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Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors

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An intimate number of the finest Vietnamese recipes.

When writer Andrea Nguyen’s circle of relatives used to be airlifted out of Saigon in 1975, one of the most few belongings that her mother hurriedly packed for the adventure used to be her small orange notebook of recipes. Thirty years later, Nguyen has written her own intimate number of recipes, INTO THE VIETNAMESE KITCHEN, an ambitious debut cookbook that chronicles the food traditions of her native country. Robustly flavored yet delicate, sophisticated yet simple, the recipes include steamy pho noodle soups infused with the aromas of clean herbs and lime; wealthy clay-pot preparations of catfish, chicken, and pork; classic bánh mì sandwiches; and an array of Vietnamese charcuterie. Nguyen helps readers shop for very important ingredients, master core cooking techniques, and get ready and serve satisfying meals, whether for two on a weeknight or 12 on a weekend.
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