Provenance · Volume XVI · In progress
The Vietnamese Canon
Sixty entries
Contents
Iopening
IIopening
IIIopening
IV34
V26
VIopening
VIIopening
VIIIopening
IXopening
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume XVI · contents
Vietnamese · IV The Method
The Method
Eleven entries
Lemongrass: Preparation and ApplicationPickled Vegetables: Quick Daikon and CarrotPho broth buildingShaking Beef (Bò Lúc Lắc): Wok TechniqueSpring Roll Wrappers: Frying and Rolling TechniqueRice Paper: Hydration and Rolling TechniqueVietnamese Pancake (Bánh Xèo): Crispy Rice BatterVietnamese bánh mì and French-Vietnamese fusionChả Cá: Turmeric Fish and Dill越南春卷 Bánh Mì and Bánh: The Bread and Cake TraditionsVietnamese Chè (Sweet Soup Desserts)
IV · The Method · 4 of 4Next chapter → The Canonical Dishes
Preparation
Eight entries
越南烹饪哲学 Vietnamese Culinary Philosophy: Freshness and Balance · 越南北部中部南部 Regional Vietnamese: Three Distinct Cooking Styles · Vietnamese Pickles (Đồ Chua): Quick Daikon and Carrot
Sauce Making
Five entries
Vietnamese Nước Chấm (Dipping Sauce): The National Condiment · Vietnamese Dipping Sauces: Nuoc Cham Family · Pho Broth: The Northern Vietnamese Clear Broth
Wet Heat
Ten entries
Vietnamese Canh: Clear Broth Soups · Canh: Vietnamese Clear Soup Technique · Vietnamese Canh Chua (Sweet and Sour Fish Soup)
Also in this chapter
11 entries
Lemongrass: Preparation and ApplicationPickled Vegetables: Quick Daikon and CarrotPho broth buildingShaking Beef (Bò Lúc Lắc): Wok TechniqueSpring Roll Wrappers: Frying and Rolling TechniqueRice Paper: Hydration and Rolling TechniqueVietnamese Pancake (Bánh Xèo): Crispy Rice BatterVietnamese bánh mì and French-Vietnamese fusionChả Cá: Turmeric Fish and Dill越南春卷 Bánh Mì and Bánh: The Bread and Cake TraditionsVietnamese Chè (Sweet Soup Desserts)