VIETNAMESE FUSION

Today’s Vietnamese cuisine is the result of a delectable mingling of French, Chinese and Indian ingredients and techniques that fused compatibly with distinctly local herbs and produce. Vietnamese Fusion adds a further nuance as Asian culinary expert Chat Mingkwan transforms time-honored recipes into vegetarian delights by using customary Vietnamese seasonings and ingredients but substituting innovative animal-free alternatives in place of meat or fish.

From artful appetizers and snacks, dipping sauces, satisfying soups, and salads to fabulous main dishes, sumptuous beverages, and tempting desserts ─ all of the fundamentals and favorites are here. Even novices in the kitchen will be able to prepare an ensemble for a multi-course meal or an extravagant dish with a host of accompaniments.

A sample meal would be:
Fresh Spring Rolls ~ Cha Gio
Glass Noodle Soup ~ Gna Maen
Papaya Salad ~ Goi Du Du
Clay Pot Vegetables ~ Cai Khoto
Banana Cake ~ Bahn Chuoi Nuong

One major characteristic of Vietnamese food is the freshness of ingredients, with an abundance of vegetables and herbs. With the introduction of plant-based alternatives, this already nutritious fare is made even more healthful. Let Vietnamese Fusion take you on a culinary tour of Vietnam and show you how to take advantage of the bounty of tastes and textures found in this special cuisine.

Color photos