INTRODUCTION
Vietnam is a country of natural beauty with a coastline of sandy beaches
stretching about 2000 miles (3225 km) from the northern to the southern
tip of the South China Sea. Along the coast, fishing is the main
livelihood. The majority of Vietnamese people are Kinh race people (87%)
with the
remaining of 53 different ethnic minority groups. For more than 2000
years, the country has been subjected to a near continuing series of
foreign occupations from China, France, Japan, and America. One
consequence of these occupations is the lasting influence on Vietnamese
cuisine. Among Vietnamese
dishes, perhaps the best known in the West is Pho, a noodle soup.
Another is the deep-fried spring roll called Nern in the north, and Cha
Goi in the south. Rice is a staple food used as a side dish, or a main
dish when combined with other ingredients, such as beef, pork, chicken,
or seafood.
Vietnamese dishes consist of many different blends of herbs and spices.
Most dishes are not fiery hot, nor greasy. Seafood and vegetarian dishes
like An Chay are very popular. Today, Vietnamese cuisine is gaining
increased international attention due to the fact that it is quite
healthy.
This book is an introduction to a new generation for a delicious journey
through Vietnamese cuisine. While the combination of flavors may seem
experimental to some, they will result in a savory experience. All
ingredients used in these recipes can be found in supermarkets, natural
food stores or in
Asian food markets. It is our pleasure to share these quick and
delicious Vietnamese recipes with you. Enjoy the good nutrition that
comes with it.
