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Quick and Easy Vietnamese


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Table of Contents

Appetizers and Snacks; 1. Crabcakes; 2. Lemongrass Shrimp; 3. Sugarcane Shrimp; 4. Summer Rolls with Shrimp and Fresh Mint; 5. Pork Meatballs with Fresh Herbs and Rice Noodles in Lettuce Cups; 6. Grilled Leaf-Wrapped Beef Kebabs; 7. Banh Mi Submarine Sandwiches, Saigon-Style; Soups; 8. Clear Soup with Beef and Tomatoes; 9. Meatball Soup; Pork and Cabbage Rolls in Clear Soup; 10. Clear Soup with Catfish, Tomatoes, and Fresh Dill; 11. Sweet and Tangy Soup with Pineapple, Tamarind, and Shrimp; 12. Shrimp Dumpling Soup with Watercress or Spinach; 13. Crab and Asparagus Soup; Chicken and Eggs; 14. Lemongrass Chicken; 15. Chicken Stir-Fried with Fresh Ginger; 16. Curry Chicken with Sweet Potatoes and Lime-Pepper-Salt; 17. Hainan Chicken and Rice with Tangy Ginger Sauce; 18. Chicken Simmered in Caramel Sauce; 19. Five-Spice Roast Chicken; 20. Chicken and Cabbage Salad with Fresh Mint; 21. Omelet with Bean Thread Noodles and Pork; 22. Omelet with Crabmeat and Green Onions; Beef and Pork; 23. Beef Stir-Fried with Asparagus; 24. Lemongrass Beef, Grilled or Sauteed; 25. Shaking Beef with Purple Onions and Watercress; 26. Delicious Lemongrass Burgers with Beef or Pork; 27. Vietnamese Meatloaf; 28. Grilled Garlic-Pepper Pork Chops; 29. Pork in Caramel Sauce; 30. Pork and Hard-Boiled Eggs Simmered in Coconut Juice; 31. Grilled Pork Patties with Lettuce, Noodles, Peanuts, and Mint, Hanoi-Style; Fish and Seafood; 32. Grilled Tuna Steaks with Pineapple-Chill Sauce; 33. Grilled Salmon with Ginger-Lime Sauce; 34. Salmon Steaks Simmered in Caramel-Fish Sauce; 35. Cha Ca Fish with Fresh Dill, Hanoi-Style; 36. Grilled Shrimp with Tamarind Sauce; 37. Speedy Shrimp in Caramel-Chill Sauce; 38. Shrimp and Rice Soup with Cilantro and Tomatoes; Salads, Sauces, Pickles and Vegetables; 39. Everyday Herb and Salad Plate; 40. Green Papaya Salad; 41. Roasted Eggplant Salad with Fresh Mint; 42. Everyday Pickled Carrots; 43. Pickled Bean Sprouts; 44. Spinach Sauteed with Garlic and Pepper; 45. Cauliflower with Garlic and Pepper; Rice; 46. Everyday Rice; 47. Shrimp Fried Rice; 48. Sticky Rice; 49. Sticky Rice with Mung Beans, Northern-Style; 50. Soothing Rice Soup with Salmon and Fresh Dill; 51. Hearty Rice Soup with Chicken and Fresh Ginger; Noodles; 52. Hanoi-Style Soup Noodles with Beef, Sweet Spices, and Fresh Herbs; 53. Saigon-Style Soup Noodles with Pork, Shrimp, Peanuts, and Lime; 54. Big Cool Noodle Bowl with Roast Chicken, Cucumbers and Fresh Mint; 55. Rice Noodles Stir-Fried with Pork and Shrimp; 56. Chicken and Bean Thread Noodle Soup; 57. Bean Thread Noodles Stir-Fried with Shrimp; Sweets and Drinks; 58. Warm Banana-Coconut Pudding with Tapioca Pearls; 59. Coconut Pudding with Sticky Rice and Black-Eyed Peas; 60. Black Sticky Rice Pudding; 61. Creme Caramel; 62. Sweet Coconut Ribbons; 63. Fresh Lemongrass Tea; 64. Fresh Soy Milk; 65. Vietnamese Coffee, Iced or Hot; Sauces and Other Basic Recipes; 66. Everyday Dipping Sauce; 67. Vegetarian Everyday Dipping Sauce; 68. Ginger-Lime Dipping Sauce; 69. Tangy Brown Bean Dipping Sauce; 70. Hoisin-Peanut Dipping Sauce; 71. Lime-Pepper-Salt Dipping Sauce; 72. Caramel Sauce for Seasoning Savory Dishes; 73. Green Onion Oil; 74. Fried Shallots; 75. Basic Soup Stock; 76. Roasted Rice Powder.

About the Author

Nancie McDermott is a food writer and cooking teacher specializing in the cuisines of Southeast Asia. She is the author of Quick & Easy Thai from Chronicle Books and her stories and recipes have appeared in numerous national magazines.


"This snappy workhorse of a cookbook reveals the blend of tropical ingredients, delicate seasonings and French colonial influences that distinguish Vietnamese cooking and offers recipes easy enough to integrate into one's standard recipe roster. McDermott (Quick & Easy Thai ) begins with a primer on elements of Vietnamese cuisine: "Contrasts prevail," "soup is a mainstay" and "[m]eat often stands alone, minimally seasoned." She then revieweds the cuisine's central herbs (Asian basil, cilantro), starches (rice noodles, rice paper wrappers) and other foundations (chili-garlic sauce, coconut milk). Throughout, McDermott delivers the history and food information with a sureness indicative of the years she has spent in southeast Asia. Among the book's many notable dishes are Shaking Beef with Purple Onions and Watercress; Chicken Simmered in Caramel Sauce; Cha Ca Fish with Fresh Dill, Hanoi Style; and, for dessert, Sweet Coconut Ribbons, and Crme Caramel, which, McDermott explains, was adopted by the Vietnamese, who had long enjoyed their own version of steamed custard before the French arrived. Stunning color photographs by Caren Alpert illustrate the distinctiveness of Vietnamese cuisine. " -Publisher's Weekly

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