Cookbook Review | The Complete Vietnamese Cookbook By Ghillie Basan

This book was hand-picked for review, from The Hermit Poet’s International Cookbook Collection.

Hermit Poet’s notes:

Vietnam is an intense place, moving from the war to rapid economic development over the last few decades. The first time I visited Vietnam in 1997, I remember waiting for my visa in a humid small room at the airport. Since then, the quality of life has changed significantly. Like most Asians, the Vietnamese people love to eat. I find the Vietnamese food to be lighter and a bit sweeter than other Asian cuisine.

Book Review:

The Complete Vietnamese Cookbook also includes the cuisine of Cambodia.
In the introduction, you will find daily life, customs, festivals, and history of both countries and illustrated with images of everyday life, food, and maps.

The first section of the book (43 pages) is dedicated to the Vietnamese and Cambodian kitchen with cooking techniques, equipment, store-cupboard ingredients, in addition to food groups like fish and shellfish, poultry and eggs, and exotic fruits. All fully illustrated!

The last third of the book with 160 pages is composed of recipe chapters on poultry & frog’s legs and dips, sauces and condiments, among many other food groups.

The recipes are detailed and fully illustrated. Cooking tips and variations are also available with many recipes. You will need a large book holder for better access during cooking. The ‘vegetables dishes’ chapter is a must for non-meat eaters.

Hermit Poet’s favorite recipes:

With a few changes to adjust to personal taste!

Beef noodle soup | page 78
Bacon-wrapped beef on skewers | page 105
Baby Squid Stuffed with Pork… | page 122

Book information:

The Complete Vietnamese Cookbook