Cover image for The Vietnamese market cookbook : spicy, sour, sweet
The Vietnamese market cookbook : spicy, sour, sweet
Tran, Van, author.
Personal Author:
Publication Information:
Philadelphia : Running Press, [2014]
Physical Description:
247 pages : color illustrations ; 26 cm
General Note:
Includes index.
Subject Term:
Added Author:
Format :


Call Number
Material Type
Home Location
Item Holds
TX724.5.V5 T735 2014 Adult Non-Fiction Open Shelf
TX724.5.V5 T735 2014 Adult Non-Fiction Open Shelf

On Order



Bring the Flavor of Vietnam to Your Kitchen
Salty, sweet, bitter, sour, and spicy: these are the flavorful tenets of Vietnamese cuisine. This exhilarating culinary culture is rich but light, deeply flavorful but made with simple ingredients, and filling while also easy to prepare. That's the message that authors Van Tran and Anh Vu wanted to bring to a hungry crowd when they opened their banh mi stall in London, an international city that surprisingly lacked the tastes of the authors' childhoods in Hanoi. As their business expanded, The Vietnamese Market Cookbook followed. The recipes are simpler than you might think but explode with the purest flavors of vegetables, seafood, lean meats, spices, chiles, and treasured Vietnamese condiments like fish sauce. Old and new favorites collide: Asparagus and Crabmeat Soup, Papaya Salad with Crispy Anchovies, Claypot Chicken with Ginger, Sea Bass Carpaccio, Kumquat Jasmine Iced Tea, and Crème Caramel. From chapters like "Sweetness and Happiness" to "Spiciness and Adventure" and "Saltiness and Healing," this lusciously filling book will bring a little bit of Vietnam into your home.

Author Notes

Van Tran and Ahn Vu are the owners of the popular market stalls Banhmi11 and two market cafes, No. 101 and No. 17, in London. Both born in Vietnam, they spent their childhoods in Hanoi. They had no professional training as chefs when they left their jobs in finance, but successfully filled a gap in London's culinary scene with banh mi sandwiches, which led to their ever-expanding restaurant empire. Their book, The Vietnamese Market Cookbook, was first published in the UK in fall 2013 and was lauded in The Guardian, Time Out London, Zest, Jamie Magazine, The Sunday Telegraph, Top Sante Magazine, and Metro London, among others. They live in London.

Reviews 2

Booklist Review

Take a tour through the five flavors of Vietnamese cuisine sweet, sour, spicy, bitter, and salty in this vibrant, educational cookbook created by Vietnamese-born sisters Tran and Vu. The two run several popular food stalls in London featuring their home cuisine, most notably the classic bánh mì sandwich (of which there are several variations in the book). But this cookbook, which is organized by flavor profile rather than standard classifications like soups and main dishes, showcases so much more than sandwiches. Adventurous cooks will delight at recipes for beef pho, Hanoi shrimp fritters, and papaya salad with crispy anchovies. The book's gorgeous photos pay homage to the abundance of fresh produce starring in these dishes. Also included is an extensive section of master recipes and Vietnamese pantry staples.--Lalley, Heather Copyright 2014 Booklist

Publisher's Weekly Review

Tran and Vu have no formal culinary training, but they did have the good luck to be at the right place at the right time-specifically, London in 2009. When their Vietnamese food market, Bánhmì11, opened that year, it met a city hungry for bánh mì baguettes. The pair has since expanded to three locations in the U.K., and this edition of their 2013 U.K. cookbook brings their approach to U.S. shores for the first time. Each chapter explores one of the five fundamental Vietnamese flavors: sweet, sour, spicy, bitter, and salty. Each chapter is subdivided into three sections: everyday cooking, festive cooking, and social cooking. And each section has a preface, with memories and insights from Tran, reflecting on the experiences and culinary life lessons that she and her partner have accumulated. While several bánh mì sandwiches are offered up, notably one made with pork that is massaged in a lemongrass and chile marinade, there are more than 70 other recipes that reach deep into the Southeast Asian pantry. A menu for a five-course meal, using one entry from the everyday cooking section of each chapter, would, for example, include egg-glazed eggplant fritters, shrimp tamarind, clay-pot chicken with ginger, zucchini and seared sirloin, and char-grilled sea bass.(Oct.) © Copyright PWxyz, LLC. All rights reserved.