The Foods of Vietnam

Front Cover
Stewart, Tabori & Chang, 1989 - Cooking - 239 pages
2 Reviews
More than 150 recipes from the various regions of Vietnam, ranging from simple family dishes to elaborate banquets. There are sections on ingredients, the cuisine's history and ordering a meal in a Vietnamese restaurant. The author's recipes have been featured in The New York Times.

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Review: The Foods of Vietnam

User Review  - Leigh-ann - Goodreads

Now that I know how to make Nuoc Cham, a simple mix of fish sauce, lime juice, brown sugar, garlic, vinegar, and chiles, a whole new world of meal possibilities has opened up. This sauce is THE ... Read full review

Review: The Foods of Vietnam

User Review  - erik - Goodreads

I was initially wary of buying a book on an asian cuisine from someone named "Nicole Routhier", but she was born to a french father in Saigon. The book is beautiful and contains a more comprehensive ... Read full review

About the author (1989)

Routhier is a writer, cooking teacher and restaurant consultant.

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