VIETNAMESE FOOD - INTRODUCE
VIETNAMESE FOOD FOR COOKING IS EASY. "Foods for every one," you say? Nonsense. It can also be easy for non-Vietnamese housewives, and even for non-housewives. This book has fairly detailed instructions, with the idea that even a beginning cook (or one who has never even eaten oriental food) will be able to use it to make some typical, simple Vietnamese dishes. There are more complicated recipes, too, for the more experienced or more adventurous cook.
Vietnamese food has its own special character, as do most regional foods. Though it has been much influenced by Chinese cooking through many centuries, it still retains its own individuality. Chinese and Japanese food, especially, are often darker in color because of the extensive use of soy sauce for seasoning. Since fish sauce is used for seasoning in Vietnam, the food retains more of its natural color.
Indian, Malay, and French cooking have also had some slight influence on Vietnamese regional recipes, and Buddhist vegetarian cookery has been well-known there for a long time. The combination makes for an endless variety of dishes, and this book barely scratches the surface.
Before beginning to cook, read through the recipe to be sure you have all the ingredients (or substitutes). Many of the special ingredients may be omitted, and though the dish will be different, it will not necessarily be ruined. In each such case the ingredient is marked "optional." A few typical dishes that will probably be difficult to duplicate outside Vietnam have been included for interest.
Most of these recipes may be prepared with ingredients found fairly easily in any metropolitan area. The major ingredient appearing in almost every recipe, that will not be found on every supermarket shelf, is the fish sauce (Vietnamese nuoc mam). That, however, will be found on any Chinese or Philippine grocer's shelf and can be ordered by any gourmet shop. It is not particularly expensive.
Many of the more exotic ingredients may be found in any Chinese or other oriental grocery store, and many may be ordered from a Chinese grocer in a nearby metropolitan area if your town doesn't have one. Look for a Chinese restaurant and ask where to buy Chinese groceries in your area. Often the Chinese grocer will have a tiny, not well-advertised shop. Those who patronize him know where he is and he isn't in competition with the supermarket—he usually sells just those special ingredients not sold by other stores in the area. If you have your list in hand, he can bring out what you need. Part of the fun of trying some of these recipes is trying to track down some of the ingredients!
Happy cooking!
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