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5 Burnside Cooking and Food- Vietnamese

The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches

by

The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches Cover

 

Synopses & Reviews

Publisher Comments:

A cookbook devoted to the beloved Vietnamese sandwich, with 50 recipes ranging from classic fillings to innovative modern combinations.

Created by Vietnamese street vendors a century or so ago, banh mi is a twist on the French snack of pâté and bread that is as brilliant as it is addictive to eat. Who can resist the combination of crisp baguette, succulent filling, and toppings like tangy daikon and carrot pickles, thin chile slices, refreshing cucumber strips, and pungent cilantro sprigs? You’ll have ample opportunities to customize your sandwich with filling options such as grilled pork, roast chicken, and “the special”—a delectable combination of garlicky pork, liver pâté, and Vietnamese cold-cuts.

Opening a new realm of flavor for anyone tired of standard sandwich fare, The Banh Mi Handbook presents more than fifty recipes and numerous insights for crafting a wide range of sandwiches, from iconic classics to modern innovations, including: 

Crispy Drunken Chicken

Shrimp in Caramel Sauce

Grilled Lemongrass Pork

Beef and Curry Sliders

Coconut Curry Tofu

Lettuce Wrap Banh Mi

Respected food writer Andrea Nguyen’s simple, delicious recipes for flavor-packed fillings, punchy homemade condiments, and crunchy, colorful pickled vegetables bring the very best of Vietnamese street food to your kitchen. 

Review:

"Nguyen, a Vietnamese-born San Francisco — based food writer who has penned books on such Asian ingredients as tofu and dumplings, here offers a bite-sized exploration of banh mi, the cold cut sandwiches that are a street food favorite in Ho Chi Minh City. Over the course of nine chapters and 50 recipes, the sandwich is broken out into its basic components. Bread, of course, is half the battle, and Nguyen provides both a guide of what to look for when buying the perfect loaf, as well as a fast-rising recipe to create a baguette-like roll. Indeed, if there is a French sensibility to some of what is offered, it is due to the fact that, as explained in the introduction, France ruled Vietnam from 1883 to 1954. So, there is a classic mayonnaise, with Dijon mustard, in the sauces chapter and pork liver pate among the cold cuts. There are also tangy sauces like sriacha aioli and curiosities like silky sausage, which turns out to be a rather romantic name for a Viet bologna made of ground chicken or pork. There are plenty of hot sandwich fillings as well, some of which borrow from American comfort foods; notably, the lemongrass Sloppy Joe, seasoned with star anise, ginger, and fish sauce. (July)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

About the Author

ANDREA NGUYEN is a celebrated food writer and teacher whose work appears in the Los Angeles Times, Wall Street Journal, and Saveur, where she is also a contributing editor. Her previous books, including Into the Vietnamese Kitchen, Asian Dumplings, and Asian Tofu, were highly acclaimed and nominated for James Beard and IACP cookbook awards. She lives in the San Francisco Bay Area. 

Visit www.vietworldkitchen.com for more.

Product Details

ISBN:
9781607745334
Author:
Nguyen, Andrea Quynhgiao
Publisher:
Ten Speed Press
Author:
Nguyen, Andrea
Subject:
Asian
Subject:
Cooking and Food-Asian
Publication Date:
20140731
Binding:
HARDCOVER
Language:
English
Illustrations:
30 FULL-COLOR PHOTOS
Pages:
132
Dimensions:
7.84 x 0.66 x 0.63 in 1.24 lb

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Related Subjects

Cooking and Food » By Ingredient » Herbs and Spices
Cooking and Food » Dishes and Meals » Sauces, Salsa, and Condiments
Cooking and Food » Regional and Ethnic » Asian
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Cooking and Food » Regional and Ethnic » Vietnamese
Featured Titles » Cooking and Gardening
Featured Titles » General

The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches New Hardcover
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$16.99 In Stock
Product details 132 pages Ten Speed Press - English 9781607745334 Reviews:
"Publishers Weekly Review" by , "Nguyen, a Vietnamese-born San Francisco — based food writer who has penned books on such Asian ingredients as tofu and dumplings, here offers a bite-sized exploration of banh mi, the cold cut sandwiches that are a street food favorite in Ho Chi Minh City. Over the course of nine chapters and 50 recipes, the sandwich is broken out into its basic components. Bread, of course, is half the battle, and Nguyen provides both a guide of what to look for when buying the perfect loaf, as well as a fast-rising recipe to create a baguette-like roll. Indeed, if there is a French sensibility to some of what is offered, it is due to the fact that, as explained in the introduction, France ruled Vietnam from 1883 to 1954. So, there is a classic mayonnaise, with Dijon mustard, in the sauces chapter and pork liver pate among the cold cuts. There are also tangy sauces like sriacha aioli and curiosities like silky sausage, which turns out to be a rather romantic name for a Viet bologna made of ground chicken or pork. There are plenty of hot sandwich fillings as well, some of which borrow from American comfort foods; notably, the lemongrass Sloppy Joe, seasoned with star anise, ginger, and fish sauce. (July)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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