bean sprouts, p. 184

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  • ISBN 10 1556709595
  • ISBN 13 9781556709593
  • Published Oct 31 1999
  • Format Paperback
  • Page Count 256
  • Language English
  • Edition New edition
  • Countries United States
  • Publisher Stewart, Tabori & Chang
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

Opening with the fascinating history of Vietnam's cuisine, Routhier then offers 150 of her favorite traditional recipes. A comprehensive glossary of ingredients, equipment, and techniques provide the background necessary to prepare these dishes. Award-winning food photographer Martin Jacobs presents stunning close-ups of fresh spring rolls, warm beef salad, and more.

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