Indochine / Saigon: Baguettes and Banh Mi: Finding France in Vietnam by Luke Nguyen

  • Hanoi beef soft noodle rolls (Pho cuon)

    from Indochine / Saigon: Baguettes and Banh Mi: Finding France in Vietnam Indochine / Saigon by Luke Nguyen

    • Categories: Sauces, general; Dressings & marinades; Appetizers / starters; Vietnamese
    • Ingredients: beef fillets; flat rice noodles; Asian basil; sawtooth herb; rice paddy herb; long red chillies; fish sauce; lemongrass; red shallots; sesame seeds; sesame oil; rice vinegar; bird's eye chillies; limes
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Notes about Recipes in this book

  • Ragoût pork cutlet (Ragu suon heo)

    • Stephenn31 on April 12, 2025

      I accidentally started cubing the pork before I realized it was supposed to be a cutlet. But I think that worked better because I served it over rice with some sides and it didn't need a fork and knife. Excellent flavours, and the sauce becomes rich and thick. I'll definitely make this again.

  • Wok-tossed cabbage with garlic (Bap cai xao)

    • Stephenn31 on October 09, 2023

      Delicious and really easy! I'll make this again as a quick side dish. I didn't have cherry tomatoes or garlic chives on hand, but that would only add to how much I would enjoy this. I made again April 2025 with the tomatoes and garlic chives and it was even better!

  • Chicken slow-braised in green pepper (Ga ham tieu xanh)

    • KarinaFrancis on January 26, 2014

      Contrary to Luke's advice I used tinned coconut juice and it turned out beautifully.

    • StevieHolland on April 30, 2014

      Great recipe - simple yet different. Using coconut water instead of the normal cream makes it much lighter.

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  • ISBN 10 1742665705
  • ISBN 13 9781742665702
  • Linked ISBNs
  • Published Oct 03 2011
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

"Indochine" sees Red Lantern's Luke Nguyen revisit his beloved Vietnam and seek out the food and cultural remnants of this former French colonial empire. On his regular visits to Vietnam today, Luke is often struck by the appearance of people wearing berets, speaking French and the aromas of coffee and butter emanating from cafes and patisseries. The recipes and accompanying stories showcase the French influence upon Vietnamese history and cuisine. Against a backdrop of grand colonial hotels, bars, restaurants and terraces, to private estates dressed in antiques and textiles of the period, Luke talks to chefs, bakers and family members to extract the very essence of French-Vietnamese cuisine. From coffee and croissants at breakfast to high tea and supper, Luke unravels the origins of Vietnamese dishes such as pho, which began life as a 'pot au feu', and experiments with new versions of traditional Vietnamese food. "Indochine" appeals to lovers of French, Vietnamese food and travel alike. This title is from the author of best-selling cookbooks "Secrets of the Red Lantern" and "The Songs of Sapa". It features vibrant food photography shot entirely in Vietnam and more than 100 regional recipes showcasing Vietnam's French culinary roots.

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