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• by:
• Le, Ann

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.