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    life is one big recipe



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    Please note this is only
    a representative sample
    of the full 250 page book.

    About the cookbook

    Comprehensive Vietnamese cookbook, easy to follow recipes

    In January 2011, Trinh Diem Vy published her first cookbook, “Taste Vietnam: The Morning Glory Cookbook”. Part cookbook and part personal memoir, the book presents not only a celebration of Vietnamese cuisine, but also a heart-warming, at times poignant, but often humorous account of her life growing up in the UNESCO World Heritage town of Hoi An. In it she recollects her life, from a childhood spent helping her mother in Hoi An’s bustling market to the opening of her own restaurants and beyond. She shares her favourite family recipes and brings back to life recipes which were thought lost during the war years—a time of great hardship and turmoil—a time of scarcity and rationing. “Sustenance took priority over taste”, she recalls, “…effectively Vietnam lost an entire generation of cooks—recipes which were typically passed down from one generation to another were forgotten or lost”. Vy goes on to explain the importance of harmony in Vietnamese cooking, of ‘yin’ and ‘yang’—the interplay of ingredients, the vital role played by fresh herbs—and also explores the unique flavours and textures so vital in creating the delightfully sensory experience that is authentic Vietnamese cuisine.

    Taste Vietnam is the culmination of over 30 years experience in the kitchen and as a teacher to thousands of cooking enthusiasts. It is a comprehensive cookbook with easy-to-follow recipes accompanied by vibrant photos. In addition to the memoirs, anecdotes and recipes, the book includes sections on sourcing ingredients, preparation and cutting techniques, herbal remedies, fruit and vegetables, herbs and spices and a wealth of other useful information. With over 15,000 copies sold, it will be the only Vietnamese cookbook you will ever need.

    Ms Vy signing her Taste Vietnam The Morning Glory Cookbook in Hoi An

  • com niêu

    The name Com Niêu in Vietnamese means rice cooked in clay pot, however Com Niêu is never served alone. If we are going to eat Com Niêu we have a general understanding that we will eat it with different dishes such as meat, fish, vegetables, soup or pickles. My favourite way to eat Com Niêu is with caramelised fish in clay pot, sautéed morning glory and mixed vegetable pickles.




     

    ingredients

    2 cups long grain rice
    2 cups water
    1 tsp vegetable oil

    method

    Grease a clay pot with the oil.

    Wash rice well. Put in clay pot with the water. Cover.

    Cook rice on a high heat for 6 minutes, then turndown to a simmer until all liquid is absorbed, about 8 minutes.

    Fluff with a fork or chopsticks moving the crispy bits of rice to the top.

    Can be served with fish or meat mains and vegetable dishes.

    Serves 4 as a main.

                                      

  • cao lâu noodles

    Cao Lau is Hoi An’s most famous dish. The smoked, chewy noodles have a distinctive flavour and are exclusively made in Hoi An. The name Cao Lâu comes from the Chinese character for “steamed high” and the method and recipe is thought to be more than 100 years old. The delicious contrasts of taste and texture in this dish make it well worth attempting – but make sure you have the fresh herbs!





    ingredients

    1⁄2 kg pork loin
    1⁄4 cup vegetable oil
    1 stick lemongrass, bruised
    1⁄2 tsp five spice
    3 tsp sugar
    1⁄2 tsp sea salt
    1⁄4 tsp coarse black pepper
    1 tblsp garlic, pounded
    3 tblsp soya sauce
    2 cups pork stock
    200gr bean sprouts, blanched
    500gr thick Chinese wheat noodles or ramen noodles
    100gr mixed herbs; anise basil, coriander, mustard sprouts,
    lettuce, chrysanthemum leaves
    4 rice crackers (see page xxx)
    1⁄2 cup cao lau croutons*
    1⁄2 cup spring onion curls
    4 yellow chilli slices soya
    sauce on the side

     

    method

    Heat oil in pan, add lemongrass and cook slowly to release fragrance. In a bowl coat pork well in five spice, 1 tsp of the sugar, salt, pepper and garlic.

    Place the pork in pan with the lemongrass and sear well on all sides, being careful not to overcook garlic. Add soya sauce and 1tsp of sugar, coat well, cook slowly and reduce 2-3 minutes.

    Add 1 cup stock, then cook slowly 10 minutes on each side until sauce is reduced and forms a glaze. Remove pork and set aside. Add 1 cup of stock and 1 tsp of sugar to the pan, bring to boil, then turn off heat. Cut pork into thin slices. Heat the bean sprouts in boiling water for 30 seconds, then add the noodles for a further 30 seconds, strain well.

    In 4 serving bowls place a cup each of blanched bean sprouts, some noodles and arrange herbs on the edge of the bowl so they stay fresh and crunchy. Top with pork slices and pour 2 small ladles of sauce over pork before garnishing with spring onion curls, croutons and a yellow chilli slice.

    Serve with rice crackers and soya sauce on the side.

    Serves 4 as a main.

    * To replace cao lâu croutons if not available, cut some thick sesame rice paper or pita bread into 1 cm squares and shallow fry in hot oil until golden brown and crispy.

                                      

  • Mi Quang Noodles - traditional Vietnamese noodle dish from Hoi An, Vietnam
    mì quang noodles

    Mi Quang means “noodle from the Quang Nam province” and this is a countryside delicacy. We say that Cao Lau is the Hoi An city treat, Mi Quang is the country treat. Contrasts also abound in this wonderful dish of noodles, shrimp, pork, rice crackers, peanuts and herbs!


    Mi Quang Noodles - traditional Vietnamese noodle dish from Hoi An, Vietnam

    ingredients

    1⁄4 cup oil
    1 tblsp garlic, pounded
    1 tblsp white spring onions, chopped
    12 shrimp with shells on, heads and tails removed
    100gr pork fillet, sliced finely into strips
    1⁄4 cup tomato sauce (see page 237)
    1⁄4 cup fresh pineapple, diced
    1⁄4 cup boiled pumpkin, diced
    1 tblsp fish sauce
    1⁄2 tsp sea salt
    1⁄4 tsp coarse black pepper
    1 tsp chilli oil (see page 238)
    1⁄2 tsp sugar
    1 1⁄2 cups chicken stock
    1⁄2 cup crabmeat
    500gr flat thin rice noodles, separated well by hand
    200gr bean sprouts, blanched
    100gr mixed herbs; lemon basil, banana flower, coriander, mint
    1⁄4 cup roasted peanuts, pounded
    1⁄4 cup spring onion curls
    4 slices green chilli
    2 cumquats, halved
    2 rice crackers (see page 239)
    fish sauce on the side

    method

    Heat oil in small stockpot. Add garlic and spring onion, cook 1 minute to release flavours.
    Add shrimp and pork, cook 3-4 minutes.

    Add tomato sauce, fish sauce, pineapple, pumpkin, salt, pepper, chilli oil and sugar.
    Cook 3-4 minutes.

    Add stock and crabmeat and simmer 10 minutes. Turn off heat.
    Blanch bean sprouts in boiling water for 30 seconds then add noodles for a further 30 seconds. Strain well.

    Serve in 4 bowls with 2 ladles of the shrimp and pork mix on top, arrange herbs on the edge of the bowl so they stay fresh and crunchy, crush half of the rice paper and sprinkle over the top, garnish with peanuts, spring onion curls, a slice of chilli and half a cumquat.

    Serve with fish sauce and rice crackers on the side.

    Serves 4 as a starter.

                                      

  • baby catfish with turmeric

    This is a dish we eat during the flood season. The fish come down from the mountains to lay their eggs during this time of year and so are readily available. The method of cooking helps preserve the fish so they keep longer during the wet weather. In addition, the turmeric has healing properties for the skin and is of benefit to pregnant and post-natal women.




     

    ingredients

    400gr catfish
    1⁄2 tsp sea salt
    2 tsp sugar
    1⁄4 tsp coarse black pepper
    4 tsp fish sauce
    2 tblsp fresh turmeric, pounded
    1⁄2 cup shallot confit (see page xxx)
    1⁄2 cup fish stock
    1⁄2 tsp dried chilli flakes

    method

    Place fish in pan, add fish stock and remaining ingredients.

    Bring to boil then turn down heat to a gentle simmer for 20 minutes or until the sauce should be thick and gelatinous. Add more stock if necessary.

    Season to taste.

    Serve with steamed rice.

    Serves 4 as a starter.

                                      

  • beef and green mustard leaf soup

    This is a popular daily soup that not only tastes great, but is very good for digestion. The mustard leaves are a good source of fibre and the ginger gives us warmth during the wintertime.




     

    ingredients

    4 cups beef stock
    4cm piece of ginger, bruised
    1 tblsp vegetable oil
    1 tblsp shallots, pounded
    1 tblsp white spring onions, chopped finely
    100gr lean minced beef
    1 tblsp fish sauce
    1⁄4 tsp coarse black pepper
    1⁄4 tsp sea salt
    150gr green mustard leaves, roughly chopped lengthways

    method

    Bring stock to the boil, add ginger. In a small frying pan heat oil. Add shallots and spring onions.

    Sauté, stirring 1 min to release flavours. Add beef, salt, pepper and fish sauce and cook 1 minute until half cooked.

    Add mustard leaves to stock and simmer 15 minutes on low heat.

    Add beef to stock and cook a further 5 minutes.

    Season to taste.

    Serves 4 as a starter.

                                      

  • bánh xèo

    This savoury pancake dish is wrapped in rice paper and eaten as a finger food. Originally from the South, this dish is eaten mostly during wintertime. It is a good example of the harmonious balance of taste and textures in Vietnamese food: fresh and fried, sweet and sour, soft and crunchy.




    ingredients

    1⁄2 cup long grain rice
    1⁄2 cup mung beans 5
    1⁄2 cups water
    1⁄4 tsp ground turmeric
    1 tblsp spring onions, green part only, sliced finely
    1⁄4 cup coconut cream
    8 tsp vegetable oil
    16 slices of pork shoulder, sliced finely
    16 baby shrimps, shell on
    200gr bean sprouts

    to serve

    8 sheets rice paper
    2 cups mixed herbs
    8 green banana slices
    8 star fruit slices peanut sauce or sweet and sour sauce

    * bánh xèo powder can be purchased from any good Asian grocer. This can be used in place of making the batter.

    method

    Soak rice in 2 cups water overnight.

    Also soak mung beans in 2 cups water overnight.

    Rinse rice well and drain.

    Add 1 cup of water to rice and blend until a smooth liquid forms. Rinse mung beans well and drain.

    Add 1⁄2 cup water and blend until a smooth liquid forms.

    Mix the 2 batters together and add turmeric, spring onions and coconut cream.

    Stir well to combine. In a bánh xèo pan or the smallest frying pan you can find, heat 1 tsp oil.

    Put 2 slices of pork in hot pan on one side and cook 10 seconds on each side.

    Place 2 shrimps in pan on other side. Ladle in a small amount of mix and tilt pan to distribute evenly.

    Fry for 3-4 minutes until lightly coloured and crispy.

    Place a handful of bean sprouts on the side closest to you, then fold the far side over towards you, creating a half-moon shape.

    Continue cooking 1-2 minutes on each side. Repeat with the remaining batter to make 8 pancakes. Keep warm.

    On a sheet of softened rice paper put a bánh xèo, a handful of herbs, a star fruit and green banana slice and roll up.

    Eat with dipping sauces.

    Serves 4 as a starter.

                                      



  • Front cover of the Taste Vietnam: The Morning Glory cookbook

    Taste Vietnam: a must-have Vietnamese Cookbook by Chef Trinh Diem Vy

    Lavishly illustrated with stunning photography, this sumptuous 250-page book gives you Ms Vy’s most delicious world-renowned recipes. This is more than just a cookbook; it is an epicurean delight containing Ms Vy’s personal anecdotes, and her philosophy on Vietnamese cuisine. If you have enjoyed experiencing Ms Vy’s excellent cooking, then why not discover how to create some of her favourite dishes yourself?

    To order a copy of the Taste Vietnam – The Morning Glory Cookbook at $32.00 please select the relevant Add to Cart button for your shipping zone:

    Cookbook orders

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    For other countries and shipping zones please contact us by email (contact@msvy-tastevietnam.com).

    The cookbook can also be bought at any of Ms Vy’s four Hoi An restaurants, for the standard price or $32.00.


    "I believe that our quality of life very much depends on how much we enjoy our food"
    Trinh Diem Vy