Vietnamese Cookbook

Vietnam is a country in Southeast Asia. Vietnamese cuisine is based around five fundamental taste elements: spicy (metal), sour (wood), bitter (fire), salty (water) and sweet (earth).

Common ingredients include fish sauce, shrimp paste, soy sauce, rice, fresh herbs, fruits and vegetables. Vietnamese recipes use: lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chilli, lime and basil leaves.

Vietnamese cooking is known for its fresh ingredients, minimal use of oil and reliance on herbs and vegetables; it is considered one of the healthiest cuisines worldwide.

Instead of meats like pork or beef, the Vietnamese use freshwater fish, crabs, and molluscs. Flavoring ingredients include fish sauce, soy sauce, prawn sauce and limes.

Vietnam has a strong street food culture, with 40 popular dishes commonly found throughout the country. Many notable Vietnamese dishes such as gỏi cuốn (salad roll), bánh cuốn (rice noodle roll), bún riêu (rice vermicelli soup) and phở noodles.

This cookbook contains recipes for traditional Vietnamese cuisine as well as dozens of delectable variations.