Author(s): Richard Sterling

Travel

If cooking were painting, Vietnam would have on of the world's most colourful palettes. Practically anything can be grown in its diverse climate and, because the people have no culinary inhibitions, anything goes. Vietnam lays itself bare at the table and, with this unique guide, you are about to embark on an unforgettable culinary adventure. This guide offers you:

• the essential guide to the culture of food & drink in Vietnam
• faces of gastronomy, profiles of the ordinary people and places that make Vietnamese cuisine unique
• an exploration of the regional influences that make up Vietnamese cuisine
• a special chapter on the bold palate of Vietnam
• the definitive culinary dictionary, a quick-reference glossary and useful phrases for every food & drink occasion
• tantalising photography & recipes

Try this Recipe! Cua Hap Voi Bia Va Gia Vi (Steamed Crab in Beer and Herbs) Ingredients: 1 whole crab, about 1.5 kg salt and pepper 30 g ginger, julienned 1 liter of beer 1 bunch dill 2 tablespoons light nuoc mam (Vietnamese fish sauce) lemon juice 2 chillies, chopped Clean the crab well, and rub the inside and outside with salt, pepper and a little julienned ginger. Cover the crab and marinate for 15 minutes. Pour the beer into a steamer, bring to a simmer, and steam the crab. Sprinkle some crumbled dill branches and ginger julienne on top. Serve hot with nuoc mam, lemon juice, and chilli.