The Little Saigon cookbook : Vietnamese cuisine and culture in Southern California's Little Saigon

There''s a rule followed by savvy diners looking for the ultimate in ethnic authenticity: Eat where the locals eat. The Little Saigon Cookbook takes you inside the local restaurants in Southern California''s Little Saigon, the site of the largest single population of Vietnamese outside of Vietnam. Joel Rubin of The Los Angeles Times describes this enclave as "a tour through the extraordinary." From the French-inspired bakeries, the lunch delis, and the food courts, to the weekend mayhem of the Pho house and wedding receptions at the boisterous seafood restaurants, these are the "extraordinary" meals that Vietnamese diners and others in the know enjoy every day.This book offers dozens of family recipes, many surviving through oral history alone, that Vietnamese cooks brought to America in the massive emigration that occurred after Saigon fell to Communist forces in 1975. It takes readers on a tour of culinary landmarks and introduces them to the abundance of authentic dishes found in Little Saigon: hot and crispy Vietnamese crepes down Bolsa Avenue; crunchy, tangy chicken and cabbage goi salad from the Asian Mall; picture-perfect arrangements of rice-paper spring rolls (goi cuon) from the Buddhist Temple; plump prawns stir-fried with long beans; perfectly braised pork in caramel sauce; spicy squid combined with fresh sweet basil and coriander from a wedding reception''s lazy Susan; and from the Noodle House, secrets to preparing the famous meal-in-a bowl, Pho.Interwoven among the recipes is a detailed history of Little Saigon, with an insider''s look into the second fastest growing Asian minority group in the United States. A helpful introduction to the basics of Vietnamese cooking--discussing traditional ingredients, seasonal produce, proper combinations of herbs and spices, and sauces--demystifies this wonderful cuisine so readers can create their own Vietnamese dishes, just like the locals."For a long time when someone asked which was the best Vietnamese restaurant, I answered that it was the nearest one." --Jim Dixon, Food Writer, RealGoodFood.com There's A Rule Followed By Savvy Diners Looking For The Ultimate In Ethnic Authenticity: Eat Where The Locals Eat. The Little Saigon Cookbook Takes You Inside The Local Restaurants In Southern California's Little Saigon, The Site Of The Largest Single Population Of Vietnamese Outside Of Vietnam. Joel Rubin Of The Los Angeles Times Describes This Enclave As A Tour Through The Extraordinary. From The French-inspired Bakeries, The Lunch Delis, And The Food Courts, To The Weekend Mayhem Of The Pho House And Wedding Receptions At The Boisterous Seafood Restaurants, These Are The Extraordinary Meals That Vietnamese Diners And Others In The Know Enjoy Every Day. Interwoven Among The Recipes Is A Detailed History Of Little Saigon, With An Insider's Look Into The Second Fastest Growing Asian Minority Group In The United States. A Helpfulintroduction To The Basics Of Vietnamese Cooking--discussing Traditional Ingredients, Seasonal Produce, Proper Combinations Of Herbs And Spices, And Sauces--demystifies This Wonderful Cuisine So Readers Can Create Their Own Vietnamese Dishes, Just Like The Locals. Machine Derived Contents Note: Contents -- Acknowledgments -- Introduction -- Demystifying Vietnamese Food: A Primer On Ingredients, Techniques, And Equipment -- What We Eat -- How We Eat -- Cooking Tools -- Preparation Techniques -- The Basics -- Recipes: A Drive Down Bolsa Avenue -- Salads And Soups: The Vietnamese Markets -- Simple Comfort Foods: The Asian Garden Mall And Mom-and-pop Restaurants -- Noodle Soups: Pho, Hu Tieu, And Mi Houses -- Vegetarian Dishes: The Buddhist Temples -- Seafood Dishes: The Fish Markets -- Vietnamese Celebrations And Feasts: The Lazy Susan -- Festive Holiday Foods: Tet, The Vietnamese New Year -- Desserts, Savory Treats, And Drinks: Bakeries And Coffeehouses -- Appendix A: Ingredients In Vietnamese Cuisine -- Appendix B: Sample Menus -- Appendix C: Sources Of Ingredients -- Appendix D: Tourism Information -- Index -- About The Author. Ann Le ; With Photographs By Julie Fay. Includes Index. Includes Bibliographical References (pages 187-188, 190) And Index. There''s a rule followed by savvy diners looking for the ultimate in ethnic Eat where the locals eat. The Little Saigon Cookbook takes you inside the local restaurants in Southern California''s Little Saigon, the site of the largest single population of Vietnamese outside of Vietnam. Joel Rubin of The Los Angeles Times describes this enclave as "a tour through the extraordinary." From the French-inspired bakeries, the lunch delis, and the food courts, to the weekend mayhem of the Pho house and wedding receptions at the boisterous seafood restaurants, these are the "extraordinary" meals that Vietnamese diners and others in the know enjoy every day. This book offers dozens of family recipes, many surviving through oral history alone, that Vietnamese cooks brought to America in the massive emigration that occurred after Saigon fell to Communist forces in 1975. It takes readers on a tour of culinary landmarks and introduces them to the abundance of authentic dishes found in Little hot and crispy Vietnamese crepes down Bolsa Avenue; crunchy, tangy chicken and cabbage goi salad from the Asian Mall; picture-perfect arrangements of rice-paper spring rolls ( goi cuon) from the Buddhist Temple; plump prawns stir-fried with long beans; perfectly braised pork in caramel sauce; spicy squid combined with fresh sweet basil and coriander from a wedding reception''s lazy Susan; and from the Noodle House, secrets to preparing the famous meal-in-a bowl, Pho. Interwoven among the recipes is a detailed history of Little Saigon, with an insider''s look into the second fastest growing Asian minority group in the United States. A helpful introduction to the basics of Vietnamese cooking--discussing traditional ingredients, seasonal produce, proper combinations of herbs and spices, and sauces--demystifies this wonderful cuisine so readers can create their own Vietnamese dishes, just like the locals. "For a long time when someone asked which was the best Vietnamese restaurant, I answered that it was the nearest one." --Jim Dixon, Food Writer, RealGoodFood.com