Tom Nuong Toi Xa Ot (Grilled Shrimp with Garlic, Lemongrass, and Chili Paste)
Tom Rang Muoi (Salt and Pepper Fried Shrimp)
Tom Suan Ram Man (Pork Riblets and Shrimp Sauteed in Salty Caramel Sauce)
Tom Xao Mam Ruoc Toi Ot (Fried Shrimp with Shrimp Paste, Lemon grass, and Chili Paste)
Traditional Fried Rice (Com Chien Tom Cai)
Traditional Shredded Chicken and Cabbage Salad (Goi Ga)
Traditional Vietnamese Spring Rolls with Pork, Shrimp, and Mint Leaves (Goi Cuon)
Tra Gung (Ginger and Jasmine Tea)
Trai Thom Buoi Voi Ot Mau Muoi (Fresh Pineapple and Pomelo with Chili Powder and Salt)
Tuong Chanh Gung (Ginger Lime Soy Sauce)
Tuong Dau Phong (Peanut Sauce)
Turmeric
Crepes, Crispy Coconut and
and Fried Shrimp in Garlic Batter
Hanoi-Style Fried Fish with Dill and
Umami
Vegetables and Tofu Sauteed in Oyster Sauce (Rau Cai Dau Hu Xao)
Vegetarian dishes
Braised Eggplant and Tofu in Caramel Sauce
Cabbage Salad with Banana Blossoms
Pan-Fried Tofu and Broccoli with Lemongrass and Chile
Sautéed Bok Choy with Tofu and Hoisin Sauce
Sautéed Mustard Greens with Oyster Sauce
Sauteed Tofu with Oyster Sauce
Vegetables and Tofu Sauteed in Oyster Sauce
Vegetarian Sweet-and-Sour Soup
Vietnamese Water Spinach Sauteed with Garlic
Wide Rice Noodles Stir-Fried with Tofu and Vegetables
Vegetarian Sweet-and-Sour Soup (Canh Chua Chay)
Vermicelli, rice. See Rice vermicelli
Vermicelli Noodle Soup with Ground Crab and Egg and Tomatoes (Bun Rieu)
Vermicelli Squares with Scallion Oil (Banh Hoi)
Vietnamese Flan or Crème Caramel (Banh Flan)
Vietnamese food
basic recipes
cooking tools
eating habits
fish sauce
food eaten
preparation techniques
umami
Vietnamese New Year. See Tet (Vietnamese New Year)
Vietnamese water spinach
Sauteed with Garlic (Rau Muong Xao Toi)
in Vegetables and Tofu Sauteed in Oyster Sauce
Vit Kho Dua (Braised Duck with Coconut Juice)
Warm “Shaking Beef” Salad with Watercress and Tomatoes (Bo Luc Lac)
Watercress and Tomatoes, Warm “Shaking Beef” Salad with
Water spinach. See Vietnamese water spinach
Weddings
Whole Salted Fish with Lemongrass and Chili Paste (Ca Chien Xa Ot)
Wide Rice Noodles Stir-Fried with Tofu and Vegetables (Bun Xao Chay)
Winter Melon and Shrimp Soup (Canh Bau Tom)
Xup Mang Cua (Asparagus and Crab Soup)
Yams
About the Author
Ann Le was born in Minneapolis, Minnesota, after her family fled Vietnam as boat people three days before the fall of Saigon in April 1975. The Le family then moved to Southern California, where they were among the first few Vietnamese immigrants to settle and work in Little Saigon. Ann grew up cooking and eating at home with her grandparents, as well as all over Little Saigon. And she has watched the community evolve into the culinary tourist destination it is today.
She has traveled and eaten all over the world, spending months in Asia as well as living in Europe, New York, and San Francisco. Ann believes the finest cuisine belongs to the Vietnamese people, a cuisine with recipes that are never written down, but ingrained in memory. Inspired by the need to share the wealth of Vietnamese cuisine, and for fear of losing recipes passed only through oral history, Ann offers this proud history of a remarkable community and opens the kitchen door to authentic Vietnamese dishes.
About the Photographer
Julie Fay was raised in the Pacific Northwest and now resides in Los Angeles. Among her favorite photo subjects (retro motel signs, Paris, and her chihuahua), Vietnam and its culture is her specialty. Her photographs appear in the literary guidebook, To Asia With Love, and she recently completed a five-week photo assignment in Vietnam for Communion: Meditations on Eating in Vietnam.
Table of Contents
Title Page
Copyright Page
Dedication
Acknowledgements
Introduction
Demystifying Vietnamese Food - A PRIMER ON INGREDIENTS, TECHNIQUES, AND EQUIPMENT
WHAT WE EAT
HOW WE EAT
COOKING TOOLS
PREPARATION TECHNIQUES
THE BASICS
RECIPES - A DRIVE DOWN BOLSA AVENUE
Salads and Soups - THE VIETNAMESE MARKETS
Simple Comfort Foods - THE ASIAN GARDEN MALL AND MOM-AND-POP RESTAURANTS
Noodle Soups - PH , H TIÊU, AND MÌ HOUSES
Vegetarian Dishes - THE BUDDHIST TEMPLES
Seafood Dishes - THE FISH MARKETS
Vietnamese Celebrations and Feasts - THE LAZY SUSAN
Festive Holiday Foods - TET, THE VIETNAMESE NEW YEAR
Desserts, Savory Treats, and Drinks - BAKERIES AND COFFEEHOUSES
Appendix A: - INGREDIENTS IN VIETNAMESE CUISINE
Appendix B: - RESOURCES AND LINKS
Appendix C: - SAMPLE MENUS
Appendix D: - METRIC CONVERSION TABLES
Index
About the Author
About the Photographer
The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon Page 23